Scale

1 tbsp olive oil

1 lb Italian sausage (mild or hot)

1 medium yellow onion, diced

3 cloves garlic, minced

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/4 tsp red pepper flakes (optional)

4 cups chicken or beef broth

1 (28 oz) can crushed tomatoes

8 lasagna noodles, broken into bite-sized pieces

1/2 cup heavy cream

Salt and pepper, to taste

Cheese Topping:

1 cup whole milk ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. Add Italian sausage and cook, breaking it up, until browned and cooked through.

3. Add diced onion and cook for about 5 minutes until softened.

4. Stir in garlic and cook for 1 minute until fragrant.

5. Add tomato paste, oregano, basil, and red pepper flakes; cook for 1 minute.

6. Pour in broth and crushed tomatoes, stirring to combine and scraping the bottom of the pot.

7. Bring soup to a boil, then reduce heat to a simmer.

8. Add broken lasagna noodles and cook 10–12 minutes, stirring occasionally, until al dente.

9. Reduce heat to low and stir in heavy cream.

10. Season with salt and pepper to taste.

11. In a small bowl, mix ricotta, mozzarella, Parmesan, and parsley.

12. Ladle soup into bowls and top with a generous dollop of cheese mixture before serving.

Use fresh lasagna noodles for best texture.

Avoid boiling after adding cream to prevent curdling.

For leftovers, add extra broth when reheating as noodles absorb liquid.

Spinach or kale can be added with the cream for extra nutrients.

Ground turkey or chicken can replace sausage for a lighter version.

Store leftovers refrigerated for up to 4 days.