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Recipe courtesy of Ree Drummond

White Lasagna Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings

Ingredients

Directions

  1. Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
  2. Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
  3. Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
  4. Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.