Description
This creamy White Chicken Lasagna Soup combines the rich flavors of classic lasagna in a comforting, easy-to-make soup form. Tender chicken, broken lasagna noodles, and a creamy blend of cheeses with spinach create a satisfying meal perfect for chilly days or anytime you crave Italian-inspired comfort food.
Ingredients
Scale
Soup Base
- ¼ cup unsalted butter
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 2 thyme sprigs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
Main Ingredients
- 1 pound chicken breasts, cut into thirds
- 8 ounces lasagna noodles, broken into 2″ pieces
Dairy & Cheese
- â…“ cup heavy cream
- 4 ounces cream cheese, room temperature and cubed
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus more for serving
Vegetables & Garnish
- 2 cups baby spinach, packed
- Fresh parsley, for serving
Instructions
- Sauté Aromatics: In a large dutch oven over medium heat, melt the unsalted butter and olive oil together. Add the chopped onion and cook for 4-5 minutes until it becomes slightly softened and translucent. Add the minced garlic and thyme sprigs, cooking for about 1 minute until fragrant. Season this mixture with kosher salt and black pepper to taste.
- Create Roux and Add Broth: Stir in the all-purpose flour and cook for 2-3 minutes until the flour turns golden and forms a pasty consistency. Gradually add the low-sodium chicken broth, stirring constantly to prevent lumps, then add the chicken breasts. Bring this mixture to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat and allow the soup to simmer gently for 15-20 minutes until the chicken is cooked through and the noodles are tender. Carefully remove the chicken breasts and shred them using forks, then set aside. Remove and discard the thyme sprigs from the soup.
- Add Cream and Cheese: Stir in the heavy cream, cubed cream cheese, shredded mozzarella, and grated Parmesan cheese into the soup. Continue stirring for 3-5 minutes until all the cheeses have melted completely and are fully incorporated, creating a rich and creamy texture. Add the shredded chicken back into the soup, along with the baby spinach, cooking just until the spinach wilts. Taste the soup and adjust seasoning with additional salt and pepper if necessary. If the soup is too thick, add more chicken broth or cream to achieve your desired consistency.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra grated Parmesan cheese and freshly chopped parsley for brightness and an herbal finish. Serve immediately to enjoy the comforting flavors.
Notes
- Use low-sodium chicken broth to better control salt levels in the soup.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup.
- For a richer soup, increase the amount of cream cheese slightly.
- If the soup thickens too much upon standing, thin it out with additional broth or cream before reheating.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.