Creamy White Lasagna Soup

Creamy, cozy, and weeknight-friendly, this soup captures lasagna flavors in a bowl without the fuss of layered baking. Rich single cream, tender chicken, mushrooms, and broken lasagna sheets make a comforting one-pot dinner your whole family will request again. It’s simple to make and stores beautifully for easy leftovers or meal prep. Try a similar chicken idea if you love creamy comfort food.

Why You’ll Love This Creamy White Lasagna Soup

– Big comforting lasagna flavors in a quick, spoonable format. – Ready in about 30–40 minutes for busy weeknights. – Great for meal prep and reheats well for leftovers. – Family-friendly and easy to customize for picky eaters. – Uses pantry pasta — broken lasagna sheets give perfect texture, similar to a classic chicken velvet soup approach to comfort.

Ingredients Needed

– Protein – 1 lb chicken breast, chunked – Veggies – 1 large shallot, finely diced – ½ lb closed cup mushrooms, sliced – Baby spinach, handfuls to taste – 2 garlic cloves, minced (large) – Pasta & Grains – 5 oz broken lasagna sheets or mafalda corta pasta – Sauce & Dairy – 1 tablespoon olive oil – 2 tablespoons unsalted butter – 2 tablespoons plain flour – 5 cups chicken stock – 1.5 cups single cream (half and half) – Cream cheese, a few tablespoons (for that cheesy finish) – Grated Parmesan, to taste – Spices & Seasoning – 1 teaspoon dried oregano – 1 teaspoon dried basil – 1 teaspoon thyme (fresh or dried) – ½ teaspoon red chili flakes (for a little kick) – Salt and pepper, to taste

Step-by-Step Instructions 5

Step 1: Sear the chicken

Heat 1 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat, season the chicken, and brown in batches until golden; remove and set aside.

Step 2: Cook the aromatics

Add the shallot and mushrooms to the pot and sauté until softened, then stir in the minced garlic and cook 30 seconds until fragrant.

Step 3: Make the roux

Lower heat, sprinkle 2 tbsp plain flour over the vegetables, and cook 1–2 minutes while stirring to remove raw flour taste.

Step 4: Build the soup

Slowly whisk in 5 cups chicken stock, add herbs, red chili flakes, and return the chicken to the pot; simmer 8–10 minutes.

Step 5: Add cream and pasta

Stir in 1.5 cups single cream and 5 oz broken lasagna sheets; simmer until pasta is tender and soup is slightly thickened, about 7–9 minutes.

Step 6: Finish and serve

Stir in cream cheese and grated Parmesan until smooth, fold in baby spinach until wilted, then season with salt and pepper to taste; if desired, follow a richer finishing technique inspired by chocolate lasagna 2 for ultra-creamy texture.

Serving Suggestions Creamy White Lasagna Soup

– Serve with crusty garlic bread or toasted ciabatta for dipping. – Top with extra grated Parmesan and a drizzle of olive oil. – Add a crisp green salad and lemon vinaigrette to cut the richness. – Pair with a light dessert like fruit or a no-bake treat such as chocolate lasagna for a fun finish. – Offer red pepper flakes and extra black pepper at the table for customization.

Tips for Success Creamy White Lasagna Soup

– Brown the chicken well for the best flavor before adding liquids. – Don’t overcook the pasta; check a minute or two early for texture preferences. – Use a whisk when adding stock to the roux to avoid lumps. – Stir in cream cheese off the heat to keep the soup silky and smooth. – Cool quickly and refrigerate within two hours for safe storage; reheat gently to avoid curdling.

Variations

– Swap chicken for cooked Italian sausage or shredded rotisserie chicken for convenience. – Make it spicy: increase red chili flakes and add a splash of hot sauce. – Dairy-light option: use full-fat canned coconut milk and omit cream cheese for a different, creamy base. – Add vegetables like diced carrots or zucchini for extra color and nutrition.

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