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Creamy White Chicken Lasagna Soup

White chicken lasagna soup combines tender chicken, bite-size noodles, mushrooms, spinach, and Parmesan in a creamy broth. It cooks in a 6-quart Dutch oven, with the Parmesan stirred in off the heat for a smooth finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup butter unsalted
  • 1 yellow onion medium, diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 8 cups chicken broth low-sodium
  • 1.5 lb chicken breasts boneless, skinless
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz lasagna noodles dried, broken into bite-size pieces
  • 1.5 cups heavy cream
  • 5 oz baby spinach
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion and mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the onion is softened and the mushrooms have released their liquid.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir constantly for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken breasts, Italian seasoning, salt, and pepper; bring to a gentle simmer and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a plate and bring the broth to a boil.
  8. Add the broken lasagna noodles and cook according to package directions, stirring occasionally, until just tender.
  9. Shred the chicken with two forks.
  10. Stir the chicken back into the pot along with the heavy cream and spinach.
  11. Cook over medium-low heat for 2 to 3 minutes, until the spinach wilts and the soup is hot, but do not let it boil.
  12. Remove the pot from the heat and stir in the Parmesan until melted.

Notes

For the smoothest finish, stir in the Parmesan after removing the pot from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the noodles and cream can change texture. For a gluten-free swap, use gluten-free flour and lasagna noodles.