Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned, about 6-8 minutes. Remove from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the chicken broth, heavy cream, and ricotta cheese. Stir until combined and bring the mixture to a simmer.
- Add the broken lasagna noodles to the soup and cook for about 10 minutes, until the noodles are tender.
- Stir in the mozzarella and Parmesan cheeses, and season with salt and pepper.
- Return the sausage to the pot and let the soup cook for another 2-3 minutes, until everything is well combined.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Adjust the seasonings to your taste by adding more salt or black pepper.
- Feel free to substitute the Italian sausage with turkey sausage for a lighter option.
- You can use gluten-free lasagna noodles for a gluten-free version.
- If the soup thickens too much, add an additional splash of chicken broth or cream to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
