Loading Video...
Recipe courtesy of Ree Drummond

White Lasagna Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

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.
14m Easy 99%
CLASS
Kardea Brown

Okra Soup

22m Easy 96%
CLASS
26m Easy 99%
CLASS
11m Easy 97%
CLASS
17m Easy 99%
CLASS
Erin Jeanne McDowell

French Onion Soup Casserole

30m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages