Description
This comforting White Chicken Lasagna Soup combines tender chicken, fresh vegetables, creamy broth, and broken lasagna noodles into a hearty and delicious meal perfect for any day. Packed with savory flavors from garlic, herbs, and cheeses, it’s an easy one-pot soup that feels like a warm embrace in a bowl.
Ingredients
Units
Scale
Sauce Base
- 8 tbsp salted butter
- 1 yellow onion, diced
- 2-3 carrots, diced
- 2 celery stalks, diced
- 7-8 garlic cloves, minced
- 1/2 cup all purpose flour
Soup Liquids
- 6 cups chicken broth
- 1 pint heavy cream
Main Ingredients
- 16 oz chopped spinach, fresh or frozen
- 16 oz lasagna sheets, broken into small pieces
- 3 cups cooked, shredded or chopped chicken
Cheeses & Seasoning
- 5 oz Parmesan cheese
- 1 tbsp Herbs de Provence
- Salt and pepper to taste
- Grated mozzarella cheese, optional for topping
- Croutons, optional for topping
Instructions
- Cook 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 for 1-2 minutes until fragrant.
- Make Roux: Whisk in the flour and cook it down for 4-5 minutes to eliminate the raw flour taste.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream, stirring constantly until the soup thickens.
- Season and Simmer: Add more salt, pepper, and Herbs de Provence. Bring the soup to a gentle boil.
- Add Main Ingredients: Stir in the chopped spinach, shredded chicken, and broken lasagna noodle pieces. Cover with a lid, reduce heat to low, and simmer for 20 minutes until the pasta is fully cooked.
- Finish Soup: Stir in the grated Parmesan cheese until melted. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy warm.
Notes
- Use fresh spinach or frozen spinach; if using frozen, thaw and drain excess water before adding.
- Broken lasagna sheets can be replaced with broken lasagna noodles or wide pasta if unavailable.
- For a lighter option, substitute heavy cream with half-and-half or milk, but soup will be less creamy.
- Feel free to add Italian seasoning or fresh basil if Herbs de Provence are not available.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
