White Lasagna Soup
A comforting bowl of creamy, cheesy goodness that captures the essence of traditional lasagna without the layering hassle.
Ingredients
Meat and Aromatics
- 1 pound ground meat (beef, sausage, or turkey) Turkey makes it lighter, while sausage adds fantastic flavor.
- 1 onion diced onion Yellow onions work beautifully, but shallots are a sweeter option.
- 3 cloves minced garlic Fresh garlic is key for flavor.
Noodles and Broth
- 2 cups lasagna noodles, broken into pieces No-boil noodles make prep even easier.
- 4 cups chicken or vegetable broth Opt for high-quality, organic brands.
- 2 cups heavy cream or milk Use cream for richness or milk for lighter fare.
- 1 teaspoon Italian seasoning Homemade blends are a great option.
- Salt Salt and pepper to taste Essential for elevating the dish.
Greens and Cheese
- 2 cups spinach or kale, roughly chopped Feel free to substitute your favorite greens.
- 1 cup ricotta cheese Consider part-skim for a healthier option.
- 1 cup shredded mozzarella cheese Fresh mozzarella is even better!
For Serving
- Parmesan cheese, for serving Freshly grated makes all the difference.
- Crusty bread, for serving Perfect for dipping into the soup.
Instructions
Cooking the Meat
- In a large pot over medium heat, cook the ground meat until browned, about 5-7 minutes. Drain excess fat.
Adding Aromatics
- Add the diced onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
Incorporating Noodles and Broth
- Stir in the broken lasagna noodles, chicken broth, heavy cream, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer until noodles are tender, about 10-12 minutes.
Adding Greens and Cheese
- Stir in the spinach or kale and ricotta cheese. Cook for another 3-4 minutes until the greens wilt.
Finishing Touches
- Remove from heat and fold in the shredded mozzarella until melted. Serve hot, garnished with Parmesan cheese.
Notes
This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Thaw and reheat gently.