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Lighter White Lasagna Soup

This white lasagna soup recipe has all the richness of a traditional creamed soup, but the base is made creamy with blended vegetables instead of heavy cream.

Ingredients :
  • 5 cups cauliflower florets about ½ a large cauliflower
  • 4 cups water
  • 1 cube chicken bouillon crumbled
  • 4 tablespoons cream cheese softened
  • 6 cups chicken broth divided
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • 3 ribs celery diced
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 small zucchini grated, about 2 cups
  • ½ cup oil packed sundried tomatoes drained and chopped
  • 2 cups shredded chicken cooked
  • 4 ounces dry pasta optional
  • shredded Parmesan cheese optional, for serving
  • salt and black pepper to taste
Directions :
  1. In a large pot, combine cauliflower, water, and crumbled bouillon cube. Bring to a boil over medium-high heat. Boil until tender, about 5 to 8 minutes. Drain cauliflower and discard the cooking water.
  2. To a blender, add the cooked cauliflower, cream cheese, and 1 cup of broth. Blend until very smooth.
  3. In the same pot the cauliflower was cooked in, melt butter over medium heat. Add onion and celery and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute more.
  4. Add remaining broth, zucchini, sundried tomatoes, and blended cauliflower to the pot.
  5. Simmer uncovered for 30 to 40 minutes until thickened.
  6. Meanwhile, add salt to a pot of water and bring to a boil. Cook pasta al dente. Drain.
  7. When the soup has finished simmering, stir in chicken and cooked pasta. Taste, and season with salt and pepper as needed.