White Lasagna Soup
Ingredients:
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 onion, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
1 cup whole milk
1 (14.5 oz) can diced tomatoes, undrained
2 cups fresh spinach, chopped
12 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Remove the sausage and set aside.
In the same pot, add the chopped onion and cook until softened. Add the garlic and cook for an additional minute.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, heavy cream, and milk, ensuring the mixture is smooth.
Add the diced tomatoes, spinach, and broken lasagna noodles. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the noodles are tender.
Stir in the ricotta cheese, mozzarella cheese, Parmesan cheese, cooked sausage, dried basil, and dried oregano. Cook until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 6 servings