Italian sausage and marinara sauce add loads of flavor, while heavy cream make it rich and satisfying. This soup can be on the table in less than 30 minutes.
– 1 lb. italian sausage mild or hot – 6 cups chicken stock or beef stock – ½ lb. dry pasta such as mefelda – 1 28 oz. jar marinara sauce such as Rao's – ½ cup heavy cream or half and half
Add italian sausage and brown meat, breaking it up as you go. Continue to brown until cooked through. Drain extra fat, if needed.
Add marinara sauce and chicken stock and bring to a boil.
Once boiling, add dry noodles. Simmer until noodles are cooked through. into balls.
Once lasagna noodles are done to your liking, stir in heavy cream. Ladle into bowls and top with fresh grated parmesan cheese. Serve and enjoy!