0 from 72 votes
Creamy Chicken Lasagna Soup
This white chicken lasagna soup recipe has a creamy garlic parmesan broth, tender chicken, lasagna noodles, and plenty of mushrooms and spinach. It's total comfort food!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 668 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 8 ounces cream cheese (I used a block of Philly) softened
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 8 ounces cremini or white mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles broken into small pieces
- 2 cups cooked/rotisserie chicken shredded
- 1 cup freshly grated Parmesan cheese
- 2 cups (packed) fresh baby spinach
- salt & pepper to taste
Instructions
- Microwave the cream cheese in 20-30 second intervals until it's very soft.
- Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off.
- Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
- Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
- Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
- Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in... this takes about 3-5 minutes).
- Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.
Cup of Yum
Notes
- This soup will soak up the broth fairly quickly. I recommend adding more broth and/or cream to any leftovers.
Nutrition Information
Calories
668kcal
(33%)
Carbohydrates
45g
(15%)
Protein
30g
(60%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Cholesterol
151mg
(50%)
Sodium
1317mg
(55%)
Potassium
727mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2250IU
(45%)
Vitamin C
21mg
(23%)
Calcium
299mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 668
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 151mg | 50% |
| Sodium | 1317mg | 55% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 21mg | 23% |
| Calcium | 299mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.