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Creamy White Lasagna Soup

Creamy White Lasagna Soup - recipe card
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This is my stovetop take on white lasagna, capturing all the rich, savory comfort of the baked classic in a soul-warming soup. Tender pieces of chicken simmer in a velvety, herb-flecked broth alongside lasagna noodles, mushrooms, and spinach, finished with a swirl of cream and a shower of Parmesan. Each spoonful is pure coziness, ready in under an hour for an easy weeknight indulgence.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup dry white wine
  • 5 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 6 lasagna noodles, broken into 2-inch pieces
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • For garnish: extra Parmesan and fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the cubed chicken in a single layer and season with the salt and pepper. Sear the chicken undisturbed for 3-4 minutes until lightly golden on the bottom, then stir and cook for another 2-3 minutes until just cooked through (internal temperature should read 165°F / 74°C). Transfer the chicken to a clean plate and set aside.
  2. Reduce the heat to medium. Add the diced onion to the same pot and sauté for 3-4 minutes, stirring frequently, until it turns translucent and begins to soften. The residual drippings and fond left from the chicken will add flavor to the soup.
  3. Stir in the minced garlic and sliced mushrooms. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. You’ll smell a rich, nutty aroma; scrape up any browned bits from the bottom of the pot with a wooden spoon.
  4. Pour in the white wine and use the spoon to deglaze the pot, scraping up all the flavorful browned bits. Let the wine bubble and reduce by half, about 2-3 minutes, until it’s almost syrupy and the alcohol has cooked off.
  5. Return the cooked chicken to the pot. Pour in the chicken broth and add the dried thyme, oregano, and red pepper flakes. Stir to combine, then bring the soup to a gentle boil.
  6. Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and let the soup simmer uncovered for 10-12 minutes, stirring occasionally to prevent the noodles from sticking. Cook until the noodles are al dente, with a slight bite in the center.
  7. When the noodles are cooked, turn off the heat. Stir in the fresh spinach and let it wilt in the residual heat, about 1-2 minutes. The spinach will turn bright green and soften but retain its texture.
  8. Pour in the heavy cream and sprinkle in the half-cup of grated Parmesan cheese. Stir gently until the cheese melts into a creamy, unified sauce. Taste and add more salt or pepper if needed.
  9. Ladle the hot soup into bowls and garnish with extra Parmesan and a sprinkle of fresh parsley. Serve immediately with crusty bread or a side salad for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add a splash of chicken broth or water when reheating to restore the soupy consistency. Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals. This soup can be frozen for up to 2 months, but be aware that the noodles may become very soft upon thawing; for best results, consider blending the soup before freezing and adding fresh cooked noodles and cream when reheating.

Nutrition

Keywords: lasagna soup, white lasagna soup, creamy chicken soup, Italian soup, weeknight dinner, one pot meal, easy soup recipe, chicken lasagna soup, no bake lasagna, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-creamy-white-lasagna-soup-recipe/