Description
Creamy White Chicken Lasagna Soup is a comforting and indulgent dish that transforms classic lasagna flavors into a warm, hearty soup.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 diced onion
- 3 minced garlic cloves
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- No-boil lasagna sheets (cut into strips)
- 2 cups fresh spinach
- Grated Parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic and cook until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts and cook for about 15 minutes until fully cooked.
- Shred the cooked chicken and return it to the pot along with heavy cream. Stir well.
- Break no-boil lasagna sheets into smaller pieces and add them to the soup. Simmer for about 10 minutes until pasta is tender.
- In the final minutes of cooking, stir in fresh spinach and grated Parmesan cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Incorporate fresh herbs like basil or thyme for added flavor. Use leftover cooked chicken for quicker preparation. Store leftovers in an airtight container; they keep well in the refrigerator for up to three days.