White Chicken Lasagna Soup

This amazing White Lasagna Soup with chicken is a fun and hearty take on the classic pasta dish that's perfect for the fall and winter!

Course Entrees, Soup

Cuisine American

Keyword chicken lasagna, lasagna soup, pasta soup, white lasagna, white lasagna soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 425kcal

In a large 6 qt or more dutch oven, heat the oil over medium heat for 1 minute. Add the onion and carrots, and cook for about 3 minutes then add in the garlic, Italian seasoning, salt and pepper and saute for another minute over medium heat. Add in the flour and continue stirring to combine.
Pour in 1 cup of the chicken stock and mix until smooth, then add the remaining stock and bring to a boil over medium high heat, about 5-7 minutes.
Reduce to a simmer and add the chicken breast, cover and cook for 15-20 minutes until the chicken is cooked.
In a separate large pot cook the broken lasagna noodles as directed until al dente, about 9-11 minutes.
Remove the chicken from the dutch oven and allow to cool for about 5 minutes, then shred the chicken into bite sized pieces. Set aside.
To the dutch oven Add the heavy cream and sun-dried tomatoes, continue simmering for 3 minutes.
Add in the shredded chicken, spinach and parmesan cheese, cook over medium heat for an additional 5 minutes. Season to taste with salt and pepper then add the cooked noodles, stir to combine and serve.
Garnish with fresh chopped basil and additional grated fresh parmesan cheese.

Frozen spinach can also be used, thaw first and squeeze out any extra liquid.
Refrigerate any leftovers in an airtight container for 3-4 days.
Break up the dry noodles much smaller** than you think you’ll need to, since they will expand and become larger after they cook, as well as while sitting in the finished soup. I added my noodles, broken in half, into a large gallon-size zip lock bag, slightly closed it, then hit them a few times with a meat tenderizer mallet. Excellent stress reliever.