White Chicken Lasagna Soup

Rich and creamy White Chicken Lasagna Soup that is packed full of warm-you-to-your-toes goodness! Comes together in 1 pan and is ready in 30 minutes. Guaranteed to become a family favorite.

Course Soup

Cuisine American

Keyword Chicken, Lasagna, Lasagna Soup, Soup

Prep Time 10

Cook Time 38

Servings servings

Calories 546kcal

Author Samantha Buckner

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 medium yellow onion minced
3-4 cloves garlic minced
6 ounces cremini or white mushrooms sliced thin
1-1 1/2 teaspoons salt *reduce amount if using regular broth/stock
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
3 tablespoons all-purpose flour
4 cups low-sodium chicken stock *or broth
2 cups half and half
4 ounces cream cheese *softened at room temp
8 ounces lasagna noodles broken into bite-size pieces
3/4 cup freshly grated parmesan cheese
2 cups fresh baby spinach roughly chopped and packed
2 cups rotisserie chicken

Instructions

In a large dutch oven over medium-high heat, add the olive oil and butter. Once melted and warm, add the onion and cook 3-4 minutes or until slightly softened. Add minced garlic, cook 30 seconds or until fragrant.
Add the sliced mushrooms and seasonings. Cook for 5-6 minutes or until the mushrooms have released their water and it has been cooked out of the pot.
Add flour, stirring to mix, for 1 minute.
Slowly pour the stock/broth in, adding 1 cup at a time, whisking consistently until all flour has been incorporated. Then add the remaining stock.
Pour in the half and half and add the broken lasagna noodles. Increase the temperature to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Give it a good stir and cover. Allow to cook for 8-10 minutes or until the noodles are soft. Stir periodically to ensure the noodles are not sticking together or to the bottom of the pan.
If the soup is too thick, add additional broth/stock to thin.
Stir in the cream cheese and parmesan cheese until melted and incorporated. Add rotisserie chicken to warm and baby spinach to cook until wilted.
Taste and add more salt and pepper, if needed. Garnish with ricotta cheese, fresh parsley or thyme, and freshly grated parmesan cheese if desired. The more toppings the better! ;-)

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