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Savory vegetable chowder in a white pot with fresh herbs and cheese on a wooden cutting board.

White Lasagna Soup

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 10
Calories 336 kcal

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 small carrots peeled and diced
  • 1/2 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 1/2 tbsp Italian seasoning
  • 1 tsp red chili flakes optional for a kick
  • 1/4 tsp ground nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 6 cups low-sodium chicken broth
  • 1 lb. air-fried boneless skinless chicken thighs chopped
  • 8-10 lasagna noodles broken into bite-sized pieces
  • 1 cup fresh baby spinach chopped
  • 1 cup half and half
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 4 oz. cream cheese softened

Instructions
 

  • In a large pot or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Add the diced carrots, onions, and minced garlic, along with the Italian seasoning, chili flakes (if using), and nutmeg. Stir well and cook until the vegetables soften, about 3-4 minutes.
    Diced carrots and onions cooking in a yellow cast iron skillet for homemade vegetable sauté.
  • Pour in the chicken broth and bring to a simmer. Season with salt and pepper. Add the chopped air-fried chicken thighs to the pot. Cover and let it simmer for about 15 minutes.
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  • Bring the soup to a gentle boil and stir in the broken lasagna noodles. Cook until the noodles are al dente, approximately 10 minutes. If you prefer softer noodles, cook for an additional 2-3 minutes.
    Creamy cheese and vegetable soup in a white enamel pot with a wooden spoon.
  • Add the chopped spinach to the pot and stir until wilted, which should take about 2 minutes.
    Fresh homemade chicken and vegetable soup in a white enamel pot on a light background, healthy and comforting meal.
  • Reduce the heat to low. Stir in the half 'n' half, followed by the shredded mozzarella, grated Parmesan, and softened cream cheese. Continue stirring until the cheeses are melted and the soup is creamy and well combined. Adjust seasoning if needed. Add some chicken broth or water if you want a thinner consistency.
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  • Let the soup cool slightly, for about 5-10 minutes, to allow it to thicken up a bit. Ladle the soup into bowls and serve warm with a sprinkle of Parmesan cheese on top.

Nutrition

Calories: 336kcalCarbohydrates: 26gProtein: 21gFat: 17gSaturated Fat: 9gSodium: 312mgFiber: 2g
Keyword White Lasagna Soup
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