White Lasagna Soup Recipe
White Lasagna Soup Recipe is pure comfort in a bowl. It blends the flavors of creamy lasagna with the ease of a soup.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 lb ground chicken or turkey
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- 5 cups chicken broth
- 8 lasagna noodles broken
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella
- ½ cup grated Parmesan
- 1 cup ricotta cheese
- 1 cup baby spinach optional
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and cook until soft, about 3 minutes.
- Stir in garlic and cook for 1 minute.
- Add ground chicken and cook until browned.
- Season with salt, pepper, and Italian herbs.
- Add red pepper flakes for a mild kick.
- Pour in chicken broth and bring to boil.
- Add broken lasagna noodles into the pot.
- Cook until noodles are tender, about 10 minutes.
- Stir in heavy cream and mix well.
- Lower heat and add mozzarella and Parmesan.
- Stir until cheese melts and soup thickens.
- Add ricotta by spoonfuls for creamy texture.
- Add spinach now if using (optional).
- Simmer on low for another 5 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with parsley.
- Serve hot with your favorite sides.
Notes
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- Use rotisserie chicken for quicker prep.
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- Add mushrooms for extra flavor and texture.
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- Swap spinach with kale or arugula.
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- Don’t overcook noodles; they’ll get mushy.
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- Stir cheese slowly to prevent clumping.
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- Add lemon zest for a fresh finish.
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- Freeze leftovers without the pasta added.
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- Use gluten-free noodles if needed.