Description
A comforting and creamy White Chicken Lasagna Soup that combines tender chicken, fresh spinach, broken lasagna sheets, and a rich blend of cheeses in a savory creamy broth. Perfect for a hearty meal that tastes just like classic lasagna in a bowl.
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
Cheese & Toppings
- 5 oz Parmesan Cheese
- Grated Mozzarella Cheese (optional, for topping)
- Croutons (optional, for topping)
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. Cook for about 10 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Create Roux: Whisk in the flour and cook for about 4-5 minutes, stirring constantly to cook out the raw flour taste and create a roux.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream until the soup starts to thicken.
- Season and Simmer: Add salt, pepper, and Herbs de Provence. Bring the soup to a gentle boil, then add the chopped spinach, cooked chicken, and broken lasagna pieces.
- Cook Pasta: Cover the pot with a lid, reduce heat to a simmer, and cook for 20 minutes until the lasagna pasta is fully cooked and tender.
- Finish with Cheese: Stir in the Parmesan cheese until melted and well incorporated. 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
- You can substitute fresh spinach with frozen spinach; just thaw and drain excess water before adding.
- For a gluten-free version, use gluten-free flour and gluten-free pasta sheets.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling of cream.
- Adding mozzarella on top is optional but adds a lovely melty finish typical of lasagna flavors.
- Use cooked rotisserie chicken for a quicker preparation.
- Adjust the thickness by adding more broth if soup becomes too thick after resting.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 85 mg