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Ingredients:
- 1 cup heavy cream – Responsible for the rich, creamy texture
- 1 lb ground Italian sausage – Mild or spicy, according to your taste
- 1/2 cup grated Parmesan cheese – Adds a salty, nutty depth
- 4 cups chicken broth – Forms the savory soup base
- 1 onion, chopped – Brings sweetness and balance
- Salt and pepper to taste – Essential for seasoning
- 1 cup shredded mozzarella cheese – Melts beautifully into the soup
- 2 cups uncooked lasagna noodles, broken into pieces – Makes it hearty and comforting
- 3 cloves garlic, minced – Enhances aroma and flavor
- 1 (15 oz) can tomato sauce – Adds body and richness
- 1 (14.5 oz) can diced tomatoes – Brings acidity to balance the creaminess
Instructions:
Step 1: Cook the Sausage and Aromatics
In a large pot over medium heat, cook the ground Italian sausage along with the chopped onion and minced garlic until the sausage is browned and cooked through. This should take about 8–10 minutes. Drain any excess fat if needed.
Step 2: Build the Soup Base
Stir in the chicken broth, diced tomatoes (with their juices), tomato sauce, and the broken lasagna noodles. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Stir occasionally to prevent the noodles from sticking.
Step 3: Add the Creamy Components
Once the noodles are tender, lower the heat and stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Continue to simmer for an additional 10 minutes, stirring occasionally, until the cheeses are melted and the soup is creamy and smooth.
Step 4: Season and Serve
Season the soup with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese and fresh herbs if desired. Enjoy the comfort and decadence of lasagna in every spoonful!
