Description
This comforting and hearty soup brings the classic profile of a traditional baked lasagna into a simple, spoonable format. Featuring tender shredded chicken, al dente broken lasagna noodles, and a silky, dairy-rich broth finished with fresh spinach, it is the perfect meal for busy weeknights. This one-pot Italian-American fusion dish provides a luxurious depth of flavor without the long baking time, making it an instant crowd-pleaser that is easy to prepare and deeply satisfying.
Ingredients
2 cups cooked chicken breast, shredded or diced
8 lasagna sheets, broken into bite-sized pieces
6 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated parmesan cheese
2 cups fresh baby spinach
1 onion, diced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Instructions
Sauté the diced onion and garlic in a large Dutch oven until translucent.
Add the dried oregano and basil to the aromatics and cook until fragrant.
Pour in the chicken broth and bring the mixture to a steady boil.
Add the broken lasagna noodles to the boiling broth.
Reduce heat to a simmer and cook for 10 minutes or until the pasta is al dente.
Stir in the shredded chicken and cook for 2 minutes to heat through.
Whisk in the heavy cream and grated parmesan cheese.
Add the fresh spinach leaves and stir until wilted.
Serve hot in deep bowls, garnished with extra parmesan if desired.
Notes
Use freshly grated parmesan for the smoothest melt in the soup base.
Cooking the pasta directly in the broth helps release starch, which naturally thickens the soup.
Keep the heat low after adding the heavy cream and cheese to prevent the dairy from curdling or separating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg