White Lasagna Soup

• porcijos: 6
• aktyvus laikas: 20
• bendras laikas: 45

Ingredientai

4 oz Volpi 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), room temperature

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

1 cup spinach or kale (optional)

Fresh basil, to garnish

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 (optional)

Pinch of nutmeg (optional)

Black pepper, to taste

Nurodymai

Instructions

Add diced pancetta to a cold Dutch oven. Turn the heat to medium and let it render slowly, cooking until golden and crisp. Remove with a slotted spoon and set aside, leaving all that flavorful fat in the pot.

Add the sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes. Transfer to a plate and set aside.

Add the mushrooms to the pot. Let them sit undisturbed for 2–3 minutes to develop color, then stir occasionally and cook until golden brown and most of their liquid has evaporated, 6–8 minutes. Lightly season with salt once browned.

Push the mushrooms to one side of the pot, then add the onion and leek with a pinch of salt, black pepper, and Calabrian chilies. Cook 4–5 minutes, stirring occasionally, until softened.

Stir in the garlic, oregano, and thyme, and cook for 1 minute more until fragrant.

Pour in the wine, scrape up any brown bits, and simmer for 2 minutes.

Stir in the chicken broth, cooked sausage, Parmesan rind, bay leaf, and thyme sprig (if using). Bring to a gentle simmer and cook for 10–15 minutes to let the flavors deepen.

While the broth simmers, make the ricotta mixture: in a bowl, combine ricotta, mozzarella, Parmesan, basil, lemon zest, nutmeg, and pepper. Set aside.

Stir in the heavy cream, then add the broken lasagna noodles. Partially cover and simmer until al dente, 12–15 minutes, stirring often so they don’t stick.

Remove the Parmesan rind and fresh herbs. Stir in the spinach/kale and let wilt. Taste and adjust seasoning with more salt or pepper, if needed.

Return most of the crispy pancetta to the pot, reserving some for garnish.

Ladle the soup into bowls. Dollop with the ricotta mixture, then finish with the reserved crispy pancetta, fresh basil, and extra Parmesan. Enjoy!