Description
Creamy White Lasagna Soup with Veggies is a comforting dish that combines the rich flavors of traditional white lasagna into a quick and easy soup. Packed with ground chicken, vibrant vegetables, and creamy cheeses, it’s perfect for busy weeknights and satisfying cravings for Italian comfort food.
Ingredients
2 tablespoons Olive Oil
1 pound Ground Chicke
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 medium Carrots, finely diced
1 medium Zucchini, finely diced
1 tablespoon Dried Italian Seasoning
1 teaspoon Salt (or to taste)
½ teaspoon Black Pepper (or to taste)
6 cups Chicken Broth
1 (14.5 ounce) can Crushed Tomatoes
6–8 sheets Uncooked Lasagna Noodles, broken into 1–2 inch pieces
1 cup Whole Milk
4 ounces Cream Cheese, softened
½ cup Ricotta Cheese
5 ounces Fresh Spinach, chopped
½ cup Mozzarella Cheese, shredded (plus more for garnish)
2 tablespoons Fresh Parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and zucchini. Cook, stirring occasionally, for 5-7 minutes until the vegetables softe
- Push the vegetables to one side of the pot. Add the ground chicken to the other side. Break it up with a spoon and cook until no longer pink, about 5-7 minutes. Drain any excess fat if necessary
- Stir the cooked chicken and vegetables together. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes
- Add the broken lasagna noodle pieces to the simmering soup. Stir well to prevent sticking. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are al dente. Ensure you stir frequently
- In a medium bowl, whisk together the whole milk, softened cream cheese, and ricotta cheese until smooth
- Reduce the heat to low. Stir the milk and cheese mixture into the soup until fully combined and creamy. Add the fresh spinach and stir until it wilts, about 1-2 minutes
- Ladle the hot soup into bowls. Garnish with a sprinkle of shredded mozzarella cheese and fresh parsley. Serve immediately
Notes
Keep an eye on the noodles to ensure they do not overcook.
Fresh herbs can enhance the flavor at the end.
Allow the soup to rest for a few minutes before serving for better flavor integration.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg