WHITE CHICKEN LASAGNA SOUP

White Chicken Lasagna Soup

I don't know about you, but this just seems like it has been the LONGEST winter ever!  Over the past couple of months I've really been concentrating on making all of our family-favorite homemade soups, tweaking any recipes that needed to be tweaked, and re-taking photographs.  It's been a labor of love, and so much fun!  Never before have I made so many different kinds of soup batch after delicious batch, and it's causing all kinds of "new favorites" to be identified.  I should have started a favorite soup contest!    

​No doubt about it though, this is my absolute personal favorite!  I love white chicken lasagna, and I love vegetable lasagna - and this creamy, flavorful White Chicken Lasagna Soup is better than both of them - hands down.  And with everything made in a single soup pot, this is so much easier and faster to make than a baked traditional lasagna that it is sure to become one of your favorites too!  All the white cheese flavor, loaded up with fresh vegies and tender lasagna noodles - it is downright perfection!

White Chicken Lasagna Soup

I'm always tying to "sneak" extra vegies into my kiddos, and this flavorful soup is just loaded with them!  Tender carrots and onions, colorful red and yellow sweet bell peppers, and baby spinach.  And they don't even notice the white cannellini beans, which add so much flavor and texture!  Even the ones that don't like spinach and beans were bringing me empty bowls to fill up again!  

​Shredded rotisserie chicken or cubed roast chicken made this quick to put together.  And with chicken broth and half & half, the sauce is as silky and creamy as it gets.  Add a boatload of white cheese - fresh grated Parmesan, creamy Ricotta and shredded Mozzarella make this incredibly cheesy - can you ever have TOO much cheesy goodness?

I served these with warm Parmesan Garlic Knots, which were perfect for dunking into the thick and creamy broth.  This recipe makes a FULL pot of soup, but there was hardly anything left to save for lunch the next day.  

​If you only make one pot of homemade soup this winter, please let it be this one!  The rich aroma and flavor are incredible, and this one is destined to be one of your family's favorites too!  

White Chicken Lasagna Soup

White Chicken Lasagna Soup

WHITE CHICKEN LASAGNA SOUP

If you love white chicken or vegetable lasagna, you are going to LOVE this White Chicken Lasagna Soup!  Saucy and loaded with tender chicken, fresh vegetables and herbs, and so creamy and cheesy, it’s perfect on a cold winter night!

White Chicken Lasagna Soup

​INGREDIENTS:
3 tablespoons butter or olive oil
1 large yellow onion (2 cups diced)
4 carrots (peeled & sliced)
1 yellow bell pepper (sliced & chopped)
1 red bell pepper (sliced & chopped)
4-6 garlic cloves (minced)
1/3 cup flour
8 cups chicken broth
3 cups shredded rotisserie chicken or diced roast chicken
1 (15 oz.) can cannellini beans (rinsed & drained)
1 (10-oz.) pkg. frozen baby spinach (thawed & drained)
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried fennel seeds, crushed
2 bay leaves
10 uncooked lasagna noodles (broken into 1-2-inch pieces)
2-3 cups half & half
1 cup freshly grated Parmesan cheese
 
Cheese Mixture:
6 oz. full-fat Ricotta cheese
2 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon fresh Parsley (chopped)
 
HOW I MAKE THIS:

1. In a large Dutch oven or soup pot, heat butter/olive oil over medium-high heat.  Add onions and sliced carrots and saute until it begins to soften, about 3 minutes, stirring frequently.  Add bell peppers and garlic and saute 1 minute longer.  Sprinkle with flour and cook, stirring constantly for 2 minutes (it will be thick).
2. Turn heat to low and gradually whisk in chicken broth.  Stir in shredded chicken, beans, spinach and all herbs and spices. 
3. Increase heat and bring soup to a boil, then reduce to simmer.  Add lasagna noodles and cook for 20-30 minutes or until noodles are cooked, (the noodles WILL sink to the bottom of your pan, so make sure to stir from the bottom frequently so that the noodles don’t stick to the bottom of your pan). 
4. Turn heat to low, discard bay leaves and stir in half and half.  Stir in 1 cup of freshly shredded Parmesan cheese.  If the soup is too “thick” for your taste, add additional chicken broth or half & half to reach your desired consistency. 
5. Meanwhile, mix together all of the cheese mixture ingredients. 
6. To serve, ladle soup into individual bowls, dollop each serving with about ¼ cup of the cheese mixture.  Garnish with fresh basil or fresh parsley and additional shredded Mozzarella (if you like things SUPER cheesy!)  Serve hot.

YIELD:  8-10 servings

Originally posted March 2014; Revised & reposted February 2018.
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