Description
This hearty White Chicken Lasagna Soup combines tender chicken, creamy broth, vegetables, and broken lasagna noodles for a comforting, cheesy soup that’s just like lasagna in a bowl.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken breasts, chopped
- 3 tablespoons olive oil, divided
- 3 tablespoons butter
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4–6 cloves garlic, minced
- 1/3 cup flour
- 9–11 cups low sodium chicken broth, divided
- 3 tablespoons cornstarch
- 15 oz can cannellini beans, rinsed and drained
- 1 tablespoon chicken bouillon
- 1 tsp EACH dried parsley, dried basil
- 1/2 tsp EACH dried oregano, dried thyme, salt, pepper
- 2 bay leaves
- dash- 1/4 teaspoon red pepper flakes (optional)
- 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces
- 2–3 cups half and half (may sub fat-free evaporated milk)
- 1/2 cup heavy cream (optional)
- 10 oz chopped frozen baby spinach, thawed
- 1 cup freshly grated Parmesan cheese
- Cheese Garnish: shredded mozzarella cheese, freshly grated Parmesan cheese, ricotta cheese
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add chopped chicken and cook until browned and cooked through. Remove and set aside.
- In the same pot, add the remaining olive oil and butter. Sauté onion, carrots, bell pepper, and garlic until softened, about 5-7 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in 9 cups of chicken broth, cornstarch, and chicken bouillon. Bring to a simmer, stirring constantly until thickened.
- Add cannellini beans, dried parsley, basil, oregano, thyme, salt, pepper, bay leaves, and red pepper flakes (if using). Stir to combine.
- Break the lasagna noodles into 1-2 inch pieces and add to the pot. Add the remaining 2 cups of chicken broth, half and half, and heavy cream (if using). Stir and simmer for 15-20 minutes, or until noodles are tender and soup thickens slightly.
- Add spinach and cooked chicken to the soup and stir to combine. Cook for another 5 minutes to heat through.
- Remove bay leaves and adjust seasoning as needed.
- Serve the soup in bowls and garnish with mozzarella cheese, freshly grated Parmesan cheese, and a spoonful of ricotta cheese.
Notes
- For extra creaminess, use full-fat evaporated milk in place of half and half.
- To make it spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- This soup is even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg