White Lasagna Soup
A warm, creamy delight that combines the classic flavors of lasagna with the comfort of a soup, perfect for busy weeknights or cozy weekends.
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.
Notes
For added flavor, consider adding vegetables like spinach or mushrooms. 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. This dish can also be served in deep bowls to accommodate all the delicious ingredients. To store, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.