In a large pot or Dutch oven, cook the Italian sausage over medium heat until no longer pink. Drain any excess fat.

Add the diced onion, diced bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.

Add Liquids and Simmer: Stir in the chicken broth, water, and undrained diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.

Add Cream and Cheeses: Stir in the heavy cream, grated Parmesan cheese, cream cheese cubes, dried basil, dried oregano, salt, and black pepper. Cook, stirring occasionally, until the cheeses are melted and the soup is heated through.

Stir in the broken lasagna noodles and cook until they are tender, about 10 minutes.

Serve the creamy white lasagna soup hot. Enjoy the comforting and rich flavors of this delightful soup!

In a large pot or Dutch oven, cook the sausage over medium heat until no longer pink; drain any excess fat.

Add the onion, bell pepper, and garlic to the pot; cook until the vegetables are tender.

Stir in the chicken broth, water, and diced tomatoes. Bring the mixture to a boil.

Reduce the heat and simmer, uncovered, for 20 minutes.

Stir in the heavy cream, grated Parmesan cheese, cream cheese, basil, oregano, salt, and black pepper. Cook until the cheese is melted and the soup is heated through.

Stir in the broken lasagna noodles and cook until tender, about 10 minutes.

Serve hot and enjoy your creamy white lasagna soup!

In a large pot or Dutch oven, cook sausage over medium heat until no longer pink; drain.

Add onion, bell pepper, and garlic to the pot; cook until vegetables are tender.

Stir in the broth, water, and tomatoes. Bring to a boil.

Reduce heat and simmer, uncovered, for 20 minutes.

Stir in the cream, Parmesan cheese, cream cheese, basil, oregano, salt, and pepper. Cook until cheese is melted and soup is heated through.

Stir in the noodles and cook until tender, about 10 minutes.