Chicken · entree · soup

White Lasagna Soup

My house smells so insanely good right now.

There’s a chili cookoff at work today, and I’ve got a big pot of Texas Red simmering in the oven. I toasted the spices before mixing in the wet ingredients which really made the chili & cumin smell come out. I’m not a big chili fan, but this stuff is making my mouth water.

Too bad I didn’t have time to take pictures. If it comes out as good as it smells, I’ll make it again and post it here.

Halloween is here and what better time for a chili cookoff…or a big bowl of soup?! I’ve been blazing a path on the soup trail for the last few weeks. No soup is off limits for me, but I tend to prefer the creamier soups to the tomato or broth based ones.

Creamy soups are rich and thick. They stick to your ribs more than a bowl of minestrone or chicken noodle. This soup is definitely on the rich and hearty side. White lasagna usually has thick layers of pasta, creamy ricotta, spinach and mushrooms. I took that style a little bit further and came up with this.

Chunky chicken thighs. Spicy, garlicky alfredo sauce. Melt-in-your-mouth sheets of pasta. This soup has it all.

It’s a little on the thicker side, so when I’ve been reheating it for dinner at night, it turns out more of a pasta than a soup. If you want to go for a more soupy vibe, add some more chicken broth until you get to where you want it.

Enjoy!

White Lasagna Soup

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A creamy, thick and hearty soup with chicken, mushrooms, pasta and spinach.

Ingredients

  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. Italian seasoning
  • 1 TBS. olive oil
  • 2 TBS. butter
  • 1/2 yellow onion, diced
  • 1 lb. white mushrooms, sliced
  • 1/4 cup roasted garlic, minced (I used the jarred version in the produce aisle)
  • 1 (16 oz) jar alfredo sauce
  • 4 cups chicken broth
  • 1 1/2 cups half and half
  • 1/2 tsp. red pepper flakes
  • 1 lb. lasagna noodles, broken, or “dumpling” shaped pasta (little sheets of pasta)
  • 3 cups fresh baby spinach

Directions

  1. Season chicken with Italian seasoning, salt and pepper. In a large pot, heat oil over medium-high heat. Add chicken and cook until no longer pink, about 4-5 minutes. Remove chicken to a plate.
  2. Heat butter in the same pot over medium-high heat. Add onion and mushrooms and saute until mushrooms are browned and onion is translucent.
  3. Pour in chicken broth and half and half. Add red pepper flakes. Bring mixture to a boil.
  4. Add pasta to pot. Bring to a boil again, then reduce heat to a simmer and cover. Let mixture simmer for 7-8 minutes or until pasta is tender.
  5. Stir in chicken, garlic, alfredo sauce, and spinach. Let mixture heat through for 2-3 minutes. Serve soup topped with fresh basil and parmesan, if desired.

Step-By-Step Instructions

Season chicken with Italian seasoning, salt and pepper. In a large pot, heat oil over medium-high heat. Add chicken and cook until no longer pink, about 4-5 minutes. Remove chicken to a plate.

Heat butter in the same pot over medium-high heat.

Add onion and mushrooms and saute until mushrooms are browned and onion is translucent.

Pour in chicken broth and half and half. Add red pepper flakes. Bring mixture to a boil.

Add pasta to pot. Bring to a boil again, then reduce heat to a simmer and cover. Let mixture simmer for 7-8 minutes or until pasta is tender.

Stir in chicken, garlic, alfredo sauce, and spinach. Let mixture heat through for 2-3 minutes. Serve soup topped with fresh basil and parmesan, if desired.

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