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White Lasagna Soup

White Lasagna Soup: Your New Favorite Comfort Food Delight

This White Lasagna Soup is a delightful, creamy comfort food reimagined, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Italian Sausage can substitute with turkey sausage or omit for vegetarian
  • 4 cups Chicken Broth use vegetable broth for vegetarian option
  • 1 cup Heavy Cream can replace with half-and-half or coconut cream
For the Noodles
  • 8 ounces Lasagna Noodles feel free to substitute with any pasta shape
For the Cheesy Goodness
  • 1 cup Mozzarella Cheese can substitute with cheese of your choice
  • 1/4 cup Parmesan Cheese optional but enhances flavor
For the Greens
  • 3 cloves Garlic can use fresh or powdered
  • 2 cups Spinach or Kale any leafy greens can be used

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add Italian sausage, breaking it into crumbles, and cook for about 5–7 minutes until browned.
  2. Add minced garlic and chopped spinach to the pot. Sauté for 2–3 minutes until fragrant and spinach is wilted.
  3. Pour in chicken broth and bring to a vigorous boil over high heat. Let steep for about 2 minutes.
  4. Add broken lasagna noodles and cook according to package instructions, stirring occasionally for 8–10 minutes.
  5. Reduce heat to low, and stir in heavy cream and mozzarella cheese until melted, about 2–3 minutes.
  6. Taste and adjust seasoning. Serve hot, topped with grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to a month. Reheat on medium heat.

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