Description
White Lasagna Soup is a comforting and hearty one-pot meal that combines the flavors of classic Italian lasagna with the ease of a soup. This creamy, cheesy soup features savory Italian sausage, tender broken lasagna noodles, white beans, and fresh spinach, all simmered to perfection in a rich broth and topped with creamy ricotta and fresh basil for a delightful finish.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
Soup Ingredients
- 8 lasagna noodles, broken into pieces
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Toppings and Garnish
- 1/2 cup ricotta cheese (for topping)
- Fresh basil (for garnish, optional)
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Sauté Onion: Add the diced yellow onion to the pot and cook until translucent, approximately 4 minutes, stirring occasionally.
- Add Aromatics and Spices: Stir in minced garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Cook for an additional minute to release the flavors.
- Add Broth and Water: Pour in the low-sodium chicken broth and water. Increase heat and bring the mixture to a boil.
- Cook Noodles: Add the broken lasagna noodles to the boiling broth. Cook until the noodles are al dente, about 10 to 12 minutes, stirring occasionally to prevent sticking.
- Add Beans and Spinach: Reduce the heat to low. Stir in the drained white beans and chopped fresh spinach. Simmer for 2 to 3 minutes until the spinach wilts.
- Finish with Cream and Cheese: Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese until melted and fully incorporated, creating a creamy texture.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of ricotta cheese. Garnish with fresh basil if desired.
Notes
- You can substitute ground turkey or chicken for the Italian sausage to reduce fat content.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes according to your taste.
