Creamy White Chicken Lasagna Soup
This creamy and cheesy soup captures all the flavors of white chicken lasagna in a quicker and easier format, perfect for cozy dinners or impressing guests.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil For sautéing the vegetables
- 2 tablespoons Unsalted butter For sautéing the vegetables
- 1 medium Yellow onion, diced Adds sweetness to the base
- 4–5 cloves Garlic, minced For flavor
- 2 medium Carrots, peeled and diced Optional, but adds sweetness
- 2 ribs Celery, diced For flavor
- 8 ounces Mushrooms, sliced Cremini or button variety
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Crushed red pepper flakes Adjust to heat tolerance
- Kosher salt and black pepper To taste
Main Ingredients
- 6 cups Chicken broth Low-sodium preferred
- 3 cups Cooked shredded chicken Rotisserie works great
- 8–10 sheets Lasagna noodles, broken into 2-inch pieces Or mafalda/campanelle
- 1 cup Heavy cream Or half-and-half for lighter texture
- 4 ounces Cream cheese, softened
- 4 cups Baby spinach, roughly chopped
- 3/4 cup Parmesan, freshly grated Plus more for serving
- 1 tablespoon Lemon juice Brightens flavors
- 1/4 cup Fresh parsley, chopped For garnish
Optional Ingredients
- 1/3 cup White wine For deglazing
- a pinch Nutmeg
- Ricotta dollops for serving
Instructions
Preparation
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery.
- Cook 5–6 minutes until softened. Stir in mushrooms and cook another 4–5 minutes until lightly browned.
- Add garlic, Italian seasoning, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
- If using white wine, splash it in now and simmer for 2 minutes to reduce.
Cooking
- Pour in chicken broth and bring to a gentle boil. Stir in shredded chicken.
- Break lasagna noodles into chunky pieces and add to the pot. Reduce to a lively simmer and cook for 10–12 minutes, stirring occasionally.
- In a small bowl, whisk softened cream cheese with a ladle of hot broth until smooth. Stir this mixture into the soup along with heavy cream. Simmer for 2–3 minutes; do not boil.
- Stir in spinach until wilted, about 1–2 minutes.
- Remove from heat and whisk in Parmesan until silky. Add lemon juice and adjust salt/pepper to taste.
Serving
- Ladle into bowls and top with extra Parmesan, parsley, and a pinch of red pepper flakes.
- Optional: Add a dollop of ricotta right in the center.
Notes
Store leftovers in airtight containers for 3–4 days in the fridge. For freezing, best to freeze the soup without noodles and cream for up to 3 months.