Description
A cozy one-pot soup that captures all the flavors of lasagna—creamy broth, chicken, vegetables, broken noodles, and melty cheese—for the ultimate comfort meal.
Ingredients
1 onion, diced
1 leek (white and light green parts), sliced
1 large carrot, chopped
4 garlic cloves, minced
1 tbsp Italian seasoning
Salt and pepper, to taste
Fresh thyme sprigs
2 tbsp all-purpose flour
1 cup dry white wine
4 cups chicken stock
2 cups water
1 Parmesan rind
7–9 lasagna noodles, broken into chunks
1 cup cooked chicken, shredded (rotisserie recommended)
1 cup heavy cream
¾ cup shredded mozzarella
1–2 cups chopped spinach (optional)
Olive oil and butter (for sautéing)
Extra Parmesan and fresh basil (for garnish)
Instructions
- Heat olive oil and butter in a large pot. Add onion, leek, carrot, and garlic. Cook 5–7 minutes until softened. Season with Italian seasoning, salt, and pepper.
- Sprinkle flour, stir, and cook 1–2 minutes. Deglaze with white wine, scraping browned bits. Let reduce slightly.
- Add chicken stock, water, Parmesan rind, and thyme. Simmer 20 minutes, partially covered.
- Remove rind and thyme. Break noodles into the pot. Simmer 8–10 minutes until tender.
- Stir in heavy cream, mozzarella, shredded chicken, and spinach. Simmer until cheese melts and spinach wilts.
- Serve hot, garnished with Parmesan and fresh basil.
Notes
- Use cannellini beans or tofu instead of chicken for vegetarian version.
- Swap spinach with kale, chard, or peas.
- Use fontina, provolone, or cheddar instead of mozzarella.
- Substitute cream with half-and-half or coconut milk for lighter or dairy-free version.
- Add chili flakes or roasted peppers for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
