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White Lasagna Soup

A hearty and comforting soup that combines the flavors of traditional lasagna with the simplicity of a soup, perfect for cold days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground meat (beef, sausage, or a blend) Use a mix for added flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 8 ounces lasagna noodles, broken into pieces No-boil noodles can also be used.
  • 1 cup heavy cream You can substitute with low-fat dairy for a lighter option.
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • to taste Salt and pepper
  • to taste Italian seasoning Essential for enhanced flavor.
  • for garnish Fresh basil or parsley Adds freshness and color.

Method
 

Cooking Instructions
  1. In a large pot, brown the ground meat with the chopped onion and minced garlic. Drain excess fat.
  2. Add the broth and bring to a simmer.
  3. Stir in the broken lasagna noodles and cook until tender, about 10 minutes.
  4. Reduce heat and add heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until cheese is melted and soup is creamy.
  5. Season with salt, pepper, and Italian seasoning to taste.
  6. Serve hot, garnished with fresh basil or parsley, alongside crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave, adding broth or water if the soup thickens.