Name: White Lasagna Soup
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 (store-bought or homemade); 1 tsp red chili flakes; 1/4 tsp fresh grated nutmeg or a pinch of ground nutmeg; Kosher salt and freshly 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 use whole milk or heavy cream); 1 cup shredded mozzarella cheese; 1/2 cup grated or shredded parmesan cheese; 4 oz cream cheese, at room temperature

Description

If you’re craving something warm, cheesy, and soul-satisfying, this White Lasagna Soup Recipe is exactly what you need. It’s a cozy twist on classic lasagna, turned into a creamy and comforting soup loaded with vegetables, tender chicken, flavorful broth, and gooey melted cheese. Perfect for weeknight dinners or when you just need a bowl of pure comfort, this soup combines everything you love about lasagna without the layering or baking.

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 (store-bought or homemade)
1 tsp red chili flakes
1/4 tsp fresh grated nutmeg or a pinch of ground nutmeg
Kosher salt and freshly 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 use whole milk or heavy cream)
1 cup shredded mozzarella cheese
1/2 cup grated or shredded parmesan cheese
4 oz cream cheese, at room temperature

Instructions

In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter and flour together to form a roux. Cook for 1–2 minutes, stirring constantly.
Add carrots, onions, garlic, Italian seasoning, red chili flakes, and nutmeg. Stir well and cook for 2–3 minutes until fragrant.
Pour in the chicken broth and add the chicken thighs. Season with salt and pepper. Cover and cook over medium heat for 20–25 minutes until the chicken is tender. Remove and shred the chicken, then return it to the pot.
Bring the soup to a boil, then add the lasagna noodles, spinach, and half & half. Let it simmer for 8–10 minutes until the noodles are cooked through.
Reduce the heat to low and stir in mozzarella, parmesan, and cream cheese until melted and creamy. Season again with salt and pepper if needed.
Let the soup cool for about 10 minutes before serving. Serve warm with extra parmesan on top if desired.

Notes

- Serving: Serve White Lasagna Soup hot, topped with extra mozzarella or parmesan cheese for a gooey finish. Garnish with fresh basil or parsley for a bright pop of color and flavor. Pair it with garlic bread, breadsticks, or a fresh Caesar salad to complete the meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup tends to thicken as it cools, so add a splash of broth or milk when reheating to restore its creamy consistency.
- Freezing: For best results, freeze the soup before adding the noodles and cheese. Store in freezer-safe containers for up to 2 months. When ready to serve, thaw overnight in the fridge, heat gently, then stir in freshly cooked noodles and cheese.
- Reheating: Warm gently over medium-low heat on the stove, stirring frequently to prevent sticking or separation. Avoid boiling once the dairy has been added.