White Lasagna Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 2 cups water
- 8 ounces lasagna noodles broken into pieces
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat and add the ground chicken.
- Cook the chicken until browned and cooked through, about 5 minutes.
- Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in Italian seasoning and red pepper flakes, cooking for another minute.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Add the lasagna noodles to the boiling broth, cooking until they are al dente.
- Reduce heat and stir in heavy cream, mozzarella, and Parmesan cheese until melted and combined.
- Add spinach to the soup, cooking until wilted.
- Season with salt and pepper to taste, and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh basil.
Notes
For extra flavor, consider browning the ground chicken with a splash of white wine for depth. If you prefer a thicker soup, you can add a slurry of cornstarch and water during the final simmer. Adjust the red pepper flakes to your spice preference or omit if serving children. Reheating leftovers may require additional broth or water to maintain the desired consistency.
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