Description
This White Chicken Lasagna Soup is a comforting and creamy twist on the classic Italian lasagna. Featuring tender chicken, fresh vegetables, broken lasagna noodles, and a rich broth thickened with butter and flour, it’s perfect for chilly days or anytime you crave a warm, hearty meal. Topped with mozzarella and croutons for added texture and flavor, this soup delivers all the cozy flavors of lasagna in a bowl.
Ingredients
Units
Scale
Vegetables
- 1 Yellow Onion, Diced
- 2-3 Carrots, diced
- 2 Celery Stalks, diced
- 7-8 Garlic Cloves, minced
- 16 oz Chopped Spinach (fresh or frozen)
Soup Base
- 8 tbs Salted Butter
- 1/2 cup All Purpose Flour
- 6 cups Chicken Broth
- 1 pint Heavy Cream
- 1 tbsp Herbs De Provence
- Salt and Pepper to taste
Main Ingredients
- 16 oz Lasagna sheets, broken into small pieces
- 3 cups Cooked, shredded or chopped chicken
- 5 oz Parmesan Cheese
Toppings (Optional)
- Grated Mozzarella Cheese
- Croutons
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, until the vegetables start to soften.
- Add Garlic: Add the minced garlic and cook just until fragrant, about 1-2 minutes, making sure not to burn it.
- Create Roux and Add Liquids: Whisk in the flour and cook for 4-5 minutes to eliminate the raw flour taste. Slowly whisk in the chicken broth and heavy cream, stirring constantly until the soup thickens.
- Season and Combine: Season the soup with additional salt, pepper, and Herbs De Provence. Bring the mixture to a gentle boil, then add in the chopped spinach, cooked chicken, and broken lasagna pieces.
- Simmer and Cook Pasta: Cover with a lid, reduce heat to a simmer, and cook for 15-20 minutes until the pasta is fully cooked and tender.
- Finish with Cheese: Stir in the Parmesan cheese until completely melted and incorporated. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy your comforting White Chicken Lasagna Soup!
Notes
- Breaking lasagna sheets into small pieces helps them cook more evenly and quickly in the soup.
- You can use fresh or frozen spinach; if using frozen, make sure to thaw and drain excess water before adding.
- For added flavor, consider using homemade chicken broth or low-sodium broth if you want to control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Optionally, add a pinch of red pepper flakes for some heat or substitute mozzarella with provolone for a different twist.
