Ingredients
Scale
- 1 pound Italian sausage (mild or spicy, depending on your preference)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 1 cup heavy cream
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
If you’re looking for substitutions, feel free to swap the heavy cream with half-and-half for a lighter version, or use turkey sausage for a leaner protein. You can also replace fresh spinach with kale or Swiss chard if that’s what you have on hand—Mama Lou was always creative with whatever greens we had in the garden.
Instructions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. This step always reminds me of the evenings when Ouma and I would take turns stirring the pot while Mama Lou told stories from her childhood.
- Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. The smell of sausage sizzling always brings back those family dinners where everyone gathered around the table, hungry and happy.
- Stir in the minced garlic, dried basil, and oregano. Cook for another minute until fragrant. It’s amazing how garlic can lift the whole dish, just like Mama Lou’s secret ingredient for happiness.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and add the broken lasagna noodles. Cook according to package instructions, usually 8-10 minutes, until noodles are tender. Feel free to sneak a taste here—this is where the magic starts.
- Once noodles are cooked, stir in the heavy cream, chopped spinach, ricotta cheese, and half of the mozzarella. Stir gently until the cheese melts and the soup becomes creamy and luscious. The spinach wilts quickly, adding a fresh pop of color and nutrients—just like Mama Lou’s garden fresh additions.
- Season with salt and pepper to taste. If the soup feels too thick, add a bit more broth or cream until you reach your desired consistency. Remember, this soup is all about balance—creamy but not heavy, rich but not overwhelming.
- Ladle the soup into bowls and sprinkle with the remaining mozzarella and Parmesan cheese. For an extra touch, I sometimes add a drizzle of good olive oil or a sprinkle of crushed red pepper for a little heat, something Ouma taught me to do when she wanted to spice things up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
