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White Chicken Lasagna Soup

Creamy and comforting, this one-pot white chicken lasagna soup combines classic flavors without the hassle of layering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 460
Ingredients Method Notes

Ingredients
  

For the aromatics
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4–5 cloves garlic, minced
  • 2 small carrots, finely diced (optional) Adds sweetness
  • 2 ribs celery, finely diced
For the soup base
  • 3 tablespoons all-purpose flour For roux
  • 6 cups low-sodium chicken broth
  • 3 cups cooked shredded chicken Rotisserie is perfect
  • 8–10 sheets lasagna noodles, broken into bite-size pieces Or mafaldine/egg noodles
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/2 cup Parmesan, freshly grated
  • 1 cup Mozzarella, shredded
  • 3–4 cups baby spinach
  • 2 teaspoons Italian seasoning
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional)
  • 1 bay leaf
  • 1 lemon, zest and 1–2 teaspoons juice Acidity lifts richness
  • a pinch nutmeg Classic white sauce move
  • Kosher salt and black pepper, to taste Season to taste
For garnish
  • Fresh parsley or basil For garnish

Method
 

Preparation
  1. In a large Dutch oven, heat olive oil and butter over medium. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  2. Sprinkle in flour and cook, stirring constantly, 1–2 minutes until you have a pale blond paste.
  3. Add a splash of chicken broth, whisk smooth, then add the rest gradually. Toss in the bay leaf, Italian seasoning, red pepper flakes, and a pinch of nutmeg. Bring to a gentle simmer.
Cooking
  1. Drop in broken lasagna noodles. Simmer for 10–12 minutes, stirring often so they don’t stick, aiming for al dente.
  2. Add shredded chicken and warm through for 2–3 minutes.
  3. Lower heat and stir in cream cheese until melted and smooth. Add heavy cream, then Parmesan and mozzarella. Stir until silky, avoiding boiling once dairy is added.
  4. Add spinach and let it wilt for 1–2 minutes. Zest in half the lemon and squeeze in 1–2 teaspoons juice. Taste and adjust salt and pepper.
Serving
  1. Ladle into bowls, garnishing with parsley or basil and extra Parmesan. Optionally, drizzle with olive oil or cracked pepper.

Notes

Cool and store leftovers in airtight containers for 3–4 days. The noodles will absorb liquid, so add broth when reheating. For best results, freeze without noodles.