White Chicken Lasagna Soup
A creamy, comforting soup version of white chicken lasagna—filled with shredded chicken, tender noodles, spinach, and a rich cheesy broth that tastes like a warm hug in a bowl.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 8 lasagna noodles broken into pieces (or 6 oz other pasta)
- 1 cup half-and-half or heavy cream
- 1½ cups baby spinach or chopped kale
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese softened and cubed
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic, Italian seasoning, basil, salt, pepper, and red pepper flakes, and cook for 1 more minute.
- Simmer the Soup: Add chicken broth and bring to a boil. Stir in shredded chicken and pasta pieces. Reduce heat to medium and simmer until pasta is tender, about 10–12 minutes.
- Add Cream and Greens: Stir in the cream (or half-and-half), spinach, Parmesan, mozzarella, and cream cheese. Cook, stirring frequently, until cheeses are melted and soup is creamy, 3–5 minutes.
- Serve: Ladle into bowls and serve hot. Optionally garnish with extra Parmesan or chopped fresh parsley
Notes
- Rotisserie chicken works great for quick prep.
- For extra flavor, add a splash of white wine with the broth.
- Leftovers thicken as they sit—add more broth or milk to loosen when reheating.