Description
This White Lasagna Soup transforms the classic flavors of white lasagna into a comforting, creamy soup. Packed with tender chicken, hearty vegetables, and lasagna noodles, it’s a perfect dish for cozy evenings.
Ingredients
For the Soup:
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2 tablespoons butter
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon crushed red pepper flakes (optional)
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1/4 teaspoon ground nutmeg
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2 tablespoons all-purpose flour
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5 cups low-sodium chicken broth
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2 cups cooked shredded chicken (rotisserie works great!)
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8 oz lasagna noodles, broken into pieces
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1 1/2 cups half-and-half or heavy cream
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1 1/2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2-3 cups baby spinach
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Salt and pepper, to taste
For Topping:
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Ricotta cheese (optional)
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Extra Parmesan or fresh basil (optional)
Instructions
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Sauté the Aromatics:
In a large soup pot, melt butter and olive oil over medium heat.
Add onion and cook 4–5 minutes until soft. Stir in garlic, Italian seasoning, red pepper flakes, and nutmeg. -
Build the Base:
Sprinkle in flour and stir for 1 minute to create a roux.
Slowly whisk in chicken broth. Bring to a gentle boil, then reduce heat and simmer 5 minutes. -
Add Chicken & Pasta:
Stir in shredded chicken and broken lasagna noodles. Cook until noodles are al dente, about 10–12 minutes. -
Finish with Cream & Cheese:
Lower the heat and stir in half-and-half (or cream), mozzarella, and Parmesan.
Let the cheese melt into the soup. Add salt and pepper to taste. -
Add Greens:
Stir in spinach and let wilt, about 1–2 minutes. -
Serve:
Ladle into bowls and top with a dollop of ricotta, extra cheese, or fresh herbs if desired.
Notes
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For a thicker soup, let simmer a few extra minutes after adding cheese.
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You can substitute other short pastas like bowties or rotini if you don’t have lasagna noodles.
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Want to make it vegetarian? Use vegetable broth and skip the chicken.