Ingredients
- Olive oil: 2 tablespoons
- Italian sausage: 1 pound, removed from casings
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Chicken broth: 8 cups
- Lasagna noodles: 8 ounces, broken into pieces
- Heavy cream: 1 cup
- Ricotta cheese: 1 cup
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Fresh basil: 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 any excess grease.
- Step 2: Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Pour in chicken broth and bring to a boil. Add broken lasagna noodles and cook until noodles are tender, about 8-10 minutes.
- Step 4: Reduce heat to low and stir in heavy cream, ricotta cheese, mozzarella cheese, and parmesan cheese. Stir until cheeses are melted and soup is creamy.
- Step 5: Season with salt and pepper to taste.
- Step 6: Garnish with fresh basil before serving.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup on the stovetop over low heat, stirring frequently to prevent scorching and maintain its creamy texture.
- Serve this cozy soup with a side of crusty bread for dipping and soaking up all that delicious, cheesy broth.
- For extra richness, brown the sausage well to develop deeper, savory flavors that will enhance the overall taste of the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American