This White Lasagna Soup is creamy and tastes like comfort in a bowl.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Italian
Keyword: pasta, sausage, soup
Servings: 8servings
Author: Sam
Ingredients
1pound Italian sausage
1 medium onionchopped
2 carrotsabout 1 cup, peeled and diced
2-3cloves garlicminced
3tablespoonsall-purpose flour
8cups low sodium chicken broth
1cupwater
3tablespoons cornstarch
1teaspoon dried parsley
1teaspoon dried basil
1/2teaspoon dried oregano
1/2teaspoon dried thyme
1 bay leaf
Dash red pepper flakesoptional
10 uncooked lasagna noodlesbroken into bite-size, approx. 1-inch pieces
1cup half and half or milk
2cupschopped fresh spinach
1cup grated Parmesan cheese
shredded mozzarella or parmesan cheesefor garnish
Instructions
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.