Creamy White Lasagna Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground beef is usually cheaper and widely available.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cream cheese can mimic the texture of ricotta at a lower cost.

Heat the olive oil in a large stock pot or Dutch oven and melt the butter in it. Add the chicken breast and cook over medium heat for 5-6 minutes until cooked through. Remove the chicken from the pot and set it aside.

Add the shallot to the pot and cook for 1-2 minutes, stirring occasionally. Next, stir in the mushrooms and continue to cook for 3-4 minutes until they reduce in size.

Stir in the garlic, dried oregano, basil, thyme and red chilli flakes and continue to cook for another minute until fragrant.

Add the flour and stir until you get a thick paste. Add a ladle of stock and whisk it in, making sure you have no lumps.

Pour in the rest of the stock and single cream and bring to a boil. Simmer for 1-2 minutes on low-medium heat, then add the broken lasagna sheets (or pasta). Cook for 10 minutes or until the pasta is cooked through.

Stir in the spinach and cook for another minute until wilted. Stir in the cream cheese until it melts completely, then add the cooked chicken back to the pot. Next, stir in the grated Parmesan.

Season to taste and divide into bowls. Serve topped with some extra grated Parmesan and freshly grated black pepper if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens