White Lasagna Soup
When it’s cold outside and you want something warm and comforting, white lasagna soup is just right. It’s creamy, hearty, and full of the classic flavors you love in white lasagna. Easy to make and perfect for family dinners or weekly meal prep, this soup is sure to become a favorite.
Equipment
- Large Soup Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Ground Chicken or Turkey
- 1 small Yellow Onion diced
- 3 cloves Garlic Cloves minced
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 4 oz Cream Cheese softened
- 1 cup Shredded Mozzarella
- 1/2 cup Grated Parmesan
- 8 pieces Lasagna Noodles broken into small pieces
- 2 cups Fresh Spinach roughly chopped
- to taste Fresh Parsley for garnish (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until softened about 4 minutes. Stir in garlic, letting it become fragrant without browning.
- Add ground chicken or turkey, breaking it up as it cooks. Season with Italian seasoning, red pepper flakes, salt, and black pepper. Cook until no pink remains.
- Pour in the chicken broth and bring to a simmer. Stir to deglaze the pan and lift any caramelized bits—they add deep flavor.
- Stir in broken lasagna noodles. Simmer uncovered for 10 to 12 minutes until pasta is tender. Stir occasionally to prevent sticking.
- Lower the heat. Mix in cream cheese until smooth. Add heavy cream, mozzarella, and Parmesan. Stir until everything is melted and incorporated.
- Add fresh spinach and cook just until wilted. Taste and adjust seasoning if needed.
- Ladle into bowls and top with fresh parsley if desired.
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Notes
Feel free to swap in different proteins, add more veggies, or adjust the seasonings to your taste. This soup is easily customizable to suit your preferences!