Description
A hearty and flavorful soup that captures the essence of sausage lasagne in a comforting bowl.
Ingredients
Scale
- 1 pound Italian sausage, casing removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Lasagne noodles, broken into pieces
- Fresh basil, for garnish
Instructions
- Brown the Italian sausage in a large pot over medium heat, breaking it up as it cooks.
- Drain excess fat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and chicken broth.
- Add the dried basil, oregano, and red pepper flakes (if using).
- Bring the soup to a simmer and let it cook for at least 15 minutes to allow the flavors to meld.
- Add the broken lasagne noodle pieces to the soup. Cook according to package directions until the noodles are tender.
- Stir in the heavy cream and Parmesan cheese.
- Heat gently until the cheese is melted and the soup is creamy. Do not boil after adding cream and cheese.
- Ladle the soup into bowls and garnish with fresh basil.
Notes
- Adjust the amount of red pepper flakes to your spice preference.
- You can substitute ground beef or turkey for the Italian sausage.
- For a thicker soup, you can add a cornstarch slurry at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Calculated Separately
- Sugar: Calculated Separately
- Sodium: Calculated Separately
- Fat: Calculated Separately
- Saturated Fat: Calculated Separately
- Unsaturated Fat: Calculated Separately
- Trans Fat: Calculated Separately
- Carbohydrates: Calculated Separately
- Fiber: Calculated Separately
- Protein: Calculated Separately
- Cholesterol: Calculated Separately