Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or chicken (optional for a vegetarian version)
- 4 cups chicken broth or vegetable broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 8 lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute. If using ground turkey or chicken, add and cook until browned.
- Pour in the broth and bring to a boil. Add broken lasagna noodles, Italian seasoning, salt, and pepper. Reduce heat and simmer until noodles are tender, about 10-12 minutes.
- Lower heat and stir in ricotta cheese, mozzarella, and white beans. Cook for 2-3 minutes until cheese melts and soup becomes creamy. Adjust seasoning as needed.
- Garnish with fresh basil or parsley. Serve hot with crusty bread or additional toppings if desired.
Notes
- For a vegetarian version, omit ground meat and add extra vegetables like spinach or zucchini.
- Can be made gluten-free by using gluten-free lasagna noodles.
- Soup can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Adaptable to Vegetarian and Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg