White Lasagna Soup Recipe

8 ounces lasagna noodles, broken into pieces
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
4 cups chicken or vegetable broth
2 cups cooked chicken, shredded (optional)
2 cups fresh spinach, chopped
1 (15 oz) can cannellini beans, drained and rinsed
1 cup heavy cream or half-and-half
Salt and black pepper to taste
Grated Parmesan cheese for garnish
Chopped fresh parsley for garnish

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if using), and cook for another minute until fragrant.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Add the broken lasagna noodles to the pot and cook according to the package instructions or until al dente.
Once the noodles are cooked, reduce the heat to low. Add the cooked shredded chicken (if using), chopped spinach, and cannellini beans. Let it simmer for a few minutes until the spinach wilts.
Stir in the heavy cream or half-and-half, and season with salt and black pepper according to your taste.
Allow the soup to simmer gently for a few more minutes until heated through.
Serve the White Lasagna Soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Enjoy this comforting and creamy White Lasagna Soup!

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