Description
This White Lasagna Soup is a creamy, cheesy twist on traditional lasagna, packed with savory ground chicken or sausage, tender pasta, and a luscious broth. Made in just one pot, this comforting dish is perfect for chilly nights or an easy weeknight dinner. With customizable ingredients and simple prep, this soup delivers all the flavors of white lasagna without the hassle of layering.
Ingredients
- 1 lb ground chicken or Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach (optional)
- Fresh basil (for garnish)
Instructions
- In a large pot, cook the ground chicken or sausage over medium heat until browned. Drain excess grease.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the Italian seasoning and red pepper flakes (if using).
- Pour in the chicken broth and bring to a boil.
- Add the broken lasagna noodles and cook until tender, stirring occasionally.
- Reduce heat to low and stir in the heavy cream and cream cheese until smooth.
- Mix in the Parmesan and mozzarella cheese until fully melted.
- If using, stir in fresh spinach and let it wilt.
- Serve hot, garnished with fresh basil and extra cheese if desired.
Notes
- Meat Variations: Use ground turkey, sausage, or shredded rotisserie chicken.
- Lighter Version: Swap heavy cream for half-and-half and use reduced-fat cream cheese.
- Vegetarian Option: Omit the meat and add mushrooms or zucchini.
- Spicy Kick: Increase red pepper flakes or add hot sauce.
- Gluten-Free: Use gluten-free pasta.
- Slow Cooker Method: Cook all ingredients (except dairy and noodles) on low for 4-6 hours, then add them in the last 30 minutes.
