Ingredients

1 lb ground Italian sausage (or ground turkey for a lighter version)

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream (or half-and-half for a lighter option)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

9–12 lasagna noodles, broken into pieces

2 cups fresh spinach (or kale for a heartier green)

1 cup ricotta cheese

2 cups shredded mozzarella cheese (for topping)

1/2 cup grated Parmesan cheese (for topping)

Fresh parsley, for garnish

Optional: crushed red pepper flakes (for a spicy kick)

Optional: zucchini or mushrooms (for added veggies)

Instructions

Step 1: In a large pot or Dutch oven, heat over medium heat and add the ground Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5–7 minutes. Drain excess grease if needed.

Step 2: Add the chopped onion and minced garlic to the pot. Sauté for 3–4 minutes until the onions are translucent and fragrant.

Step 3: Pour in the chicken broth and stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.

Step 4: Once simmering, stir in the heavy cream and broken lasagna noodles. Cook for 10–12 minutes, stirring occasionally, until the noodles are tender but not overcooked.

Step 5: Fold in the fresh spinach (or kale), ricotta cheese, and half of the mozzarella and Parmesan cheeses. Let simmer for 2–3 minutes until the greens wilt and the cheese melts.

Step 6: Taste and adjust seasoning as needed. If you like heat, sprinkle in crushed red pepper flakes.

Step 7: Ladle the soup into bowls and top each serving with the remaining mozzarella and Parmesan cheeses. Garnish with fresh parsley before serving.

Tips & Variations

Use ground turkey or chicken instead of sausage for a leaner soup.

Substitute heavy cream with half-and-half or whole milk to lighten the dish.

Try whole wheat or gluten-free lasagna noodles for added fiber or dietary needs.

Add extra vegetables like zucchini, mushrooms, or kale to boost nutrition.

Watch the noodles closely to avoid mushiness; stir occasionally to prevent sticking.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the soup is too thick. This soup also freezes well; cool completely before portioning into freezer-safe containers. Reheat on low heat when ready to enjoy.

FAQs

Can I use a different type of pasta?

Yes! You can substitute lasagna noodles with small pasta shapes like shells or penne for a fun variation.