Description
This creamy White Lasagna Soup with Ricotta & Spinach is a cozy, vegetarian one-pot meal. With tender noodles, three cheeses, and wilted spinach, it brings the full comfort of lasagna without the layers.
Ingredients
1–2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
Italian seasoning, salt, pepper to taste
4–6 cups chicken or vegetable broth
About 2 cups broken lasagna noodles or small pasta
1 cup half‑and‑half or cream
¾ cup ricotta cheese
½ cup shredded mozzarella
2–3 tablespoons grated Parmesan
1–2 cups fresh spinach
Instructions
1. Heat oil or butter in a large pot over medium heat. Sauté onions until soft.
2. Add garlic and seasoning; cook for another minute.
3. Pour in broth and bring to a simmer.
4. Add broken noodles and cook until al dente (8–12 minutes), stirring occasionally.
5. Stir in half‑and‑half or cream.
6. Remove from heat and stir in ricotta, mozzarella, and Parmesan until melted.
7. Fold in fresh spinach until just wilted.
8. Serve hot with extra ricotta or Parmesan if desired.
Notes
For extra flavor, stir in a spoonful of pesto or fresh basil before serving.
To keep noodles from soaking up broth, cook them separately and combine before serving.
Make it vegan by swapping dairy for plant-based alternatives and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
Keywords: White Lasagna Soup, Vegetarian Lasagna Soup, Ricotta Spinach Soup, Creamy Lasagna Soup