White Lasagna Soup

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Comforting chicken lasagna in a creamy white broth. Filled with kale, chicken, and mushrooms and topped with shredded parmesan cheese and red pepper flakes.

This past summer I shared my lasagna soup recipe. Now I'm here to tell you about creamy white lasagna soup loaded with chicken, kale, and mushrooms. Honestly, this probably won't be my last lasagna recipe! I personally prefer the white chicken lasagna over the standard lasagna dish, and I also love making my favorite pasta dishes into a soup.

I like to use chicken bone broth and gluten free lasagna noodles when I make this soup. However, it can still be made with regular chicken broth and wheat noodles. Note that if you use the gluten free noodles, they fall apart easier including the rippled edges.

This recipe tastes great with cheesy garlic bread and makes the perfect treat in the dead of winter. We just had a winter storm with very cold temperatures, and this recipe was the perfect way to beat the cold. It looks like we are in for six more weeks of winter, so it looks like I am going to be enjoying warm bowls of soup for a little while longer.

What You Will Need

2 tbsp butter

1 lb skinless chicken breasts cooked shredded, and seasoned with basil, oregano, thyme, salt, and pepper

1 cup kale destemmed and chopped

8 lasagna noodles broken into large pieces

½ cup cream cheese

8 cups chicken bone broth

1 medium yellow onion diced

3 cloves garlic minced

½ cup baby bella mushrooms sliced

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried thyme

salt and pepper to taste

Toppings

parmesan cheese shredded

red pepper flakes

Italian parsley

How to Make White Lasagna Soup

Sauté the mushrooms, garlic, and onion in butter on medium heat until the onion is translucent and mushrooms are browned.

Then add in the chicken bone broth and deglaze the pot. This is going to give the broth a little flavor boost.

Add in the lasagna noodles and spices and bring the pot to a simmer. Simmer until the noodles are al dente.

Halfway through cooking the noodles (after about 5-8 minutes), add the kale and let it soften slightly.

Turn off the heat, and stir in the cream cheese and chicken.

Ladle the soup into bowls and top with parsley, red pepper flakes, and shredded parmesan cheese. Enjoy!

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