White Lasagna Soup

Written by Clara Rose

Why Make This Recipe

White Lasagna Soup is a comforting, creamy dish that blends the flavors of traditional lasagna and a hearty soup. It’s perfect for chilly evenings or whenever you crave a warm meal. This recipe transforms the classic lasagna into an easy-to-make soup that’s both satisfying and delicious. It’s great for family dinners or as a meal prep option for the week.

How to Make White Lasagna Soup

Ingredients

• 1 lb chicken breasts (pounded to an even thickness (Note 1))
• 1 teaspoon kosher salt (plus more to taste)
• Black pepper to taste
• 3 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 3 tablespoons all-purpose flour (gluten-free if needed)
• 4-5 cloves minced garlic
• 6-7 cups low-sodium chicken broth
• 6 ounces Lasagna noodles (broken into pieces, gluten-free if needed (Note 2))
• 4 cups fresh baby spinach (roughly chopped)
• Pinch of red pepper flakes
• 1 1/2 teaspoons Italian seasoning
• 1 cup heavy cream
• 1 cup shredded low moisture mozzarella cheese
• 1/2 cup grated Parmesan cheese (plus more for topping)
• Fresh basil, fresh thyme, ricotta cheese and/or crusty bread for serving

Directions

1. Pat the chicken breasts dry with a paper towel. Season them generously with salt and black pepper.
2. Melt the butter in a large pot, like a Dutch Oven, over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Sprinkle the flour on top and stir to coat the onion in the flour mixture (roux). Lower the heat to medium-low and cook for another 3-4 minutes.
4. Add minced garlic and cook for an additional minute.
5. Whisk in 6 cups of chicken broth. Increase the heat to medium-high and stir constantly to thicken slightly.
6. Add a pinch of red pepper flakes and Italian seasoning, then add the uncooked chicken breasts, ensuring they are fully submerged in the broth.
7. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer, uncovered, for 6-9 minutes or until the internal temperature of the chicken reaches 165°F. Carefully remove the cooked chicken and place it on a cutting board.
8. Bring the broth back to a boil and add the broken lasagna noodles. Cook until al dente, about 8-10 minutes.
9. Lower the heat, stir in the spinach, heavy cream, Parmesan cheese, mozzarella cheese, and shredded chicken. Mix well to melt the cheese and wilt the spinach. Add more broth if a thinner consistency is desired. Taste and adjust salt as needed.

How to Serve White Lasagna Soup

Serve the White Lasagna Soup hot, topped with additional Parmesan cheese. You can also add fresh herbs like basil and thyme for extra flavor. For a complete meal, pair the soup with a side of crusty bread or a dollop of ricotta cheese.

How to Store White Lasagna Soup

To store White Lasagna Soup, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in individual portions. Thaw it in the refrigerator overnight before reheating.

Tips to Make White Lasagna Soup

• Make sure to pound the chicken breasts to an even thickness for even cooking.
• You can use leftover rotisserie chicken instead of raw chicken for a quicker meal.
• Feel free to customize the soup by adding different vegetables like mushrooms or zucchini.

Variations

For a vegetarian version, you can replace the chicken with tofu or extra vegetables and use vegetable broth instead of chicken broth. You can also skip the meat and keep it a creamy spinach and cheese soup.

FAQs

Can I make White Lasagna Soup ahead of time?
Yes! You can prepare the soup a day in advance. Just reheat it on the stove before serving.

Is this soup gluten-free?
You can make it gluten-free by using gluten-free lasagna noodles and flour.

How spicy is the soup?
The soup has a mild spice from the red pepper flakes. You can adjust the amount based on your heat preference.

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