Creamiest Chicken Lasagna Soup
A warm, cozy dish that combines lasagna flavors with the comfort of a rich soup, perfect for weeknight dinners or impressing guests.
Ingredients
For the soup base
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb chicken breast, cooked and shredded Rotisserie chicken can be used for convenience.
- 4 cups chicken broth Can substitute with vegetable broth.
- 1 can (15 oz) diced tomatoes
Pasta and Vegetables
- 2 cups lasagna noodles, broken into pieces
- 2 cups spinach, chopped
Creamy Finish
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 1 tsp Italian seasoning
- to taste salt and pepper
Cheese Topping
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and soft, about 3-4 minutes.
- Stir in the shredded chicken and chicken broth. Bring to a gentle simmer.
- Add the broken lasagna noodles and chopped spinach to the pot. Cook for about 10 minutes, stirring occasionally, until the noodles are tender.
- Reduce heat to low and stir in heavy cream, Italian seasoning, salt, and pepper.
- Just before serving, sprinkle mozzarella and Parmesan cheese on top and let melt.
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Notes
For serving, garnish with extra Parmesan cheese and freshly cracked black pepper. Pair with crusty bread or a light salad.