White Lasagna Soup
A creamy and cheesy soup that brings the comfort of lasagna in a delightful bowl, perfect for chilly nights and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground meat (like sausage or chicken) Can substitute with ground turkey or plant-based meat.
- 8 oz lasagna noodles Break into 2-inch pieces.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream May substitute with half-and-half or a lighter milk.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- to taste Salt and pepper
- for garnish Fresh basil
Instructions
Preparation
- In a large pot, brown the ground meat over medium heat, breaking it apart with a spoon as it cooks.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken or vegetable broth and bring to a gentle boil.
- Break the lasagna noodles into smaller pieces (about 2 inches) and add them to the pot.
- Reduce the heat and let it simmer until noodles are tender, roughly 10-12 minutes.
- Lower the heat and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese until melted and blended.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and paired with crusty bread.
Notes
For storage, leftovers can be kept in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.