White Lasagna Soup
Directions
- 1Heat olive oil in a dutch oven over medium heat.
- 2Add garlic and onion, sautè for 3 minutes.
- 3Add Italian sausage and use a spatula to break it apart.
- 4Let cook 8-10 minutes, stirring occasionally.
- 5Add vegetable broth, place lid on and bring to a boil.
- 6Add broken lasagna noodles and let cook for 10 minutes.
- 7Turn heat down to low and add cream and kale, let cook 3 more minutes.
- 8Top the soup with the mozzarella cheese, Parmesan cheese, and use a spoon to add 5 large dollops of the ricotta cheese.
- 9Don't stir the cheeses into the soup yet.
- 10Turn off the heat, but leave the dutch oven on the burner and place the lid back on to let the cheese melt for about 3 minutes.
- 11Top with fresh parsley to serve!
Ingredients
- 1 tbsp olive oil
- 3 cloves minced garlic
- 0.5 unit yellow onion, chopped fine
- 1 lb Italian sausage
- 5 cups vegetable broth
- 10 pieces lasagna noodles, roughly broken into pieces (not cooked)
- 1 cup heavy cream
- 2 large handfuls kale
- 0.5 cup shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 1 cup ricotta cheese
- 1 handful fresh parsley
Equipment
dutch oven