Description
This white lasagna soup tastes like someone wrapped you in a warm blanket while classical Italian music plays softly in the background. Pure comfort in a bowl.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth, low sodium
- 2 cups whole milk
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Heat a large Dutch oven over medium heat. Add Italian sausage and break it apart while cooking until browned, about 5-6 minutes. Drain excess fat, leaving about 1 tablespoon.
- Add diced onion to the pot and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the sausage mixture, stirring constantly for 1-2 minutes to create a roux.
- Gradually pour in chicken broth while whisking continuously, then add milk and bring to a gentle simmer.
- Add broken lasagna noodles, Italian seasoning, and red pepper flakes (if using). Simmer gently until noodles are tender, about 8-10 minutes, stirring occasionally.
- Stir in heavy cream and chopped spinach. Simmer for 1-2 more minutes until spinach wilts.
- Remove from heat and gradually stir in mozzarella and Parmesan cheese until melted. Season with salt and pepper to taste.
- Let stand for 5 minutes before serving. Garnish with additional Parmesan and fresh basil.