White Lasagna Soup
Y’all, it’s officially soup season and I’m so excited! I have big plans to try lots of new soup recipes this winter. Today I’m sharing with you a soup that is full of simple and hearty ingredients because nothing warms you up on a dreary day like creamy homemade soup. And this White Lasagna Soup is creamy and tastes like comfort in a bowl.
Don’t be scared away by the long list of ingredients, they are mostly pantry staples. I find especially with soups that it is helpful to prep the ingredients before you get started, so you have everything you need ready to go.
I like this soup with Italian sausage, I think it gives the soup a great flavor. You can substitute chicken or turkey sausage or even shredded chicken. You can also use any shape of pasta that you like, but I really like how rustic the broken lasagna noodles are. Just make sure that you break them into pieces that are small enough to fit on a spoon…just trust me on that one.
This White Lasagna Soup is creamy and tastes like comfort in a bowl.
- 1 pound Italian sausage
- 1 medium onion chopped
- 2 carrots about 1 cup, peeled and diced
- 2-3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 8 cups low sodium chicken broth
- 1 cup water
- 3 tablespoons cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Dash red pepper flakes optional
- 10 uncooked lasagna noodles broken into bite-size, approx. 1-inch pieces
- 1 cup half and half or milk
- 2 cups chopped fresh spinach
- 1 cup grated Parmesan cheese
- shredded mozzarella or parmesan cheese for garnish
Heat 1 tablespoon olive oil in a large pot, at least 4 quarts, over medium-high heat. Add sausage and sauté until cooked through. Remove the sausage to a plate and drain any excess fat.
In the same pot, heat remaining 2 tablespoons olive oil over medium-high heat. Add onions and carrots and cook for 3 minutes, stirring frequently. Add garlic and cook for 1 minute or until fragrant. Sprinkle with flour and cook for an additional 3 minutes.
Reduce the heat to low and stir in 8 cups of chicken broth. Whisk 3 tablespoons cornstarch with the 1 cup water and add to soup. Stir in the sausage, seasonings, and lasagna noodles.
Bring soup to a boil and then reduce to a simmer and cook until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (about 20 minutes).
Remove the bay leaf and stir in half and half and spinach and warm through about 5 minutes. Stir in grated Parmesan cheese until melted. Season with salt and pepper to taste. Garnish servings with cheese.
Based on this recipe.