White Lasagna Soup

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This one-pot lasagna soup features Italian sausage, spinach, pasta and a delicious topping of ricotta, mozzarella and Parmesan!

Prep Time10

Cook Time28

Total Time38

Course: Soup

Cuisine: Italian-American

Servings:

Calories: 749kcal

Author: Mamma C

Ingredients

Soup

1 medium onion (yellow, white or red)
2 cloves garlic
4 cups fresh spinach leaves (use up to 5 cups)
1 pound sweet Italian sausage (Remove casings from four links or buy ground sausage.)
2 Tablespoons flour
6 cups chicken stock
⅛ teaspoon black pepper
2 cups half-and-half
9 lasagna sheets (½ pound)

Ricotta Topping

¾ cup ricotta cheese
¾ cup shredded mozzarella cheese (Shred it from a block for the best melting quality.)
6 Tablespoons grated Parmesan cheese
2 Tablespoons fresh basil leaves

Instructions

Peel the onion and chop it. Set it aside. Peel and chop the garlic cloves. Roughly chop the fresh spinach leaves. (They should already be washed when you bought them.)
Brown the sausage in a tall soup pot over medium-high heat. (If using sausage links, use kitchen scissors to poke through the casing and slide the scissor blade along the length of the sausage. Peel, remove and discard the skin.) Break up the meat with a wooden spoon.
After the sausage has cooked for three minutes, add the chopped onions. Stir to combine.
After the onions have cooked for three minutes, stir in the chopped garlic.
When the sausage is no longer pink and the onions are soft, add 2 tablespoons of flour. Stir for one minute to combine.
Add the chicken stock and pepper. Cover and bring the pot to a boil over high heat. While the stock is heating up, break each lasagna sheet into five pieces. When the stock is boiling, add the broken pasta, chopped spinach, and half and half. Cook, uncovered, for about eight minutes or until the lasagna noodles are al dente. Stir occasionally as needed to prevent sticking.
While the noodles are cooking, make the ricotta mixture. Add the ricotta to a small mixing bowl. Shred the mozzarella and add it. Grate the Parmesan, if needed and stir it in to combine. Gently rinse two basil leaves and pat them dry. Roll them up and cut them into ribbons. Stir them into the cheese mixture.
When the lasagna noodles are done, turn off the heat. Ladle some soup into each bowl. Top with some of the ricotta mixture and stir it in before eating.
Refrigerate leftover soup in a tightly sealed container for up to four days. Refrigerate any leftover ricotta mixture in a separate container. I don't recommend freezing the soup.

Notes

Broken lasagna noodles have a nice, thick texture and stay relatively firm, even left over. If you don't have lasagna sheets, you can substitute curly pasta such as rotini, campanelli or fusilli.

If you want to make this with fewer calories, the soup will still be delicious without the ricotta topping.

Nutrition