Rich and hearty creamy white lasagna soup is packed with tender shredded chicken, lasagna noodles, Italian spices, spinach, and a velvety broth with cream and Parmesan cheese. It's a comforting version of the classic pasta dish but without the hassle of layering the noodles!
8uncooked lasagna noodles, broken into bite-sized pieces
1cuphalf-and-half, or heavy cream
2cupsshredded cooked chicken(I use rotisserie)
½cupgrated parmesan cheese
1-2cupschopped spinach
2-3Tablespoonsfreshly chopped basil, plus more to taste
Optional for serving: Ricotta cheese
Instructions
In a large pot, heat the olive oil over medium heat. Add in the onion and cook 2 to 3 minutes. Stir in the garlic and cook an additional minute. Add the Italian seasoning and a pinch of salt and pepper.
Stir in chicken stock. Bring to a light boil and add the noodles. Cook 8 to 10 minutes, or until al dente.
Whisk 1 Tablespoon hot broth into the half-and-half to temper it. While whisking, slowly pour half-and-half into the pot. Add the chicken, parmesan cheese, spinach, and basil. Cook an additional 2 minutes, or until the noodles are tender. Season with salt and pepper.
Ladle soup into bowls. Serve with a spoonful of ricotta cheese and more basil, if desired.
Notes
Variation:
For additional flavor and color, add in 1/4 cup chopped sun-dried tomatoes.
You can sneak in a cup of shredded carrots or zucchini for added veggies.
If you'd like the soup thinner, add more chicken stock or broth.
Storage: Store leftover soup in a covered container up to 3 days in the refrigerator.