Description
White Lasagna Soup is a cozy and creamy twist on traditional lasagna, featuring shredded chicken, lasagna noodles, Italian seasoning, and three kinds of cheese in a rich broth. It's a hearty, comforting one-pot meal perfect for chilly nights.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie works great)
- 6 cups chicken broth
- 1 tablespoon Italian seasoning
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onions until soft and translucent.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in shredded chicken, chicken broth, and Italian seasoning, then bring to a gentle boil.
- Add broken lasagna noodles and cook until tender, about 10–12 minutes.
- Stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Simmer until cheese is melted and soup thickens slightly.
- Add fresh spinach (if using) and stir until wilted. Season with salt and pepper to taste.
- Ladle into bowls and top with extra cheese if desired.
Notes
- Use gluten-free pasta to make the soup gluten-free.
- Cook noodles separately if preparing in advance to prevent mushiness.
- For a vegetarian version, omit meat and add extra vegetables.
- Freeze in individual portions for up to 3 months.
- Reheat with a splash of broth or water if soup thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
