White Lasagna Soup is a comforting and delicious twist on traditional lasagna. This creamy soup brings together all the classic flavors of lasagna in an easy-to-make dish. Perfect for busy weeknights or a cozy dinner, this soup is sure to please everyone at the table.
Why Make This Recipe
There are many reasons to make White Lasagna Soup. First, it’s a quick and easy option for dinner. With minimal prep time and simple ingredients, you can have a hearty meal ready in no time. Second, it’s versatile! You can customize it to include your favorite vegetables or adjust the spice level to suit your taste. Finally, it’s a fantastic way to enjoy the flavors of lasagna without the fuss of layering and baking.
How to Make White Lasagna Soup
Ingredients
- 1 pound boneless skinless chicken breast, diced into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 3 teaspoons minced garlic (about 3 cloves)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 1 (10-ounce) can cannellini beans, drained
- 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
- 3 ounces fresh spinach, chopped (about 2 heaping cups)
- 1 cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper to taste
Directions
- Season the diced chicken breast with the salt and pepper. Heat the olive oil in a large pot over medium-high heat.
- Add the seasoned chicken to the pot and cook until just seared on all sides. It doesn’t need to be fully cooked at this stage. Remove the chicken and set it aside.
- In the same pot, add the diced onion and cook until it’s tender, about 3 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the unsalted butter and let it melt. Then, whisk in the all-purpose flour to create a paste or roux.
- Slowly pour in the chicken broth and heavy cream, one cup at a time, whisking continually to prevent the roux from breaking.
- Once everything is mixed well, add the cooked chicken back into the pot along with the Italian seasoning, red pepper flakes, cannellini beans, and broken lasagna noodles.
- Bring the soup to a gentle boil. Then, lower the heat, cover, and let it cook until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, stir in the chopped spinach, shredded parmesan cheese, and shredded mozzarella cheese. Cook until the spinach has wilted. Season with salt and pepper to taste.
- Serve hot, topped with additional cheese if desired.
How to Serve White Lasagna Soup
Serve White Lasagna Soup hot in bowls. You can top it with extra shredded cheese for added flavor. Pair it with crusty bread or a simple salad for a complete meal.
How to Store White Lasagna Soup
To store leftovers, let the soup cool completely, then transfer it to an airtight container. You can refrigerate it for up to 4 days. For longer storage, consider freezing it in portion-sized containers; it will last up to 3 months in the freezer. Just thaw before reheating.
Tips to Make White Lasagna Soup
- For a thicker soup, you can add more flour to the roux.
- Feel free to mix in your favorite vegetables like zucchini or bell peppers for extra nutrition.
- Adjust the spice level by adding more or less red pepper flakes.
Variation
You can easily make this soup vegetarian by replacing the chicken with additional vegetables and using vegetable broth instead of chicken broth. You can also use different types of cheese if desired.
FAQs
- Can I use leftover chicken?
Yes, using leftover cooked chicken is a great way to save time. Simply add it in after the broth and cream are combined. - Is this recipe gluten-free?
To make it gluten-free, substitute the regular flour with a gluten-free alternative and use gluten-free lasagna noodles. - Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just be aware that the noodles may absorb more liquid as it sits, so you may want to add a bit more broth or water when reheating.
Enjoy making and sharing this delightful White Lasagna Soup with your friends and family!
White Lasagna Soup
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breast, diced into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 3 teaspoons minced garlic (about 3 cloves)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 1 10-ounce can cannellini beans, drained
- 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
- 3 ounces fresh spinach, chopped (about 2 heaping cups)
- 1 cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
Preparation
- Season the diced chicken breast with the salt and pepper.
- Heat the olive oil in a large pot over medium-high heat.
- Add the seasoned chicken to the pot and cook until just seared on all sides. Remove the chicken and set it aside.
- In the same pot, add the diced onion and cook until it’s tender, about 3 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the unsalted butter and let it melt. Whisk in the all-purpose flour to create a paste or roux.
- Slowly pour in the chicken broth and heavy cream, one cup at a time, whisking continually to prevent the roux from breaking.
Cooking
- Once everything is mixed well, add the cooked chicken back into the pot along with the Italian seasoning, red pepper flakes, cannellini beans, and broken lasagna noodles.
- Bring the soup to a gentle boil. Lower the heat, cover, and let it cook until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, stir in the chopped spinach, shredded parmesan cheese, and shredded mozzarella cheese. Cook until the spinach has wilted. Season with salt and pepper to taste.
Serving
- Serve hot, topped with additional cheese if desired.
