White Chicken Lasagna Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
510 kcal
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Course
Main Course
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Cuisine
American
White Chicken Lasagna Soup
Description
White Chicken Lasagna Soup combines chopped cooked chicken with broken lasagna noodles simmered in a broth enhanced by butter, olive oil, and a variety of sautéed vegetables like carrots, onions, red bell peppers, and shredded zucchini. Minced garlic and flour help build the soup's base, and cornstarch mixed with broth thickens it further. A blend of dried herbs such as parsley, basil, oregano, and thyme provides a traditional Italian flavor profile, balanced by salt, pepper, and an optional kick from red pepper flakes. The soup is finished with creamy half and half, optional heavy cream, thawed chopped spinach, and grated Parmesan cheese, yielding a creamy texture with tender pasta and a hearty vegetable presence.
The soup’s texture is enriched by soft broken lasagna noodles and shredded chicken, while the creamy, cheesy broth offers a comforting experience reminiscent of baked lasagna but more broth-forward. The vegetables add subtle sweetness and freshness while the herbs reinforce the Italian-inspired character. Cooking the noodles directly in the soup allows the pasta to absorb flavors while contributing to the overall thickness.
This hearty soup is suited for serving as a main course at lunch or dinner. It can be paired with crusty bread or a simple green salad. It’s a practical way to enjoy the flavors of lasagna without the layered baking process, and it holds well for leftovers.
For convenience, cooked chicken can be shredded from a rotisserie bird, discarding the skin to reduce fat. The soup allows some flexibility by using either homemade or store-bought chicken. Monitoring seasoning at the end ensures balance after adding cheese and cream. Simmering the noodles fully while stirring prevents sticking and achieves the right tenderness.
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 carrot peeled and sliced
- 1 large yellow onion peeled and diced
- ½ red bell pepper seeded and diced
- 1 zucchini shredded
- 6 cloves garlic minced
- ⅓ cup all-purpose flour
- 9 cups chicken broth divided, low sodium
- 3 tablespoons cornstarch
- 1 pound chicken chopped (see notes, cooked
- 1 tablespoon chicken bouillon
- 2 bay leaf
- 1 tablespoon parsley dried
- 1 tablespoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 10 lasagna noodles uncooked, broken into 1-2 inch pieces
- 2-3 cups half and half
- ½ cup heavy cream optional
- 8 ounces spinach thawed and drained, chopped, frozen
- 1 ½ cups Parmesan Cheese grated
- mozzarella cheese shredded, for garnish
Instructions
- Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
- Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
- Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
- Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
- Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don't stick to the bottom of the pot.
- Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
- Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.
Notes
- Use rotisserie chicken shredded without skin for convenience and flavor.
- Cook lasagna noodles fully in soup while stirring to prevent sticking.
- Adjust salt at end after adding cheese and cream for balanced seasoning.
- Frozen spinach should be thawed and well-drained before adding to soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 786mg | 33% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6904IU | 138% |
| Vitamin C | 19mg | 21% |
| Calcium | 392mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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