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White Lasagna Soup

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A cozy, cheesy take on classic lasagna, turned into a spoonable soup that’s perfect for weeknight dinners.

Ingredients

  • 1 lb ground meat (beef, chicken, or sausage)
  • 8 oz lasagna noodles, broken into pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 2 cups spinach, fresh or frozen
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • Olive oil for cooking
  • Crusty bread for serving

Instructions

  1. Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes.
  2. Add the minced garlic and the ground meat. Cook, breaking up the meat, until it’s browned and no longer pink.
  3. Pour in the chicken broth and raise the heat to bring it to a boil.
  4. Break the lasagna noodles into smaller pieces and stir them into the boiling broth. Reduce the heat and simmer until the noodles are tender, about 8–10 minutes.
  5. Lower the heat to a gentle simmer and stir in the heavy cream, then add the ricotta, mozzarella, and Parmesan. Stir until cheeses are melted and the soup is creamy.
  6. Fold in the spinach and cook until wilted. Taste and season with salt and pepper as needed.
  7. Ladle into bowls and serve hot with crusty bread for dipping.

Notes

For a lighter option, substitute with half-and-half. Gluten-free lasagna noodles work fine; break them before adding.

Find it online: https://www.wholesomeeasy.com/white-lasagna-soup/