Creamy White Lasagna Soup
This creamy white chicken lasagna soup is a lasagna lover's dream. Packed with tender chicken in a creamy broth, this cheesy soup is everything you love about chicken lasagna in soup form. It’s the perfect meal for when you are craving something hearty and filling.
Heat a heavy bottom pot; add oil followed by cubed chicken, cook for 4-5 minutes until the chicken is cooked through. Transfer the chicken to a plate and set aside.
To the same cooking pot, add butter, once the butter is melted add onions, garlic and mushrooms. Cook for 3-5 minutes until the mushrooms start releasing moisture.
Sprinkle the flour and cook for a minute. Add in the chicken broth, Italian seasonings, thyme, basil, black pepper and salt. Bring it to a boil.
Add the lasagna noodles; cover and cook the soup for 10 minutes.
Transfer the cooked chicken back to the pot along with the cream cheese and cook further until the pasta is cooked through on a medium flame.
Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, mozzarella cheese, parmesan cheese and garnished with fresh chopped parsley.
Stir in leftover chicken such as rotisserie chicken instead of using cubed chicken.
Add more vegetables such as carrots, bell peppers, spinach or kale.
Use your favorite pasta in place of the lasagna noodles.
Use roasted garlic instead of fresh garlic for a rich, mellow flavor.
Use low fat cream cheese and half and half to reduce the calories and fat in the final dish.
Use freshly grated cheese as it will melt better.
The pasta will continue to absorb liquid as the soup sits. You may need to add additional broth when reheating.
Calories: 691 kcal | Carbohydrates: 64 g | Protein: 45 g | Fat: 28 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 144 mg | Sodium: 1041 mg | Potassium: 910 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 940 IU | Vitamin C: 6 mg | Calcium: 244 mg | Iron: 3 mg