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White Lasagna Soup

White Lasagna Soup
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A comforting and flavorful White Lasagna Soup that captures all the deliciousness of lasagna in a hearty soup form, perfect for a cozy meal.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb ground Italian sausage (mild or hot)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (15 oz) can crushed tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess grease and set sausage aside.
  3. In the same pot, add chopped onion and cook until softened, about 5-7 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth and crushed tomatoes. Stir in dried basil, oregano, red pepper flakes (if using), and cooked sausage. Bring to a boil.
  6. Add broken lasagna noodles to the pot. Reduce heat, cover, and simmer for 10-12 minutes, or until noodles are al dente, stirring occasionally to prevent sticking.
  7. While noodles cook, in a medium bowl, whisk together ricotta cheese, mozzarella cheese, and 1/4 cup of the Parmesan cheese.
  8. Once noodles are cooked, stir in heavy cream or half-and-half and the remaining 1/4 cup Parmesan cheese into the soup.
  9. Season with salt and pepper to taste.
  10. To serve, ladle soup into bowls. Dollop a spoonful of the ricotta-mozzarella mixture on top of each serving. Garnish with fresh parsley and extra Parmesan cheese.

Notes

  • For a vegetarian option, omit the Italian sausage and sauté mushrooms or other vegetables in its place.
  • Adjust red pepper flakes to your spice preference.
  • Ensure you stir the noodles occasionally to prevent them from sticking to the bottom of the pot.
  • The ricotta-mozzarella mixture can be prepared ahead of time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition

Find it online: https://www.masterthecook.com/white-lasagna-soup/