Creamy Chicken Lasagna Soup
This white chicken lasagna soup recipe has a creamy garlic parmesan broth, tender chicken, lasagna noodles, and plenty of mushrooms and spinach. It's total comfort food!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Keyword: creamy chicken lasagna soup, white chicken lasagna soup
Servings: 6
- 8 ounces cream cheese (I used a block of Philly) softened
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 8 ounces cremini or white mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles broken into small pieces
- 2 cups cooked/rotisserie chicken shredded
- 1 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Microwave the cream cheese in 20-30 second intervals until it's very soft.
Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off.
Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in... this takes about 3-5 minutes).
Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.
- This soup will soak up the broth fairly quickly. I recommend adding more broth and/or cream to any leftovers.
Calories: 668kcal | Carbohydrates: 45g | Protein: 30g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 151mg | Sodium: 1317mg | Potassium: 727mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 21mg | Calcium: 299mg | Iron: 3mg