Description
A simple soup version of classic white lasagna.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, cannellini beans, diced tomatoes, oregano, basil, pepper, and salt. Bring the mixture to a boil.
- Add broken lasagna noodles. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 10 to 12 minutes.
- Stir in heavy cream. Heat through, but do not boil after adding cream.
- Ladle soup into bowls. Top each serving with mozzarella cheese and Parmesan cheese.
Notes
- You can substitute ground chicken or turkey for Italian sausage for a milder flavor.
- For a thicker soup, cook the noodles slightly longer or mash some of the cannellini beans against the side of the pot before adding the cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6
- Sodium: 850
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 90
Keywords: White Lasagna Soup, lasagna soup, Italian sausage soup, creamy soup, chicken broth soup