Creamy Spicy White Lasagna Soup Step-by-step instructions

Before you start

Before you start, remove the sausage from its casings and break it into chunks. Dice the onion, mince the garlic, and measure out the broth, cream, and Parmesan. Break the lasagna noodles into bite-size pieces with your hands – about 1 1/2-inch pieces work well.

Have the spinach ready to add at the end. This recipe moves quickly once you start cooking, so having everything prepped and within reach makes the process smooth.

Instructions

Brown and Sauté

1. 1Brown the Sausage
   Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
   Look for The sausage is browned and no longer pink in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't overcrowd the pot – work in batches if needed to get a good sear.
2. 2Sauté the Aromatics
   Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic and crushed red chili flakes, and cook for 1 minute more until fragrant.
   Look for The onion is translucent and the garlic is fragrant but not browned.
   Tip Stir constantly when adding garlic to prevent it from burning.

At this point, the sausage is browned and crumbled, and the onion is soft and translucent. The garlic and chili flakes have released their aromas, and the bottom of the pot is coated with flavorful drippings. The kitchen should smell savory and slightly spicy. Before moving on, make sure the sausage is fully cooked and the aromatics are not burnt – if they are, lower the heat next time.

Simmer the Soup

3. 3Add Broth and Noodles
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a boil. Add the broken lasagna noodles and reduce the heat to a simmer. Cook, stirring occasionally, until the noodles are tender, about 10-12 minutes.
   Look for The noodles are al dente and the broth has slightly thickened.
   Tip Break the lasagna noodles into bite-size pieces before adding – they will expand as they cook.
4. 4Add Cream and Spinach
   Return the browned sausage to the pot. Stir in the heavy cream and fresh spinach. Cook, stirring gently, until the spinach has wilted and the soup is hot, about 2-3 minutes.
   Look for The spinach is wilted and the soup is creamy and steaming.
   Tip Add the spinach a handful at a time – it wilts quickly.

The broth is bubbling gently with the noodles, which are absorbing the liquid and becoming tender. The soup is fragrant and the noodles are swelling. The sausage is back in the pot, and the cream and spinach have just been added.

The spinach should be wilted but still bright green, and the soup should be a pale, creamy color. Taste a noodle to ensure it’s cooked to your liking before adding the cheese.

Finish and Serve

5. 5Melt the Cheese
   Reduce the heat to low. Sprinkle the grated Parmesan cheese over the soup and stir until it is fully melted and the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.
   Look for The cheese is fully melted and the soup is glossy and creamy.
   Tip Add the cheese off the heat or on low to prevent it from clumping.
6. 6Serve
   Ladle the soup into bowls and serve hot. The soup will thicken as it sits; add a splash of broth or cream when reheating if needed.
   Look for The soup is hot, creamy, and fragrant with chili and garlic.
   Tip For a richer finish, drizzle with a little olive oil before serving.

The Parmesan has melted into the soup, creating a smooth, velvety texture. The soup is hot, creamy, and speckled with green spinach and red chili flakes. The aroma is rich and comforting. Give it a final stir and taste for seasoning – it should be savory, slightly spicy, and deeply satisfying. Ladle into bowls and serve immediately.

Common mistakes

One common mistake is overcooking the noodles – they will continue to soften as the soup sits, so cook them just until al dente. Another is adding the cheese at too high a heat, which can cause it to clump or separate.

Always stir the cheese in over low heat or off the heat. Also, don’t skip browning the sausage – that step builds the flavor base. If the soup becomes too thick after sitting, thin it with a little extra broth or cream when reheating.

How to tell it’s done

The soup is done when the noodles are tender but still have a slight bite, and the broth has thickened to a creamy consistency. The sausage should be cooked through, reaching an internal temperature of 160°F (71°C) – you can check with an instant-read thermometer.

The spinach should be fully wilted and the cheese melted, creating a smooth, glossy finish. Taste and adjust seasoning with salt and pepper before serving.

• Ground meat: 160°F (71°C) in the thickest part