White Lasagna Soup (Printable Version)
# What You'll Need:
→ Main
01 -
1 cup shredded mozzarella cheese
02 -
1 can (15 ounces) white beans, rinsed and drained
03 -
1 medium onion, chopped up
04 -
6 cups chicken broth
05 -
1 pound Italian sausage
06 -
1 cup heavy cream
07 -
8 ounces lasagna noodles, snapped into chunks
08 -
1 1/2 cups ricotta cheese
09 -
2 cups chopped spinach
10 -
3 cloves garlic, minced
11 -
1/2 cup grated Parmesan cheese
12 -
Salt and black pepper, as you like
# How to Make It:
01 -
Spoon everything into bowls while it’s piping hot. Sprinkle extra Parmesan on top if you want.
02 -
Slide the sausage you set aside back into the pot. Let it go another 5 minutes so it all comes together. Taste and toss in salt and pepper until it’s just right.
03 -
Now toss in those broken lasagna noodles. Let them cook till they get soft, around 10 minutes or so. Give it a good stir once in a while so nothing sticks.
04 -
Next up, throw in the spinach, ricotta, mozzarella, Parmesan, and heavy cream. Let everything melt and blend for about 5 minutes, stirring sometimes.
05 -
Pour the chicken broth in, add those white beans, and let the whole thing come to a boil. Lower the flame and keep it simmering easy.
06 -
In your pot, dump in the chopped onion and minced garlic. Let them cook until they’re nice and soft—just a few minutes.
07 -
Heat up a big pot on medium. Toss in the sausage and break it up as it cooks till it’s nice and brown. Scoop it out and hold onto it for later.
# Additional Tips:
01 -
Spice things up by using spicy sausage or sneak in some crushed red pepper.
02 -
Expect the soup to get thicker as it sits, so splash in more broth to loosen it if you're warming up leftovers.
03 -
Chop all your veggies and shred your cheese before you start. It makes everything go faster.