Ingredients
- 1 lb Italian sausage (mild or spicy)
- Adds rich flavor and hearty texture to the soup.
- 1 medium onion, diced
- Provides sweetness and depth of flavor.
- 3 cloves garlic, minced
- Infuses the soup with aromatic goodness.
- 1 teaspoon dried oregano
- A classic Italian herb that enhances the overall flavor.
- 1 teaspoon dried basil
- Adds a fragrant and slightly sweet touch.
- 4 cups chicken or vegetable broth
- Forms the base of the soup, adding depth and richness.
- 8 oz lasagna noodles, broken into pieces
- The star of the dish that gives it that classic lasagna texture.
- 1 cup heavy cream
- Makes the soup creamy and luscious.
- 1 cup ricotta cheese, drained
- Adds a rich, creamy texture and slight tanginess.
- 1 cup shredded mozzarella cheese
- For that gooey, melty goodness.
- Salt and pepper to taste
- Essential for balancing flavors.
- Fresh parsley or basil for garnish
- Adds freshness and color to the finished dish.
Instructions
- Brown the Sausage
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Don’t worry if it gets a bit crispy; that’s where the flavor is!
- Sauté the Vegetables
- Once the sausage is cooked, add the diced onion to the pot. Sauté for about 3-4 minutes until the onion becomes translucent. Then, stir in the minced garlic, dried oregano, and dried basil, cooking for an additional 1-2 minutes until fragrant. The aroma will make you feel right at home!
- Add the Broth
- Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any delicious bits stuck to the bottom. Bring the mixture to a boil.
- Incorporate the Noodles
- Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes. Stir occasionally to prevent sticking. You’ll love watching the noodles soften and absorb all those wonderful flavors.
- Stir in the Cream
- Once the noodles are cooked, stir in the heavy cream and bring the soup back to a gentle simmer. This step adds a luxurious creaminess that makes the soup feel indulgent.
- Add the Ricotta
- Spoon the ricotta cheese into the pot, stirring gently to incorporate it. You can leave some dollops for a rustic look! This is where the soup starts to transform into a white lasagna dream.
- Melt the Cheese
- Sprinkle the shredded mozzarella on top of the soup, stirring until it’s melted and well-combined. You can also reserve some mozzarella for topping the bowls later if you like a cheesy finish.
- Season to Taste
- Taste the soup and add salt and pepper as needed. Don’t be shy—seasoning is key to elevating the flavors! If you want a little more brightness, a squeeze of lemon juice can add a lovely touch.
- Serve and Enjoy!
- Ladle the soup into bowls and garnish with freshly chopped parsley or basil. I like to sprinkle a bit of extra mozzarella on top for that gooey finish, and serve with some crusty bread on the side for dipping. Trust me; it’s the perfect accompaniment!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g