Why Make This Recipe
White Lasagna Soup is a warm, creamy delight that brings comfort to any meal. It combines the classic flavors of lasagna with the simplicity of a soup, making it perfect for busy weeknights or cozy weekends. This hearty dish is quick to prepare and is sure to please both kids and adults alike. Plus, the creamy texture and cheesy goodness will have everyone coming back for seconds.
How to Make White Lasagna Soup
Ingredients:
- 1 pound ground meat (sausage, beef, or turkey)
- 8 oz lasagna noodles
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- Fresh basil for garnish
Directions:
- In a large pot, cook the ground meat over medium heat until browned. Drain excess fat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Pour in the chicken or vegetable broth and bring to a boil.
- Break the lasagna noodles into pieces and add them to the pot. Cook according to package instructions until tender.
- Stir in the heavy cream, Italian seasoning, salt, and pepper.
- Remove from heat and stir in the mozzarella and ricotta cheese until melted and creamy.
- Serve hot, garnished with fresh basil and with crusty bread on the side.
How to Serve White Lasagna Soup
Serve White Lasagna Soup hot, topped with a sprinkle of fresh basil for that extra touch. It’s great alongside crusty bread, which is perfect for dipping. This dish can also be served in deep bowls to accommodate all the delicious ingredients.
How to Store White Lasagna Soup
To store White Lasagna Soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. The soup can be stored in the fridge for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. Just remember to let it thaw in the fridge before reheating.
Tips to Make White Lasagna Soup
- For added flavor, consider adding vegetables like spinach or mushrooms to the soup.
- If you like a bit of spice, you can add some red pepper flakes to the pot.
- For a richer taste, use homemade chicken broth instead of store-bought.
- Make sure not to overcook the noodles, as they will continue to soften while sitting in the soup.
Variation
You can easily make a vegetarian version of this soup by replacing the ground meat with your favorite plant-based protein and using vegetable broth. You can also add more veggies like zucchini or bell peppers for added nutrition.
FAQs
1. Can I use another type of noodle instead of lasagna noodles?
Yes, you can use any pasta shape you prefer, but keep in mind that cooking times may vary.
2. Can I make White Lasagna Soup in advance?
Absolutely! This soup keeps well in the fridge and tastes even better the next day after the flavors meld together.
3. Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with a dairy-free alternative and use vegan cheese for the mozzarella and ricotta.
With this recipe, you have the perfect meal that is rich, comforting, and easy to prepare! Enjoy your delicious bowl of White Lasagna Soup!
White Lasagna Soup
Ingredients
Main Ingredients
- 1 pound ground meat (sausage, beef, or turkey)
- 8 oz lasagna noodles Broken into pieces
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- to taste Fresh basil for garnish
Instructions
Preparation
- In a large pot, cook the ground meat over medium heat until browned. Drain excess fat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Pour in the chicken or vegetable broth and bring to a boil.
- Break the lasagna noodles into pieces and add them to the pot. Cook according to package instructions until tender.
- Stir in the heavy cream, Italian seasoning, salt, and pepper.
- Remove from heat and stir in the mozzarella and ricotta cheese until melted and creamy.
- Serve hot, garnished with fresh basil and with crusty bread on the side.