Heat olive oil in a large soup pot over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
1 pound sausage
Add chopped onions to the pot and cook until translucent and fragrant, about 3 minutes, stirring occasionally.
1 medium onion
Stir in minced garlic and cook for another minute until it becomes aromatic and slightly golden.
3 cloves garlic
Pour in the chicken broth and diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot to add flavor.
4 cups chicken broth, 1 can (14 oz) diced tomatoes
Break the lasagna noodles into smaller pieces and add them directly into the simmering soup. Stir to submerge the noodles evenly.
8 ounces lasagna noodles
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 15 minutes, stirring occasionally, until noodles are tender and the soup has thickened slightly.
Stir in shredded mozzarella and grated Parmesan cheeses, allowing them to melt into the hot broth, creating a cheesy, creamy layer on top.
1 cup mozzarella cheese, 1/4 cup Parmesan cheese
Season with salt and pepper to taste, adjusting the flavor as needed.
to taste salt and pepper
Ladle the hot soup into bowls, garnish with chopped fresh basil for a burst of flavor and color.
2 tablespoons fresh basil
Serve immediately, enjoying the creamy, cheesy, and hearty flavors of this quick lasagna-inspired soup.
