White Lasagna Soup (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
Salt and black pepper, for sprinkling
02 -
8 ounces lasagna noodles, snapped into chunks
03 -
1/2 cup Parmesan cheese, finely shredded
04 -
1 cup mozzarella cheese, grated
05 -
1 1/2 cups ricotta cheese
06 -
2 cups spinach, roughly chopped
07 -
1 cup heavy cream
08 -
1 can (15 oz) white beans, rinsed and drained
09 -
6 cups chicken broth
10 -
3 garlic cloves, smashed and chopped up
11 -
1 medium onion, diced
12 -
1 pound Italian sausage
# Step-by-Step Directions:
01 -
Scoop the soup into bowls while it’s hot. Add an extra shake of Parmesan on top if you’re feeling fancy.
02 -
Stir the sausage back into the pot with everything else. Let it warm and blend together for another 5 minutes. Toss in salt and pepper to taste. Give it a stir.
03 -
Drop in those lasagna noodles and cook until they’re soft. Stir once in a while so nothing sticks, about 10 minutes.
04 -
Add heavy cream, ricotta, mozzarella, spinach, and Parmesan to the soup. You’ll want to let it all hang out for 5 minutes and give it a few gentle stirs so the cheese melts in.
05 -
Pour in the chicken broth, tip in those beans, and bring it all up to a boil. When it starts bubbling, lower the heat so it can gently simmer.
06 -
Toss in the chopped onion and garlic, cooking them in the pot you used before. Let them get soft and fragrant for a few minutes.
07 -
Chop up the sausage in a big pot over medium heat. Cook until browned, breaking it up as you go. Once it’s cooked, take it out and set it aside for now.
# Helpful Notes:
01 -
Want more zing? Try spicy Italian sausage or shake in some red pepper flakes.
02 -
Soup will thicken up as it sits. When you’re reheating, thin it out with a splash of extra broth.
03 -
For a smoother ride, have veggies and cheese chopped and ready before you start.