Spinach and Artichoke Lasagna Soup

Two bowls of easy lasagna soup topped with dollops of ricotta, herbs, and pepper, resting on a blue and white checkered tablecloth.

5 from 1 vote

Spinach and Artichoke Lasagna Soup

A cozy spinach and artichoke soup simmered in a creamy broth with lasagna noodles. Finished with ricotta and black pepper for a quick, comforting meal.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: American

Keyword: lasagna soup, lasagna soup recipe easy, spinach and artichoke lasagna soup, white lasagna soup

Servings: servings

Ingredients

2 tbsp butter
3 tbsp all purpose flour
1 small shallot finely chopped
4 garlic cloves minced
5 cups spinach loosely packed
1 can artichokes 14 oz can, drained and chopped
5 cups chicken broth low sodium
3/4 cup heavy cream 33%
3/4 cup parmesan cheese finely grated
3/4 cup ricotta used to dollop at the end
8 lasagna noodles broken into bite sized pieces
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp fennel seeds
2 tbsp fresh basil chopped, to garnish, optional

Instructions

Add the butter to a large, deep pot set over medium-low heat. Once melted, add the shallot and cook for about 2 minutes, or until softened and translucent.
Add the minced garlic, chopped artichokes, dried basil, dried oregano, red pepper flakes, and fennel seeds. Cook for an additional minute, stirring frequently.
Stir in the all-purpose flour and whisk constantly until it is fully incorporated into the butter and no dry flour clumps remain. Cook for about 1 minute to form the roux.
Slowly (1 cup at a time until well combined) whisk in 5 cups of chicken broth until the roux is fully incorporated and the broth is at a constant simmer.
(For a thinner soup, add up to 1 additional cup of chicken broth toward the end of cooking.)
Once the soup has been boiling for at least 2 minutes, add the broken lasagna noodles. Reduce the heat to maintain a gentle simmer and cook, stirring frequently to prevent the noodles from sticking, until they are nearly tender.
Stir in the spinach and heavy cream. Continue cooking gently, stirring, until the spinach is wilted, the noodles are tender, and everything is well combined.
Once the noodles are cooked, stir in the parmesan cheese until melted. Taste and adjust the seasonings as needed.
Ladle into bowls then add a dollop of ricotta.
Garnish with freshly cracked black pepper and fresh basil, if desired.

Nutrition