Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground chicken (or turkey for a leaner option)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a slight kick)
- Salt and black pepper to taste
- 6 cups chicken broth (use vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 oz lasagna noodles, broken into pieces (or any short pasta you have)
- 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
Each ingredient here plays a special role in the recipe. For instance, the ricotta adds creamy richness, while the mozzarella and Parmesan bring that classic, cheesy lasagna flavor. The spinach not only adds color but also a fresh, earthy taste that complements the creamy base beautifully.
Instructions
- Cook the chicken
- In a large pot, heat the olive oil over medium heat. Add the ground chicken, breaking it up with a spoon, and cook until it’s no longer pink, about 5-7 minutes.
- Season with salt and pepper, and cook for an additional 2 minutes to infuse the flavors.
- Sauté the aromatics
- Add the diced onion to the pot and cook for 3-4 minutes until it’s softened.
- Add the minced garlic, dried basil, dried oregano, and red pepper flakes. Stir for about 1 minute, until fragrant. The spices will bloom in the oil, giving the soup its aromatic Italian flavor.
- Add the broth and bring to a boil
- Pour in the chicken broth and increase the heat to bring it to a gentle boil.
- Once boiling, add the broken lasagna noodles or pasta of choice, stirring to ensure they don’t stick together.
- Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is al dente. Stir occasionally so the pasta cooks evenly.
- Prepare the creamy base
- While the soup is simmering, in a small bowl, mix the ricotta, heavy cream, mozzarella, and Parmesan cheeses until smooth and creamy.
- Pro tip: Use freshly grated cheese for the best flavor and meltability.
- Combine and finish the soup
- Once the pasta is cooked, lower the heat to a gentle simmer. Slowly add the creamy cheese mixture, stirring until the cheese melts completely into the broth. The soup will start to thicken slightly as the cheese blends in.
- Add the chopped spinach, stirring until it wilts. This step adds a pop of color and a slight earthiness that balances the creaminess.
- Adjust seasoning and serve
- Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if desired. If you prefer a thinner soup, add a bit more broth at this stage.
Optional Variations:
- Extra creaminess: Add an additional ¼ cup of heavy cream or more ricotta if you like an ultra-creamy soup.
- Veggie-loaded: Add diced carrots, celery, or mushrooms with the onions for a more filling meal.
- Herbal twist: Stir in fresh basil or parsley at the end for a burst of fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 25g