Description
Creamy White Lasagna Soup delivers comfort in a bowl, blending Italian-inspired flavors with hearty goodness. Rich layers of tender pasta, velvety cheese, and aromatic herbs invite warm culinary embrace for hungry souls craving delicious nourishment.
Ingredients
Scale
Main Proteins:
- 2 cups cooked shredded chicken (rotisserie works great!)
Soup Base and Noodles:
- 5 cups low-sodium chicken broth
- 8 ounces (226 grams) lasagna noodles, broken into pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Dairy:
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half or heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2–3 cups baby spinach
- Salt and pepper, to taste
Optional Toppings:
- Ricotta cheese
- Extra Parmesan cheese
- Fresh basil
Instructions
- Warm a large pot over medium heat, gently melting butter with olive oil to create a fragrant base for the soup’s foundation.
- Sauté diced onions until they become translucent and soft, developing a sweet underlying flavor for the dish.
- Introduce minced garlic, Italian seasoning, red pepper flakes, and a whisper of nutmeg, allowing the aromatics to release their complex fragrances and infuse the cooking fat.
- Dust flour over the aromatic mixture, stirring quickly to create a smooth roux that will naturally thicken the soup’s texture.
- Gradually stream chicken broth into the pot, whisking continuously to prevent lumps and ensure a silky consistency.
- Bring the liquid to a gentle simmer, allowing the flavors to meld and the broth to slightly reduce and concentrate.
- Fold shredded chicken and broken lasagna noodles into the simmering liquid, cooking until the pasta reaches a perfect al dente texture.
- Reduce heat and swirl in half-and-half, creating a luxurious creamy base that will envelop the soup’s ingredients.
- Sprinkle mozzarella and Parmesan cheese, stirring until they melt completely and create a rich, velvety finish.
- Incorporate fresh spinach, letting the leaves gently wilt and add a vibrant green element to the soup.
- Season with salt and pepper, adjusting to personal taste preferences.
- Ladle the soup into serving bowls, garnishing with a generous dollop of ricotta, additional cheese, or fresh herbs for an elegant presentation.
Notes
- Substitute herbs generously to customize the flavor profile, experimenting with fresh thyme or basil for added brightness.
- Modify the soup’s consistency by adjusting chicken broth quantity, creating a thicker or thinner texture based on personal preference.
- Make the dish gluten-free by using alternative pasta like chickpea or rice noodles, ensuring the same comforting texture and taste.
- Reduce dairy content for lighter versions by using low-fat milk or Greek yogurt instead of half-and-half, maintaining creamy richness while cutting calories.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg