Ingredients
Equipment
Method
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Sausage: Add the ground Italian sausage (or beef) and cook until browned, breaking it up into small pieces with your spoon. This should take about 5-7 minutes.
- Add Onions and Garlic: Once the meat is browned, add the diced onion and minced garlic. Cook for another 2-3 minutes until the onion is soft and fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, then stir everything to combine. Bring the mixture to a simmer.
- Add Lasagna Noodles: Break the lasagna noodles into smaller pieces and add them to the pot. Let the soup simmer for 8-10 minutes or until the noodles are cooked through.
- Stir in the Cream: Reduce the heat to low and stir in the heavy cream and softened cream cheese. Keep stirring until the cream cheese is fully incorporated and the soup becomes creamy.
- Add the Cheese: Stir in the shredded mozzarella and Parmesan cheeses. Let the soup simmer for another 5-7 minutes until the cheese melts and the soup thickens.
- Season and Serve: Season with dried basil, oregano, salt, and pepper. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
For a truly creamy soup, make sure your cream cheese is softened before adding it to the pot. This will help it melt more easily and create a smoother texture. Also, be mindful of the simmering time for the noodles; you want them to cook through without becoming mushy. Keep an eye on the soup as it simmers and stir occasionally to prevent sticking.