Spinach Lasagna Soup

Prepare the sausage: remove casings from the Italian sausages and crumble the meat.

Heat a large pot over medium-high heat. Add a little oil if needed and sear the crumbled sausage, breaking it apart with a spoon, until browned. Remove the browned sausage from the pot and set aside.

In the same pot, reduce heat to medium and sauté the chopped onions until translucent, 4–5 minutes. Add the sliced garlic and cook 30 seconds until fragrant.

Add the Italian seasoning and stir to combine. Add the chopped spinach and cook until wilted, about 2–3 minutes.

Pour in the chicken stock (enough to cover the ingredients / fill the pot to your preferred level). Stir in the cooking cream.

If you prefer a smoother broth, use an immersion blender to blend to your desired consistency (carefully, with the pot off heat as needed). You can also leave it slightly chunky.

Break the lasagna sheets into bite-sized pieces and add them to the pot. Return the browned sausage to the soup.

Bring the soup to a gentle simmer and cook 7–10 minutes, or until the pasta pieces are tender and cooked through (time depends on the type of lasagna sheets used). Stir occasionally to prevent sticking.

Once the pasta is cooked, stir in the grated Parmesan and Mozzarella until melted and incorporated. Taste and season with salt and pepper.

Prepare the ricotta cheese mixture: in a small bowl, combine ricotta, 1/2 cup mozzarella, 1/3 cup Parmesan, grated nutmeg, lime zest, and salt and pepper to taste. Mix until smooth.

To serve: ladle soup into bowls and top each bowl with a generous scoop of the ricotta cheese mixture. Finish with chili flakes and extra grated Parmesan if desired.