Description
A cozy, creamy white chicken lasagna soup made with tender shredded chicken, broken lasagna noodles, spinach, and a rich cheesy broth for an easy one-pot comfort meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the minced garlic and cook for 1 minute.
- Add the shredded chicken, chicken broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
- Add the broken lasagna noodles and cook until tender, stirring occasionally to prevent sticking.
- Reduce the heat to low and stir in the heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheeses melt into a smooth, creamy broth.
- Add the chopped spinach and cook for 2 minutes, or until wilted.
- Serve warm.
Notes
- Use rotisserie chicken for a quicker and more flavorful option.
- Swap spinach with kale for a heartier texture.
- Add red pepper flakes for a little heat.
- Half-and-half can be used instead of heavy cream for a lighter soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup thickens as it sits, so add a splash of broth or milk when reheating.
- For freezing, leave out the noodles and add them fresh when reheating for better texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg
