Diary of a Chef · Just Chefn Around

White Lasagna Soup

45 minutes · 6 servings

By Diary of a Chef

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 1 yellow onion, diced
• 8 oz cremini mushrooms, sliced
• 4 garlic cloves, minced
• 6 cups chicken stock
• 8 oz broken lasagna noodles
• 3/4 cup heavy cream
• 4 oz baby spinach
• 1 lemon
• 1/2 cup grated Parmesan
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Brown the sausage

   Oil over medium-high. Sausage in, broken up, until browned. Onion and mushrooms until the mushrooms give up their water.

2. 2Simmer the noodles

   Garlic 30 seconds. Stock in, then the broken noodles. Simmer until the noodles are tender.

3. 3Cream and lemon

   Stir in cream, spinach, Parmesan, salt, and pepper. A big squeeze of lemon. It should taste like white lasagna in a bowl — not a cream soup.