1 lb Ground Italian sausage
1 can (14.5 oz) diced tomatoes
4 cups low sodium chicken broth
8 oz wide egg noodles
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 cups fresh spinach
1 medium onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
In a large pot or Dutch oven, over medium heat, add the ground Italian sausage. Cook until browned, breaking it apart with a wooden spoon as it cooks.
Add chopped onions and minced garlic to the pot. Sauté until the onions become translucent, about 5 minutes.
Stir in the canned diced tomatoes along with their juices. Add the chicken broth and bring the mixture to a simmer.
Once simmering, add the egg noodles. Reduce the heat to medium-low and cook until the noodles are tender, about 10 minutes.
Stir in the fresh spinach until wilted, which should take just a couple of minutes.
Taste and add salt, pepper, and any additional Italian seasoning to your preference.
Ladle the soup into bowls and top with ricotta and mozzarella cheese. Sprinkle fresh herbs like basil or parsley for extra flavor.