White Lasagna Soup
This Hearty and Creamy White Lasagna Soup combines veggies, tender chicken, warm broth, and melty cheese in under an hour!
Equipment
- large heavy-bottomed pot or Dutch oven
Ingredients
- 3 tablespoon salted butter
- 2 tablespoon all purpose flour
- 3 small carrots diced or sliced
- ½ medium yellow onion diced
- 4 cloves garlic minced or grated
- 1 ½ tablespoon Italian seasoning can make your own blend at home too
- 1 teaspoon red chili flakes
- ¼ teaspoon fresh grated nutmeg or just a pinch of ground nutmeg
- kosher salt to taste
- fresh cracked pepper to taste
- 6 cups low sodium chicken broth
- 1 lb boneless skinless chicken thighs
- 8-10 pieces lasagna noodles broken into 2" pieces
- 1 cup frozen whole leaf spinach thawed and drained
- 1 cup half and half whole milk or heavy cream is also fine
- 1 cup shredded mozzarella cheese
- ½ cup grated or shredded parmesan
- 4 oz cream cheese room temperature
Instructions
- In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the butter and flour together. Cook for 1-2 minutes, then add in the carrots, onions, garlic, Italian seasoning, chili flakes, and nutmeg, stirring to combine. Cook for an additional 2-3 minutes, or until fragrant.
- Stir in the chicken broth, add the chicken thighs, and season with salt and pepper. Cover the pot and cook over medium heat for 20-25 minutes. Once tender, shred the chicken (this can be done in or out of the pot).
- Bring the soup to a boil over high heat. Stir in the noodles, spinach, and half & half. Let cook until the noodles are tender, about 8-10 minutes.
- Lower the heat, then stir in the mozzarella, parmesan, and cream cheese. Carefully mix until thick, creamy, and fully combined. Season with salt and pepper to taste. If the soup is too thick, thin it with additional broth or water.
- Allow the soup to cool for about 10 minutes. Serve hot!
Notes
Fridge: Transfer the soup to an airtight container and refrigerate for up to 4 days. The pasta will soak up the broth, so add a bit of extra water, broth, or cream before reheating. Freezer: Freeze without the noodles for the best texture. Store the soup base in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, cook fresh noodles, and add them. Reheating: Warm it on the stovetop over medium heat until heated through. If heating a bowl for lunch, pop it in the microwave in 1 to 2 minute bursts, stirring in between until hot.
Nutrition
Serving: 1servingCalories: 555kcalCarbohydrates: 40gProtein: 35gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 145mgSodium: 542mgPotassium: 725mgFiber: 3gSugar: 3gVitamin A: 4647IUVitamin C: 3mgCalcium: 336mgIron: 3mg
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