Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 cups whole milk or half-and-half (or unsweetened almond milk + 2 tbsp cream cheese for lighter)
• 1 (10 oz) package fresh lasagna noodles, broken into bite-sized pieces
• 1½ cups shredded mozzarella
• 1 cup ricotta cheese
• 2 cups fresh baby spinach
• ½ tsp dried oregano
• ¼ tsp nutmeg (freshly grated, for depth)
• Salt & white pepper to taste
Ricotta Dumplings (optional but so good):
• ½ cup ricotta
• ¼ cup grated Parmesan
• 1 egg yolk
• 2 tbsp all-purpose flour (or 1½ tbsp almond flour for low-carb)
• Pinch of salt
Instructions
- In a large pot, heat oil over medium. Sauté onion 4–5 mins until soft. Add garlic; cook 1 min.
- Pour in broth and milk; bring to a gentle simmer (do not boil).
- Add broken lasagna noodles; simmer 8–10 mins until al dente.
- Make dumplings (optional): Mix ricotta, Parmesan, egg yolk, flour, and salt. Roll into 12 small balls. Gently drop into simmering soup; cook 4–5 mins until set.
- Stir in mozzarella, remaining 1 cup ricotta, spinach, oregano, nutmeg, salt, and white pepper. Simmer 2–3 mins until cheese melts and spinach wilts.
- Ladle into bowls. Top with extra Parmesan and fresh basil if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 320, Net Carbs: 24g, Fats: 18g, Protein: 18g
✅ Lower-carb option: Skip noodles, add 2 cups zucchini ribbons + use almond flour dumplings — net carbs drop to ~8g/serving.