Creamy White Lasagna Soup with Sausage and Mushrooms

 

Ingredients:

1 lb Italian sausage (mild or hot), casings removed

1 tbsp olive oil

1 small onion, finely diced

4 cloves garlic, minced

8 oz mushrooms, sliced

4½ cups chicken broth

1½ cups heavy cream

8 oz lasagna noodles, broken into bite-size pieces

1 tsp dried basil

1 tsp dried oregano

½ tsp garlic powder

Salt and black pepper, to taste

¾ cup ricotta cheese

¾ cup freshly grated Parmesan cheese

1½ cups shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Directions:

1. Heat the olive oil in a large pot or Dutch oven over

medium heat. Add the Italian sausage and cook,

breaking it apart, until browned and fully cooked.

2. Add the diced onion and cook for about 3 minutes

until softened. Stir in the garlic and sliced mushrooms,

cooking for another 2–3 minutes until the mushrooms

release their moisture and soften.

3. Pour in the chicken broth and bring to a gentle simmer.

Stir in the heavy cream, basil, oregano, garlic powder,

salt, and black pepper.

4. Add the broken lasagna noodles to the pot. Simmer

uncovered for 10–12 minutes, stirring occasionally, until

the noodles are tender.

5. Reduce the heat to low. Stir in the ricotta cheese,

Parmesan cheese, and mozzarella cheese. Mix slowly

until the cheeses melt and the soup becomes thick,

creamy, and smooth.

6. Taste and adjust seasoning if needed. Let the soup

rest for 2–3 minutes to thicken slightly before serving.

7. Ladle into bowls and finish with fresh parsley and a

sprinkle of black pepper.

Cooking Time: 30 minutes

Servings: 4–5 servings

Calories: ~480 per serving (estimated)