Description
A comforting bowl of White Lasagna Soup, blending rich Italian flavors with creamy broth and tender noodles.
Ingredients
Scale
- 1 lb ground Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) ricotta cheese
- 2 cups cooked lasagna noodles, broken into pieces
- 2 cups spinach
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the ground Italian sausage, onion, and garlic; cook until the sausage is browned and the onions are translucent.
- Pour in the chicken broth, stirring gently to combine all flavors.
- Add the ricotta cheese, mixing well until fully integrated into the soup.
- Stir in the broken lasagna noodles and sprinkle in the Italian seasoning, allowing to simmer until noodles are tender.
- Fold in the fresh spinach, stirring until just wilted.
- Add the mozzarella and Parmesan cheeses, stirring until melted into the soup.
- Season with salt and pepper to taste, adjusting as needed.
- Serve hot, garnished with extra Parmesan if desired.
Notes
Store leftover soup in an airtight container in the refrigerator for up to three days or freeze for up to three months. Add more broth if it thickens too much when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg