Description
A creamy and comforting White Lasagna Soup that combines the flavors of traditional lasagna in a delicious soup form.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded or diced chicken
- 8–10 lasagna noodles, broken into pieces
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream (or half-and-half)
- 1 cup milk
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1½ cups chopped fresh spinach (optional)
- Fresh parsley or basil, chopped (for garnish)
- Extra Parmesan and black pepper for serving
Instructions
- In a large soup pot or Dutch oven, melt butter with olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–6 minutes until softened and fragrant.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes. Sauté for 1 more minute until the garlic is fragrant.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring constantly. Bring the mixture to a gentle boil, then reduce heat to medium-low.
- Stir in the cooked chicken, broken lasagna noodles, salt, and pepper. Simmer uncovered for about 10–12 minutes, stirring occasionally, until the noodles are tender.
- Reduce the heat to low and stir in the heavy cream and milk. Let it warm through (do not boil).
- Stir in the mozzarella and Parmesan cheeses until melted and creamy. Then add spinach and let it wilt for 1–2 minutes.
- Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with fresh parsley, extra Parmesan, and a sprinkle of black pepper. Serve warm with garlic bread or crusty baguette slices.
Notes
- For extra flavor, use roasted garlic or add a dash of white wine before the broth.
- To make it vegetarian, substitute chicken broth and chicken with vegetable broth and white beans or mushrooms.
- Store leftovers in the fridge for up to 3 days — the soup will thicken, so add a splash of milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg