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White Chicken Lasagna Soup

Creamy White Chicken Lasagna Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • 4 oz cream cheese, softened
  • 3 cups fresh spinach
  • ½ cup grated Parmesan cheese

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
  2. Add the chicken, salt, pepper, and Italian seasoning. Cook until the outside is no longer pink, about 5-7 minutes.
  3. Pour in the broth and heavy cream, bring to a boil. Add the broken lasagna noodles, reduce to a simmer, and cook until tender, 10-12 minutes, stirring occasionally.
  4. Reduce heat to low. Stir in the cream cheese until melted, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes. Stir in the Parmesan.
  5. Ladle into bowls, top with extra Parmesan and black pepper, and serve hot.

Notes

The noodles will continue to soften as the soup sits, so serve it right after finishing for the best texture. If you plan to have leftovers, you can cook the pasta separately and add it to each bowl instead of the pot, though the one-pot method still works well for a day or two.