Instructions

• Heat 3 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat. Add 1 pound Johnsonville Fresh Italian Hot Ground Sausage (remove casings if using links) and 2 cups diced sweet Vidalia or yellow onion. Cook, breaking up the sausage with a spoon and stirring occasionally, until the sausage is cooked through and the onions are lightly golden, about 8 minutes.
• Add 4 garlic cloves, finely minced, and cook 1 to 2 minutes, stirring, until fragrant.
• Add 48 ounces low-sodium chicken broth (6 cups), a 14.5 ounce can diced tomatoes (with juice), a 14.5 ounce can fire-roasted tomatoes (with juice), 2 rounded tablespoons tomato paste, 2 or 3 bay leaves, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 to 2 teaspoons salt (start with 1 teaspoon), 1 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional). Add 8 ounces lasagna noodles (about 10 noodles), broken into bite-sized pieces. Stir to combine and bring the mixture to a boil.
• Once boiling, reduce heat to maintain a gentle boil/simmer. Cook uncovered, stirring occasionally, until the noodles are tender, about 15 minutes. If the soup looks low on liquid or you prefer more broth, add 1 to 2 cups water or additional chicken broth; you will re-check seasoning after adjusting liquid.
• While the noodles finish, discard stems from the parsley and finely mince the leaves to measure 1/3 cup fresh Italian flat-leaf parsley.
• Stir the minced parsley into the soup and cook 1 more minute. Taste and adjust salt and pepper as needed. Remove and discard the bay leaves.
• Preheat the oven to the broiler setting. Ladle the soup into oven-safe bowls set on a baking sheet. Top each bowl with about 1/3 cup shredded mozzarella and 2 tablespoons grated Parmesan (from the 2 cups mozzarella and 1 cup Parmesan, divided).
• Place the baking sheet with the bowls under the broiler and broil until the cheese is melted and lightly golden, about 1 minute—watch very closely to prevent burning. Serve immediately.