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One-Pot Creamy White Lasagna Soup

Chef Mandy Tanner

Servings

6

Prep Time

5 minutes

Cook Time

30 minutes

Calories

401

Creamy White Lasagna Soup cooks in one pot, in about 30 minutes, making this a great weeknight recipe. It’s warm and hearty with both Applewood Smoked Maple Bacon and Kurobuta Ground Pork, spinach greens and basil for freshness, with Parmesan cheese and creamy ricotta, and lemon zest to brighten it up. The soup is a base of chicken broth and cream, and the secret ingredient is white miso paste. While completely optional, it adds a richness and depth to the soup. Miso paste can be found at most grocery stores, either on the shelf or in the refrigerated section. This version uses Lasagna noodles, broken into smaller pieces, but you can substitute other pasta, or even gluten-free pasta noodles.

One-Pot Creamy White Lasagna Soup

Ingredients

  • 3 pieces SRF Applewood Smoked Maple Bacon, cut into ½-inch pieces
  • 1 lb (1 package) SRF Kurobuta Ground Pork
  • 1 small yellow onion, cut into ¼-inch pieces (about 1 cup)
  • 4 garlic cloves, minced (about 1 Tbsp)
  • 2 tsp dried Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 4 cups chicken broth
  • 1 cup heavy cream

  • 1 tbsp white miso paste, optional

  • 8 oz lasagna noodles, or other pasta (about 8 noodles)
  • 2 cups baby spinach
  • ¼ cup grated Parmesan cheese, plus more for serving
  • ½ cup ricotta cheese

  • zest of 1 lemon, finely grated

  • fresh basil, for serving, optional

Directions

  1. Line a plate with a paper towel. In a small bowl, combine the ricotta cheese and lemon zest. Set aside until ready to serve.

  2. In a large Dutch oven, add the bacon to the pot, and place over medium heat. Cook, stirring frequently, until the bacon is cooked to desired doneness and the fat has rendered, 6 to 8 minutes.

  3. Remove the bacon using a slotted spoon, leaving the rendered grease in the pot, and reserve the bacon for serving. Add the Kurobuta Ground Pork, breaking it up with a wooden spoon, and then add the onions, garlic, Italian seasoning, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the pork has started to brown and the onions have softened, 8-10 minutes. Use a wooden spoon to break up any large pieces as it cooks.

  4. Add the chicken broth, cream, and miso paste, if using, and stir to combine. Break the pasta into smaller pieces and add them to the pot. Cover and cook for 12 minutes or until the pasta is al-dente, stirring occasionally to ensure even cooking. Remove the pot from the heat.

  5. Add the spinach, Parmesan cheese, and 2/3 of the ricotta and lemon zest mixture, and stir to combine.

  6. For serving, using a ladle, portion into bowls, and top with the reserved bacon, spoonfuls of lemony ricotta, fresh basil, and additional grated Parmesan, as desired. Enjoy!