White Lasagna Soup
This creamy White Lasagna Soup features all of the best white lasagna ingredients in a comforting bowl. Make it in one pot in less than 30 minutes! Every spoonful of this creamy soup has tender chicken, broken lasagna noodles, cheesy flavor, fresh spinach, and Italian spices.
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Servings: 6 servings
INGREDIENTS
- 1 lb chicken breasts pounded to an even thickness (Note 1)
- 1 teaspoon kosher salt plus more to taste
- Black pepper to taste
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 tablespoons all-purpose flour gluten-free if needed
- 4-5 cloves minced garlic
- 6-7 cups low-sodium chicken broth
- 6 ounces Lasagna noodles broken into pieces, gluten-free if needed (Note 2)
- 4 cups fresh baby spinach roughly chopped
- Pinch of red pepper flakes
- 1 1/2 teaspoons Italian seasoning
- 1 cup heavy cream
- 1 cup shredded low moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese plus more for topping
- Fresh basil, fresh thyme, ricotta cheese and/or crusty bread for serving
INSTRUCTIONS
- Pat the chicken breasts dry with a paper towel and season generously with salt and black pepper.1 lb chicken breasts, 1 teaspoon kosher salt, Black pepper to taste
- Melt the butter in a large pot, like a Dutch Oven, over medium heat. Add the onion and saute for 2-3 minutes to soften. Sprinkle the flour on top and stir to coat the onions in the flour mixture (roux). Turn the heat down to medium-low and continue to cook for another 3-4 minutes to cook the flour. Add the garlic and cook for another minute.3 tablespoons unsalted butter, 1 medium yellow onion, 3 tablespoons all-purpose flour, 4-5 cloves minced garlic
- Whisk in 6 cups of chicken broth and bring the heat up to medium-high, stirring constantly, to thicken slightly.6-7 cups low-sodium chicken broth
- Add a pinch of red pepper flakes and the Italian seasoning and stir to combine then add the uncooked chicken breasts, making sure the chicken is fully submerged.Pinch of red pepper flakes, 1 1/2 teaspoons Italian seasoning
- Bring the mixture to a boil over high heat then reduce the heat to medium-low and simmer, uncovered, for 6-9 minutes, or until the internal temperature reaches 165°F, or just below, to allow for carryover cooking. the cook time will vary based on how thick the chicken is so keep an eye on it. Carefully remove the cooked chicken to a clean cutting board.
- Bring the broth back to a boil over high heat and add the pasta noodles. Cook until they’re al dente, 8-10 minutes.6 ounces Lasagna noodles
- Lower the heat and stir in the spinach, heavy cream, parmesan cheese, mozzarella cheese, and shredded chicken. Stir to combine and to melt the cheese and wilt the spinach. Add up to 1 cup of broth as needed to reach your desired consistency. Taste and season with more salt as needed.4 cups fresh baby spinach, 1 cup heavy cream, 1 cup shredded low moisture mozzarella cheese, 1/2 cup grated Parmesan cheese, Fresh basil, fresh thyme, ricotta cheese and/or crusty bread for serving
Notes
Note 1. Chicken Breast. If your breasts are larger than 5 ounces, slice them in half lengthwise and pound them to an even thickness. This ensures the inside of the chicken cooks through quickly. Thicker chicken breasts will take much longer to cook through.
Note 2. Gluten-Free. Use 1:1 gluten-free all-purpose flour and your favorite gluten-free lasagna noodles (I like Jovial).
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 32.3g | Protein: 33.5g | Fat: 22.6g | Cholesterol: 112.6mg | Sodium: 566mg | Fiber: 3.8g | Sugar: 2.6g | Vitamin A: 301.4IU | Vitamin C: 8.1mg
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