White-ish Lasagna Soup
A creamy and flavorful lasagna soup, perfect for soup season, featuring sausage, pesto, and a rich broth with lasagna noodles, spinach, and peas, finished with ricotta and Parmesan cheese.
Ingredients
- Olive oil
- Onion
- Garlic
- Ground sausage
- Pesto
- Chicken broth
- Lasagna noodles
- Fresh peas
- Baby spinach
- Half and half
- Ricotta cheese
- Garlic powder
- Onion powder
- Italian blend seasoning
- Salt
- Black pepper
- Parmesan cheese
- Fresh basil
Method
- 1
On a cutting board, chop the onion into small pieces.
- 2
Add olive oil to a pot on the stove and heat it. Add the chopped onion and stir with a wooden spoon until translucent, about 3-5 minutes.
- 3
Add the minced garlic to the pot and stir.
- 4
Add the ground sausage to the pot. Break it up with the spoon and brown it.
- 5
Stir in the pesto with the sausage and onions.
- 6
Pour the chicken broth into the pot and bring it to a boil.
- 7
Break the lasagna noodles into smaller pieces and add them to the boiling broth. Stir well to ensure the noodles are submerged. Cook until al dente.
- 8
Add the fresh peas to the soup.
- 9
Add the baby spinach to the soup and stir until it wilts.
- 10
Pour in the half and half.
- 11
Add the ricotta cheese to the soup and stir until combined.
- 12
Serve the soup into a bowl.
- 13
Top with a dollop of ricotta cheese, grated Parmesan cheese, and fresh basil. Add salt and pepper to taste.
- 14
Enjoy the soup.
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