Description
Creamy White Chicken Lasagna Soup with chicken, cannellini beans, mushrooms, and broken lasagna noodles in a cheesy broth.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken in batches (5-7 minutes). Remove and set aside. Add onion and cook until softened (5 minutes). Add garlic and mushrooms; cook until tender (5-7 minutes). Stir in oregano, thyme, and red pepper flakes (if using); cook for 1 minute.
- Pour in chicken broth, scraping up browned bits. Add cannellini beans and cooked chicken. Bring to a simmer. Add broken lasagna noodles; cook until tender (8-10 minutes), stirring occasionally.
- Reduce heat to low. In a separate bowl, whisk together softened cream cheese and heavy cream until smooth. Slowly stir into the soup until melted and creamy. Stir in Parmesan cheese. Add thawed spinach; stir until heated through. Season with salt and pepper to taste.
- Ladle into bowls. Garnish with Parmesan cheese and parsley. Serve immediately.
Notes
- Spice it up: Increase red pepper flakes or add cayenne pepper.
- Add veggies: Carrots, celery, or zucchini can be added with the onions and mushrooms.
- Noodle substitutions: Penne, rotini, or farfalle can be used instead of lasagna noodles. Adjust cooking time accordingly.
- Slow cooker option: Brown chicken and sauté vegetables. Transfer to slow cooker with broth, beans, and spices. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese mixture, Parmesan, and spinach during the last 30 minutes.
- Dairy-free option: Use dairy-free cream cheese, omit heavy cream and Parmesan. Add nutritional yeast for cheesy flavor.
- Lemon juice: A squeeze of lemon juice brightens the flavors.
- Rotisserie chicken: Use shredded rotisserie chicken to save time.
- Freezing: Cool completely, transfer to freezer-safe containers, and freeze for up to 2-3 months. Thaw overnight in the refrigerator or in the microwave.
- Serving suggestions: Serve with crusty bread or garlic bread and a side salad.
- Soup is too thick: Add more chicken broth.
- Soup is too thin: Simmer uncovered to evaporate liquid.
- Soup is bland: Add more salt, pepper, or seasonings.
- 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.
- Chicken substitution: Turkey or ground chicken can be used.
- Cannellini bean substitution: Great northern or navy beans can be used.
- Heavy cream substitution: Half-and-half or milk can be used, but the soup will be less creamy.
- Parmesan cheese substitution: Romano or Asiago cheese can be used.
- Spinach substitution: Kale or other leafy greens can be used.
- Equipment: 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!
- Prep Time: 15 minutes
- Cook Time: 35 minutes