Description
When you need something warm, cozy, and ridiculously satisfying, this soup delivers big flavor without a lot of fuss. It has everything you love about creamy lasagna — the noodles, the melty cheeses, the savory sausage — but in soup form. Pair it with garlic bread and you’ve got a full-on comfort meal that practically cooks itself.
Ingredients
Scale
- 1 pound Italian sausage
- 1 medium onion, diced
- 3 garlic cloves, finely minced
- 6 cups chicken broth
- One 15-oz can white beans, rinsed and drained
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 8 ounces lasagna noodles, broken into small pieces
- Salt and pepper (season to taste)
Instructions
- Brown the sausage.
- Place a large soup pot on the stove and set it to medium heat. Add the sausage and break it apart into crumbles as it cooks. When it’s no longer pink, scoop it out and set it aside for later.
- Sauté the aromatics.
- In the same pot — don’t clean it, the flavor is in there! — toss in the chopped onion and garlic. Stir and cook until the onion softens and smells amazing, about 3 minutes.
- Build the soup base.
- Pour in the chicken broth and add the white beans. Turn up the heat until it reaches a boil, then reduce it to a gentle simmer.
- Make it creamy and cheesy.
- Stir in the heavy cream followed by the spinach, ricotta, mozzarella, and Parmesan. Keep stirring until everything melts into a velvety, cheesy broth (around 5 minutes).
- Cook the noodles.
- Add the broken lasagna noodles right into the pot. Let them cook until soft and tender — about 10 minutes.
- Finish the soup.
- Return the cooked sausage back into the pot. Continue simmering for 5 more minutes so the flavors marry together. Taste and season with salt and pepper.
- Serve.
- Ladle into bowls and sprinkle with extra Parmesan. Serve piping hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal