Description
This Creamy White Lasagna Soup combines all the flavors of classic lasagna into a comforting, hearty soup. Featuring ground Italian sausage, tender broken lasagna noodles, a rich blend of cream cheese, heavy cream, ricotta, Parmesan, and mozzarella, this soup is perfect for a cozy meal that brings the indulgence of lasagna to your bowl without the fuss of layering and baking.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground Italian sausage (or turkey sausage for a lighter option)
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Sausage: Add the ground sausage to the pot, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Add Broth: Pour in the chicken broth and bring to a gentle simmer.
- Mix Cream Base: In a separate bowl, mix together the heavy cream and softened cream cheese until smooth; add to the pot and stir well to combine.
- Season Soup: Season the soup with Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Adjust seasoning to taste.
- Cook Noodles: Add the broken lasagna noodles to the pot and simmer until they are tender, about 10-12 minutes.
- Add Spinach and Cheeses: Stir in the fresh spinach until wilted, then gently fold in the ricotta cheese and half of the Parmesan cheese.
- Top with Cheeses: Remove the pot from heat and sprinkle the remaining Parmesan cheese and shredded mozzarella on top.
- Let Melt: Let it sit for a few minutes to allow the cheese to melt and flavors to meld together.
- Serve: Serve hot, garnished with fresh basil leaves.
Notes
- For a lighter option, substitute turkey sausage for the Italian sausage.
- Use gluten-free lasagna noodles to make this recipe gluten free.
- You can adjust the cream cheese and heavy cream quantities to reach your preferred soup thickness.
- If you prefer a spicier soup, increase the crushed red pepper flakes or add a dash of cayenne.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
