This hearty, one-pot soup delivers all the cozy flavors of a classic baked lasagna without any of the layering fuss. Savory Italian pork sausage gets browned until crumbly, then simmered in a rich crushed tomato and chicken broth base with fennel seeds, oregano, and a touch of red pepper flakes for warmth. Tender pasta pieces soak up all that sauce, while wilted baby spinach and diced carrot add color and freshness to every spoonful. The real showstopper is the dollop of creamy ricotta mixed with Parmesan and fresh basil that gets spooned on top right before serving, melting slightly into the hot broth. It's a comforting, ladle-it-up kind of dinner that fits neatly into a gluten free routine, especially on a chilly night when you want something rich and filling. Finish with extra Parmesan and a scatter of basil leaves for a bowl that tastes like it took all day, even though it comes together in one pot.
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In a small bowl, stir together the ricotta, Parmesan, chopped fresh basil, and 1/4 tsp black pepper until combined. Set aside.
Heat the garlic-infused olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned and cooked through with no pink remaining. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
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