Description
This comforting White Lasagna Soup combines the classic flavors of lasagna in a creamy, savory soup. Ground turkey, tender lasagna noodles, and a rich blend of ricotta, mozzarella, and Parmesan cheeses simmer in a flavorful broth infused with garlic, onion, and Italian herbs. Ready in just 30 minutes, it’s a perfect cozy meal for any day of the week.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 (8 oz) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese Mixture
- 1 (9 oz) package lasagna noodles, broken into pieces
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil for garnish (optional)
Instructions
- Brown the turkey: Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon as it cooks to ensure even browning.
- Sauté aromatics: Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion softens and the garlic becomes fragrant, stirring occasionally to prevent burning.
- Add liquids and seasonings: Pour in chicken broth, whole milk, and tomato sauce. Stir in dried basil, dried oregano, salt, and black pepper to evenly distribute the flavors. Bring the mixture to a simmer over medium heat.
- Cook noodles: Add broken lasagna noodles directly into the simmering soup. Cook for about 10-12 minutes or until the noodles are tender, stirring occasionally to prevent sticking.
- Prepare cheese mixture: While the noodles cook, combine ricotta cheese, shredded mozzarella, and grated Parmesan in a separate bowl, mixing until well blended.
- Combine cheese and soup: Once noodles are tender and soup is removed from heat, stir in the cheese mixture thoroughly until the cheese melts and the soup becomes creamy and smooth.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil if desired. Serve immediately for the best flavor and texture.
Notes
- To make this dish vegetarian, substitute ground turkey with cooked lentils or mushrooms and use vegetable broth instead of chicken broth.
- For a lighter version, use low-fat milk and reduce the amount of cheese by half.
- Fresh basil adds a wonderful aroma and fresh flavor, but it is optional.
- Ensure noodles are broken into small pieces for easier eating and more even cooking in the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.
