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Description
A comforting and creamy white lasagna soup, packed with chicken, mushrooms, spinach, and lasagna noodles, all simmered in a rich, cheesy broth.
Ingredients
- 1 medium yellow onion
- 8 ounces white button or cremini mushrooms
- 3 cloves garlic
- 2 ounces Parmesan cheese
- 4 ounces low-moisture mozzarella cheese
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 1 (32-ounce) carton low-sodium chicken broth
- 1 cup water
- 8 ounces dried lasagna noodles
- 2 cups baby spinach
- 1/4 cup heavy cream
- 1/2 cup ricotta cheese
Instructions
- Dice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 8 ounces white button or cremini mushrooms, halving the mushrooms first if they are larger than 1 1/2 inches in diameter. Mince 3 garlic cloves.
- Finely grate 2 ounces Parmesan cheese (about 1 cup) if needed, or measure out scant 1/2 cup store-bought grated. Grate 4 ounces low-moisture mozzarella cheese or measure out 1 cup store-bought shredded.
- Melt 4 tablespoons unsalted butter in a large Dutch oven over medium heat. Add the onion mixture, 1 teaspoon of the kosher salt, 1 teaspoon dried Italian seasoning, and 1/4 teaspoon black pepper. Cook until the onions are translucent and the mushrooms have released most of their liquid and begin to brown, 12 to 14 minutes.
- Butterfly 1 to 1 1/2 pounds boneless, skinless chicken breasts: Starting at the thicker end and holding your knife parallel to the cutting board, cut each chicken breast in half. Season all over with the remaining 1/2 teaspoon kosher salt.
- Sprinkle 2 tablespoons all-purpose flour into the pot and cook, stirring constantly, until no dry spots remain, 30 seconds to 1 minute. Slowly pour in 1 (32-ounce) carton low-sodium chicken broth and 1 cup water, stirring to combine and scraping any brown bits from the bottom of the pot. Add the chicken, making sure it is completely submerged, and adjust heat to maintain a simmer.
- Cook, stirring occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F, 10 to 12 minutes.
- Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.
- Return the chicken to the pot. Add 2 cups baby spinach, 1/4 cup heavy cream, and the Parmesan and mozzarella cheeses. Cook, stirring constantly, until the spinach wilts and the cheeses melt, about 1 minute. Taste and season with more kosher salt as needed. Ladle into bowls. Dollop with ricotta cheese and top with more black pepper if desired.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth.
- Adjust the amount of spinach to your preference.
- Freshly grated cheese will result in a smoother, more evenly melted sauce.