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White Chicken Lasagna Soup

Creamy White Chicken Lasagna Soup for Cozy Nights

Warm up with a delightful bowl of White Chicken Lasagna Soup, perfect for chilly nights with its creamy texture and comforting flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil or substitute with avocado oil or canola oil
  • 1 pound Boneless, Skinless Chicken Breast or rotisserie chicken
  • 1 medium Onion or shallots for a milder alternative
  • 2 cloves Garlic or use garlic powder (1/8 teaspoon for each clove)
  • 6 cups Low-Sodium Chicken Broth or vegetable broth for a vegetarian option
Noodles and Creaminess
  • 8 ounces Lasagna Noodles or gluten-free noodles
  • 1 cup Heavy Cream or coconut cream for a dairy-free version
  • 1 cup Shredded Mozzarella Cheese or dairy-free cheese
  • ½ cup Grated Parmesan Cheese omit for a dairy-free option
Freshness and Flavor
  • 4 ounces Baby Spinach or kale or Swiss chard
  • 1 tablespoon Dried Italian Herbs like oregano, thyme, and basil
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Dutch oven

Method
 

Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced boneless, skinless chicken breast, cooking until browned and cooked through, roughly 5 to 7 minutes. Remove the chicken and set aside.
  2. In the same pot, add chopped onion and sauté for about 3 minutes until translucent. Stir in minced garlic and cook for an additional minute.
  3. Pour in 6 cups of low-sodium chicken broth and bring to a simmer over medium-high heat. Add broken lasagna noodles and dried Italian herbs. Cook for 10 to 12 minutes, or until the noodles are tender.
  4. Return the cooked chicken to the pot and stir in 1 cup of heavy cream, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. Simmer for about 5 minutes until the cheeses melt.
  5. Fold in the baby spinach and cook for an additional 2 minutes until wilted. Season with salt and black pepper to taste before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Best enjoyed with fresh bread or a side salad for a complete meal.

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