White Lasagna Soup

Ingredientai

Episode five of my Fall Soup Series is here, and I partnered with @volpifoods to turn the viral lasagna soup into its coziest version yet — a white lasagna soup! It’s creamy, cheesy, and made even better with pancetta (because honestly, what isn’t?).

As always, ingredients are below, full recipe’s in my bio! #VolpiPartner

Soup:

4 oz @volpifoods chopped pancetta

1 lb Italian sausage (mild or spicy), casings removed

8 oz cremini or baby bella mushrooms, sliced

1 medium yellow onion, finely diced

1 small leek, thinly sliced (white + light green parts only, optional but recommended)

Salt + freshly cracked black pepper

6-8 cloves garlic, minced (to taste)

1 tsp dried oregano

1 tsp dried thyme

½ tbsp Calabrian chilies or red pepper flakes (to taste)

1/2 cup dry white wine (optional)

6 cups low-sodium chicken broth

1 Parmesan rind

1 bay leaf (optional)

1 sprig thyme (optional)

1 cup heavy cream (or half-and-half)

½ lb lasagna noodles, broken into 2-inch pieces (or farfalle)

1 cup spinach or kale (optional)

Fresh basil, to garnish

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly shredded mozzarella

1/2 cup freshly grated Parmesan

2 tbsp fresh basil, chopped

Zest from 1/4 lemon

Pinch of nutmeg

Black pepper, to taste