Instructions:
Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, until softened.
Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
Add the Broth:
Pour in the chicken broth and bring to a simmer.
Prepare the Creamy Base:
In a medium bowl, mix the ricotta cheese and heavy cream until smooth. Gradually stir the mixture into the simmering broth, whisking to incorporate evenly. Simmer gently for 5-7 minutes, allowing the soup to thicken slightly.
Add the Noodles and Spinach:
Stir in the cooked lasagna noodles and baby spinach. Simmer for another 2-3 minutes, until the spinach wilts and the noodles are heated through.
Incorporate the Mozzarella:
Reduce the heat to low and stir in the shredded mozzarella cheese. Mix until the cheese is melted and the soup is creamy.
Season and Serve:
Taste the soup and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, chopped parsley, or fresh basil, if desired.
Tips:
Lasagna Noodle Substitution: If you don’t have lasagna noodles, use any flat or broad pasta like bowties or fettuccine.
Add Protein: Cooked ground chicken, turkey, or sausage can be added for a heartier version.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
Enjoy this creamy and comforting White Lasagna Soup—a bowl of pure comfort! 🥣🧄🧀
