White Lasagna Soup
White Lasagna Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 4 garlic, minced
- 1 pound ground turkey
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 6 lasagna noodles, broken into smaller pieces
- 1 cup spinach
- 1/2 cup Parmesan cheese
For Topping
- 1/4 cup ricotta cheese, as needed
- 2 tablespoons Parmesan cheese, as needed
- 1 tablespoon fresh parsley, chopped, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add 1/2 diced yellow onion and 4 cloves of minced garlic to the pot. Sauté until the onion is translucent, about 3-5 minutes.
⏱️ 4 min
- 3
Add 1 pound of ground turkey to the pot. Break up the turkey with a spoon as it cooks until no pink remains, about 5-7 minutes.
⏱️ 6 min
- 4
Season the cooked ground turkey with 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to combine the seasonings with the turkey.
⏱️ 1 min
- 5
Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 6
Pour in 4 cups of chicken broth and 1 cup of milk, stirring continuously to combine all ingredients and prevent lumps.
⏱️ 2 min
- 7
Add the 6 broken lasagna noodles to the pot. Stir to ensure they are fully submerged in the liquid.
⏱️ 1 min
- 8
Bring the soup to a simmer and cook for 15-20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 18 min
- 9
Stir in 1 cup of fresh spinach and 1/2 cup of Parmesan cheese until the spinach wilts and the cheese is melted and well incorporated, about 2-3 minutes.
⏱️ 2 min
- 10
Serve the soup hot in individual bowls.
⏱️ 1 min
- 11
Garnish each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
White Lasagna Soup
For the Soup
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 4 garlic, minced
- 1 pound ground turkey
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 6 lasagna noodles, broken into smaller pieces
- 1 cup spinach
- 1/2 cup Parmesan cheese
For Topping
- 1/4 cup ricotta cheese, as needed
- 2 tablespoons Parmesan cheese, as needed
- 1 tablespoon fresh parsley, chopped, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add 1/2 diced yellow onion and 4 cloves of minced garlic to the pot. Sauté until the onion is translucent, about 3-5 minutes.
⏱️ 4 min - 3
Add 1 pound of ground turkey to the pot. Break up the turkey with a spoon as it cooks until no pink remains, about 5-7 minutes.
⏱️ 6 min - 4
Season the cooked ground turkey with 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to combine the seasonings with the turkey.
⏱️ 1 min - 5
Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 6
Pour in 4 cups of chicken broth and 1 cup of milk, stirring continuously to combine all ingredients and prevent lumps.
⏱️ 2 min - 7
Add the 6 broken lasagna noodles to the pot. Stir to ensure they are fully submerged in the liquid.
⏱️ 1 min - 8
Bring the soup to a simmer and cook for 15-20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 18 min - 9
Stir in 1 cup of fresh spinach and 1/2 cup of Parmesan cheese until the spinach wilts and the cheese is melted and well incorporated, about 2-3 minutes.
⏱️ 2 min - 10
Serve the soup hot in individual bowls.
⏱️ 1 min - 11
Garnish each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh parsley before serving.
⏱️ 1 min