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Creamy White Lasagna Soup with Veggies

A comforting and creamy lasagna soup filled with hearty noodles and vibrant vegetables, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth Can substitute with chicken broth
  • 2 cups heavy cream For creaminess
  • 8 ounces lasagna noodles, broken into pieces
Vegetables and Cheeses
  • 2 cups spinach Fresh or thawed from frozen
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded Add extra for topping
  • 1/2 cup parmesan cheese, grated For serving
Seasonings
  • to taste Salt and pepper For seasoning
  • to taste Italian seasoning For flavoring

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook for another minute, making sure it doesn't burn.
  3. Pour in the vegetable broth and stir the mixture well. Bring to a gentle simmer.
  4. Add the broken lasagna noodles to the pot. Allow them to cook until they are al dente, about 10 minutes.
Finishing Touch
  1. Stir in the heavy cream, mixing it well until fully incorporated and the soup is decadent and creamy.
  2. Gently fold in the spinach, ricotta, and mozzarella cheese. Allow everything to simmer for an additional 3-4 minutes until the spinach is wilted and the cheese is melted.
  3. Finally, taste the soup and season with salt, pepper, and Italian seasoning to your liking.
  4. Ladle the soup into bowls, top with grated parmesan, and perhaps a sprinkle more of mozzarella. Enjoy the warmth!

Notes

You can substitute with gluten-free noodles or chicken broth as needed. Pre-chop all ingredients to save time.