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White Lasagna Soup

White Lasagna Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk Italian sausage
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 4 cups chicken broth
  • 8 lasagna noodles, broken into 2-inch pieces
  • 2 cups fresh spinach
  • 1 cup half-and-half
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
  • Fine sea salt and freshly ground black pepper
  • ½ cup whole-milk ricotta

Method
 

  1. Brown the sausage in oil over medium-high heat until deeply caramelized, about 5 to 7 minutes.
  2. Stir in the onion and cook 3 to 4 minutes, then add garlic and Italian seasoning and cook 30 seconds.
  3. Pour in the broth and bring to a boil. Add the noodles and a pinch of salt, then simmer until tender, 10 to 12 minutes.
  4. Remove from heat, wilt in the spinach, then stir in half-and-half, mozzarella, and Parmesan. Season to taste and serve with a spoonful of ricotta on top.

Notes

The noodles keep drinking up broth as the soup rests, so if you make it ahead or have leftovers, thin it with a splash of chicken broth when you reheat. For the smoothest texture, avoid boiling the soup once the dairy goes in.