Cook the Sausage: In a large pot or Dutch oven, cook the Italian sausage over medium heat until it’s browned and fully cooked. Use a spatula to break it into smaller pieces as it cooks. Once done, drain any excess fat.
Add the Aromatics: Add the diced onion and minced garlic to the pot with the sausage. Sauté for 3-4 minutes, until the onions are soft and translucent, releasing their flavors into the pot.
Season the Base: Stir in the Italian seasoning and red pepper flakes, allowing the spices to bloom for about a minute. This will infuse the soup with that classic lasagna herb flavor.
Create the Creamy Broth: Pour in the chicken broth, heavy cream, and milk, stirring well to combine. Bring this mixture to a gentle simmer over medium heat. Avoid boiling, as it can cause the dairy to separate.
Add the Lasagna Noodles: Add the broken lasagna noodles to the pot. Let the soup simmer for 10-15 minutes, or until the noodles are tender. Stir occasionally to ensure the noodles don’t stick to the bottom of the pot.
Incorporate the Cheeses: Once the noodles are cooked, reduce the heat to low and gradually stir in the Parmesan cheese and half of the mozzarella cheese, allowing them to melt and thicken the soup.
Season to Taste: Taste the soup and add salt and pepper as needed. Depending on the saltiness of your broth and sausage, you may not need much.
Serve and Garnish: Ladle the soup into bowls. For a creamy, authentic lasagna taste, top each bowl with a spoonful of ricotta cheese and a sprinkle of the remaining mozzarella. Garnish with fresh basil or parsley for a pop of color and fresh flavor.
