Creamy Lasagna Soup

In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon.

Season the sausage with 1 tsp each of onion powder and garlic powder as it cooks.

Once the sausage is fully cooked, drain off the excess fat.

Return the sausage to the pot. Stir in the spaghetti sauce, chicken broth, beef broth, and diced tomatoes.

Break the lasagna noodles into bite-sized pieces and add them to the pot.

Season the soup with garlic pepper, oregano, basil, tomato bouillon, seasoned salt, and Italian seasoning. Stir to combine.

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 8 minutes.

While the soup simmers, prepare the ricotta topping. In a bowl, mix the ricotta cheese, mozzarella cheese, and Italian cheese blend. Season with a pinch of seasoned salt and garlic pepper.

After 8 minutes, uncover the soup and stir in the heavy whipping cream.

Add 2-3 heaping tablespoons of the ricotta mixture to the soup and whisk until it melts into the broth.

Cover the pot again and continue to simmer for another 2-5 minutes, until the noodles are tender.

Taste and adjust seasoning if needed, adding more salt or seasoned salt to your preference.

Serve hot, garnished with a dollop of the remaining ricotta mixture and a sprinkle of Parmesan cheese, if desired.