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White Lasagna Soup

Comforting White Lasagna Soup is warm, creamy and packed with rich flavors. With its hearty mix of chicken, noodles, white beans and cheese, it’s a guaranteed crowd-pleaser. Deconstructed white lasagna in a satisfying soup!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American, Italian American
Keyword: lasagna soup, white lasagna, White Lasagna Soup
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 Large pot

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

Instructions

  • Season the diced 1 pound boneless skinless chicken breast, with 1 teaspoon salt and½ teaspoon pepper, and heat the 1 tablespoon olive oil in a large pot over medium-high heat.
  • Add the seasoned chicken to the pot and cook until the chicken is seared on all sides, it doesn’t need to be cooked all the way through. Remove the chicken and set aside.
  • To the same pot, add 1 small yellow onion diced, and cook until the onion is tender, about 3 minutes. Add in 3 teaspoons minced garlic, and cook for another minute.
  • Add 3 tablespoons unsalted butter to the pot and melt, whisk in 3 tablespoons all-purpose flour to create a paste or roux. Slowly pour in 6 cups chicken broth and 2 cups heavy cream one cup at a time, whisking continually to keep the roux from breaking.
  • Once the liquid is incorporated add in the cooked chicken, 1 ½ tablespoons Italian seasoning, 1 teaspoon red pepper flakes,1 (10-ounce) can cannellini beans, and 8 ounces lasagna noodles,. Bring to a gentle boil, reduce heat to low, and cover. Cook until the pasta is al dente, stirring periodically.
  • Once the pasta is cooked, add 3 ounces fresh spinach, 1 cup shredded parmesan cheese, and ½ cup shredded mozzarella cheese cook until the spinach is wilted, and season with Salt and pepper to taste.
  • Serve with additional cheese on top.

Notes

You can use Italian sausage in place of the chicken, when you cook it you won’t need to season with salt and pepper.
You can use other noodles in place of the lasagna noodles, even a tortellini would be great with this recipe!
When adding the liquids to the flour paste mixture (roux), pour them in slowly and keep whisking while you do. If you pour the liquid onto the roux too fast it will “break” and look chunky rather than smooth.
You can add more chicken broth to the recipe if you prefer more liquid in your soup.

Nutrition

Calories: 529kcal | Carbohydrates: 29g | Protein: 26g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1286mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2259IU | Vitamin C: 5mg | Calcium: 273mg | Iron: 2mg

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