Description
Creamy white lasagna soup combines Italian sausage, tender noodles, and rich cheese in a comforting bowl that’s ready in under an hour.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot)
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 6 cups chicken broth
- 8 lasagna noodles (broken into pieces)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 4 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Heat the Dutch oven over medium-high heat and brown the Italian sausage, breaking into crumbles, for 7 to 8 minutes until cooked.
- Drain excess fat from cooked sausage, then add butter and minced garlic, stirring constantly for 1 minute until fragrant.
- Pour chicken broth into the pot and bring the mixture to a rolling boil over high heat for about 5 minutes total.
- Break lasagna noodles into bite-sized pieces and add to boiling broth, cooking for 10 to 12 minutes until tender.
- Reduce the heat to low and stir in heavy cream, whole milk, Italian seasoning, salt, and black pepper until combined.
- Gradually add mozzarella cheese and Parmesan cheese, stirring continuously until cheeses melt completely and sauce becomes smooth and creamy.
- Fold in fresh spinach leaves and stir gently until wilted, which takes approximately 2 minutes of stirring time.
- Ladle hot soup into serving bowls and garnish with extra Parmesan, fresh basil, or red pepper flakes as desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg