White Lasagna Soup
Serves 1
Directions
- 1Add the pancetta to a large pot and render it until it's nice and crispy.
- 2Remove the crispy pancetta from the pot.
- 3Brown the Italian sausage in the same pot, then remove it.
- 4Remove excess grease from the pot using a paper towel.
- 5Add sliced mushrooms to the pot and let them brown.
- 6Add diced yellow onion and thinly sliced leek to the pot with the mushrooms.
- 7Season with salt, pepper, and Calabrian chilies.
- 8Cook until the vegetables are soft.
- 9Add minced garlic and dried herbs (oregano and thyme) to the pot.
- 10Deglaze the pot with white wine, scraping up any brown bits.
- 11Pour in chicken broth.
- 12Add a Parmesan rind, bay leaf, and thyme sprig to the soup.
- 13Let the soup simmer.
- 14Combine ricotta, mozzarella, and Parmesan in a bowl.
- 15Season the ricotta mixture with lemon zest, nutmeg, black pepper, and chopped fresh basil.
- 16Remove the fresh herbs from the simmering soup.
- 17Pour in room temperature heavy cream.
- 18Add uncooked lasagna noodles, broken into 2-inch pieces, to the soup.
- 19Cover the pot partially and let it simmer until the noodles are tender.
- 20Stir in spinach.
- 21Finish with a dollop of the prepared ricotta mixture and the crispy pancetta.
Ingredients
- 4 oz chopped pancetta
- 1 lb Italian sausage (mild or spicy), casings removed
- 8 oz cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, finely diced
- 1 small leek, thinly sliced (white + light green parts only)
- Salt
- freshly cracked black pepper
- 6 cloves garlic, minced
- 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 Parmesan rind
- 1 bay leaf
- 1 sprig thyme
- 1 cup heavy cream (or half-and-half)
- 0.5 lb lasagna noodles, broken into 2-inch pieces (or farfalle)
- 1 cup spinach or kale
- Fresh basil
- 1 cup ricotta
- 0.5 cup freshly shredded mozzarella
- 0.5 cup freshly grated Parmesan
- 2 tbsp fresh basil, chopped
- 0.25 Zest from lemon
- 1 Pinch of nutmeg
Equipment
large potwooden spoontongsbowlsgrater
Tips
- Add as much garlic as you like.
- For the ricotta mixture, combine ricotta, mozzarella, Parmesan, lemon zest, nutmeg, black pepper, and basil.
- Let the soup simmer partially covered.
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