Description
White Chicken Lasagna Soup is a rich, creamy soup bursting with tender chicken, broken lasagna pasta, fresh spinach, and savory vegetables, all simmered together with Parmesan and herbs for a comforting meal perfect for chilly days.
Ingredients
Units
Scale
Soup Base
- 8 tbsp 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
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
- 1 tbsp Herbs De Provence
- Salt and Pepper to taste
Toppings (Optional)
- Grated Mozzarella Cheese
- Croutons
Instructions
- Cook Vegetables: In a Dutch oven, melt the butter over medium heat. Add the onions, diced carrots, and celery. Season with salt and pepper and cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Make Roux: Whisk in the flour and cook for about 4-5 minutes to eliminate the raw flour taste, stirring constantly to form a thick paste.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream, continuing to whisk to combine. Cook until the soup thickens slightly.
- Season and Boil: Add Herbs De Provence, salt, and pepper. Bring the soup to a gentle boil over medium-high heat.
- Add Main Ingredients: Stir in the chopped spinach, shredded chicken, and broken lasagna pieces.
- Simmer: Cover with a lid, reduce heat to low, and simmer gently for 20 minutes or until the pasta is fully cooked.
- Add Cheese: Stir in the Parmesan cheese until melted and incorporated. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy your comforting White Chicken Lasagna Soup!
Notes
- Use fresh spinach if possible for better texture, but frozen is a convenient alternative.
- Breaking the lasagna sheets into small pieces helps them cook faster and makes the soup easier to eat.
- If you want a thicker soup, increase the flour by 1-2 tablespoons and follow the same roux-making process.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
- For a lighter version, substitute half-and-half for heavy cream.
- Grated mozzarella and croutons add extra texture and flavor as toppings but are optional.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
