Preparation:

This recipe is simple to prepare and only takes about 30 minutes from start to finish, making it an easy option for busy weeknights or leisurely weekends. Here’s how to make it:

Step 1: In a large pot or Dutch oven, cook the ground Italian sausage (or ground beef) over medium heat until browned and crumbled. If there’s excess fat, drain it off.

Step 2: Add the chopped onion and minced garlic to the pot and sauté for about 2-3 minutes, until the onion softens and becomes translucent.

Step 3: Pour in the chicken broth, heavy cream, and crushed tomatoes. Stir well to combine. Bring the mixture to a simmer.

Step 4: Add the broken lasagna noodles, dried basil, oregano, red pepper flakes (if using), salt, and pepper to the pot. Stir again to make sure the noodles are submerged in the liquid. Let the soup simmer, uncovered, for 10-12 minutes, or until the noodles are tender.

Step 5: While the soup is simmering, prepare the cheesy toppings. In a separate bowl, combine the ricotta cheese, grated Parmesan, and shredded mozzarella. Once the noodles are cooked, stir the cheese mixture into the soup, stirring until the soup becomes creamy and cheesy.

Step 6: Taste the soup and adjust the seasonings if needed. Add more salt, pepper, or red pepper flakes to suit your taste.

Step 7: Serve the soup hot, garnished with fresh parsley and extra Parmesan cheese if desired. Enjoy the creamy, cheesy goodness!