Ingredients
- Olive oil: 2 tablespoons
- Italian sausage: 1 pound, removed from casings
- Yellow onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Lasagna noodles: 6-8, broken into pieces
- Ricotta cheese: 1 cup
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Fresh parsley: 1/4 cup, chopped
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
- Step 3: Pour in chicken broth and bring to a boil. Add the broken lasagna noodles and cook according to package directions, usually about 8-10 minutes, or until noodles are tender.
- Step 4: Reduce heat to low. Stir in heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese until the cheeses are melted and the soup is creamy. Season with salt and pepper to taste.
- Step 5: Garnish with fresh parsley before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of broth if needed to loosen it up.
- Ladle into bowls and top with an extra sprinkle of Parmesan and a swirl of pesto for an extra flavor boost.
- To prevent the ricotta from clumping, stir a spoonful of the hot broth into the ricotta before adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American