White Lasagna Soup

A creamy, cheesy white lasagna soup made with pancetta, Italian sausage, mushrooms, and a ricotta mixture. Perfect for the fall season.

By @heresyourbite

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 4 oz chopped pancetta
• 1 lb Italian sausage
• 8 oz cremini or baby bella mushrooms
• 1 medium yellow onion
• 1 small leek
• 1 to taste salt and freshly cracked black pepper
• 6 cloves garlic
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tbsp Calabrian chilies or red pepper flakes
• 0.5 cup dry white wine
• 6 cups low-sodium chicken broth
• 1 piece Parmesan rind
• 1 leaf bay leaf
• 1 sprig thyme
• 1 cup heavy cream
• 0.5 lb lasagna noodles
• 1 cup spinach or kale
• 1 to garnish fresh basil
• 1 cup ricotta
• 0.5 cup freshly shredded mozzarella
• 0.5 cup freshly grated Parmesan
• 2 tbsp fresh basil
• 0.25 lemon lemon zest
• 1 pinch nutmeg
• 1 to taste black pepper

Instructions

1. In a large pot, cook the chopped pancetta over medium heat until crispy.
2. Add the Italian sausage to the pot, breaking it up as it cooks. Cook until browned.
3. Add the sliced mushrooms, diced onion, and sliced leek to the pot. Season with salt and freshly cracked black pepper. Cook until the vegetables are soft.
4. Add the minced garlic, dried oregano, dried thyme, and Calabrian chilies or red pepper flakes to the pot. Stir to combine.
5. Deglaze the pot with the dry white wine, if using, and cook until the wine has mostly evaporated.
6. Add the chicken broth, Parmesan rind, bay leaf, and sprig of thyme to the pot. Bring the soup to a simmer.
7. Stir in the heavy cream and broken lasagna noodles. Cook until the noodles are al dente.
8. Add the spinach or kale, if using, and cook until wilted. Garnish the soup with fresh basil.
9. In a separate bowl, combine the ricotta, shredded mozzarella, grated Parmesan, chopped basil, lemon zest, nutmeg, and black pepper. Mix until well combined.
10. Serve the soup hot, topped with a dollop of the ricotta mixture.