Lasagna is one of our go-to comfort food dishes, but it can be a lot of work to make, especially considering you have to cook the noodles and prepare all the separate layers – using up approximately every pot and pan in our kitchen, it seems like. While we’ll always love the Italian staple, we came up with something a little different, that’s easier to make and absolutely delicious.
Here, we’ve got a white chicken lasagna soup that’s creamy and robust, packed with chicken, spinach, carrots, cannellini beans and, of course, lasagna noodles. Throw it all into one pot, because it’s awesome to only have to clean one dish and not every single thing in the kitchen, and get ready for a filling dinner that you and your family will love. We make it all the time and hope you love it as much as we do!
White Chicken Lasagna Soup
40 minutes to prepare serves 6-8
- 1 pound boneless, skinless chicken breasts, cubed, cooked
- 10 lasagna noodles, broken into small pieces
- 7 cups low-sodium chicken broth, divided
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 1 (10 oz.) package frozen baby spinach, thawed
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 2 bay leaves
- 1 medium yellow onion, finely chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- kosher salt and freshly ground pepper, to taste
- parmesan cheese, grated, to taste
- ricotta, optional
- Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat and sauté onion and carrot until softened. 10-12 minutes.
- Add garlic and cook for 1 minute, or until fragrant, then sprinkle in flour and stir together for 2-3 minutes, or until flour has a chance to cook. Mixture will be thick.
- Slowly pour in 6 cups chicken broth, saving the last 1 cup to mix the cornstarch into. Pour cornstarch mixture in as well, stirring everything to combine.
- Add chicken, beans, lasagna noodles, bay leaves and Italian seasoning to soup, then season generously with salt and pepper.
- Bring mixture up to a boil, then reduce heat to low and let simmer for 20 minutes, or until noodles are al dente.
- Remove and discard bay leaves, then stir thawed spinach into the soup. Pour in heavy cream and cook for another 5-10 minutes, or until warmed through.
- Add grated parmesan, then transfer to serving bowls and enjoy!
Recipe adapted from Carlsbad Cravings