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–+ servings

White Lasagna Soup

A comforting and creamy white lasagna soup, perfect for a chilly evening. This recipe is packed with flavor and easy to make.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 0.5 pound italian sausage mild or hot, casings removed
  • 1 cup yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 can diced tomatoes undrained, 14.5 oz
  • 1 cup heavy cream
  • 0.5 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 6 pieces lasagna noodles broken into bite-sized pieces
  • 2 cups fresh spinach packed
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste

Instructions
 

Preparation Steps

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving grease in the pot.
  • Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  • Pour in chicken broth and add the diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Stir in heavy cream, ricotta cheese, and Parmesan cheese until well combined and the soup is creamy. Return the cooked sausage to the pot.
  • Add the broken lasagna noodles to the soup. Cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking, until the noodles are al dente.
  • Stir in the fresh spinach and cook until wilted, about 2 minutes.
  • Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

This soup is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.