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Creamy White Chicken Lasagna Soup

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3.8 from 78 reviews

This comforting White Lasagna Soup with Chicken combines the rich flavors of classic lasagna in a creamy soup form. Featuring tender chicken, sautéed mushrooms, kale, sun-dried tomatoes, and broken lasagna noodles in a savory white broth enriched with Jarlsberg cheese and heavy cream, this dish delivers a hearty and satisfying meal perfect for chilly days or anytime you crave the tastes of lasagna without the fuss of layering.

Ingredients

Scale

Base Soup Ingredients

  • 8 Lasagna Noodles, broken into pieces
  • 2 tbsp Salted Butter
  • 1 Yellow Onion, chopped
  • 8 oz Baby Bella Mushrooms, chopped
  • 3–4 Garlic Cloves, minced
  • 1/4 cup Sun-Dried Tomatoes, chopped
  • 2 cups De-Stemmed Kale, chopped
  • 1 lb Chicken Breast, diced small
  • 2 tsp Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 cups Chicken Stock
  • 1 cup Heavy Cream
  • 8 oz Jarlsberg Cheese, grated

Recommended Garnishes

  • Ricotta Cheese
  • Grated Parmesan Cheese
  • Fresh Italian Parsley
  • Red Pepper Flakes

Instructions

  1. Cook the Noodles: Bring a large pot of water to a boil, adding a generous amount of salt. Cook the broken lasagna noodles according to the package instructions until al dente. Drain and set aside.
  2. Sauté Aromatics and Vegetables: Melt salted butter in a large stockpot over medium-high heat. Add the chopped yellow onion and sauté for 3 minutes until translucent. Add the chopped baby bella mushrooms and continue to sauté for 5 to 10 minutes until the mushrooms soften.
  3. Add Garlic, Sun-Dried Tomatoes, and Kale: Stir in the minced garlic, chopped sun-dried tomatoes, and chopped kale. Sauté the mixture until the kale has wilted, about 2 minutes.
  4. Add Chicken and Seasonings: Add the diced chicken breast, Italian seasoning, salt, and black pepper to the pot. Pour in the chicken stock and bring the mixture to a low boil.
  5. Simmer the Soup: Let the soup simmer gently for 15 minutes, ensuring the chicken pieces cook thoroughly.
  6. Finish with Cream and Cheese: Stir in the heavy cream and half of the grated Jarlsberg cheese. Mix until the cheese has fully melted and combined into the soup.
  7. Combine with Noodles and Serve: If serving all at once, add all the cooked lasagna noodles to the pot and stir to combine. Serve immediately with a sprinkle of the remaining Jarlsberg cheese and your choice of recommended garnishes such as ricotta, grated parmesan, fresh parsley, or red pepper flakes. For leftovers, portion the soup and noodles separately to maintain noodle texture.

Notes

  • Cook noodles al dente to prevent over-softening when added to the soup.
  • Use fresh kale that has been de-stemmed for better texture and taste.
  • Jarlsberg cheese adds a nutty flavor, but you can substitute with mozzarella or Gruyère if desired.
  • Adjust seasoning with salt and pepper to taste before serving.
  • Use low-sodium chicken stock to control the salt level in the soup.
  • For a vegetarian version, substitute chicken with extra mushrooms or plant-based protein and use vegetable stock.

Find it online: https://yumfoodusa.com/creamy-white-chicken-lasagna-soup/