Description

This White Lasagna Soup with Chicken is a creamy, comforting dish packed with tender chicken breasts, sautéed vegetables, cream cheese, and Parmesan cheese. Combining the classic flavors of white lasagna in a cozy soup form, it features sautéed onions, carrots, celery, and garlic seasoned with Italian herbs, simmered chicken, and al dente broken lasagna noodles, all finished with fresh spinach and a creamy blend of milk and cheeses.

Ingredients

Scale

Soup Base

3 tablespoons unsalted butter
1 medium onion (diced)
2 medium carrots (peeled and diced)
1 cup celery stalks (chopped)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
½ teaspoon dried basil
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
4 cups chicken broth
1 cup water
2 medium chicken breasts (boneless and skinless)

Dairy & Cheese

1 cup whole milk
4 oz cream cheese (softened)
½ cup Parmesan cheese (grated)

Vegetables & Pasta

3 oz baby spinach
6 oz lasagna noodles (broken into pieces)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, sautéing for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Season and Thicken: Stir in Italian seasoning, dried basil, salt, pepper, and nutmeg. Whisk in all-purpose flour until fully combined to create a roux.
Add Broth and Simmer Chicken: Pour in chicken broth and water, stirring to combine. Bring the mixture to a boil, then add chicken breasts. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until the chicken is cooked through.
Shred Chicken: Remove chicken breasts from the pot and let them cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
Cook Lasagna Noodles: In a separate pot, cook broken lasagna noodles according to package instructions until al dente. Drain and set aside. You may cook extra noodles if you prefer a more pasta-heavy soup.
Finish Soup Base: Bring the soup base to a simmer again. Add whole milk and softened cream cheese, stirring occasionally for 3-5 minutes until the cheese melts completely.
Add Cheese, Spinach, and Chicken: Stir in grated Parmesan cheese, baby spinach, and shredded chicken. Cook for an additional 3 minutes until the cheese is melted, spinach is slightly wilted, and chicken is reheated. Adjust seasoning with salt and pepper as needed.
Serve: Remove the soup from heat. Ladle soup into bowls and add cooked lasagna noodles just before serving. Garnish with fresh herbs and additional shaved Parmesan cheese if desired. Enjoy hot.

Notes

You can substitute kale for spinach if preferred for a heartier green.
Adjust the amount of lasagna noodles based on how pasta-heavy you want the soup.
Use low-fat milk or cream cheese for a lighter version.
Fresh herbs such as parsley or basil make excellent garnishes to enhance flavor and presentation.
Ensure to cook noodles al dente so they don’t become mushy when added to the soup.

Nutrition

Serving Size: 1 serving
Calories: 417 kcal
Sugar: 6 g
Sodium: 1309 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 96 mg