Description
A comforting and creamy White Chicken Lasagna Soup that combines tender chicken, fresh spinach, broken lasagna noodles, and a rich Parmesan-infused broth. Perfect for a hearty meal, this soup melds the classic flavors of lasagna in a warm, easy-to-make dish.
Ingredients
Units
Scale
Soup Base
- 8 tablespoons salted butter
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 8 garlic cloves, minced
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 1 pint heavy cream
Additional Ingredients
- 16 ounces chopped spinach, fresh or frozen
- 16 ounces lasagna sheets, broken into small pieces
- 3 cups cooked, shredded or chopped chicken
- 5 ounces Parmesan cheese
- 1 tablespoon Herbs de Provence
- Salt and pepper to taste
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: Stir in the minced garlic and cook just until fragrant, about 1-2 minutes.
- Create roux and add liquids: Whisk in the all-purpose flour and cook down for about 4-5 minutes. Slowly whisk in the chicken broth and heavy cream until the soup thickens.
- Season and add main ingredients: Season the soup with additional salt, pepper, and Herbs de Provence. Bring to a gentle boil, then add the spinach, cooked chicken, and broken lasagna pieces.
- Simmer: Cover with a lid, reduce heat to a simmer, and cook for 20 minutes until the pasta is fully cooked.
- Finish with cheese: Stir in the Parmesan cheese until completely melted. Adjust salt and pepper to taste.
- Serve: Ladle soup into bowls and top with grated mozzarella and croutons if desired. Enjoy!
Notes
- Use fresh spinach for a brighter flavor or frozen spinach for convenience; just thaw and drain excess water.
- Substitute gluten-free flour to make the soup gluten-free, and use gluten-free lasagna noodles accordingly.
- Cook the chicken beforehand by roasting or poaching for best flavor and texture.
- The soup thickens as it simmers; adjust broth quantity if a thinner consistency is preferred.
- For a lower-fat option, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Lasagna pieces can be broken into smaller sizes to speed up cooking.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid breaking the creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
