Everyone loves lasagna, right? The work to layer a lasagna is rather time consuming though. Save time and get all of the flavor by making lasagna soup instead.

In a Dutch oven or large pot, heat 1 tbsp of olive oil over medium-high heat. Remove Italian sausage from casings and cook until browned, about 6-8 minutes. Using a slotted spoon, remove the sausage and transfer to a plate.

Toss 1 fennel bulb, 1 yellow onion, 3 carrots, and 4-5 cloves of garlic into a food processor and finely chop. Add to the pot with leftover grease from the sausage and cook for 8-10 minutes. Add 1 tbsp of tomato paste and a dash of crushed red pepper flakes, oregano, basil, and thyme. Stir continuously and cook for 1-2 minutes until fragrant. Pour in 1 (28 oz. can of pureed tomatoes), 4 cups of chicken broth, 3/4 cup of water, and add the sausage back to the pot. Cover and simmer for 15 minutes.

Break up 8 oz. of wavy lasagna sheets to your preferred size and add to the pot and simmer uncovered until noodles are al dente, about 10-12 minutes. Season with salt and black pepper.

While the noodles are cooking, prepare the cheese mixture. Combine 1 container of ricotta and 1 cup of finely grated parmesan cheese, 1/4 tsp of salt, and a couple grinds of black pepper.

Serve in bowls topped with the cheese mixture, fresh basil, and a drizzle of olive oil.