• Render the bacon in a large, heavy bottomed pot on medium-high heat. After the fat is rendered, remove the bacon. Reserve the cooked bacon for topping at the end.
• Add the onions. Sauté those for just a few minutes and then add the mushrooms and garlic. After 2-3 minutes, toss in the kale, sun dried tomatoes, and Italian seasoning, cooking those until the kale begins to wilt.
• Add the chicken broth. Let that and the veggies come up to a simmer.
• While the soup comes up to heat, in a separate pot, boil the water for the pasta. Cook pasta according to package instructions.
• Once the soup comes up to a simmer, simply stir in the chicken and heavy cream.

Ricotta Dollop

• Mix all of the ingredients for the ricotta dollop together in a separate bowl. Taste for salt and pepper. Add to your liking.

Serving

• Add the cooked pasta to the White Lasagna Soup. Add a healthy dollop/scoop of the ricotta mixture and stir it through. Top with the crumbled bacon.
• Enjoy!