Description
This creamy White Lasagna Soup is a cozy, comforting twist on traditional lasagna, packed with chicken, lasagna noodles, and a rich, cheesy broth that’s perfect for chilly nights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pound ground chicken or Italian sausage
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 10 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/4 cup chopped fresh basil (optional, for garnish)
- Ricotta cheese, for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add ground chicken or sausage. Cook, breaking it apart with a spoon, until browned and cooked through.
- Stir in Italian seasoning, salt, pepper, and red pepper flakes if using.
- Pour in chicken broth and bring to a boil.
- Add broken lasagna noodles and cook until al dente, about 10-12 minutes.
- Reduce heat and stir in heavy cream, mozzarella, and Parmesan cheese. Stir until melted and combined.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Ladle soup into bowls and top with a dollop of ricotta cheese and fresh basil if desired.
- Serve hot and enjoy!
Notes
- You can substitute ground turkey or sausage for ground chicken.
- Use gluten-free noodles to make this soup gluten-free.
- Adjust cream and cheese quantities for a lighter version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
