Creamy White Lasagna Soup
A delightful twist on a classic Italian dish, this creamy soup brings the flavors of lasagna into a hearty bowl, perfect for families looking for an easy, satisfying meal.
Ingredients
For the Soup Base
- 4 tablespoons unsalted butter for sautéing and adding a rich flavor
- 1 medium yellow onion, diced a classic base for sweet and savory depth
- 8 oz cremini mushrooms, sliced providing an earthy, umami touch
- 4 cloves garlic, minced for a bold, aromatic kick
- 1.5 teaspoons Italian seasoning a fragrant blend enhancing the Italian essence
- 1.5 teaspoons kosher salt plus more to taste to elevate the flavors
- 0.5 teaspoon black pepper for a subtle heat
- 3 tablespoons all-purpose flour to thicken your soup to creamy perfection
For the Broth
- 6 cups low-sodium chicken broth forming the heart of the soup
Main Ingredients
- 1.25 lb boneless skinless chicken breasts the protein that makes it hearty
- 8 oz dry lasagna noodles, broken into spoon-size pieces adding that iconic lasagna texture
- 4 cups baby spinach for a fresh, colorful touch packed with nutrients
- 3/4 cup heavy cream for that luxurious, creamy texture
- 1 cup shredded low-moisture mozzarella melty goodness that pulls the dish together
- 1/2 cup grated parmesan cheese for a salty, nutty finish
- 3/4 cup whole-milk ricotta cheese for serving, a dollop of indulgence on top
- 2 tablespoons chopped parsley optional, for a pop of color and freshness
Instructions
Preparation
- Melt the butter in a large Dutch oven over medium heat.
- Add the diced onion and sliced mushrooms, cooking for 10-12 minutes until browned.
- Stir in the minced garlic, Italian seasoning, kosher salt, and black pepper, sauté for about a minute.
- Sprinkle the flour over the cooked vegetables, stirring for another minute until no dry flour remains.
- Slowly pour in the chicken broth, scraping the bottom of the pot.
- Introduce the chicken breasts into the broth and bring to a gentle simmer, cooking for 12-15 minutes.
- Carefully transfer the cooked chicken to a cutting board and shred into bite-sized pieces.
Cooking
- Return the broth to a gentle simmer, then add the broken lasagna noodles.
- Cook for 10-12 minutes until they are just tender.
- Lower the heat, bring back the shredded chicken, spinach, heavy cream, mozzarella, and parmesan. Cook for an additional 1-2 minutes.
- Taste and adjust seasoning with more salt and pepper.
- Serve hot topped with a dollop of ricotta, parsley, extra parmesan, and a dash of black pepper.
Notes
Use fresh ingredients for best flavor. Don't skip sautéing the onion and mushrooms; taste as you go! Overcooking the noodles can lead to a mushy texture.