Description
A creamy and comforting white lasagna soup with Italian sausage, white beans, and spinach, topped with ricotta, mozzarella, and Parmesan cheeses.
Ingredients
- 1 lb Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup heavy cream
- 2 cups spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 8 oz lasagna noodles, broken into pieces
- Salt and pepper to taste
Instructions
- In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
- Sauté onion and garlic in the same pot for 3 minutes.
- Add chicken broth and white beans. Bring to a boil, then simmer.
- Stir in heavy cream, spinach, ricotta, mozzarella, and Parmesan. Simmer for 5 minutes.
- Add broken lasagna noodles and cook until tender, about 10 minutes.
- Return sausage to the pot and cook for 5 more minutes. Season with salt and pepper.
- Serve hot with extra Parmesan cheese.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Store leftovers in the fridge for up to 3 days.
- Add more broth if the soup thickens too much when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian