Ingredients:
1 lb ground Italian sausage (or ground beef)
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
1 (14.5 oz) can crushed tomatoes
8 oz lasagna noodles, broken into smaller pieces
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions:
In a large pot over medium heat, cook the Italian sausage until browned, breaking it into small pieces. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute.
Pour in the chicken broth, heavy cream, and crushed tomatoes. Stir well to combine.
Add the broken lasagna noodles, basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
Stir in the Parmesan cheese and adjust the seasoning if needed.
Serve the soup in bowls, topped with a dollop of ricotta cheese and shredded mozzarella. Garnish with fresh parsley.
Cooking Time: 30 minutes | Servings: 6
