Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 medium yellow onion, diced (approx. 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional, for a kick)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 4 cups chicken broth (950 ml)
  • 8 ounces lasagna noodles, broken into bite-sized pieces (225g)
  • 1 cup heavy cream (240 ml)
  • Salt and pepper to taste
  • 15 ounces ricotta cheese (425g)
  • ½ cup grated Parmesan cheese, plus more for serving (60g)
  • ¼ cup chopped fresh parsley, for garnish
  • Chopped fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil in the Dutch oven. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion and garlic to the pot. Cook until softened, about 5 minutes.
  3. Stir in oregano, basil, and red pepper flakes (if using). Cook for 1 minute to release the aroma.
  4. Pour in crushed tomatoes, tomato sauce, and chicken broth. Bring to a simmer.
  5. Add the broken lasagna noodles to the simmering sauce. Cook until noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
  6. Stir in heavy cream and simmer for another 2-3 minutes to heat through. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Top with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and a garnish of fresh parsley and basil.