White Chicken Lasagna Soup: A Comforting & Delicious Recipe

White Chicken Lasagna Soup: Prepare to be amazed! Imagine all the comforting, cheesy goodness of a classic white chicken lasagna, but in a warm, inviting soup. This isn’t just soup; it’s a culinary hug in a bowl, and I’m so excited to share my version with you.

Lasagna, in its traditional form, has a rich history rooted in Italian cuisine, evolving from simple layered pasta dishes to the complex and beloved casserole we know today. While the classic red sauce version reigns supreme, the white sauce variation offers a creamy, decadent alternative. My White Chicken Lasagna Soup takes that creamy indulgence and transforms it into an easy-to-make, weeknight-friendly meal.

Why do people adore lasagna, and by extension, this soup? It’s the perfect combination of textures – tender pasta, creamy sauce, and savory chicken. It’s also incredibly satisfying and customizable. This soup captures all those elements in a quicker, less fussy format. Forget layering and baking for an hour; this recipe delivers all the flavor in a fraction of the time. Get ready to experience the ultimate comfort food!

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups chicken broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 9 lasagna noodles, broken into small pieces
• 1 cup frozen spinach, thawed and squeezed dry
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Preparing the Chicken and Vegetables

1. First, let’s get started by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the bite-sized chicken pieces. Make sure not to overcrowd the pot; you might need to do this in batches to ensure the chicken browns properly. Cook the chicken until it’s browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Now, add the chopped onion to the pot and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture. Stir frequently.
4. Stir in the dried oregano, dried thyme, and red pepper flakes (if using). Cook for about 1 minute, allowing the spices to bloom and release their flavors. This step is crucial for adding depth to the soup.

Building the Soup Base

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. These browned bits, also known as fond, are packed with flavor and will enhance the overall taste of the soup.
2. Add the rinsed and drained cannellini beans to the pot. Give everything a good stir.
3. Return the cooked chicken to the pot. Bring the soup to a simmer.
4. Add the broken lasagna noodles to the simmering soup. Cook until the noodles are tender, about 8-10 minutes. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot.

Creating the Creamy Texture

1. Reduce the heat to low. In a separate bowl, whisk together the softened cream cheese and heavy cream until smooth. This will prevent the cream cheese from clumping when added to the hot soup.
2. Slowly stir the cream cheese mixture into the soup until it’s completely melted and the soup is creamy.
3. Stir in the grated Parmesan cheese. This will add a salty, nutty flavor to the soup.
4. Add the thawed and squeezed dry spinach to the soup. Stir until the spinach is heated through.
5. Season the soup with salt and pepper to taste. Remember to taste as you go and adjust the seasoning accordingly.

Serving and Garnishing

1. Ladle the White Chicken Lasagna Soup into bowls.
2. Garnish with extra grated Parmesan cheese and fresh chopped parsley.
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have had time to meld together.

Tips and Variations

Make it Spicy:

If you like a little heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the soup.

Add More Vegetables:

Feel free to add other vegetables to the soup, such as chopped carrots, celery, or zucchini. Add them along with the onions and mushrooms.

Use Different Noodles:

If you don’t have lasagna noodles, you can use other types of pasta, such as penne, rotini, or farfalle. Just adjust the cooking time accordingly.

Make it in a Slow Cooker:

You can also make this soup in a slow cooker. Brown the chicken and sauté the vegetables as directed in steps 1-3. Then, transfer everything to a slow cooker. Add the chicken broth, cannellini beans, oregano, thyme, and red pepper flakes (if using). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese mixture, Parmesan cheese, and spinach during the last 30 minutes of cooking. Season with salt and pepper to taste.

Make it Dairy-Free:

To make this soup dairy-free, use a dairy-free cream cheese alternative and omit the heavy cream and Parmesan cheese. You can also add a tablespoon of nutritional yeast for a cheesy flavor.

Add Lemon Juice:

A squeeze of fresh lemon juice at the end can brighten up the flavors of the soup.

Use Rotisserie Chicken:

To save time, you can use shredded rotisserie chicken instead of cooking the chicken yourself. Add the rotisserie chicken to the soup along with the chicken broth.

Freezing Instructions:

Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. To thaw, transfer the soup to the refrigerator overnight or thaw it in the microwave. Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.

Serving Suggestions:

Serve this soup with a side of crusty bread or garlic bread for dipping. It’s also delicious with a side salad.

