Description
A comforting and creamy chicken lasagna soup, perfect for a cozy dinner.
Ingredients
Scale
- 8 ounces cream cheese (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
- to taste salt & pepper
Instructions
- 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, stirring occasionally to ensure that the noodles aren’t sticking to the bottom of the pot.
- Add in the chicken and cream cheese (cut into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster, stirring until it has melted in, which 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. If the soup is too thick, add in another splash of broth or cream.
Notes
- The soup thickens as it sits and the pasta absorbs the broth.
- If you prefer it a bit thicker, let it cook for a little longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg