Description
This comforting White Lasagna Soup combines the creamy richness of traditional lasagna flavors into a hearty and delicious soup, perfect for a quick family dinner. Featuring Italian sausage, tender broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses simmered in a savory broth, this recipe brings all the cozy warmth of lasagna in an easy-to-make bowl.
Ingredients
Scale
Meat and Dairy
- 1 pound Italian sausage, crumbled
- 1 cup ricotta cheese (15 oz can)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Fresh basil or parsley, for garnish
Pantry Staples
- 1 tablespoon olive oil
- 4 cups chicken broth
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
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 it aside, leaving the rendered fat in the pot to cook the aromatics.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until they become soft and fragrant, about 3 minutes, stirring occasionally to prevent burning.
- Add liquids and ricotta: Pour in the chicken broth and heavy cream, then add the ricotta cheese. Stir the mixture thoroughly until well combined and bring it to a gentle simmer on medium heat.
- Cook noodles: Add the broken lasagna noodles to the simmering broth. Let them cook for about 10 minutes, or until the noodles are tender but still hold their shape.
- Add cheeses and season: Stir in shredded mozzarella and grated Parmesan cheeses into the soup. Season generously with salt and pepper to taste, enhancing the overall flavor.
- Combine sausage and finish cooking: Return the browned sausage to the pot. Let the soup cook together for another 2-3 minutes, allowing all the flavors to meld and the ingredients to heat through completely.
- Serve and garnish: Ladle the hot soup into bowls and garnish with freshly chopped basil or parsley for a bright, fresh finish.
Notes
- You can substitute ground turkey or chicken for a leaner sausage alternative.
- For a lighter version, use half-and-half instead of heavy cream.
- Adding a pinch of red pepper flakes can give the soup a gentle kick.
- Use gluten-free lasagna noodles if you want to make this recipe gluten-free.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
