Name: White Bean Pesto Lasagna Soup
Ingredients: 1 pound Italian sausage – mild or spicy, no casings; 2 tbsp olive oil; 2 garlic cloves; 1 small onion; 1 tsp each: salt, black pepper, thyme, oregano, red pepper flakes; 3 cups chicken broth; ½ cup pesto; 1/2 box of lasagna noodles, broken into small pieces (this is a flexible amount – add as much as you have or want); 2 cans cannellini beans – drained and rinsed; 1/2 cup heavy cream; 1/2 cup shredded mozzarella; 1.5 ounces grated Parmesan

Ingredients

1 pound Italian sausage – mild or spicy, no casings
2 tbsp olive oil
2 garlic cloves
1 small onion
1 tsp each: salt, black pepper, thyme, oregano, red pepper flakes
3 cups chicken broth
½ cup pesto
1/2 box of lasagna noodles, broken into small pieces (this is a flexible amount – add as much as you have or want)
2 cans cannellini beans – drained and rinsed
1/2 cup heavy cream
1/2 cup shredded mozzarella
1.5 ounces grated Parmesan

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Instructions

Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Remove the casings from your sausage. Drain and rinse the beans.
Heat olive oil in a large pot over medium high. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes. Add garlic and onion, cook until fragrant, for 3 minutes. Stir in spices, and cook for 1 minute more.
Pour in broth and pesto. Bring to a boil, then add cannellini beans and broken lasagna noodles. Stir, lower the heat, cover and simmer for 15 minutes, stirring every now and then.
When ready, pour in cream and stir to combine. Turn off the heat and stir in the cheeses. Adjust salt to taste.
Serve with crusty bread. Enjoy!

Notes

Adapted from Serving Dumplings