Instructions:
Step 1: Sauté the Base Ingredients
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the ground Italian sausage to the pot and cook until browned. Use a wooden spoon to break the sausage into small pieces as it cooks.
Step 2: Create the Creamy Base
- Sprinkle the flour over the sausage mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Follow with the heavy cream and milk, continuing to stir until the mixture is smooth and creamy.
Step 3: Add the Lasagna Noodles
- Bring the soup to a gentle simmer and add the broken lasagna noodles.
- Stir occasionally to prevent the noodles from sticking together, and let them cook until al dente, about 8-10 minutes.
Step 4: Infuse the Flavors
- Stir in the dried oregano, dried basil, Parmesan cheese, and mozzarella cheese.
- Taste the soup and adjust seasoning with salt and pepper as needed.
Step 5: Serve and Garnish
- Ladle the hot soup into bowls and garnish with freshly chopped parsley and extra Parmesan cheese.
- Serve with a side of garlic bread or a crisp green salad for the ultimate meal.
Tips for Success:
- Customize Protein: Swap Italian sausage for ground beef, turkey, or even plant-based sausage for a vegetarian option.
- Cheese Variations: Experiment with ricotta or cream cheese for an even creamier texture.
- Make It Ahead: This soup reheats beautifully, making it perfect for meal prep. Store in an airtight container in the fridge for up to three days.
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