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
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