Description
This White Lasagna Soup combines all the hearty and creamy flavors of traditional lasagna into a comforting and easy-to-make soup. Loaded with Italian sausage, tender lasagna noodles, creamy ricotta, mozzarella, and Parmesan cheeses, as well as fresh spinach and fragrant herbs, this soup is perfect for a cozy dinner that satisfies all your cheesy cravings with less fuss.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 5 cups chicken broth
- 1 cup heavy cream
- 9 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh basil, for garnish
Instructions
- Cook the Sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, about 5-7 minutes, breaking it up with a spoon as it cooks. Remove the browned sausage from the pot and set aside.
- Sauté the Onion and Garlic: In the same pot, add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic, Italian seasoning, and red pepper flakes if using, cooking for another minute until fragrant.
- Simmer with Broth and Noodles: Return the cooked sausage to the pot and pour in the chicken broth. Bring the mixture to a simmer, then add the broken lasagna noodles. Cook until the noodles are tender, about 8-10 minutes.
- Add Cream and Ricotta: Reduce heat to low and stir in the heavy cream and ricotta cheese, mixing until well combined to add creaminess to the soup.
- Incorporate Spinach: Stir in the baby spinach, allowing it to wilt gently into the soup.
- Melt the Cheeses: Add the shredded mozzarella and grated Parmesan cheeses, stirring until fully melted and incorporated. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh basil if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute ground turkey or chicken for Italian sausage for a leaner version.
- To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of crushed chili flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the dairy from separating.
- To save time, you can use pre-minced garlic or pre-diced onions.
