Description
This creamy chicken lasagna soup features a rich parmesan-garlic broth, tender rotisserie chicken, mushrooms, spinach, and broken lasagna noodles—pure cozy comfort in a bowl.
Ingredients
- 8 ounces cream cheese (softened)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles, broken into small pieces
- 2 cups cooked/rotisserie chicken, shredded
- 1 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach (packed)
- Salt and pepper, to taste
Instructions
1. Microwave cream cheese until very soft (20-second intervals).
2. Heat oil and butter, sauté onions for 5 minutes.
3. Add garlic and cook 30 seconds.
4. Add mushrooms and Italian seasoning, cook 5–6 minutes.
5. Stir in flour, cook for 1 minute.
6. Add 2 cups broth, stir well, then add remaining broth and cream.
7. Add noodles, bring to boil, then simmer gently for 20 minutes, lid ajar.
8. Add chicken and cream cheese chunks, stir until melted (3–5 minutes).
9. Stir in parmesan and spinach. Let cheese melt and spinach wilt.
10. Season with salt and pepper. Adjust thickness with broth or cream if needed.
Notes
Stir occasionally during simmering to prevent noodles from sticking.
Soup thickens as it sits—add broth when reheating.
Use freshly grated parmesan for best flavor.
Freeze soup without noodles/spinach; add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Italian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 668
- Sugar: 4g
- Sodium: 1317mg
- Fat: 41g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 151mg