Indulge in the goodness of one of your favorite comfort foods, but in soup form! White Lasagna Soup is unbelievably delicious. Trust me. Your entire family is going to love it.
There’s something about this meal that’s delightfully familiar, yet it plays with flavors that incise you to slurp-up bowl after bowl. After all… it is soup season! Other broth-y delights you’ll want to whip up this time of year include my Mini Chicken Pot Pies with Mushroom Gravy, these Individual French Onion Pots of Magic, and my spin on Zuppa Toscana from Olive Garden.
WATCH OUR HOW-TO-MAKE VIDEO!
INGREDIENTS FOR THIS RECIPE:
I just love how this recipe uses simple produce and pantry staples. Mixed together, they transform into one marvelous pot of warmth and comfort. Here’s everything you’ll need:
FOR THE BASE SOUP:
- Lasagna Noodles
- Salted Butter
- Yellow Onion
- Baby Bella Mushrooms
- Garlic Cloves
- Sun-Dried Tomatoes
- Kale
- Springer Mountain Farms Chicken Breast
- Italian Seasoning
- Salt + Black Pepper
- Chicken Stock
- Heavy Cream
- Jarlsberg Cheese
RECCOMENDED GARNISHES:
- Ricotta Cheese
- Grated Parmesan
- Fresh Italian Parsley
- Red Pepper Flakes
When serving the entire batch at once, you can go ahead and cook the lasagna noodles right in the stock while simmering if you’d like. However, since this makes such a big batch you can certainly save some for leftovers. My-oh-my… why does soup always taste just as good, if not better, the next day? If making some in advance, cook and store the lasagna noodles separately. Then when reheating, add individual portions of the noodles to each reheated bowl before serving. This will keep the noodles al dente and they won’t get soggy sitting in the broth too long.
COMMON QUESTIONS / SUBSTITUTION OPTIONS:
VEGGIES: Feel free to add whichever vegetables you enjoy most! While I swoon over the combination of mushrooms and kale, you can also mix-and-match with any of the following: broccoli, cabbage, spinach, carrots, shaved Brussels sprouts, cauliflower… you get the idea here. Use what you’ve got on hand and get creative!
CHICKEN: Both chicken breasts or thighs work in this recipe, so feel free to use either! I haven’t tried ground chicken yet, but I bet that it would be delicious here as well. I partnered with Springer Mountain Farms a few years ago, as I truly believe they have a superior chicken when it comes to quality, best flavor, and they are American Humane Certified™. Make sure to use their Find Us locator to find their amazing chicken products near you!
CHICKEN BROTH vs. CHICKEN STOCK vs. BONE BROTH: To add extra protein, I like using chicken stock or bone broth. However, if you only have chicken broth in your pantry, that will get the job done.
LASAGNA NOODLES: Feel free to use any type of pasta shape you like. While I like the look and texture of broken lasagna noodles… any other shape will taste the exact same.
CHEESE: Any melty variety will work with this dish… personally I just like the extra little tang that Jarlsberg adds. Other commonly used cheeses include low-moisture mozzarella, Monterey Jack, or Swiss.
MORE COMFORT FOODS TO TRY:
Dutch Oven Chicken Pozole Rojo
Beef and Mushroom Lasagna Soup
Classic Lasagna (3-Generation Family Recipe)
The Absolute Best Cream of Celery Soup
Mind-Blowing Southern Baked Mac & Cheese
Crockpot Tomato Soup with Grilled Cheese Croutons
Cheesy Buffalo Blue Lasagna Soup
Dutch Oven Chicken Pozole Verde
Herbed Butternut Squash Lasagna with Sausage
VIEW MORE RECIPES BY CLICKING HERE!
Cheesy White Lasagna Soup with Chicken
Ingredients
FOR THE BASE SOUP:
- 8 Lasagna Noodles, broken into pieces
- 2 tbsp. Salted Butter
- 1 Yellow Onion, chopped
- 8 oz. Baby Bella Mushrooms, chopped
- 3 - 4 Garlic Cloves, minced
- 1/4 cup Sun-Dried Tomatoes, chopped
- 2 cups De-Stemmed Kale, chopped
- 1 lb. Chicken Breast, diced small
- 2 tsp. Italian Seasoning
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 8 cups Chicken Stock
- 1 cup Heavy Cream
- 8 oz. Jarlsberg, grated
RECCOMENDED GARNISHES:
- Ricotta Cheese
- Grated Parmesan
- Fresh Italian Parsley
- Red Pepper Flakes
Instructions
- Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions for al dente. Drain and set aside.
- Melt the butter in a large stockpot over medium-high heat. Add the yellow onion, sauté for 3 minutes, and then add the mushrooms. Continue to sauté for 5 - 10 minutes, or until softened.
- Mix-in the garlic, sun-dried tomatoes, and kale. Sauté until the kale has withered, about 2 minutes. Next add the chicken breast, Italian seasoning, salt, pepper, and chicken stock. Bring to a low boil.
- Simmer / low boil for 15 minutes, making sure the chicken pieces have fully cooked in the stock.
- Pour in the heavy cream and half of the Jarlsberg. Mix together until combined and the cheese has melted.
- If serving the entire batch, add all the lasagna noodles and mix together. Serve immediately with a sprinkle of Jarlsberg on top and recommended garnishes. If saving some soup for a later time, add individual portions of the lasagna noodles to each bowl and pour over the soup. Save remaining noodles for leftovers.
NOTES ON THIS RECIPE:
- Any kind of mushrooms work in this recipe, or if you want to leave them out… that’s okay, too! Swap them with some of the alternatives listed in the “substitutions” section.
- I cook the lasagna noodles separately and then add them into the soup at the end. This keeps them al dente and prevents them from getting soggy.
- Leftovers should be kept refrigerated, in a sealed container, and enjoyed within 2 – 3 days. Make sure to store the lasagna noodles separately, so they don’t sop up the broth while sitting in the refrigerator.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply