- ▢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 just a pinch of ground nutmeg
- ▢kosher salt and fresh cracked pepper
- ▢6 cups low sodium chicken broth
- ▢1 lb boneless skinless chicken thighs
- ▢8-10 lasagna noodles broken into 2″ pieces
- ▢1 cup frozen whole leaf spinach thawed and drained
- ▢1 cup half and half whole milk or heavy cream is also fine
- ▢1 cup shredded mozzarella cheese
- ▢1/2 cup grated or shredded parmesan
- ▢4 oz cream cheese room temperature
- In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the butter and flour together. Cook for 1-2 minutes, then add in the carrots, onions, garlic, italian seasoning, chili flakes, and nutmeg, stirring to combine. Cook for an additional 2-3 minutes, or until fragrant.
- Stir in the chicken broth, add the chicken thighs, and season with salt and pepper. Cover the pot and cook over medium heat for 20-25 minutes. Once tender, shred the chicken (this can be done in or out of the pot).
- Bring the soup to a boil over high heat. Stir in the noodles, spinach, and half & half. Let cook until the noodles are tender, about 8-10 minutes.
- Lower the heat, then stir in the mozzarella, parmesan, and cream cheese. Carefully mix until thick, creamy, and fully combined. Season with salt and pepper to taste. If the soup is too thick, thin it with additional broth or water.
- Allow the soup to cool for about 10 minutes. Serve hot!
RECIPE NOTES Use a large lidded soup pot or dutch oven for this recipe. You’ll need lots of room for all those yummy ingredients! I recommend using lasagna noodles (since this is a lasagna soup), but you could try subbing them out for 2 cups of a different kind of pasta. A shorter cut of pasta would work best: fusilli, rotini, bow tie, etc. I just about always use freshly shredded cheese; it produces a creamier, more flavorful result. Don’t forget to add a little extra grated or shredded parm on top of your finished soup! Substitute ingredients at your own discretion. Lower fat alternatives may lead to curdling or over thickening/thinning.
LEFTOVER STORAGE & REHEATING Leftover lasagna soup should be transferred into an airtight container and refrigerated for up to 4 days. The pasta will soak up the broth the longer you leave it, so you’ll need to add a bit of extra water, broth, or cream before reheating.
Creamy White Lasagna Soup is best reheated on the stovetop at medium heat. Alternatively, you can heat up your desired portion in the microwave. Heat on high for 1-2 minute increments or until warmed through, making sure to stop in between to stir.
Calories: 555kcal | Carbohydrates: 40g | Protein: 35g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 542mg | Potassium: 725mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4647IU | Vitamin C: 3mg | Calcium: 336mg | Iron: 3mg