Creamy White Lasagna Soup
This creamy white lasagna soup is a rich, comforting one-pot meal made with tender pasta, shredded chicken, fresh spinach, and a velvety cheese-infused broth. It delivers all the classic flavors of white lasagna in an easy, spoonable form that’s perfect for cozy dinners and quick weeknight meals.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Knife
- Cutting board
- Cheese grater
Ingredients
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 small onion finely diced
- 4 cups cooked shredded chicken
- 6 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 8 lasagna noodles broken into pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups fresh spinach chopped
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the broken lasagna noodles and cook according to package instructions until tender.
- Stir in the shredded chicken, Italian seasoning, salt, black pepper, and red pepper flakes.
- Reduce the heat to low and add the heavy cream and cream cheese, stirring until fully melted and smooth.
- Add the chopped spinach and cook until wilted.
- Stir in the Parmesan and mozzarella cheese until melted and creamy.
- Let the soup rest for 5 minutes to slightly thicken.
- Garnish with fresh parsley or basil before serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 520
- Protein: 35g
- Fat: 32g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Sodium: 780mg
