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White Lasagna Soup Recipe

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This comforting White Lasagna Soup combines the creamy richness of classic lasagna with the ease of a hearty soup. Featuring lean ground chicken, tender broccoli, and spinach in a flavorful Italian-seasoned broth, it’s a delightful twist on traditional lasagna that comes together quickly for a satisfying meal.

Ingredients

Soup Base

  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced small
  • 4 garlic cloves, minced
  • 1 lb lean ground chicken
  • 1 Tbsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • ½ tsp salt
  • Black pepper to taste
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 1½ cups 2% ultra-filtered milk

Vegetables and Cheese

  • 8 dry sheets of lasagna noodles, broken into 1-inch chunks
  • 3 cups small broccoli florets
  • ⅔ cup finely grated parmesan cheese
  • 2 big handfuls baby spinach

Instructions

  1. Heat Olive Oil: Add olive oil to your pot and heat to medium heat to prepare the base for sautéing.
  2. Sauté Onions: Add the diced onion and cook for 4-5 minutes, stirring occasionally until they are translucent and soft, which brings out their natural sweetness.
  3. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant to infuse the oil and onions with flavor.
  4. Cook Ground Chicken: Make space in the pot and add ground chicken, Italian seasoning, red pepper flakes, salt, and black pepper. Cook and crumble the chicken until it’s mostly cooked through with minimal pink remaining, allowing the spices to blend well.
  5. Add Flour: Stir in the flour and cook for 2-3 minutes, stirring occasionally until the flour is no longer white, which helps thicken the soup base.
  6. Add Broth and Milk: Pour in the chicken broth and milk, then cover the pot and bring to a gentle boil. Once bubbling starts, lower to medium-low heat to avoid curdling milk.
  7. Add Noodles and Broccoli: Stir in broken lasagna noodles and broccoli florets, cover again, and simmer for 15-20 minutes, stirring occasionally until noodles are al dente and broccoli is tender.
  8. Finish with Cheese and Spinach: Turn off the heat and stir in grated parmesan cheese and baby spinach until the spinach wilts fully, enriching the soup’s flavor and texture.
  9. Rest Soup: Cover and let the soup rest for 5 minutes to allow flavors to meld and the soup to thicken slightly.
  10. Serve: Ladle into bowls and garnish with extra grated parmesan, freshly cracked black pepper, and additional red pepper flakes if desired. Enjoy your hearty and delicious White Lasagna Soup!

Notes

  • Use 2% ultra-filtered milk for creaminess without being too heavy, but whole milk can be substituted for richer taste.
  • Red pepper flakes are optional and can be adjusted or omitted for less heat.
  • Breaking lasagna noodles into chunks helps them cook evenly and mimic traditional lasagna bites.
  • Maintain a low simmer once milk is added to prevent curdling.
  • Leftover soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Find it online: https://yumntasty.com/white-lasagna-soup-recipe/