Description
A creamy and comforting White Lasagna Soup with tender chicken breasts, sautéed vegetables, cream cheese, Parmesan, and spinach. This cozy soup captures all the flavors of classic white lasagna in a warm and hearty bowl, perfect for a satisfying meal.
Ingredients
Scale
Sauté Base
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 cup celery stalks, chopped
- 3 cloves garlic, minced
Seasonings & Thickener
- 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
Broth & Liquids
- 4 cups chicken broth
- 1 cup water
- 1 cup whole milk
- 4 oz cream cheese, softened
Protein & Pasta
- 2 medium chicken breasts, boneless and skinless
- 6 oz lasagna noodles
Cheese & Greens
- ½ cup Parmesan cheese, grated
- 3 oz baby spinach
Instructions
- Melt butter and sauté vegetables: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add diced onion, peeled and diced carrots, and chopped celery. Sauté for about 4 minutes or until the vegetables soften.
- Add garlic and seasonings: Stir in minced garlic and cook for 1 minute until fragrant. Then add Italian seasoning, dried basil, salt, black pepper, and ground nutmeg. Whisk in the all-purpose flour until fully combined to help thicken the soup.
- Add broth and simmer chicken: Pour in the chicken broth and water, stirring well. Bring the mixture to a boil, then add the raw chicken breasts. Reduce the heat to a simmer, cover with a lid, and cook for 15 minutes or until the chicken is fully cooked.
- Shred cooked chicken: Remove the chicken breasts from the pot and allow them to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
- Cook lasagna noodles: While the chicken cools, bring a separate pot of salted water to a boil and cook broken lasagna noodles according to the package instructions until al dente. Drain and set aside. You can add extra noodles if you prefer a pasta-rich soup.
- Melt cheese into soup base: Return the soup base to a simmer. Stir in the whole milk and softened cream cheese. Cook while stirring occasionally for 3 to 5 minutes until the cream cheese has melted completely.
- Add cheese, greens, and chicken: Stir in grated Parmesan cheese, baby spinach, and the shredded chicken. Cook for another 3 minutes or until the Parmesan melts, spinach wilts slightly, and the chicken is reheated. Taste and adjust seasoning with more salt and pepper if needed.
- Serve with noodles and garnish: Remove the soup from heat. Ladle soup into bowls and add cooked lasagna noodles just before serving. Garnish with fresh herbs and shaved Parmesan cheese for extra flavor. Enjoy your hearty White Lasagna Soup with Chicken!
Notes
- You can substitute kale for spinach if preferred for a different flavor and texture.
- To make this soup more pasta-heavy, cook and add extra lasagna noodles as desired.
- Use freshly grated Parmesan for the best flavor and melting quality.
- For a lighter version, substitute whole milk with 2% milk and reduce the butter by half.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
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
