Description
Cozy up with a bowl of White Chicken Lasagna Soup that tastes like your favorite Italian comfort food but takes half the effort. Skip the layering but keep all the creamy, cheesy goodness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 8 oz lasagna noodles, broken into 2-inch pieces
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 8 oz cream cheese, softened and cubed
- 1 cup fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Add minced garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds until fragrant.
- Sprinkle flour over the aromatics and stir continuously for 2 minutes to cook out the raw flour taste.
- Gradually whisk in chicken broth, 1 cup at a time, ensuring each addition is fully incorporated. Pour in milk while continuing to stir.
- Bring mixture to a gentle simmer, then add broken lasagna noodle pieces. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
- Stir in shredded chicken and reduce heat to low. Add heavy cream and cream cheese cubes, stirring until cream cheese completely melts.
- Gradually add shredded mozzarella and Parmesan, stirring until completely melted.
- Fold in chopped spinach and let it wilt, about 1-2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.