White Lasagna Soup

Serves 1
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Directions

  1. 1Add the pancetta to a large pot and render it until nice and crispy.
  2. 2Add the pancetta to a large pot and render it until nice and crispy.
  3. 3Add the pancetta to a large pot and render it until nice and crispy.
  4. 4Remove the crispy pancetta from the pot, leaving the rendered fat.
  5. 5Remove the crispy pancetta from the pot, leaving the rendered fat.
  6. 6Remove the crispy pancetta from the pot, leaving the rendered fat.
  7. 7Brown the Italian sausage in the same pot.
  8. 8Brown the Italian sausage in the same pot.
  9. 9Brown the Italian sausage in the same pot.
  10. 10Remove the browned sausage from the pot, reserving some of the drippings.
  11. 11Remove the browned sausage from the pot, reserving some of the drippings.
  12. 12Remove the browned sausage from the pot, reserving some of the drippings.
  13. 13Wipe out any excess fat from the pot with a paper towel if desired.
  14. 14Wipe out any excess fat from the pot with a paper towel if desired.
  15. 15Wipe out any excess fat from the pot with a paper towel if desired.
  16. 16Add sliced mushrooms to the pot and let them sit to get a nice brown.
  17. 17Add sliced mushrooms to the pot and let them sit to get a nice brown.
  18. 18Add sliced mushrooms to the pot and let them sit to get a nice brown.
  19. 19Add diced onions and sliced leeks to the pot with the mushrooms.
  20. 20Add diced onions and sliced leeks to the pot with the mushrooms.
  21. 21Add diced onions and sliced leeks to the pot with the mushrooms.
  22. 22Season with salt, pepper, and Calabrian chilies.
  23. 23Season with salt, pepper, and Calabrian chilies.
  24. 24Season with salt, pepper, and Calabrian chilies.
  25. 25Once the vegetables are soft, add minced garlic and dried herbs.
  26. 26Once the vegetables are soft, add minced garlic and dried herbs.
  27. 27Once the vegetables are soft, add minced garlic and dried herbs.
  28. 28Deglaze the pot with white wine, scraping up any brown bits from the bottom.
  29. 29Deglaze the pot with white wine, scraping up any brown bits from the bottom.
  30. 30Deglaze the pot with white wine, scraping up any brown bits from the bottom.
  31. 31Pour in the chicken broth.
  32. 32Pour in the chicken broth.
  33. 33Pour in the chicken broth.
  34. 34Add a Parmesan rind, bay leaf, and thyme sprig to the soup.
  35. 35Add a Parmesan rind, bay leaf, and thyme sprig to the soup.
  36. 36Add a Parmesan rind, bay leaf, and thyme sprig to the soup.
  37. 37Let the soup simmer.
  38. 38Let the soup simmer.
  39. 39Let the soup simmer.
  40. 40While the soup simmers, prepare the ricotta mixture by combining ricotta, mozzarella, and Parmesan in a bowl.
  41. 41While the soup simmers, prepare the ricotta mixture by combining ricotta, mozzarella, and Parmesan in a bowl.
  42. 42While the soup simmers, prepare the ricotta mixture by combining ricotta, mozzarella, and Parmesan in a bowl.
  43. 43Season the ricotta mixture with lemon zest, grated nutmeg, black pepper, and chopped fresh basil.
  44. 44Season the ricotta mixture with lemon zest, grated nutmeg, black pepper, and chopped fresh basil.
  45. 45Season the ricotta mixture with lemon zest, grated nutmeg, black pepper, and chopped fresh basil.
  46. 46Remove the fresh herbs (bay leaf and thyme sprig) from the simmering soup.
  47. 47Remove the fresh herbs (bay leaf and thyme sprig) from the simmering soup.
  48. 48Remove the fresh herbs (bay leaf and thyme sprig) from the simmering soup.
  49. 49Pour in room temperature heavy cream.
  50. 50Pour in room temperature heavy cream.
  51. 51Pour in room temperature heavy cream.
  52. 52Add uncooked lasagna noodles, broken into 2-inch pieces, to the soup.
  53. 53Add uncooked lasagna noodles, broken into 2-inch pieces, to the soup.
  54. 54Add uncooked lasagna noodles, broken into 2-inch pieces, to the soup.
  55. 55Let the soup simmer partially covered until the noodles are tender.
  56. 56Let the soup simmer partially covered until the noodles are tender.
  57. 57Let the soup simmer partially covered until the noodles are tender.
  58. 58Stir in a dollop of the ricotta mixture, spinach, and the crispy pancetta.
  59. 59Stir in a dollop of the ricotta mixture, spinach, and the crispy pancetta.
  60. 60Stir in a dollop of the ricotta mixture, spinach, and the crispy pancetta.
  61. 61Serve and enjoy.
  62. 62Serve and enjoy.
  63. 63Serve and enjoy.

