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Creamy White Lasagna Soup

Creamy White Lasagna Soup That Will Warm Your Heart

A delightful fusion of comfort food and quick preparation, this Creamy White Lasagna Soup satisfies cravings for rich, cheesy goodness with nutritious greens.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Italian Sausage Substitute with vegetables for vegetarian option.
  • 1 cup Chopped Onion Shallots can be used for a milder flavor.
  • 4 cloves Minced Garlic Fresh garlic is preferable.
  • 4 cups Chicken Broth Use low-sodium or vegetable broth for lighter version.
  • 1 tsp Dried Oregano Fresh oregano can be used for vibrant flavor.
  • 1 tsp Dried Basil Italian seasoning can be a substitute.
  • to taste Salt Adjust based on personal preference.
  • to taste Pepper Adjust based on personal preference.
For Creaminess and Texture
  • 1 cup Heavy Cream Substitute with half-and-half or non-dairy milk for lighter version.
  • 8 oz Lasagna Noodles Can replace with small pasta shapes like shells.
For the Goodness
  • 2 cups Fresh Spinach or Kale Arugula or chard can be substituted.
  • 15 oz Ricotta Cheese Cream cheese can be an alternative.
  • 1 cup Mozzarella Cheese Use dairy-free cheese for a vegan option.
  • 1/2 cup Parmesan Cheese Nutritional yeast can substitute for a vegan option.
For Garnish
  • 1/4 cup Fresh Parsley Basil or chives can also be used.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat over medium heat while adding ground Italian sausage. Cook for about 5-7 minutes, breaking it into small pieces until browned. Drain any excess grease.
  2. Add chopped onion and minced garlic to the pot, stirring them with the sausage for about 3-4 minutes until the onion becomes translucent.
  3. Pour in chicken broth, stirring to combine. Add dried oregano, dried basil, salt, and pepper. Bring to a gentle simmer over medium-high heat, cooking for about 5 minutes.
  4. Stir in heavy cream and bring back to a gentle simmer. Break lasagna noodles into pieces and add to the pot, cooking for 10-12 minutes until tender.
  5. Fold in fresh spinach or kale along with ricotta cheese and half of the mozzarella and Parmesan cheeses. Simmer for another 2-3 minutes until the greens wilt and the cheeses melt.
  6. Taste and adjust the seasonings as needed before serving.
  7. Ladle the soup into bowls, topping with the remaining mozzarella and Parmesan cheeses and fresh parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

Consider using fresh ingredients for better flavor. Adjust seasoning and texture to your preference for the best experience.

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