WHITE LASANGE SOUP
Serves 1
Directions
- 1Add the pancetta to a large pot, turn the heat on and let it render until it's nice and crispy.
- 2Remove the crispy pancetta from the pot.
- 3Brown the Italian sausage in the same pot.
- 4Remove the browned sausage from the pot.
- 5Wipe the excess fat from the pot with a paper towel.
- 6Add the mushrooms to the pot and let them sit to get a nice brown.
- 7Add the onion and leek to the pot.
- 8Season with salt, pepper, and Calabrian chilies.
- 9Once soft, add in minced garlic and dried herbs.
- 10Deglaze with white wine, scraping up any brown bits.
- 11Pour in chicken broth.
- 12Add a Parmesan rind, bay leaf, and thyme, then let it simmer.
- 13While the soup is simmering, combine ricotta, mozzarella, and Parmesan in a bowl.
- 14Season the ricotta mixture with lemon zest, nutmeg, black pepper, and basil.
- 15Remove the fresh herbs from the soup.
- 16Pour in room temperature cream and uncooked lasagna noodles.
- 17Cover partially and let it simmer until the noodles are tender.
- 18Once noodles are tender, finish with a dollop of the ricotta mixture.
- 19Add spinach and the crispy pancetta.
- 20Serve and enjoy.
- 21Serve the white lasagna soup.
- 22Garnish with freshly grated Parmesan cheese.
- 23Add a dollop of ricotta mixture on top.
- 24Sprinkle with crispy pancetta and fresh basil.
- 25Add red pepper flakes for an extra kick.
- 26Take a bite of the white lasagna soup.
- 27Enjoy the white lasagna soup.
- 28In a large pot, add the chopped pancetta.
- 29Cook the pancetta until it's rendered and crispy, then remove it from the pot.
- 30Brown the Italian sausage in the same pot and remove.
- 31Remove excess fat from the pot.
- 32Add sliced mushrooms to the pot and let them brown.
- 33Add finely diced yellow onion and thinly sliced leek.
- 34Season with salt, pepper, and Calabrian chilies.
- 35Once soft, add minced garlic, dried oregano, and dried thyme.
- 36Deglaze the pot with dry white wine, scraping up any brown bits.
- 37Pour in chicken broth.
- 38Add a Parmesan rind, bay leaf, and a sprig of thyme, then let the soup simmer.
- 39Combine ricotta, mozzarella, and Parmesan in a bowl for the ricotta mixture.
- 40Grate fresh lemon zest into the ricotta mixture.
- 41Grate nutmeg into the ricotta mixture.
- 42Season the ricotta mixture with black pepper and chopped fresh basil.
- 43Stir the ricotta mixture until well combined.
- 44Remove the Parmesan rind, bay leaf, and thyme sprig from the simmering soup.
- 45Pour in heavy cream and add uncooked lasagna noodles (or farfalle) broken into 2-inch pieces.
- 46Partially cover and simmer until the noodles are tender.
- 47Add the dollop of ricotta mixture to the soup.
- 48Add spinach or kale to the soup.
- 49Stir in the crispy pancetta.
- 50Ladle the white lasagna soup into a bowl.
- 51Garnish with fresh basil and red pepper flakes.
- 52Enjoy the white lasagna soup.
Ingredients
- 4 oz chopped pancetta
- 1 lb Italian sausage (mild or spicy), casings removed
- 8 oz cremini or baby bella mushrooms, sliced
- 1 medium medium yellow onion, finely diced
- 1 small small leek, thinly sliced (white + light green parts only, optional but recommended)
- Salt
- freshly cracked black pepper
- 6 cloves garlic, minced (to taste)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tbsp Calabrian chilies or red pepper flakes (to taste)
- 0.5 cup dry white wine (optional)
- 6 cups low-sodium chicken broth
- 1 Parmesan rind
- 1 bay leaf (optional)
- 1 sprig thyme (optional)
- 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 (optional)
- Fresh basil, to garnish
- 1 cup ricotta
- 0.5 cup freshly shredded mozzarella
- 0.5 cup freshly grated Parmesan
- 2 tbsp fresh basil, chopped
- 0.25 lemon Zest from 1/4 lemon
- 1 pinch Pinch of nutmeg
- Black pepper, to taste
Equipment
large potwooden spoontongsgraterspatulaladlebowl
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