Description
White Lasagna Soup is a creamy, cheesy one-pot dish that transforms all the flavors of traditional white lasagna into a comforting and easy-to-make soup. Perfect for chilly nights or cozy dinners, it’s loaded with chicken, pasta, and melty cheese in a savory broth.
Ingredients
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 6 cups chicken broth
- 1 cup milk or half-and-half
- 8 oz lasagna noodles, broken into pieces
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach or kale (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for about 5 minutes until soft.
- Add garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add broken lasagna noodles and cook for 10–12 minutes until tender.
- Reduce heat and stir in shredded chicken, milk, and cream cheese until smooth.
- Mix in mozzarella and Parmesan cheese until melted.
- Add spinach and cook until wilted.
- Season with salt and pepper. Serve hot, garnished with fresh parsley and extra cheese if desired.
Notes
- Use Italian sausage for a richer variation.
- Swap noodles with tortellini or small pasta shells.
- For a vegetarian version, skip the chicken and add mushrooms or white beans.
- Add a splash of cream for a thicker, richer broth.
- Store leftovers without noodles for better texture when reheating or freezing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
