Creamy White Lasagna Soup
This soup captures lasagna flavors in a bowl without the fuss of layered baking, featuring creamy broth, tender chicken, and broken lasagna sheets.
Ingredients
Protein
- 1 lb chicken breast, chunked
Veggies
- 1 large shallot, finely diced
- ½ lb closed cup mushrooms, sliced
- handfuls baby spinach, to taste
- 2 cloves garlic, minced large
Pasta & Grains
- 5 oz broken lasagna sheets or mafalda corta pasta
Sauce & Dairy
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 5 cups chicken stock
- 1.5 cups single cream (half and half)
- a few tbsp cream cheese for that cheesy finish
- to taste grated Parmesan
Spices & Seasoning
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme (fresh or dried)
- ½ tsp red chili flakes for a little kick
- Salt and pepper to taste
Instructions
Preparation
- 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.
- Add the shallot and mushrooms to the pot and sauté until softened, then stir in the minced garlic and cook 30 seconds until fragrant.
- Lower heat, sprinkle 2 tbsp plain flour over the vegetables, and cook 1–2 minutes while stirring to remove raw flour taste.
Building 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.
- 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.
- 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 for ultra-creamy texture.
Notes
Serve with crusty garlic bread or toasted ciabatta for dipping. Top with extra grated Parmesan and drizzle of olive oil. Pair with a green salad and lemon vinaigrette.