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White Lasagna Soup

A warm and hearty twist on traditional lasagna, this creamy soup is perfect for a comforting meal any night of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb ground meat (beef, sausage, or a mix) Can substitute for ground turkey or go vegetarian with mushrooms or lentils.
  • 1 onion diced onion
  • 3 cloves minced garlic
  • 4 cups chicken broth
  • 8 oz lasagna noodles Break into smaller pieces for even cooking.
  • 2 cups spinach or kale, chopped Can replace with other greens like Swiss chard or arugula.
For the Creamy Finish
  • 2 cups heavy cream Can substitute with half-and-half or almond milk for a lighter version.
  • 1 cup ricotta cheese Cottage cheese or cream cheese can be used as substitutes.
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste Adjust to personal preference.
  • 2 tbsp olive oil For sautéing.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and minced garlic; sauté until translucent.
  3. Toss in the ground meat and cook until browned, seasoning with salt and pepper.
  4. Pour in the chicken broth and bring it to a boil.
  5. Break lasagna noodles into pieces and add them to the pot, cooking until al dente.
  6. Lower the heat and stir in heavy cream, spinach or kale, ricotta, mozzarella, and Parmesan.
  7. Simmer for a few minutes until everything is heated through and the soup is creamy.
  8. Serve hot alongside crusty bread.

Notes

For serving, add a sprinkle of extra Parmesan on top and drizzle with olive oil. It can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat on the stovetop with a splash of broth.