Ingredients
- 1 pound ground chicken or turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
If you’re looking to switch things up, feel free to substitute ground beef for a richer flavor, or try using whole wheat lasagna noodles for a healthier twist. My love for experimenting in the kitchen always encourages me to find new ways to enjoy old favorites.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Add the ground chicken or turkey to the pot. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes.
- Stir in the Italian seasoning, nutmeg, salt, and pepper. These spices remind me of the warm, aromatic kitchens of my childhood, where each dish was a sensory delight.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add the broken lasagna noodles and cook until al dente, approximately 8-10 minutes.
- Reduce the heat to low and stir in the heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheeses are fully melted and the soup is creamy and smooth.
- If the soup is too thick, you can add a bit more broth to reach your desired consistency. Cooking is all about adjusting to your taste and preference.
- Serve the soup hot, garnished with fresh basil leaves for a pop of color and added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International