White Lasagna Soup Recipe
After more than 10 years of sharing my recipes, I know creamy soups can go wrong fast. Nobody wants a pot that tastes like warm milk with noodles floating around in it. This White Lasagna Soup is layered with flavor from the start, so the broth is rich and creamy without being bland or ridiculously heavy. I tested this over and over to give it creamy sauce, tender pasta, plenty of seasoning, and a cheesy finish you expect from a good white lasagna, all made right in one pot.
Servings 9 cups
Calories 393kcal
Equipment
Ingredients
- 1 teaspoons olive oil
- 2 pounds skinless chicken thighs or beasts breast Cut into 1 inch cubes (optional)
- 1 ½ -2 teaspoons Italian Seasoning Divided
- salt and pepper to taste
- ½ cup diced onions I used white onions.
- ½ cup diced carrots
- ½ cup diced celery
- 3 garlic cloves Minced
- ¼ cup all-purpose flour
- 6-8 cups chicken broth See notes.
- 8 ounces extra wide ribbons pasta or lasagna noodles broken into pieces
- 1 cup heavy whipping cream See notes.
- 4 oz cream cheese See notes.
- ½ cup shredded Parmesan Reggiano cheese
- 4-5 cups fresh spinach Optional
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes. Remove the chicken and set aside.1 teaspoons olive oil, 2 pounds skinless chicken thighs or beasts breast, 1 ½ -2 teaspoons Italian Seasoning , salt and pepper to taste
- In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.½ cup diced onions, ½ cup diced carrots, ½ cup diced celery, 3 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.¼ cup all-purpose flour
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add the chicken back to the pot.6-8 cups chicken broth
- Bring the mixture to a rolling boil and add ½- 1 teaspoon of Italian seasoning (adjust to taste), salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 10 minutes.
- Open the pot and add the pasta. Return the lid to the pot and simmer for 10-15 minutes or until the chicken is cooked through and tender and the pasta is al dente. Ensure there is enough liquid in the pot to completely cover the pasta. Add additional broth or water if necessary. If the pasta isn't submerged, it will not soften.Read the instructions on the package of the pasta you use. You will need to cook the pasta in accordance with the instructions and cook time noted on the package. Alternatively, you can boil the pasta separately, and add it at the end.8 ounces extra wide ribbons pasta
- Open the pot and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes.1 cup heavy whipping cream , 4 oz cream cheese, ½ cup shredded Parmesan Reggiano cheese, 4-5 cups fresh spinach
- Taste repeatedly and adjust the spices, salt, and pepper if needed to suit your taste. Cool before serving.
Notes
I use 7-8 cups of both and this creates a thick and creamy soup. You can always add more broth later to thin out the soup, if you don't want a thick consistency. I always recommend and caution to start on the low end, because it's much easier to thin out a soup, than it is to thicken it if you add too much liquid.
Mushy pasta will occur if it’s overcooked. Some brands may even get mushy when stored in the fridge and reheated later. If you are worried about mushy pasta, feel free to cook your pasta separately and in accordance with the directions on the package. This is important because all pasta does not cook at the same speed. Add it to the soup last, before serving.
When reheating, feel free to add additional broth or water to revive the soup and thin it out.
Flour is used to thicken the soup. You can omit it, but it will alter the texture.
You can swap out the cream using half and half or milk. You can also use full fat coconut milk. Half and half, milk, and coconut milk aren’t as thick as heavy cream, so using these will alter the texture of the soup, so keep that in mind.
Heavy cream and cream cheese are also used to give the texture a rich lasagna-like feel. If you don’t want a really creamy dish, feel free to omit the cream cheese. You can also substitute sour cream or plain Greek yogurt for the cream cheese, using the same serving suggestion. This will not produce the exact same creamy result, but it will help.
To use a slow cooker add all of ingredients to the pot (with the exception of the pasta, cream, spinach, and grated parmesan.) Cook on Low for 8 hours or High for 4 hours. Once cooked, boil the pasta separately and add it to the slow cooker with the cream, spinach, and cheese. Stir and cook until the dish is creamy.
Nutrition
Serving: 1cup | Calories: 393kcal | Carbohydrates: 16g | Protein: 25g | Fat: 26g