White Lasagna Soup

Ingredients

• 1.5 tbsp olive oil (For coating and searing the chicken)
• 1 lb chicken breast
• 1 tsp Italian seasoning (For seasoning the chicken)
• 1 tsp smoked paprika (For seasoning the chicken)
• 1 tsp garlic powder (For seasoning the chicken)
• 1 tsp salt (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 3 tbsp butter (For the soup base)
• 0.333 cup carrots (Diced)
• 0.333 cup celery (Diced)
• 0.5 cup onion (Diced)
• 4 garlic (Cloves, minced)
• 0.25 cup flour
• 32 oz chicken broth (Add a splash more if the soup becomes too thick)
• 2 cup heavy cream
• 2 tsp Italian seasoning (For the soup base)
• 0.5 tsp salt (Adjusted to taste)
• 1 tsp black pepper (For the soup base)
• 0.5 tsp nutmeg
• 0.5 tsp cayenne pepper (Source spelling: ceyenne pepper)
• 8.5 oz lasagna noodles (Broken into pieces; the source specifies 8–9 oz and mentions using Mafaldine noodles)
• 1 cup spinach (Packed and chopped)
• 2 tbsp fresh parsley (Finely chopped)
• 0.333 cup Parmesan cheese (Freshly grated)
• 0.333 cup mozzarella cheese (Shredded)
• ricotta cheese (Optional garnish; serve as a dollop)
• extra Parmesan cheese (Optional garnish)
• fresh parsley (Optional garnish; the source also mentions mixing some with the ricotta)

Steps

1. 1

   Coat the chicken breast with the olive oil, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.

2. 2

   Heat a large pot over medium-high heat. Sear the seasoned chicken for 5–6 minutes per side.

3. 3

   Remove the chicken from the pot and set it aside to rest. Once rested, chop it into bite-sized pieces.

4. 4

   Reduce the heat to medium and melt the butter in the same pot, leaving the browned bits in the bottom.

5. 5

   Add the diced carrots, celery, and onion. Sauté for 5 minutes, until the vegetables are softened.

6. 6

   Add the minced garlic and cook for another 30 seconds.

7. 7

   Sprinkle in the flour and stir for 1–2 minutes.

8. 8

   Slowly pour in the chicken broth while stirring constantly until the mixture is smooth. Scrape up the browned bits from the bottom of the pot as you stir.

9. 9

   Add the heavy cream, Italian seasoning, salt, black pepper, and nutmeg. Bring the soup to a gentle simmer.

10. 10

    Add the broken lasagna noodles. Simmer gently for 10 minutes, or until the pasta is tender, stirring frequently so it does not stick to the bottom of the pot.

11. 11

    Stir in the chopped chicken, spinach, and parsley. Cook until the spinach wilts.

12. 12

    Turn off the heat. Stir in the grated Parmesan and shredded mozzarella until the cheeses are melted.

13. 13

    Taste the soup and adjust the seasonings as needed. If it becomes too thick, add a splash of chicken broth.

14. 14

    Serve the soup with a dollop of ricotta. The source suggests mixing the ricotta with extra parsley and a little Parmesan.

15. 15

    Garnish with extra Parmesan and fresh parsley, then serve.

Notes

The source does not specify the amount of optional ricotta, extra Parmesan, or garnish parsley. The source also does not provide storage or reheating instructions.

Nutrition per serving

• main
• soup
• fall cooking
• comfort food
• creamy
• chicken
• Italian-inspired