Name: White Lasagna Soup recipe
Ingredients: 1 pound Italian Sausage: This is the heart of the soup, providing a savory depth and richness. You can choose between sweet, mild, or hot Italian sausage depending on your spice preference. For a milder flavor, sweet or mild sausage is recommended, while hot sausage will add a pleasant kick. Ensure you remove the sausage from its casings for easy browning and even distribution throughout the soup. Ground beef or turkey can also be substituted if you prefer a leaner option, but Italian sausage truly lends that authentic lasagna flavor.; 1 large Yellow Onion: Diced yellow onion forms the aromatic base of the soup. It adds a subtle sweetness and depth of flavor as it cooks down and softens. White onion can also be used, but yellow onion tends to be a bit milder and sweeter when cooked. Dicing the onion into small, even pieces ensures it cooks uniformly and blends seamlessly into the soup.; 2-3 cloves Garlic: Fresh garlic is essential for adding that pungent, aromatic bite that complements the creamy richness of the soup. Mincing the garlic finely releases its oils and flavor more effectively. If you’re a garlic lover, feel free to add an extra clove for a bolder garlic flavor. Pre-minced garlic can be used in a pinch, but fresh garlic offers a superior flavor profile.; 8 cups Chicken Broth: Chicken broth forms the liquid base of the soup and adds a savory depth. Low-sodium chicken broth is recommended to control the salt content of the soup, allowing you to adjust seasoning later. Vegetable broth can be used as a vegetarian alternative, though chicken broth provides a richer, more traditional lasagna soup flavor. Ensure you are using a good quality broth for the best flavor.; 1 cup Heavy Cream: Heavy cream is what gives this soup its signature creamy texture and luxurious mouthfeel. It adds richness and body, transforming the broth into a velvety smooth soup. For a slightly lighter option, you can use half-and-half, but the soup will be less rich and creamy. Do not substitute with milk, as it will be too thin and won’t provide the desired creamy texture.; 1 (10 ounce) package Frozen Spinach: Frozen spinach adds a boost of nutrients and a touch of green to the soup. It wilts beautifully into the hot soup, adding a subtle earthy flavor and visual appeal. Ensure you thaw and squeeze out excess water from the spinach before adding it to the soup to prevent diluting the broth. Fresh spinach can also be used, about 5-6 ounces, but frozen spinach is often more convenient and readily available.; 1 teaspoon Dried Oregano: Oregano is a classic Italian herb that adds a warm, slightly peppery, and aromatic note to the soup. Dried oregano is convenient and readily available, but fresh oregano can also be used, about 1 tablespoon, for a brighter, more vibrant flavor.; 1 teaspoon Dried Basil: Basil is another essential Italian herb, adding a sweet, slightly peppery, and fragrant element to the soup. Dried basil complements the oregano and garlic, creating that classic Italian herb blend. Fresh basil can also be used, about 1 tablespoon, added at the very end of cooking for the best flavor retention.; ½ teaspoon Dried Thyme: Thyme adds a subtle earthy, slightly minty, and lemony note to the soup, rounding out the herb profile and adding complexity. Dried thyme is easily accessible and works well in this recipe. Fresh thyme can also be used, about ½ tablespoon, for a more pronounced thyme flavor.; ¼ teaspoon Red Pepper Flakes (Optional): Red pepper flakes add a subtle hint of heat to the soup, balancing the richness and adding a touch of complexity. This is optional, especially if you are using hot Italian sausage or prefer a milder soup. Adjust the amount to your spice preference.; Salt and Black Pepper: Essential seasonings to enhance all the flavors of the soup. Season to taste throughout the cooking process, starting with a moderate amount and adjusting as needed at the end. Freshly ground black pepper is always preferred for its brighter, more aromatic flavor.; 8 ounces Lasagna Noodles: Lasagna noodles are broken into smaller pieces to mimic the layers of traditional lasagna within the soup. Breaking them into approximately 1-2 inch pieces makes them easy to eat in a soup format and ensures they cook evenly. Regular lasagna noodles are typically used, but oven-ready lasagna noodles can also be used, though cooking times may need to be slightly adjusted.; 1 cup Ricotta Cheese: Ricotta cheese is a key component of lasagna, and it adds a creamy, slightly tangy, and rich element to the soup. Whole milk ricotta is recommended for the best flavor and texture. Part-skim ricotta can be used for a slightly lighter option, but it may be less creamy.; 1 cup Shredded Mozzarella Cheese: Mozzarella cheese is known for its melting properties and mild, milky flavor. It adds cheesy goodness and a delightful stringy texture to the soup. Part-skim or whole milk mozzarella can be used. Fresh mozzarella balls, while delicious, are not ideal for melting into soup due to their higher moisture content.; ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the soup. It enhances the cheesy profile and adds a savory depth. Freshly grated Parmesan is always preferred for its superior flavor and texture. Pre-grated Parmesan can be used, but it often contains cellulose and may not melt as smoothly.

