Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, casings removed (450g)
  • 1 medium onion, chopped (1 medium)
  • 2 cloves garlic, minced (2 cloves)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon dried basil (2.5 ml)
  • ¼ teaspoon red pepper flakes (1.25 ml) (Optional, for a little kick)
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 8 ounces lasagna noodles, broken into 1-inch pieces (225g)
  • 1 cup heavy cream (240 ml)
  • ½ cup grated Parmesan cheese (50g)
  • ¼ cup chopped fresh parsley (optional garnish)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add onion and garlic; cook until softened, about 5 minutes. Stir in oregano, basil, and red pepper flakes (if using).
  2. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  3. Add lasagna noodles to the pot and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
  4. Stir in heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy.
  5. Ladle soup into bowls. Garnish with fresh parsley, if desired. Enjoy your creamy alfredo lasagna soup!