Description

This creamy and comforting White Lasagna Soup with Chicken combines tender chicken breasts, sautéed vegetables, cream cheese, and Parmesan for a delicious twist on traditional lasagna. Featuring baby spinach and broken lasagna noodles, this cozy soup delivers all the classic flavors of white lasagna in a warm, hearty bowl perfect for any season.

Ingredients

Scale

Soup Base

3 tablespoons unsalted butter
1 medium onion (diced)
2 medium carrots (peeled and diced)
1 cup celery stalks (chopped)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
½ teaspoon dried basil
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
4 cups chicken broth
1 cup water

Chicken

2 medium chicken breasts (boneless and skinless)

Dairy and Cheese

1 cup whole milk
4 oz cream cheese (softened)
½ cup Parmesan cheese (grated)

Vegetables

3 oz baby spinach

Pasta

6 oz lasagna noodles

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, carrots, and chopped celery, sautéing for about 4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
Add Seasonings and Flour: Season the vegetables with Italian seasoning, dried basil, salt, pepper, and ground nutmeg. Whisk in the flour until the mixture is well combined, creating a roux to thicken the soup.
Add Broths and Simmer Chicken: Pour in chicken broth and water, stirring to combine. Bring the mixture to a boil, then add the chicken breasts. Reduce heat to a simmer, cover, and cook for 15 minutes until the chicken is fully cooked.
Shred Chicken: Remove chicken breasts from the pot and let them cool slightly. When cool enough to handle, shred the chicken into bite-sized pieces using two forks.
Cook Lasagna Noodles: While the chicken simmers, cook the broken lasagna noodles in a separate pot according to package instructions until al dente. Drain and set aside.
Incorporate Cream and Cheese: Return the soup base to a simmer. Add whole milk and softened cream cheese, stirring occasionally for 3 to 5 minutes until the cream cheese melts smoothly into the soup.
Add Parmesan, Spinach, and Chicken: Stir in grated Parmesan cheese, baby spinach, and shredded chicken. Continue cooking and stirring for another 3 minutes until the cheese melts, spinach wilts slightly, and chicken is reheated. Taste and adjust salt and pepper as needed.
Serve: Remove the soup from heat. Ladle soup into bowls and add cooked lasagna noodles just before serving. Garnish with fresh herbs and shaved Parmesan if desired. Enjoy your warm, comforting bowl of White Lasagna Soup with Chicken!

Notes

This soup can be made with kale instead of spinach for a different vegetable twist.
Use a few extra lasagna noodles if you prefer a pasta-heavy soup; simply adjust the amount to your taste.
For a richer flavor, garnish with fresh herbs like basil or parsley and additional shaved Parmesan cheese.
Ensure the cream cheese is softened before adding to avoid clumps in the soup.
Shredding the chicken once cool enough to handle helps keep the texture tender and easy to eat.

Nutrition

Serving Size: 1 serving
Calories: 417 kcal
Sugar: 6 g
Sodium: 1309 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 96 mg