Ingredients

Scale

For the Soup Base:

- 1 pound Italian Sausage: This is the heart of the soup, providing a savory depth and richness. You can choose between sweet, mild, or hot Italian sausage depending on your spice preference. For a milder flavor, sweet or mild sausage is recommended, while hot sausage will add a pleasant kick. Ensure you remove the sausage from its casings for easy browning and even distribution throughout the soup. Ground beef or turkey can also be substituted if you prefer a leaner option, but Italian sausage truly lends that authentic lasagna flavor.

- 1 large Yellow Onion: Diced yellow onion forms the aromatic base of the soup. It adds a subtle sweetness and depth of flavor as it cooks down and softens. White onion can also be used, but yellow onion tends to be a bit milder and sweeter when cooked. Dicing the onion into small, even pieces ensures it cooks uniformly and blends seamlessly into the soup.

- 2–3 cloves Garlic: Fresh garlic is essential for adding that pungent, aromatic bite that complements the creamy richness of the soup. Mincing the garlic finely releases its oils and flavor more effectively. If you’re a garlic lover, feel free to add an extra clove for a bolder garlic flavor. Pre-minced garlic can be used in a pinch, but fresh garlic offers a superior flavor profile.

- 8 cups Chicken Broth: Chicken broth forms the liquid base of the soup and adds a savory depth. Low-sodium chicken broth is recommended to control the salt content of the soup, allowing you to adjust seasoning later. Vegetable broth can be used as a vegetarian alternative, though chicken broth provides a richer, more traditional lasagna soup flavor. Ensure you are using a good quality broth for the best flavor.

- 1 cup Heavy Cream: Heavy cream is what gives this soup its signature creamy texture and luxurious mouthfeel. It adds richness and body, transforming the broth into a velvety smooth soup. For a slightly lighter option, you can use half-and-half, but the soup will be less rich and creamy. Do not substitute with milk, as it will be too thin and won’t provide the desired creamy texture.

- 1 (10 ounce) package Frozen Spinach: Frozen spinach adds a boost of nutrients and a touch of green to the soup. It wilts beautifully into the hot soup, adding a subtle earthy flavor and visual appeal. Ensure you thaw and squeeze out excess water from the spinach before adding it to the soup to prevent diluting the broth. Fresh spinach can also be used, about 5–6 ounces, but frozen spinach is often more convenient and readily available.

- 1 teaspoon Dried Oregano: Oregano is a classic Italian herb that adds a warm, slightly peppery, and aromatic note to the soup. Dried oregano is convenient and readily available, but fresh oregano can also be used, about 1 tablespoon, for a brighter, more vibrant flavor.

- 1 teaspoon Dried Basil: Basil is another essential Italian herb, adding a sweet, slightly peppery, and fragrant element to the soup. Dried basil complements the oregano and garlic, creating that classic Italian herb blend. Fresh basil can also be used, about 1 tablespoon, added at the very end of cooking for the best flavor retention.

- ½ teaspoon Dried Thyme: Thyme adds a subtle earthy, slightly minty, and lemony note to the soup, rounding out the herb profile and adding complexity. Dried thyme is easily accessible and works well in this recipe. Fresh thyme can also be used, about ½ tablespoon, for a more pronounced thyme flavor.

- ¼ teaspoon Red Pepper Flakes (Optional): Red pepper flakes add a subtle hint of heat to the soup, balancing the richness and adding a touch of complexity. This is optional, especially if you are using hot Italian sausage or prefer a milder soup. Adjust the amount to your spice preference.

- Salt and Black Pepper: Essential seasonings to enhance all the flavors of the soup. Season to taste throughout the cooking process, starting with a moderate amount and adjusting as needed at the end. Freshly ground black pepper is always preferred for its brighter, more aromatic flavor.

For the “Lasagna” Element:

- 8 ounces Lasagna Noodles: Lasagna noodles are broken into smaller pieces to mimic the layers of traditional lasagna within the soup. Breaking them into approximately 1-2 inch pieces makes them easy to eat in a soup format and ensures they cook evenly. Regular lasagna noodles are typically used, but oven-ready lasagna noodles can also be used, though cooking times may need to be slightly adjusted.

- 1 cup Ricotta Cheese: Ricotta cheese is a key component of lasagna, and it adds a creamy, slightly tangy, and rich element to the soup. Whole milk ricotta is recommended for the best flavor and texture. Part-skim ricotta can be used for a slightly lighter option, but it may be less creamy.

- 1 cup Shredded Mozzarella Cheese: Mozzarella cheese is known for its melting properties and mild, milky flavor. It adds cheesy goodness and a delightful stringy texture to the soup. Part-skim or whole milk mozzarella can be used. Fresh mozzarella balls, while delicious, are not ideal for melting into soup due to their higher moisture content.

- ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the soup. It enhances the cheesy profile and adds a savory depth. Freshly grated Parmesan is always preferred for its superior flavor and texture. Pre-grated Parmesan can be used, but it often contains cellulose and may not melt as smoothly.

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Instructions

1. Brown the Italian Sausage: In a large Dutch oven or heavy-bottomed pot, place the Italian sausage (removed from its casings) over medium-high heat. Break the sausage apart with a spoon or spatula as it cooks. Continue to cook, stirring occasionally, until the sausage is fully browned and cooked through. Browning the sausage is crucial as it develops deep, savory flavors that form the foundation of the soup. As the sausage cooks, some fat will render out. This fat contributes to the flavor of the soup, but if there is excessive fat, you can drain off some of it before proceeding to the next step. Leave a tablespoon or two of rendered fat in the pot for sautéing the vegetables.

1. Sauté the Onion and Garlic: Add the diced yellow onion to the pot with the browned sausage. Reduce the heat to medium and cook, stirring occasionally, until the onion becomes softened and translucent, about 5-7 minutes. Sautéing the onion softens its texture and mellows its flavor, creating a sweeter, more nuanced base for the soup. Once the onion is softened, add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking it briefly until fragrant releases its aromatic oils and enhances the overall flavor of the soup.

1. Add Broth and Seasonings: Pour the chicken broth into the pot, scraping up any browned bits from the bottom of the pot. These browned bits, known as “fond,” are packed with flavor and will enrich the soup. Stir in the dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust seasoning later as needed. Bring the mixture to a simmer over medium-high heat. Simmering allows the flavors to meld together and deepen.

1. Add Lasagna Noodles: Once the soup is simmering, add the broken lasagna noodles to the pot. Gently stir to ensure the noodles are submerged in the broth. Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the lasagna noodles are cooked through and tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Cooking time for the noodles may vary slightly depending on the thickness of the noodles and your stove. Check for doneness by tasting a noodle – it should be tender but not mushy.

1. Stir in Spinach and Cream: Once the noodles are cooked, remove the pot from the heat. Stir in the thawed and squeezed spinach and the heavy cream. Gently stir until the spinach is wilted and the cream is fully incorporated into the soup. The heat from the soup will be sufficient to wilt the spinach. Adding the heavy cream off the heat prevents it from curdling and ensures a smooth, creamy texture.

1. Incorporate the Cheeses: In a separate bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well to combine. Gently stir about half of the cheese mixture into the soup until melted and incorporated. This will add cheesy richness and depth directly into the soup base. Reserve the remaining cheese mixture for topping each serving of soup.

1. Serve and Garnish: Ladle the White Lasagna Soup into bowls. Top each serving generously with the remaining cheese mixture you reserved. You can also garnish with fresh basil leaves, a sprinkle of extra Parmesan cheese, or a pinch of red pepper flakes for added visual appeal and flavor. Serve immediately and enjoy the comforting warmth and delicious flavors of your homemade White Lasagna Soup!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 5-7 grams
Sodium: 800-1000 mg
Fat: 30-35 grams
Saturated Fat: 15-20 grams
Carbohydrates: 25-30 grams
Fiber: 3-4 grams
Protein: 30-35 grams
Cholesterol: 150-180 mg