Ingredients

  • 4 oz chopped pancetta
  • 4 oz chopped pancetta
  • 4 oz chopped pancetta
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 8 oz cremini or baby bella mushrooms, sliced
  • 8 oz cremini or baby bella mushrooms, sliced
  • 8 oz cremini or baby bella mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 1 medium yellow onion, finely diced
  • 1 medium yellow onion, finely diced
  • 1 small leek, thinly sliced (white + light green parts only, optional but recommended)
  • 1 small leek, thinly sliced (white + light green parts only, optional but recommended)
  • 1 small leek, thinly sliced (white + light green parts only, optional but recommended)
  • Salt
  • Salt
  • Salt
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • 6 cloves garlic, minced (to taste)
  • 6 cloves garlic, minced (to taste)
  • 6 cloves garlic, minced (to taste)
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0.5 tbsp Calabrian chilies or red pepper flakes (to taste)
  • 0.5 tbsp Calabrian chilies or red pepper flakes (to taste)
  • 0.5 tbsp Calabrian chilies or red pepper flakes (to taste)
  • 0.5 cup dry white wine (optional)
  • 0.5 cup dry white wine (optional)
  • 0.5 cup dry white wine (optional)
  • 6 cups low-sodium chicken broth
  • 6 cups low-sodium chicken broth
  • 6 cups low-sodium chicken broth
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 bay leaf (optional)
  • 1 bay leaf (optional)
  • 1 bay leaf (optional)
  • 1 sprig thyme (optional)
  • 1 sprig thyme (optional)
  • 1 sprig thyme (optional)
  • 1 cup heavy cream (or half-and-half)
  • 1 cup heavy cream (or half-and-half)
  • 1 cup heavy cream (or half-and-half)
  • 0.5 lb lasagna noodles, broken into 2-inch pieces (or farfalle)
  • 0.5 lb lasagna noodles, broken into 2-inch pieces (or farfalle)
  • 0.5 lb lasagna noodles, broken into 2-inch pieces (or farfalle)
  • 1 cup spinach or kale (optional)
  • 1 cup spinach or kale (optional)
  • 1 cup spinach or kale (optional)
  • Fresh basil, to garnish
  • Fresh basil, to garnish
  • Fresh basil, to garnish
  • 1 cup ricotta
  • 1 cup ricotta
  • 1 cup ricotta
  • 0.5 cup freshly shredded mozzarella
  • 0.5 cup freshly shredded mozzarella
  • 0.5 cup freshly shredded mozzarella
  • 0.5 cup freshly grated Parmesan
  • 0.5 cup freshly grated Parmesan
  • 0.5 cup freshly grated Parmesan
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh basil, chopped
  • 0.25 Zest from lemon
  • 0.25 Zest from lemon
  • 0.25 Zest from lemon
  • Pinch of nutmeg
  • Pinch of nutmeg
  • Pinch of nutmeg

Equipment

large potwooden spoonpaper toweltongsbowlgraterspatula

Tips

  • You can use either mild or spicy Italian sausage.
  • Leeks are optional but recommended.
  • White wine is optional for deglazing.
  • Spinach or kale are optional additions.
  • Let the noodles simmer partially covered until tender.