Creamy White Lasagna Soup
User Reviews
4.7
69 reviews
Excellent
Creamy White Lasagna Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Soup:
- 1 1 tablespoon olive oil
- ½ ½ cup chopped onion
- 1 1 cup chopped carrots about 2 large
- 3 3 cloves garlic finely minced
- 8 8 cups low-sodium chicken broth
- 1 1 teaspoon dried parsley
- 1 ½ 1 ½ teaspoons dried basil
- 1 1 teaspoon dried oregano
- ½ ½ teaspoon dried thyme
- 1 1 teaspoon salt
- ½ ½ teaspoon black pepper
- Pinch red pepper flakes
- 12 to 16 12 to 16 ounces tri-color rotini depending on how noodly you want it
- 8 8 cups milk
- ¼ ¼ cup flour
- 2 to 3 2 to 3 cups cooked shredded or chopped chicken
Creamy Topping:
- 2 2 cups ricotta cheese
- 1 1 teaspoon dried basil
- salt and pepper to taste
- ½ ½ cup freshly grated Parmesan cheese
- 1 1 cup shredded Mozzarella cheese
- chopped fresh tomatoes
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Instructions
- In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
- Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
- Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
- Whisk or blend together the milk and flour.
- Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
- For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
- Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.
Notes
- Halving the Recipe: this makes a big ol' pot of soup, so feel free to halve the recipe for a smaller crowd.
- Chicken: also, if you don't have cooked chicken on hand, never fear! In the first step, before adding the vegetables, heat the oil and add diced, uncooked chicken (about 1 1/2 to 2 pounds) that's been seasoned lightly with salt and pepper. Cook it through, 5-7 minutes and then remove to a plate and proceed with the recipe, adding the chicken back in at the end.
Nutrition Information
Show Details
Serving
1 Serving
Calories
621kcal
(31%)
Carbohydrates
55g
(18%)
Protein
48g
(96%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
115mg
(38%)
Sodium
925mg
(39%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 621kcal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 48g | 96% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 115mg | 38% |
| Sodium | 925mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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