Ingredients
Main Ingredients
- 3 tbsp salted butter
- 2 tbsp all purpose flour
- 3 small carrots, diced or sliced
- 1/2 medium yellow onion, diced
- 4 garlic cloves, minced or grated
- 1 1/2 tbsp Italian seasoning
- 1 tsp red chili flakes
- 1/4 tsp fresh grated nutmeg or pinch of ground nutmeg
- Kosher salt and fresh cracked pepper, to taste
- 6 cups low sodium chicken broth
- 1 lb boneless skinless chicken thighs
- 8-10 lasagna noodles, broken into 2-inch pieces
- 1 cup frozen whole leaf spinach, thawed and drained
- 1 cup half and half (or whole milk or heavy cream)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated or shredded Parmesan cheese
- 4 oz cream cheese, room temperature
Instructions
- Make the roux and sauté vegetables: In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter and stir in the flour. Cook this mixture for 1-2 minutes to form a roux. Then add the diced carrots, onion, minced garlic, Italian seasoning, red chili flakes, and nutmeg. Stir together and cook for an additional 2-3 minutes until the mixture becomes fragrant and the vegetables start to soften.
- Add broth and chicken, simmer: Pour in the low sodium chicken broth, add the boneless skinless chicken thighs to the pot, and season with kosher salt and freshly cracked pepper. Cover the pot and simmer on medium heat for 20-25 minutes, until the chicken is tender and cooked through. Once done, shred the chicken directly in the pot or remove it to shred before returning it to the soup.
- Cook noodles and add spinach: Increase heat to high to bring the soup to a boil. Stir in the broken lasagna noodles, thawed spinach, and half and half. Cook until the noodles are tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Add cheeses and finish soup: Reduce the heat to low. Stir in the shredded mozzarella, grated Parmesan, and softened cream cheese. Mix carefully until the soup becomes thick, creamy, and all the cheeses are fully melted and combined. Adjust seasoning with salt and pepper as needed. If the soup becomes too thick, thin it with extra broth or water to your desired consistency.
- Cool slightly and serve: Allow the soup to cool for about 10 minutes to let flavors meld and the soup to thicken slightly. Serve hot and enjoy the comforting flavors of this creamy white lasagna soup.
Notes
- You can substitute half and half with whole milk or heavy cream depending on your desired richness.
- Breaking the lasagna noodles into smaller pieces helps them cook faster and makes the soup easier to eat.
- If you prefer a spicier soup, increase the amount of red chili flakes to taste.
- Shredding the chicken directly in the pot saves time and reduces cleanup.
- Use low sodium chicken broth to better control the salt level in the soup.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding extra vegetables or beans instead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
