Description
A creamy and comforting White Chicken Lasagna Soup packed with tender chicken, fresh vegetables, broken lasagna noodles, and a blend of rich cheeses and herbs, perfect for a hearty meal that tastes like classic lasagna in soup form.
Ingredients
Units
Scale
Soup Base
- 8 tbs 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
- 1 tbsp Herbs De Provence
- salt and pepper to taste
Main Ingredients
- 16 oz chopped spinach, fresh or frozen
- 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 begin to soften.
- Add Garlic: Add the minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to brown it.
- Create Roux and Add Liquids: Whisk in the flour and cook for 4 to 5 minutes to remove the raw flour taste. Slowly whisk in the chicken broth and heavy cream, stirring constantly until the soup starts to thicken.
- Season and Combine: Add more salt, pepper, and Herbs De Provence to taste. Bring the soup to a gentle boil, then stir in the spinach, cooked chicken, and broken lasagna noodles.
- Simmer: Cover with a lid, reduce heat to a simmer, and cook for 20 minutes until the lasagna noodles are fully cooked and tender.
- Add Cheese: Stir in the Parmesan cheese until fully melted and combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy warm.
Notes
- Use fresh or frozen spinach depending on what you have; fresh will add more texture, frozen will blend in more smoothly.
- If you don’t have Herbs De Provence, substitute with a mix of dried basil, thyme, rosemary, and oregano.
- Break lasagna noodles into bite-sized pieces for easier eating in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on stovetop to avoid curdling the cream.
- To make it lighter, substitute half-and-half for the heavy cream, but the soup will be less rich.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 85 mg
