Ingredients
Scale
Here’s what you’ll need to whip up this delicious soup, with some of my favorite substitutions and tips thrown in for good measure:
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
- 4 cups chicken broth
- 2 cups water
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
If you’re short on ingredients, don’t fret—swap the ground chicken with ground beef, or use vegetable broth for a vegetarian twist. I love keeping things flexible!
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground chicken, cooking until browned, about 5-7 minutes. Stir occasionally and break it apart with a spoon.
- Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes. Sprinkle in the oregano, basil, and red pepper flakes, stirring to combine.
- Pour in the chicken broth and water, bringing the mixture to a gentle boil.
- Add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook until the noodles are tender, about 10-12 minutes.
- Stir in the heavy cream, ricotta cheese, and mozzarella cheese. Stir until the cheeses have melted and the soup is creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Remember, it doesn’t have to be perfect. If the noodles break a little more than you intended, it’s still going to taste amazing. That’s the beauty of home cooking!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy White Lasagna Soup, recipe, cooking, food
