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White Lasagna Soup

A comforting and creamy dish that combines Italian sausage, creamy broth, and fresh spinach in a simple, one-pot meal, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground Italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 2 cups fresh spinach
  • 8 ounces lasagna noodles, broken into pieces You can use no-boil lasagna noodles.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper According to your preference.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • to garnish Fresh basil Optional.

Method
 

Cooking Steps
  1. In a large pot over medium heat, add the ground Italian sausage. Cook until browned, breaking it apart with a spoon.
  2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Pour in the chicken broth and heavy cream. Stir well to combine.
  4. Add the broken lasagna noodles and Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the noodles are tender.
  5. Stir in the fresh spinach and ricotta cheese. Mix until the spinach wilts and the ricotta is well incorporated.
  6. Add salt and pepper according to your preference. Stir well.
  7. Sprinkle the shredded mozzarella and grated Parmesan over the soup. Cover the pot and let it sit for a few minutes until the cheese is melted.
  8. Serve hot, garnished with fresh basil if desired.

Notes

Feel free to add more vegetables, like mushrooms or zucchini, for extra nutrition. If you want a little spice, consider adding red pepper flakes when you cook the sausage. You can store any leftover soup in an airtight container in the refrigerator for about 3-4 days.