Chicken Lasagna Soup
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This White Chicken Lasagna Soup is a creamy and comforting fusion of classic lasagna flavors with the warmth of a hearty soup, making it the perfect dish for chilly evenings or anytime you’re craving a cozy, Italian-inspired meal. With tender chicken, broken lasagna noodles, a rich broth thickened with Parmesan, and fresh spinach, this soup brings the essence of lasagna into a delightful one-pot meal.
Easy to make and loaded with flavor, it's a family favorite straight from my upcoming cookbook From My Modern Kitchen.
Chicken Lasagna Soup - Shorubat Al-Dajaj Bil Lasagna
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Fusion
Author:
Dalool’s Kitchen
Servings
6-8
Prep Time
15 minutes
Cook Time
40 minutes
Calories
270
This White Chicken Lasagna Soup combines all the cozy, comforting flavors of lasagna into a creamy, hearty bowl of soup. With tender chicken, broken lasagna noodles, and a rich broth thickened with Parmesan, it's the perfect one-pot meal for chilly evenings or any night you're craving a comforting, Italian-inspired dish.
Ingredients
- 2 boneless, skinless chicken breasts, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 2 carrots, peeled and diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 Boullion cube (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 can cannellini beans, rinsed and drained (250-260g)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 bay leaves
- 1/2 teaspoon red pepper flakes (optional)
-
8-10 lasagna noodles, broken into pieces
- 1/2 cup half-and-half or milk or heavy cream
- 1/2 cup frozen or fresh baby spinach
- 1 cup freshly grated Parmesan cheese
Directions
Heat olive oil in the pot. Add chopped chicken, season with salt and pepper, and cook until no longer pink. Remove the chicken from the pot and set aside.
In the same pot, add butter, onion, carrots, and green bell pepper. Cook until vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.
Sprinkle flour over the vegetables, stirring to combine. Cook for 2 minutes, then gradually stir in the chicken stock. Add the cornstarch mixture to thicken the soup.
Add cannellini beans, dried parsley, basil, oregano, thyme, bay leaves, and red pepper flakes. Bring to a simmer.
Stir in broken lasagna noodles and the cooked chicken. Simmer until noodles are tender, about 20 minutes.
Mix in half and half or heavy cream (if using), spinach, and Parmesan cheese until the cheese melts and the soup is creamy. Adjust seasoning as needed.
Remove bay leaves, ladle soup into bowls, and serve hot with additional Parmesan cheese on top. Enjoy!
Recipe Note
Chef’s Tips: Customize Your Chicken Lasagna Soup
- Lasagna Noodle Tip
- Make it Thicker or Thinner
- Add More Veggies
- Cheese Lovers Tip