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Creamy White Chicken Lasagna Soup

Creamy White Chicken Lasagna Soup for Cozy Family Nights

Creamy White Chicken Lasagna Soup is a comforting hug in a bowl, perfect for chilly weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Unsalted Butter Margarine can be used for a dairy-free option.
  • 1 medium Red Onion Yellow onion works well if preferred.
  • 3 cloves Garlic (minced) Garlic powder can be used if necessary.
  • 1 tablespoon Italian Seasoning Can substitute with a mix of dried basil, oregano, and thyme.
  • Sea Salt and Black Pepper Essential for flavor enhancement; adjust to taste.
  • 1 teaspoon Smoked Paprika Sweet paprika is a good alternative if unavailable.
  • ¼ cup Organic All-Purpose Flour Gluten-free flour is ideal for a gluten-free option.
For the Soup Mixture
  • 6 cups Chicken Stock/Broth Vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Cream Cashew cream offers a lighter variant.
  • ½ cup White Cooking Wine Chicken broth or grape juice is a good substitute for non-alcoholic options.
  • 8 sheets Lasagna Noodles Break into smaller pieces for quicker cooking.
  • 2 cups Shredded Chicken Breasts Can be replaced with cooked turkey or plant-based protein.
For the Topping
  • 1 cup Mozzarella Cheese (grated) Use provolone as a flavorful alternative.
  • ½ cup Parmesan Cheese (grated) Nutritional yeast is a great dairy-free substitute.
  • 2 cups Kale (chopped) Spinach or other leafy greens work based on preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, cook candied bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and place it on a plate lined with paper towels to absorb excess grease. Leave the drippings in the pot.
  2. Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter to the pot over medium heat. Once the butter melts, add 1 finely chopped red onion and 3 cloves of minced garlic. Sauté for about 4-5 minutes, stirring frequently to prevent burning.
  3. Stir in 1 tablespoon of Italian seasoning, salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder into the pot. Mix thoroughly for about 1-2 minutes.
  4. Sprinkle in ¼ cup of organic all-purpose flour, stirring quickly to combine with the aromatic mixture. Gradually whisk in 6 cups of chicken stock while preventing lumps from forming.
  5. Pour in 1 cup of heavy cream and ½ cup of white cooking wine. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.
  6. Break 8 lasagna noodles into smaller pieces and add them to the pot along with 2 cups of shredded chicken breasts. Cook for about 10-12 minutes, stirring occasionally.
  7. Once the noodles are cooked, stir in 1 cup of grated mozzarella cheese, ½ cup of grated Parmesan cheese, and 2 cups of chopped kale. Allow the cheeses to melt and the kale to soften, approximately 3-5 minutes.
  8. Ladle the soup into warm bowls and top with extra cheese if desired. Serve it hot with crusty bread alongside for dipping.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This soup can be customized with your favorite vegetables or proteins.

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