Description
Rich layers of comfort merge in this creamy chicken lasagna soup, blending classic Italian pasta charm with hearty soup warmth. Cheesy, herb-infused broth packed with tender chicken and lasagna noodles promises comfort in each spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked/rotisserie chicken, shredded
- 10 lasagna noodles, broken into small pieces
- 2 cups fresh baby spinach, packed
- 1 cup freshly grated Parmesan cheese
Dairy and Cream Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup heavy/whipping cream
- 1 tablespoon butter
Aromatics, Seasonings, and Liquid Base:
- 6 cups chicken broth
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces (226 grams) cremini or white mushrooms, sliced
- 1 tablespoon olive oil
- 3 tablespoons flour
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
Instructions
- Soften the cream cheese in the microwave using brief intervals, ensuring it’s pliable for seamless integration into the soup later.
- Heat olive oil and butter in a spacious soup pot over medium-high temperature. Carefully sauté the diced onions until they become translucent and tender.
- Introduce minced garlic and allow its aromatic essence to bloom briefly. Add sliced mushrooms and Italian seasoning, cooking until moisture evaporates and mushrooms develop a golden edge.
- Dust the vegetable mixture with flour, whisking continuously to create a smooth, lightly toasted roux that will help thicken the soup’s foundation.
- Gradually incorporate chicken broth, stirring methodically to prevent lumps from forming. Blend in heavy cream to create a luxurious, velvety liquid base.
- Break lasagna noodles into rustic pieces and submerge them into the simmering liquid. Cover partially and cook until noodles reach an al dente consistency, stirring intermittently to prevent sticking.
- Fold in shredded chicken and fragmented cream cheese. Gently increase heat, stirring until the cream cheese melts completely and integrates smoothly into the soup’s texture.
- Sprinkle freshly grated Parmesan and delicate baby spinach leaves into the pot. Allow the cheese to melt and spinach to wilt gracefully, then season with salt and pepper to elevate the flavor profile.
- Assess the soup’s consistency, adding extra broth if too thick or allowing additional simmering time if too thin. The noodles will continue absorbing liquid, naturally thickening the soup as it rests.
Notes
- Soften cream cheese thoroughly to ensure smooth melting and prevent lumps in the soup.
- Use fresh garlic and quality mushrooms for enhanced depth of flavor and aromatic richness.
- Control soup consistency by adjusting liquid levels and simmering time to achieve desired thickness.
- Customize the recipe for dietary needs by substituting gluten-free noodles, using plant-based cream cheese, or adding more vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 469
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 98 mg