Name: White Chicken Lasagna Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cups finely diced yellow onion (about 1 large onion); 2 cups finely diced carrots (4–5 carrots); Salt and pepper to taste; 1 tablespoon minced garlic; 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 bay leaves; 1/4 cup flour; 6 cups chicken broth; 2 cups water; 2 cups broken lasagna noodles (about 6 noodles, broken into 1–2 inch pieces); 1 1/2 cups heavy cream; 2 1/2 packed cups chopped spinach (optional); 2 1/2 cups cooked chicken, shredded or cubed; 1/2 cup grated Parmesan cheese (sandy texture); Red pepper flakes; Crusty buttered bread

Description

This comforting White Chicken Lasagna Soup combines the classic flavors of lasagna in a creamy, hearty soup form. Made with tender chicken, lasagna noodles, fresh vegetables, and a rich cream base, it’s perfect for a cozy meal that delights with every spoonful.

Ingredients

Vegetables and Aromatics

2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups finely diced yellow onion (about 1 large onion)
2 cups finely diced carrots (4–5 carrots)
Salt and pepper to taste
1 tablespoon minced garlic

Herbs and Seasonings

1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves

Soup Base and Pasta

1/4 cup flour
6 cups chicken broth
2 cups water
2 cups broken lasagna noodles (about 6 noodles, broken into 1–2 inch pieces)

Final Additions

1 1/2 cups heavy cream
2 1/2 packed cups chopped spinach (optional)
2 1/2 cups cooked chicken, shredded or cubed
1/2 cup grated Parmesan cheese (sandy texture)

Optional Serving Garnishes

Red pepper flakes
Crusty buttered bread

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Instructions

Sauté the Vegetables: Heat the olive oil and butter in a large pot over medium-high heat. Add the diced onions, carrots, and salt and pepper (approximately 1/2 teaspoon each). Cook while stirring occasionally until the vegetables become very tender and take on a golden color. Add the minced garlic and cook for an additional minute to release its aroma.
Build the Base: Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, followed by the water, scraping the bottom of the pot to deglaze and incorporate all browned bits for flavor.
Season & Simmer: Add the dried parsley, basil, oregano, thyme, and bay leaves to the pot. Bring the soup mixture to a boil. Once boiling, add the broken lasagna noodle pieces. Cook for 2 minutes less than the time stated on the pasta package, stirring occasionally to prevent sticking or burning.
Finish the Soup: Remove and discard the bay leaves. Reduce the heat to low and stir in the heavy cream, chopped spinach (if using), cooked chicken, and Parmesan cheese in small additions to allow the cheese to melt smoothly into the soup. Taste and adjust seasoning with salt and pepper as needed. For a thinner consistency, add more broth, or for a thicker soup, simmer a little longer uncovered.
Serve & Garnish: Ladle the hot soup into bowls, topping with extra Parmesan cheese. Add a pinch of red pepper flakes for a spicy kick if desired. Serve alongside crusty buttered bread for a complete and comforting meal.

Notes

Use good quality chicken broth for best flavor; homemade broth works excellently if available.
The Parmesan cheese should have a sandy texture for proper melting into the soup; freshly grated is best.
Spinach is optional but adds nice color and nutrients to the soup.
Ensure to stir frequently once the noodles are added to prevent sticking to the pot.
Leftover soup stores well in the refrigerator up to 3 days; reheat gently to avoid curdling.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American