You might’ve seen us making some White Lasagna Soup on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
White Lasagna Soup
Ingredients
- 1½ Tsp Olive Oil
- 1 Tbsp Butter
- ½ lb Chicken Tenderloins diced
- ½ Onion chopped
- ¼ lb Mushrooms sliced
- 1 Clove Garlic minced
- ½ Tsp Oregano
- ½ Tsp Basil dried
- ½ Tsp Thyme dried
- ¼ Tsp Red Pepper Flakes
- 1 Tbsp All-Purpose Flour
- 2½ Cups Chicken Stock
- ¾ Cup Half & Half
- 2½ Oz Lasagna broken up
- 1¾ Oz Baby Spinach
- 1¾ Oz Cream Cheese softened
- 2 tbsp + 2 tsp Parmesan grated
- Salt + Pepper to taste
Instructions
- In a large pot over medium heat, pour in olive oil and melt butter. Add in diced chicken that’s seasoned to desire. Cook for 5-6 minutes until almost finished then remove and set aside.
- Add in onion and cook for 2-3 minutes while stirring. Stir in mushrooms and cook for 3-5 minutes until they’ve shrunk in size.
- Add in garlic, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Add in flour and whisk until thick paste forms. Whisk in 1 ladle of chicken stock making sure no clumps.
- Pour in remaining chicken stock and half & half. Bring to a boil and simmer for 1-2 minutes. Add in broken lasagna sheets and let cook for 10-12 minutes until lasagna is soft.
- Stir in spinach until wilted and add cream cheese. Stir until cream cheese has melted within. Add in cooked chicken and stir in Parmesan.
- Serve with extra Parmesan or fresh crack pepper.
- Enjoy!
