Description
A comforting and flavorful White Lasagna Soup recipe that captures all the delicious elements of lasagna in an easy-to-eat soup format.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground Italian sausage (mild or spicy)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 oz) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 lasagna noodles, broken into 2-inch pieces
- 1 cup heavy cream
- 1 (15 oz) container ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 4 cups fresh spinach, roughly chopped
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and diced tomatoes (with their liquid). Add Italian seasoning, salt, and pepper. Bring to a boil.
- Add broken lasagna noodles to the boiling broth. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until noodles are tender, stirring occasionally to prevent sticking.
- While noodles are cooking, in a medium bowl, whisk together heavy cream, ricotta cheese, and 1/2 cup Parmesan cheese until smooth.
- Stir the fresh spinach into the soup until wilted. Remove the pot from heat.
- Gradually stir the ricotta mixture into the soup until well combined. Stir in the shredded mozzarella cheese until melted and creamy.
- Serve hot, garnished with additional Parmesan cheese if desired. This soup pairs well with crusty bread.
Notes
- This soup pairs well with crusty bread.