Description
White Lasagna Soup is a creamy, comforting bowl of goodness made with tender chicken, lasagna noodles, spinach, and a cheesy broth packed with garlic, herbs, and a touch of richness. It’s everything you love about white lasagna, made easier and faster in soup form!
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground chicken or shredded rotisserie chicken
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
6 cups chicken broth
8–10 lasagna noodles, broken into pieces
2 cups fresh spinach, chopped
1 cup whole milk or half-and-half
4 oz cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional toppings: extra Parmesan, chopped parsley, ricotta or a dollop of pesto
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened.
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Add garlic and cook for another 30 seconds. Stir in ground chicken, breaking it up with a spoon. Cook until browned and cooked through.
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Season with Italian seasoning, salt, pepper, and red pepper flakes if using.
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Pour in chicken broth and bring to a boil. Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until noodles are tender.
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Lower the heat to medium-low. Stir in spinach and cook until wilted.
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Add cream cheese and stir until melted and smooth.
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Stir in mozzarella and Parmesan cheese until fully melted.
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Finally, pour in the milk or half-and-half and stir to combine. Let everything heat through for another 2–3 minutes.
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Serve hot with your favorite toppings!
Notes
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Want it even creamier? Stir in a splash of heavy cream at the end.
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Use rotisserie chicken to save time.
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This soup thickens as it sits — add a splash of broth or milk when reheating.