Creamy White Chicken Lasagna Soup
Warm up with this comforting White Chicken Lasagna Soup that blends the rich flavors of traditional lasagna into a delightful, creamy soup. Perfect for chilly nights, this one-pot wonder is packed with tender chicken, vibrant vegetables, and gooey mozzarella cheese that will have your family gathered around the table, sharing smiles and stories. Easy to prepare and full of flavor, it’s a delicious weeknight meal that elevates any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 medium carrots, diced
- 4 cups fresh spinach (or 1 cup frozen)
- 6 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 8 oz lasagna noodles, broken into pieces
- 2 tsp Italian seasoning
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Heat a large pot over medium heat and add a splash of olive oil. Sauté diced onion and minced garlic until translucent.
- Add chicken breasts and diced carrots; cook until the chicken is golden brown and cooked through (about 5-7 minutes).
- Pour in chicken broth and stir in Italian seasoning. Bring to a gentle boil.
- Reduce heat to low and mix in softened cream cheese until fully blended.
- Stir in broken lasagna noodles and fresh spinach; simmer for about 10-15 minutes until noodles are tender.
- Serve hot in bowls, topped with shredded mozzarella cheese.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
Keywords: - For added flavor, use rotisserie chicken or mix in extra veggies like bell peppers or zucchini. - Spice it up by adding red pepper flakes or crushed black pepper. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove with a splash of broth.