Rich Creamy White Lasagna Soup Recipe For Delightful Meal

Make the rich, creamy embrace of Creamy White Lasagna Soup, a comforting blend that marries the heartiness of lasagna with the warmth of soup. Perfect for any season, this recipe offers a delectable twist on classic flavors, making it a must-try for lasagna lovers seeking a new favorite.

Creamy White Lasagna Soup Recipe

Ingredients:

• Butter: Use unsalted to control the soup's saltiness better, but salted butter is okay if you adjust added salt.
• Aromatics: Onion and garlic, sautéed in butter to create a flavorful base.
• Seasonings: Italian seasoning, salt, black pepper, and crushed red pepper flakes for that perfect spice blend. Adjust the red pepper flakes or add cayenne for more heat.
• Chicken Broth: Opt for low sodium to control the overall saltiness. You can use regular, but you might want to reduce other added salts.
• Chicken Breast: Uncooked, as it cooks directly in the soup. You can substitute this with leftover shredded chicken added towards the end.

• Sundried Tomatoes: These are optional but recommended for an extra flavor punch.
• Pasta: Any small shape works, but Mafalda Corta (mini lasagna noodles) is perfect for the theme.
• Half-and-Half or Cream and Cornstarch: To create a slurry that thickens the soup. The higher the fat in the cream, the richer the soup.
• Spinach: Fresh is best for quick cooking, but frozen can be used if thawed and squeezed out first.
• Cheese: A scoop of ricotta and a sprinkle of parmesan or shredded mozzarella to finish.

Instructions:

1. Start with the Aromatics: In a pot or dutch oven, melt the butter and then add in the onions. Cook until slightly browned, and then add in the garlic and seasonings. Stir and cook for another minute to infuse the flavors.
2. Add the Main Ingredients: Pour in the chicken broth, add the uncooked chicken breasts, and if using, the sundried tomatoes. Let this simmer on medium-low heat until the chicken is fully cooked.
3. Pasta: You can cook the pasta separately to al dente per package directions and add it later. This prevents the soup from getting too starchy, but if you prefer, you can cook it directly in the soup — just be prepared to add extra broth as needed.
4. Finishing Touches: Once the chicken is cooked, remove it, shred it, and add it back to the soup. Combine the cream and cornstarch to make your slurry, then whisk that into the soup along with the cooked pasta and spinach. Heat just until everything is warm and the soup has thickened slightly.
5. Serve: Ladle the soup into bowls and top with a generous scoop of ricotta, then sprinkle with parmesan or shredded mozzarella.

FAQs and Variations:

• Add More Veggies: Feel free to sauté additional veggies like carrots, celery, or mushrooms with the onion for added nutrition and flavor.
• Gluten-Free Option: Swap regular pasta for a gluten-free variety to cater to gluten sensitivities. Ensure all other ingredients are certified gluten-free as well.
• Vegetarian Adjustment: Skip the chicken and use veggie broth for a delightful vegetarian version.
• Alternate Meat Options: Besides chicken, turkey goes well in this soup. You can also add cooked and cubed ham or crumbled bacon for extra flavor.

Serving Suggestions:

Serve immediately after adding the pasta to avoid it absorbing all the soup. Pair with homemade bread, like garlic bread or dinner rolls, and possibly a side salad or roasted veggies for a complete meal.

I hope you enjoy making and savoring this cozy and comforting White Lasagna Soup!