White Lasagna Soup

For the chicken

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1 lb chicken breast

1½ tablespoons olive oil

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

For the soup

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3 tablespoons butter

⅓ cup carrots, diced

⅓ cup celery, diced

½ cup onion, diced

4 cloves garlic, minced

¼ cup all-purpose flour

32 oz chicken broth (4 cups)

2 cups heavy cream

2 teaspoons Italian seasoning

½ teaspoon salt, plus more to taste

1 teaspoon black pepper

¼ teaspoon nutmeg

½ teaspoon cayenne pepper

8 oz lasagna noodles, broken into pieces (or mafaldine noodles)

1 packed cup spinach, chopped

2 tablespoons fresh parsley, finely chopped

⅓ cup freshly grated Parmesan

⅓ cup shredded mozzarella

Optional garnishes

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Ricotta cheese

Extra Parmesan

Fresh parsley

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Instructions

1. Season and cook the chicken

Coat the chicken breasts with olive oil, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.

Heat a large pot over medium-high heat. Sear the chicken for 5–6 minutes per side, until cooked through (165°F internal temperature). Remove from the pot and let rest before cutting into bite-sized pieces.

2. Sauté the vegetables

Reduce the heat to medium and melt the butter in the same pot. Add the carrots, celery, and onion. Sauté for about 5 minutes, until softened.

Stir in the garlic and cook for another 30 seconds.

3. Make the creamy broth

Sprinkle the flour over the vegetables and stir for 1–2 minutes.

Slowly pour in the chicken broth, stirring constantly until smooth. Scrape up any browned bits from the bottom of the pot.

Stir in the heavy cream, Italian seasoning, salt, black pepper, nutmeg, and cayenne. Bring to a gentle simmer.

4. Cook the noodles

Add the broken lasagna noodles and simmer gently for about 10 minutes, or until the pasta is tender.

Stir frequently to prevent the noodles from sticking to the bottom.

5. Add the chicken and spinach

Stir in the chopped chicken, spinach, and parsley. Cook until the spinach wilts.

6. Finish and serve

Turn off the heat. Stir in the Parmesan and mozzarella until melted.

Taste and adjust the seasonings as needed. If the soup is too thick, add a splash of chicken broth.

Serve with a dollop of ricotta, extra Parmesan, and fresh parsley.