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–+ servings

White Lasagna Soup

Diet:
Egg-free
Nut-free
Makes: 6 portions
Per portion: 491kcal

Ingredients
 

  • 2 tbsp butter
  • 1 lb ground sausage (I used mild)
  • 1 yellow onion (small, chopped)
  • 3 garlic cloves (minced)
  • 1 cup baby bella mushrooms (or cremini, + more if you like mushrooms)
  • 2 tbsp all-purpose flour
  • 5 cup chicken broth (or stock, low sodium)
  • 1 cup cream (heavy, half-half, or plant cream)
  • 6 oz lasagna noodles (or any small noodle you like! )
  • 2-3 cup baby spinach
  • ½ cup parmesan cheese

Seasonings

  • ½ tbsp italian seasoning
  • ¼ tsp crushed red pepper (more for spice)
  • salt (big pinch)
  • pepper (big pinch or to taste)

Instructions

  • To a large pot or dutch oven, add ground sausage and cook over medium heat until browned. Remove the meat from pot and set aside leaving behind about a tbsp of oil.
  • Add 2 tbsp butter to the pot. Once melted, add the chopped onion, mushrooms, and a few pinches of salt and pepper. Cook until onions have softened and mushrooms are golden brown or for 4-5 minutes. Add in minced garlic and cook for another minute. Sprinkle flour over veggies, stir well to combine and cook for 1 more minute.
  • Pour in the chicken broth and bring to a boil. Reduce heat to medium low and let soup simmer for 5 minutes.
  • Add in the broken lasagna noodles, italian seasoning, crushed red pepper, salt and pepper. Bring to a low boil and cook for 12-15 minutes or until noodles are al dente.
  • Add cream, stir until well combined then turn off heat. Add spinach and parmesan, stir until spinach is wilted.

Nutrition

Serving: 1 portion | Balanced: 1 | Cal: 491 kcal | Carb: 29 g | Protein: 22 g | Fat: 32 g