Nutritional Information:

The nutritional information for this recipe will vary depending on the specific ingredients you use. However, a serving of White Chicken Lasagna Soup is typically high in protein and fiber and a good source of vitamins and minerals.

Why This Recipe Works:

This recipe works because it combines the comforting flavors of lasagna with the ease of a soup. The creamy broth, tender chicken, and flavorful vegetables create a satisfying and delicious meal. The addition of lasagna noodles adds a unique texture and makes this soup extra hearty.

Troubleshooting:

Soup is too thick: Add more chicken broth to thin it out.

Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate.

Soup is bland: Add more salt, pepper, or other seasonings to taste.

Cream cheese is clumping: Make sure the cream cheese is softened before adding it to the soup. Whisk it with the heavy cream in a separate bowl until smooth before adding it to the soup.

Storage Instructions:

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

Ingredient Substitutions:

Chicken: You can substitute turkey or ground chicken for the chicken breasts.

Cannellini beans: You can substitute great northern beans or navy beans for the cannellini beans.

Heavy cream: You can substitute half-and-half or milk for the heavy cream, but the soup will be less creamy.

Parmesan cheese: You can substitute Romano cheese or Asiago cheese for the Parmesan cheese.

Spinach: You can substitute kale or other leafy greens for the spinach.

Equipment Needed:

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Whisk
• Ladle

Recipe Notes:

This recipe is easily customizable to your liking. Feel free to adjust the ingredients and seasonings to suit your taste.

For a richer flavor, use homemade chicken broth instead of store-bought.

If you don’t have time to thaw the spinach, you can add it to the soup frozen. Just be sure to cook it for a few extra minutes until it’s heated through.

This soup is a great way to use up leftover chicken or vegetables.

Enjoy!

Conclusion:

This White Chicken Lasagna Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and I truly believe it’s a must-try for anyone craving a flavorful and satisfying meal. The creamy broth, the tender chicken, the cheesy goodness, and the delightful lasagna noodles all come together in perfect harmony to create a symphony of flavors that will tantalize your taste buds. It’s the perfect way to enjoy all the delicious elements of lasagna without the fuss of layering and baking! Why is this recipe a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a restaurant-quality experience in the comfort of your own home. It’s a fantastic weeknight dinner option that the whole family will love, and it’s also impressive enough to serve to guests. Plus, it’s a great way to use up leftover cooked chicken! The richness of the soup is balanced perfectly with the bright, herbaceous notes of the Italian seasoning, creating a truly unforgettable culinary experience. But the best part? This recipe is incredibly versatile! Feel free to customize it to your liking.

Serving Suggestions and Variations:

* Garnish Galore: Top your soup with a dollop of ricotta cheese, a sprinkle of fresh parsley or basil, a generous grating of Parmesan cheese, or a swirl of pesto for an extra burst of flavor. A drizzle of olive oil adds a touch of elegance. * Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup while it’s simmering, or serve it with a side of hot sauce. * Veggie Boost: Add some chopped spinach, kale, or zucchini to the soup during the last few minutes of cooking for an extra dose of nutrients and color. Sautéed mushrooms would also be a delicious addition. * Creamy Dreamy: For an even richer and creamier soup, stir in a tablespoon or two of mascarpone cheese at the end. * Noodle Swap: While lasagna noodles are the star of the show, you can substitute them with other pasta shapes like penne, rotini, or even broken spaghetti. Just adjust the cooking time accordingly. * Bread Bowl Bliss: Serve the soup in a bread bowl for a truly decadent and satisfying meal. * Make it Vegetarian: Omit the chicken and add more vegetables like mushrooms, bell peppers, and onions for a delicious vegetarian version. Use vegetable broth instead of chicken broth. I’m so excited for you to try this White Chicken Lasagna Soup! It’s a recipe that I’ve been perfecting for years, and I’m confident that you’ll love it as much as I do. It’s the perfect comfort food for a chilly evening, a quick and easy weeknight meal, or a crowd-pleasing dish for any occasion. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, don’t forget to have fun in the process! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow. Once you’ve made this incredible soup, I would absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag] or tag me [Your Social Media Handle]. Let me know what variations you tried and what you thought of the recipe. Your feedback is invaluable, and it helps me to continue creating delicious and inspiring recipes for you. Happy cooking! I hope you enjoy this White Chicken Lasagna Soup as much as I do!

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