Ingredients:

• 1 Tbsp.
  extra-virgin olive oil, plus more for drizzling
• 12 oz.
  sweet Italian sausage, removed from casing
• 1
  large bulb fennel (10 oz.), cored and chopped
• 1
  medium yellow onion (8 oz.), chopped
• 1 Tbsp.
  tomato paste
• 1 Tbsp.
  Italian seasoning
• 1
  (28-oz.) can pureed tomatoes
• 4 c.
  low-sodium chicken broth
• 3/4 c.
  water
• 1
  Parmesan rind
• 6 oz.
  wavy lasagna sheets (about 7), broken in quarters
• 1 c.
  ricotta
• 1/2 c.
  (2 oz.) freshly grated Parmesan
• Fresh basil leaves, for serving

Cooking Instructions:

1. In a large pot over medium-high heat, heat oil. Add sausage and cook, breaking up with a spoon, until cooked and golden brown, 6 to 8 minutes. Use a slotted spoon to transfer sausage to paper towel-lined plate; reserve 2 tablespoons fat in pot and discard rest.
2. Reduce heat to medium. To same pot, add fennel, onion, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until vegetables are soft and beginning to brown, 8 to 10 minutes. Add tomato paste and Italian seasoning; cook until very fragrant, about 1 minute. Add pureed tomatoes, broth, water, Parmesan rind, and reserved sausage and bring mixture to a simmer. Simmer, covered, until thickened slightly, about 15 minutes. Add noodles and continue to simmer, uncovered, stirring a few times, until noodles are al dente, 12 to 14 minutes. Season to taste with salt and pepper.
3. In a small bowl, combine ricotta, grated Parmesan, ¼ teaspoon salt, and a pinch of pepper.
4. Ladle soup into bowls and top with cheese mixture, dividing evenly, a drizzle of olive oil, and basil leaves.