Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) Italian sausage, removed from casing
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 6 cups (1.4 L) chicken broth
  • 1 (14.5 ounce/411g) can crushed tomatoes
  • 8 ounces (225g) lasagna noodles, broken into bite-sized pieces
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710 ml) whole milk, warmed slightly
  • 1/2 cup (115ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped (optional)
  • Ricotta cheese dollops (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in oregano, basil, and red pepper flakes (if using).
  3. Pour in chicken broth and crushed tomatoes. Bring to a simmer.
  4. Add broken lasagna noodles to the simmering soup. Cook according to package directions, usually 8-10 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
  5. While the noodles cook, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in warmed milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-5 minutes. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  6. Pour the Alfredo sauce into the soup pot and stir to combine. Heat through. Garnish with fresh parsley and dollops of ricotta cheese, if desired. Serve immediately with extra Parmesan cheese.