White Lasagna Soup

Serves 1
tiktok.com

Directions

  1. 1Add the pancetta to a large pot and render it until it's nice and crispy.
  2. 2Remove the crispy pancetta from the pot.
  3. 3Brown the Italian sausage in the same pot, then remove it.
  4. 4Remove excess grease from the pot using a paper towel.
  5. 5Add sliced mushrooms to the pot and let them brown.
  6. 6Add diced yellow onion and thinly sliced leek to the pot with the mushrooms.
  7. 7Season with salt, pepper, and Calabrian chilies.
  8. 8Cook until the vegetables are soft.
  9. 9Add minced garlic and dried herbs (oregano and thyme) to the pot.
  10. 10Deglaze the pot with white wine, scraping up any brown bits.
  11. 11Pour in chicken broth.
  12. 12Add a Parmesan rind, bay leaf, and thyme sprig to the soup.
  13. 13Let the soup simmer.
  14. 14Combine ricotta, mozzarella, and Parmesan in a bowl.
  15. 15Season the ricotta mixture with lemon zest, nutmeg, black pepper, and chopped fresh basil.
  16. 16Remove the fresh herbs from the simmering soup.
  17. 17Pour in room temperature heavy cream.
  18. 18Add uncooked lasagna noodles, broken into 2-inch pieces, to the soup.
  19. 19Cover the pot partially and let it simmer until the noodles are tender.
  20. 20Stir in spinach.
  21. 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.