Rich, cheesy and oh soooo satisfying, my creamy white lasagna soup is south Louisiana style flavor-injected, y'all. A base of browned Cajun trinity, sausage and garlic, followed by GF chicken broth, teeny tiny lasagna noodles and spinach. Finished off with two cheeses, seasoned shrimp and heavy cream for that restaurant-quality-at-home taste that wins you oohs and aahs from everyone blessed enough to be around your dinner table. Yep and yay...
There's A Chill in the Air and a Spring in My Step, Y'all...
We are finally experiencing fall-ish weather, y'all. The sting of the summer's Hurricane Ida has left us. Life is mostly back to normal. And I'm really looking forward to the cooler weather and the approaching winter holidays.
Yep, there's a smile on my face and a spring in my step. So, I'm happy to be in the kitchen, cooking up gluten free comfort foods that make us all literally all warm and toasty inside.
And since it's definitely soup season, I was craving a stellar bowl of stick-to-your-ribs deliciousness that I could eat alone or alongside a tasty sandwich. So, I created this creamy white lasagna soup. It pays homage to the original Italian classic but goes a bit bigger with the addition of the classic Cajun shrimp and sausage combination.
And honestly, it's like nothing that I've ever had before. The taste is so over the top that every time I closed my eyes to focus on the flavors I was transported mentally to a fancy, white-tableclothed restaurant. And the texture is so incredibly creamy that I found myself picking up the bowl to tip it right into my mouth a few more times more than I do with most other soups.
By the time I was finished the bowl, I jumped right up to make myself another small serving of this gluten creamy white lasagna soup.
It's a winner, y'all, and one I'll be making often throughout the next few months. And knowing how cold I keep it in our house, I'll likely be having some during the south Louisiana stupid hot summers, as well. Indeed.
How to Make Creamy White Lasagna Soup
Start by gathering all of the ingredients:
And then using half of the spices to season the shrimp:
Now, chop the Cajun trinity of onion, celery and red and green bell pepper:
Then, add the sliced sausage, and continue cooking til the sausage browns:
Next, a bit of minced garlic. And, cook down for one additional minute:
And then tapioca flour to make sure it thickens perfectly:
Now, add the broth, spinach, and cute little mini lasagna noodles:
When the pasta is al dente, add the shrimp:
Then the cheeses:
And finally, add the heavy cream to give the Louisiana-style creamy white lasagna soup that chef-prepared finish:
And that's it, y'all!
I've timed it all perfectly for you to ensure that this creamy style white lasagna soup does not curdle on you, but lends the ideal texture that 'wows' you just as much for next-day leftovers just as much as it does upon first bite.
It's rich, satisfying, and substantial, y'all. And it warms your body all the way down to the bones.
Share this creamy white lasagna soup with those whose presence is just as captivating as it is comforting. Much food love, and see y'all on the yum side...
Creamy White Lasagna Soup
- 1 teaspoon dried paprika
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Crystal hot sauce
- 1 pound shrimp, peeled and deviened
- 3 tablespoons butter or oil
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 3 celery stalks, chopped
- 12 ounces gluten free beef sausage, sliced
- 2 tablespoons minced garlic
- ¼ cup tapioca starch
- 4 cups gluten free chicken broth
- 2 ½ cups gluten free baby mafalda pasta
- 1 12-ounce bag frozen spinach, thawed
- salt, black pepper and cayenne pepper to taste
- 4 ounces cream cheese, softened
- 2 cups shredded pepper Jack cheese
- 2 cups heavy whipping cream
- Season the shrimp with half of the dried paprika, dried parsley flakes, garlic powder, onion powder and hot sauce.
- Set the bowl of seasoned shrimp and the remaining spices aside.
- Brown the Cajun trinity of onion, red and green bell pepper and celery in a large enameled cast iron Dutch oven over medium-high heat.
- When the trinity is almost browned, add the sliced sausage.
- When the veggies and sausage are browned, add the minced garlic and cook for 1 additional minute, stirring often.
- Add the tapioca starch and stir until the mix is well-combined.
- Stir the broth, spinach and gluten free baby malfada pasta into the pot.
- Cook for 10 minutes until the pasta is al dente, stirring occasionally.
- Reduce heat to medium-low for 3 minutes, stirring continously. (This helps remove the excess heat out of the pot to protect the soup against curdling when you add the cheeses and heavy cream at the end).
- Add the shrimp, the cream cheese and pepper Jack cheese and the remaining paprika, parsley flakes, garlic powder, onion powder, hot sauce and salt, black pepper and cayenne pepper to taste to the pot.
- Stir until well-combined.
- Cook over medium-low heat for five minutes.
- Increase to medium heat.
- Taste and adjust seasonings, if desired, adding more salt, black pepper and cayenne pepper to the pot.
- Add the heavy whipping cream and cook for 5 additional minutes, stirring occasionally.
- Carefully transfer the pot from the burner to a safe, heatproof area of your kitchen to further prevent the soup from curdling.
- Serve immediately.