Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and add the can of diced tomatoes (undrained), dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Add the broken lasagna noodles to the pot. Cook according to package directions, stirring occasionally, until the noodles are al dente. This usually takes about 10-12 minutes.
• In a small bowl, whisk together ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir this mixture into the soup until well combined and melted.
• Pour in the heavy cream and stir until the soup is creamy. Season with salt and black pepper to taste.
• Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.