White Lasagna Soup

A creamy white lasagna soup with kale, chicken, and mushrooms.

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Course: Main Course, Soup

Cuisine: Italian

Keyword: chicken soups, creamy soups, italian recipes, lasagna soup, pasta soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 287kcal

2 tablespoon 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 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
salt and pepper to taste

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.
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.