Creamy White Lasagna Soup

$For creamy white lasagna soup, you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound ground chicken or turkey - 4 cups chicken broth - 1 can (15 oz) cannellini beans, drained and rinsed - 2 cups fresh spinach - 8 oz gluten-free or whole wheat lasagna noodles, broken into pieces - 1 cup heavy cream - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - Fresh basil for garnish If you want to switch things up, here are some ideas: - Use olive oil for avocado oil if needed. - Swap ground chicken for ground beef or a meat-free option like lentils. - Use vegetable broth instead of chicken broth for a vegetarian twist. - For a lighter soup, try half-and-half instead of heavy cream. - You can use any leafy green in place of spinach, like kale. - If you don't have ricotta, cottage cheese works well too. - You can replace mozzarella with a dairy-free cheese for a vegan option. This creamy white lasagna soup is not just delicious; it’s also good for you. Here’s a breakdown per serving: - Calories: Approximately 400 - Protein: 30g - Carbohydrates: 35g - Fiber: 6g - Total Fat: 20g - Saturated Fat: 10g - Sodium: 800mg This soup gives you a nice balance of protein and carbs, making it a filling meal. The fiber from the beans and spinach adds extra nutrition. Enjoy your comforting and tasty dish! First, gather all your ingredients. You need olive oil, onion, garlic, ground chicken or turkey, chicken broth, cannellini beans, spinach, lasagna noodles, heavy cream, Italian seasoning, salt, pepper, ricotta cheese, mozzarella cheese, and fresh basil. Next, dice the onion and mince the garlic. This will give your soup a nice base. If you're using ground chicken or turkey, have it ready to go. You can break the lasagna noodles into smaller pieces for easier cooking later. Start by heating olive oil in a large pot over medium heat. Add the diced onion. Sauté it until it's soft, about 3-4 minutes. Next, stir in the minced garlic. Cook it for another 1-2 minutes. You want to release that great garlic aroma. Now, add the ground chicken or turkey. Cook it until it's browned, about 5-7 minutes. Use a spoon to break it into small bits. Once the meat is done, pour in the chicken broth. Bring it to a simmer. Then, add the drained and rinsed cannellini beans. Now, toss in the broken lasagna noodles. Cook them according to the package instructions, usually around 8-10 minutes. This lets the noodles absorb the soup's flavors. When the noodles are al dente, reduce the heat to low. Stir in the heavy cream, spinach, Italian seasoning, salt, and pepper. Allow it to simmer for another 3-5 minutes until the spinach wilts. For creaminess, use heavy cream. It makes the soup rich and smooth. If you want a bit of tang, mix a pinch of salt and pepper into the ricotta cheese before serving. This adds a nice contrast to the creamy soup. Garnish each bowl with a dollop of the ricotta mixture and a sprinkle of shredded mozzarella. Fresh basil on top adds color and flavor. Serve it hot for the best experience! To make the best creamy white lasagna soup, start with fresh ingredients. Use high-quality ground chicken or turkey for great flavor. Make sure to sauté the onion until it is soft. This step adds a sweet touch. When cooking the garlic, be careful not to burn it. A few minutes is all it needs. Stir the noodles in the broth until they are just right. Overcooked noodles can turn mushy. Finally, let the soup simmer gently after adding the cream. This step helps blend all the flavors. Adding more herbs can really boost flavor. Fresh basil is a great choice for garnish. You can also add more Italian seasoning if you like. A squeeze of lemon juice can brighten up the taste. If you want a little heat, try red pepper flakes. They add a nice kick without overpowering the dish. Remember to taste as you go. Adjust the salt and pepper to suit your liking. Each ingredient plays a role in creating the perfect balance. One common mistake is not using enough broth. This can make the soup too thick. Always start with the right amount of chicken broth. Another error is skipping the cream. This ingredient gives the soup its creamy texture. Avoid adding too many noodles at once. Too many can make it hard to stir and eat. Finally, don’t rush the simmering time. This step is key to letting the flavors develop. Take your time, and your soup will shine! {{image_2}} You can switch the ground chicken or turkey for plant-based meat. This change works well for a vegetarian dish. You can also use mushrooms for a rich flavor. If you prefer beef, ground beef is a great option. Just cook it until it is browned. Each protein gives the soup a unique taste. You can easily make this soup gluten-free. Use gluten-free lasagna noodles instead of regular ones. These noodles will cook up just as well and taste great. Always check the package for cooking times. This simple swap allows everyone to enjoy this dish without worry. Feel free to get creative with your add-ins! Try adding chopped carrots or bell peppers for extra crunch. Zucchini works well too, adding a nice texture. You can also spice it up with red pepper flakes or extra Italian seasoning. Fresh herbs like thyme or oregano can enhance the flavor too. Let your taste buds guide you! To keep your creamy white lasagna soup fresh, allow it to cool. Once cooled, pour it into an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it! If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, transfer it into freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. When it's time to enjoy your soup again, reheat it gently. Use a pot on low heat and stir often. This helps keep the soup creamy and prevents it from sticking. You can also add a splash of chicken broth or water if it seems too thick. For added flavor, sprinkle in some fresh herbs before serving! Creamy white lasagna soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Always check for any off smells or changes in color before eating. Yes, you can make creamy white lasagna soup in advance. It tastes great after resting. Make it up to two days ahead. Just store it in the fridge. When ready, reheat it on the stove over low heat. You can use cottage cheese as a substitute for ricotta. It has a similar texture. You can also blend cream cheese for a richer option. If you're dairy-free, try tofu or cashew cream for a good taste. Yes, you can make creamy white lasagna soup in a slow cooker. Start by browning the meat in a pan. Then, add all the other ingredients to the slow cooker. Cook on low for 6 to 8 hours. Stir in the cream and spinach before serving. This blog post covered how to make creamy white lasagna soup. We looked at the key ingredients, cooking steps, and tips for perfect flavor. I shared variations to suit your taste and dietary needs. We also discussed how to store leftovers and answered common questions. Now you have all the tools to create this delicious soup. Enjoy trying different flavors and making it your own. Happy cooking!$

Warm up with a delicious bowl of creamy white lasagna soup! This comforting dish combines savory ground chicken, cannelini beans, fresh spinach, and layers of creamy flavors that will delight your taste buds. Perfect for chilly nights, it's quick to make and serves six. Ready to savor this delightful recipe? Click through to discover how to make this hearty soup that’s sure to impress! #LasagnaSoup #ComfortFood #RecipeInspiration #CookingAtHome

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound ground chicken or turkey

4 cups chicken broth

1 can (15 oz) cannellini beans, drained and rinsed

2 cups fresh spinach

8 oz gluten-free or whole wheat lasagna noodles, broken into pieces

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Fresh basil for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add the ground chicken or turkey to the pot and cook until browned and fully cooked, about 5-7 minutes. Break it up into small pieces while cooking.

Pour in the chicken broth and bring to a simmer. Add the cannellini beans and stir to combine.

Add the broken lasagna noodles and cook according to the package directions until they’re al dente, usually about 8-10 minutes.

Reduce the heat to low, and stir in the heavy cream, spinach, Italian seasoning, salt, and pepper. Allow the soup to simmer for another 3-5 minutes until spinach is wilted.

In a small bowl, combine the ricotta cheese with a pinch of salt and pepper.

To serve, ladle the creamy white lasagna soup into bowls. Top each bowl with a dollop of the ricotta mixture, shredded mozzarella, and garnish with fresh basil.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6