Ingredients
Scale
- 1 tbsp olive oil
- 1 lb (about 450 g) Italian-style ground sausage
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 4 cups (1 L) chicken stock
- 2 cups (480 ml) water
- 8 oz (225 g) lasagna sheets, snapped into bite-size pieces
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan
- 1 tsp Italian seasoning (or a pinch each of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 2 cups (about 60 g) baby spinach (loosely packed)
- 1 cup ricotta, for serving (optional)
- Chopped parsley, for finishing
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Crumble in the sausage and cook until nicely browned, breaking it apart with a spatula as it cooks. Drain any excess fat if there’s a lot.
- Add the chopped onion and cook until soft and glossy, about 4–5 minutes. Stir in the garlic and cook another 30–45 seconds until fragrant.
- Pour in the chicken stock and water, scraping the bottom of the pot to loosen any browned bits. Increase heat until the liquid is gently bubbling.
- Drop the broken lasagna pieces into the pot and simmer until they are tender but not mushy — usually 8–12 minutes depending on the pasta. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in the heavy cream, grated Parmesan, and Italian seasoning. Taste and season with salt and pepper. Heat through until the cheese melts into the broth and the soup is silky — avoid boiling vigorously once dairy is added.
- Fold in the spinach and cook just until it wilts, about 1–2 minutes.
- Ladle into bowls and top each serving with a spoonful of ricotta and a sprinkle of chopped parsley.
Notes
- Lighten it up: Swap half the cream for half-and-half or use low-fat milk plus a teaspoon of cornstarch whisked in to thicken slightly.
- Vegetarian: Leave out the sausage and use vegetable stock; add mushrooms, zucchini, or roasted eggplant for body.
- Extra heat: Toss in a pinch of red pepper flakes when sautéing the onion.
- Gluten-free: Replace lasagna noodles with a gluten-free pasta broken into pieces or short pasta like penne.
- Timing tip: If you plan to eat leftovers, cook the pasta separately and add it to individual bowls when reheating so noodles don’t soak up all the broth.
- Cheese note: Freshly grated Parmesan melts best and gives the creamiest finish; pre-grated powders won’t integrate as smoothly.