Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage (454g), removed from casings
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon dried basil (2.5ml)
  • ¼ teaspoon red pepper flakes (1.25ml) (optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 4 cups chicken broth (946ml)
  • 8 ounces lasagna noodles (227g), broken into bite-sized pieces
  • Salt and pepper to taste
  • 4 ounces cream cheese (113g), softened
  • ½ cup heavy cream (118ml)
  • ¼ cup grated Parmesan cheese (approx. 25g)
  • Fresh parsley, chopped, for garnish (optional)
  • Ricotta cheese, dollops, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the pot. Cook until softened and fragrant, about 3-5 minutes.
  3. Stir in oregano, basil, and red pepper flakes (if using). Cook for 1 minute. Add crushed tomatoes and chicken broth. Bring to a simmer.
  4. Add broken lasagna noodles to the soup. Simmer until the noodles are tender, about 10-15 minutes, stirring occasionally to prevent sticking.
  5. Reduce heat to low. In a separate bowl, whisk together softened cream cheese and heavy cream until smooth. Stir this mixture into the soup until fully incorporated and the soup is creamy.
  6. Stir in grated Parmesan cheese. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with fresh parsley and a dollop of ricotta cheese, if desired.