White Lasagna Soup
A comforting and creamy soup that captures all the flavors of traditional lasagna, featuring layers of cheese, savory meat, and nutritious vegetables.
Ingredients
For the Soup Base
- 1 lb ground meat (beef or Italian sausage) You can mix the meats or choose your favorite.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Use low sodium for a healthier option.
For the Noodles and Cheese
- 8 oz lasagna noodles, broken into pieces
- 2 cups ricotta cheese Use whole milk for creaminess.
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups baby spinach Fresh spinach is recommended.
Seasoning
- 1 tsp Italian seasoning
- to taste Salt and pepper Adjust according to your preference.
For Serving
- pieces Crusty bread Great for dipping.
Instructions
Preparation
- Heat a large pot over medium heat. Add your choice of ground meat and cook until browned and thoroughly cooked, breaking it up with a spoon.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute.
- Pour in the chicken or vegetable broth, stirring to combine, and bring to a gentle simmer.
- Break the lasagna noodles into pieces and add them to the pot. Cook according to the package instructions (typically 8-10 minutes) until al dente.
- Stir in the ricotta cheese along with half of the mozzarella and the grated Parmesan until melted and well incorporated. Finally, add the baby spinach and Italian seasoning; cook for another 2-3 minutes until spinach wilts.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the hot soup into bowls and top with the remaining mozzarella cheese. Serve with crusty bread on the side.
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Notes
Choose high-quality meats and cheeses for better flavor. You can enhance the soup’s creaminess with heavy cream or cream cheese. Leftover soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.