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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the olive oil in a large pot. Add the sausage meat and break into rough chunks. Fry until golden and caramelised. Remove a little and set aside for topping.
Add the onion and carrot to the pot and cook for 7-8 minutes until softened. Add the garlic, fennel seeds, chilli flakes, and oregano and cook for another minute.
Stir in the tomato purée and cook for 2-3 minutes until it darkens slightly.
Add the chopped tomatoes, passata, and chicken stock. Add a Parmesan rind if you have one, season with salt and black pepper, then simmer uncovered for 15-20 minutes.
Cut the fresh lasagne sheets lengthways into wide ribbons. Add them individually to the soup and simmer until cooked and silky, around 4-6 minutes. Add more stock if the soup gets too thick.
Meanwhile, mix the ricotta, Parmesan, mozzarella, lemon zest, and black pepper together. Add 1-2 tbsp milk to loosen slightly.
Remove the Parmesan rind and stir fresh basil through the soup. Swirl a few spoonfuls of the cheese mixture through without completely mixing it in.
Ladle into bowls and finish with a dollop of the cheesy ricotta, crispy sausage, Parmesan, fresh basil, and black pepper.
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If you don't have a Parmesan rind, you can skip it, but it adds a nice depth of flavor.
Adjust the amount of chilli flakes to your taste preference.
Can I use a different type of sausage?
Yes, you can use any sausage you prefer, but it will alter the flavor slightly.
How can I make the soup thicker?
You can simmer it longer to reduce the liquid or add more lasagne sheets.
Can I make this soup ahead of time?
Yes, but add the lasagne sheets just before serving to prevent them from becoming too soft.
Is there a vegetarian version?
You can substitute the sausage with a plant-based alternative and use vegetable stock.
What can I use instead of ricotta?
Cottage cheese or mascarpone can be used as a substitute for ricotta.
