Stir in the cooked lasagna noodles and baby spinach. Simmer for another 2-3 minutes, until the spinach wilts and the noodles are heated through.
Incorporate the Mozzarella:
Reduce the heat to low and stir in the shredded mozzarella cheese. Mix until the cheese is melted and the soup is creamy.
Season and Serve:
Taste the soup and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, chopped parsley, or fresh basil, if desired.
Tips:
Lasagna Noodle Substitution: If you don't have lasagna noodles, use any flat or broad pasta like bowties or fettuccine.
Add Protein: Cooked ground chicken, turkey, or sausage can be added for a heartier version.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
Enjoy this creamy and comforting White Lasagna Soup—a bowl of pure comfort! 🥣🧄🧀
