Creamy Lasagna Soup
A comforting one-pot lasagna soup with rich parmesan and cream, ready in just 30 minutes.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 4-5 cloves Garlic, minced
- 8 ounces Mushrooms, sliced (optional)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Red pepper flakes (optional) For a gentle kick
- 6 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated (plus extra for serving)
- 3 ounces Cream cheese, softened
- 8-10 sheets Lasagna noodles, broken into bite-sized pieces
- 2 cups Cooked chicken, shredded (optional) Rotisserie or leftover
- 3 cups Baby spinach, loosely packed
- 1/4 cup Fresh parsley or basil, chopped
- 1/2 lemon Lemon zest (optional, but brightens everything)
- Salt and black pepper to taste
Instructions
Preparation
- Heat olive oil and butter in a large pot over medium heat.
- Add onion and cook for 3-4 minutes until translucent.
- Stir in garlic and mushrooms; cook for 2-3 minutes until fragrant.
- Sprinkle in Italian seasoning and red pepper flakes. Stir for 30 seconds to bloom the spices.
- Pour in the chicken or vegetable broth and bring to a gentle boil.
- Break lasagna sheets into rough squares and add to the pot.
- Stir to prevent clumping and simmer for 9-11 minutes until al dente.
Creating the Creamy Broth
- Reduce heat to low.
- Stir in cream cheese until melted and smooth.
- Add heavy cream and parmesan, whisking to create a silky broth.
- Season with salt and pepper.
Final Touches
- Fold in shredded chicken (if using) and spinach, cooking for 1-2 minutes until warmed through and wilted.
- Stir in chopped herbs and lemon zest. Taste and adjust seasoning.
- Ladle into bowls, topping with extra parmesan, cracked pepper, and a drizzle of good olive oil if desired.
Notes
Store in an airtight container in the fridge for up to 3 days. Keep cooked noodles separate to prevent sogginess. For freezing, save soup base without noodles for up to 2 months.