Description
This White Lasagna Soup is so creamy and delicious with sausage, broccoli and pasta in an Alfredo inspired soup broth. This recipe builds so much flavor in the Dutch Oven and is ready to eat in one hour! If you're craving comfort food in soup form you are in the right place.
Ingredients
Scale
- 16 ounces Ground Sweet Italian Sausage
- 1 tablespoon olive oil
- 1 cup yellow onion, diced fine
- 1 head of fresh broccoli, cut into small florets (discard the stalk or save for another recipe), about 2 cups
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 48 ounces chicken stock (1.5 containers)
- 1 cup heavy cream
- 1 and 1/2 cups whole milk
- 8 lasagna noodles, regular NOT the no boil version
- 1 and 1/2 cups mozzarella cheese, shredded from the block
- 1 and 1/2 cups parmesan cheese, shredded fine from the block
Optional toppings:
- About 1/2 cup ricotta cheese for dolloping in teaspoon size balls on top of soup
- 1/4 cup fresh parsley, minced
Instructions
- In a skillet over medium heat, add in the ground sausage and cook until no longer pink, breaking up the meat as it cooks. Once it's cooked, turn off the heat and soak up the excess grease in the pan with paper towels. Set aside.
- In a large dutch oven over medium low heat on the stovetop, add in the olive oil. Toss in the broccoli and onion. Stir and cook for 6 to 7 minutes until softened. Add in the minced garlic, salt, pepper, oregano and basil. Stir and cook for 60 seconds.
- Use a slotted spoon to transfer the sausage into the dutch oven.
- Pour the chicken stock, milk, and heavy cream over the sausage and broccoli mixture. Stir to combine and cover and bring to a boil. Once boiling, stir and reduce the heat to low. Cook for 15 minutes.
- Uncover the soup and break each lasagna noodle into 1 inch pieces (about 10 pieces per lasagna sheet). Toss the broken pasta into the soup. Cover and cook for 15-20 minutes, stirring half way though, until the pasta is tender and ready to eat. Note: When stirring half way through, make sure to scrape the bottom of the pan because the pasta likes to stick onto it.
- Toss in the parmesan and mozzarella cheese and stir frequently for a few minutes to melt completely.
- Ladle into serving bowls and enjoy! Optional: Top each soup bowl with a couple teaspoon scoops of ricotta cheese and a sprinkle of fresh parsley for the full lasagna vibe.
Notes
- I like to cook the sausage separately, so that I can remove a lot of the excess grease before adding it to the soup. I'm not a fan of when a lot of grease is floating at the surface of my soup.
- Shred the parmesan cheese and mozzarella from a block or they won't melt well. Don't use bagged cheese. It's full of preservatives to keep it from caking together in the bag and it doesn't melt well.
- At the end of cooking, turn off the heat or the lasagna noodles will over boil and get mushy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Dutch Oven
- Cuisine: Italian