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5
from 1 vote
White Lasagna Soup
White Lasagna Soup
is a
creamy soup
that is loaded with flavor. This soup is packed with noodles, chicken and veggies for a delicious soup recipe.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
Italian
Servings:
6
Calories:
281
kcal
Author:
Carrie Barnard
Ingredients
2
tablespoons
unsalted butter
1/2
medium onion
finely chopped
2
teaspoons
minced garlic
2
teaspoons
Italian seasoning
1
teaspoon
salt
1/2
teaspoon
black pepper
4
cups
low sodium chicken broth
2
boneless skinless chicken breasts
2
cups
short dry pasta
like Mafalda Corta or broken lasagna noodles
1
cup
half and half
2
tablespoons
corn starch
1
cup
fresh spinach
roughly chopped
1/2
cup
ricotta cheese
1
cup
mozzarella cheese
1/4
cup
Parmesan
Instructions
In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in minced garlic, Italian seasoning, salt, and pepper. Cook 1 minute.
Add chicken and broth and stir well.
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes.
Stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
When the chicken is cooked, remove from the soup and shred. Stir in the pasta and cook (covered) until al dente.
Whisk together cream and corn starch.
Stir the shredded chicken, cream, and spinach back into the pot and heat through.
Stir in ricotta and mozzarella cheese.
Serve with parmesan cheese as desired and garlic bread.
Nutrition
Calories:
281
kcal
|
Carbohydrates:
9
g
|
Protein:
21
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
76
mg
|
Sodium:
710
mg
|
Potassium:
425
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1003
IU
|
Vitamin C:
3
mg
|
Calcium:
259
mg
|
Iron:
1
mg