White Lasagna Soup captures all the comforting, cheesy magic of a classic baked lasagna in a simple, one-pot format. By simmering broken lasagna noodles directly in a flavorful broth enriched with ricotta, heavy cream, and Parmesan, you achieve a luxurious, silky texture without the effort of layering. Perfect for busy weeknights, this warming Italian-inspired dish is finished with fresh spinach for a nutritious touch, offering a cozy and indulgent meal that comes together in under an hour.
6 cups chicken broth
8 ounces lasagna noodles, broken into bite-sized pieces
3 cups fresh baby spinach, chopped
1 cup full-fat ricotta cheese
1/2 cup heavy cream
3 cloves garlic, minced
1 cup freshly grated Parmesan cheese
1 tablespoon olive oil (for sautéing)
1 small yellow onion, diced
Heat olive oil in a large stockpot over medium heat.
Add the minced garlic and diced onion, sautéing until fragrant and soft.
Pour in the chicken broth and bring to a steady, rolling boil.
Add the broken lasagna noodle pieces and cook for 10 minutes, or until al dente.
Lower the heat to a simmer and stir in the heavy cream and ricotta cheese.
Whisk gently until the ricotta is fully incorporated and the soup is smooth.
Fold in the fresh baby spinach and cook for about 2 minutes until wilted.
Remove from heat and stir in the grated Parmesan cheese until completely melted and combined.
For best results, toast the garlic lightly before adding the broth to maximize depth of flavor. If you prefer a thinner consistency, add an extra cup of broth. Ensure the ricotta is at room temperature before adding to prevent curdling. Store leftovers in an airtight container for up to 3 days.
Find it online: https://itisrecipes.com/white-lasagna-soup/