White Chicken Lasagna Soup
This rich and cheesy soup captures the comforting essence of lasagna without the stress of layering noodles, making it perfect for weeknight dinners.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 ribs Celery, finely diced
- 2 small Carrots, finely diced
- 4-5 cloves Garlic, minced
- 3 tablespoons All-purpose flour (for light thickening)
- 1/2 cup Dry white wine (optional, for deglazing)
Main Soup Ingredients
- 6 cups Low-sodium chicken broth
- 3 cups Cooked shredded chicken (rotisserie works great)
- 8-10 sheets Lasagna noodles, broken into bite-size pieces (or use mafalda/campanelle)
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 3/4 cup Parmesan cheese, freshly grated (plus more for serving)
- 1 cup Mozzarella, low-moisture, shredded
- 3 cups Baby spinach, loosely packed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Dried thyme
- 1/4-1/2 teaspoon Crushed red pepper flakes (optional heat)
- 1 Bay leaf
- 1 tablespoon Fresh lemon juice
- Kosher salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
Preparation
- In a large pot, heat olive oil and butter over medium. Add onion, celery, and carrots with a pinch of salt. Cook 5–6 minutes until soft and glossy.
- Stir in garlic for 30 seconds until fragrant.
Building the Base
- Sprinkle in flour and stir for 1 minute to make a quick roux.
- If using, pour in white wine and scrape up any browned bits. Reduce by half.
Simmering the Broth
- Add chicken broth, Italian seasoning, thyme, red pepper flakes, bay leaf, and a few grinds of black pepper.
- Bring to a simmer.
Cooking the Noodles
- Add broken lasagna noodles. Simmer gently, stirring occasionally so they don't stick, 10–12 minutes until al dente.
Adding Chicken and Cream
- Stir in shredded chicken. Reduce heat to low.
- Whisk in cream cheese until smooth, then add heavy cream.
Finishing Touch
- Stir in Parmesan and mozzarella by handfuls until melted. If it’s too thick, loosen with a splash of broth; if too thin, simmer a few minutes more.
Adding Greens
- Fold in spinach until wilted, 1–2 minutes. Add lemon juice.
- Taste and adjust salt/pepper. Remove bay leaf.
Serving
- Ladle into bowls. Top with extra Parmesan, cracked pepper, and chopped parsley or basil.
Notes
Cool completely, then store in airtight containers up to 4 days. For best texture, freeze the soup without noodles and dairy up to 3 months. Reheat, then add cooked noodles and cheeses fresh. Avoid boiling after adding dairy to prevent curdling.