Description
A comforting and creamy White Lasagna Soup featuring Italian sausage, tender lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, combined with spinach and white beans for a hearty and delicious meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 lb Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups spinach, chopped
Liquids and Broth
- 6 cups chicken broth
- 1 cup heavy cream
Beans and Pasta
- 1 (15 oz) can of white beans, drained and rinsed
- 8 oz lasagna noodles, broken into pieces
Cheeses
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Seasonings
- Salt and pepper to taste
Instructions
- Cook the sausage: In a large pot over medium heat, cook the Italian sausage until browned, breaking it apart with a spoon as it cooks. Once browned, remove the sausage from the pot and set it aside.
- Sauté onions and garlic: Using the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3 minutes, stirring occasionally to prevent burning.
- Add broth and beans: Pour in the chicken broth and add the drained and rinsed white beans to the pot. Bring the mixture to a boil, then reduce heat to maintain a simmer.
- Add cream, cheeses, and spinach: Stir in the heavy cream, ricotta cheese, shredded mozzarella, grated Parmesan, and chopped spinach. Let the soup simmer gently for about 5 minutes, stirring occasionally to blend the flavors and melt the cheeses.
- Cook lasagna noodles: Add the broken pieces of lasagna noodles to the simmering soup. Cook until the noodles are tender, approximately 10 minutes, stirring occasionally to prevent sticking.
- Reintroduce the sausage and season: Return the cooked sausage to the pot and cook together for an additional 5 minutes to meld the flavors. Taste the soup and adjust seasoning with salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with extra grated Parmesan cheese if desired. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- Gluten-free lasagna noodles can be used to make this recipe gluten-free.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
- Adding crushed red pepper flakes can give the soup a bit of a spicy kick.
- If Italian sausage is not available, ground pork or turkey can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: white lasagna soup, Italian sausage soup, creamy lasagna soup, ricotta soup, spinach and white bean soup, comfort food soup
