Harissa adds a subtle heat and complements the marinara in this soup studded with broken lasagna sheets, Italian sausage, and creamy ricotta.

Ingredients

• 1 pound mild italian sausage, casings removed
• 1 yellow onion, finely chopped (about 1 1/2 cups)
• 3 tablespoons harissa (such as new york shuk)
• 1 tablespoon finely chopped garlic (about 3 large cloves)
• 1/2 cup (4 ounces) dry white wine
• 8 cups unsalted chicken broth
• 2 cups marinara sauce (such as rao’s)
• 2 basil sprigs, plus small leaves for garnish
• 6 ounces uncooked lasagna noodles broken into 3/4- to 1-inch pieces
• 3/4 cup finely shredded low-moisture part-skim mozzarella cheese
• 3/4 cup whole-milk ricotta cheese
• 1/4 cup finely grated parmesan cheese
• kosher salt, to taste

Directions

1. Heat a large Dutch oven over medium-high. Add sausage and onion; cook, stirring occasionally to break meat into crumbles, until browned, 6 to 8 minutes. Add harissa and garlic; cook, stirring often, until fragrant and harissa slightly darkens in color, about 2 minutes. Add wine; cook, scraping up any browned bits from bottom of Dutch oven, until almost evaporated, about 2 minutes.
2. Stir in chicken broth, marinara sauce, and basil sprigs; bring to a boil over medium-high. Stir in lasagna noodle pieces. Reduce heat to medium-low; simmer, stirring occasionally, until noodles are softened, about 15 minutes.
3. Meanwhile, stir together mozzarella, ricotta, and Parmesan in a small bowl; set aside at room temperature.
4. Remove soup from heat. Remove and discard basil sprigs. Skim and discard any excess fat from the surface. Season with salt to taste. Divide soup evenly among serving bowls; top each bowl with about 1/4 cup ricotta mixture. Garnish with basil leaves.