Description
This creamy White Lasagna Soup is a comforting twist on traditional lasagna, combining Italian sausage, creamy ricotta, mozzarella, and Parmesan cheeses in a savory broth with tender noodles. Ready in just 30 minutes, it’s a perfect hearty meal for a cozy dinner.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound Italian sausage, crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Others
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the crumbled Italian sausage and cook until browned, about 6-8 minutes. Remove the sausage from the pot and set aside to use later.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
- Add liquids and ricotta: Pour in the chicken broth and heavy cream. Add the ricotta cheese and stir well until all ingredients are combined. Bring the mixture to a gentle simmer over medium heat.
- Cook noodles: Add the broken pieces of lasagna noodles to the simmering soup. Let them cook for about 10 minutes, or until the noodles are tender but not mushy.
- Add cheeses and season: Stir in the shredded mozzarella and grated Parmesan cheeses. Season the soup with salt and pepper according to your taste.
- Combine sausage and finish: Return the cooked sausage to the pot and stir everything together. Let the soup cook for another 2-3 minutes to meld the flavors and heat through.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley leaves for a burst of color and flavor. Serve hot and enjoy!
Notes
- For a spicier soup, use spicy Italian sausage instead of mild.
- Feel free to substitute half-and-half for heavy cream to reduce richness.
- Use gluten-free noodles to make this recipe gluten-free.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid curdling the cheese.
- Add a pinch of red pepper flakes for heat, if desired.
