Ingredients:

  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon granulated sugar
  • ½ teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 9 lasagna noodles, uncooked, broken into 2-inch pieces
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and dried Italian seasoning, cooking for another minute until fragrant.
  2. Pour in the crushed tomatoes, tomato sauce, chicken broth, granulated sugar, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Bring the mixture to a simmer, then reduce heat to medium-low and let it gently bubble for 10 minutes to allow flavors to meld.
  3. Add the broken lasagna noodles to the simmering soup. Stir well to ensure the noodles are submerged. Cook, stirring occasionally, for 12-15 minutes, or until the noodles are tender yet still slightly al dente.
  4. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until fully combined and the cheese has melted, creating a creamy texture. Serve hot, garnished with additional Parmesan cheese if desired.