Description
A creamy and comforting White Chicken Lasagna Soup made with tender chicken, fresh vegetables, broken lasagna noodles, and a rich cheese-infused broth. Perfect for cozy dinners and easy to prepare in one pot.
Ingredients
Units
Scale
Soup Base
- 8 tbs salted butter
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 8 garlic cloves, minced
Thickening and Liquids
- 1/2 cup all purpose flour
- 6 cups chicken broth
- 1 pint heavy cream
Main Ingredients
- 16 oz chopped spinach, fresh or frozen
- 16 oz lasagna sheets, broken into small pieces
- 3 cups cooked, shredded or chopped chicken
Cheese and Seasoning
- 5 oz parmesan cheese
- 1 tbs herbs de Provence
- Salt and pepper to taste
- Grated mozzarella cheese, optional for topping
- Croutons, optional for topping
Instructions
- Sauté vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and pepper and cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add garlic: Add the minced garlic and cook just until fragrant, about 1-2 minutes, stirring frequently to avoid burning.
- Make roux: Whisk in the flour and cook it down for about 4-5 minutes to form a roux, stirring continuously to prevent lumps.
- Add liquids: Slowly whisk in the chicken broth and heavy cream, ensuring the mixture is smooth. Continue cooking until the soup thickens slightly.
- Season and add main ingredients: Season with more salt, pepper, and herbs de Provence. Bring the soup to a gentle boil, then add the chopped spinach, shredded chicken, and broken lasagna pieces.
- Simmer: Cover with a lid, reduce the heat to a simmer, and cook for 20 minutes until the pasta is fully cooked and tender.
- Melt cheese and finish: Stir in the parmesan cheese until completely melted. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy hot.
Notes
- Use fresh spinach if available; frozen works well but thaw and drain excess water before adding.
- Lasagna noodles can be any type, but regular dried noodles work best broken into small pieces.
- For extra flavor, use homemade chicken broth or low-sodium broth to control salt levels.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid breaking down the cream.
- Omit mozzarella and croutons to keep the soup lighter or for a dairy-free alternative substitute with vegan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
