Ingredients
Method
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and cook just 30 seconds—don’t let it brown.
- Brown the Meat: Add sausage (or chicken) and cook until browned or heated through. If using cooked chicken, sauté briefly to infuse flavor.
- Add Broth & Noodles: Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodles. Cook uncovered for 10–12 minutes until al dente.
- Create the Creamy Base: Lower heat. Stir in heavy cream and Parmesan cheese. Keep stirring gently to avoid clumping—let cheese melt naturally.
- Add Seasoning & Greens: Sprinkle in Italian seasoning, salt, and pepper. Toss in spinach and stir until wilted.
- Finish & Serve: Taste and adjust seasoning. Serve hot in bowls, topped with extra cheese or fresh parsley if desired.
Notes
- Layered Flavor, Minimal Effort: This soup delivers all the depth of classic lasagna without the oven. Browning your aromatics and meat before adding broth builds a rich base that mimics hours of simmering.
- Respect the Cheese: Always use freshly grated Parmesan—pre-shredded varieties won’t melt properly and can give the soup a grainy texture.
- Don’t Rush the Cream: After adding the cream, lower the heat and stir gently. High heat can cause it to separate, ruining the silky finish.
- Noodle Strategy: Cook the broken lasagna noodles directly in the broth, but don’t walk away—overcooked pasta can thicken the soup too much as it sits.
- Make It Yours: Whether you're using sausage, rotisserie chicken, or going full vegetarian with mushrooms, this soup is flexible, indulgent, and endlessly comforting.