Description
This White Lasagna Soup with Chicken is a comforting, creamy twist on traditional lasagna, combining tender chicken, earthy mushrooms, kale, and sun-dried tomatoes in a rich broth. Broken lasagna noodles cook al dente in a flavorful chicken stock enriched with cream and melted Jarlsberg cheese, providing a hearty, satisfying meal perfect for cozy dinners.
Ingredients
Scale
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
Recommended Garnishes:
- Ricotta Cheese
- Grated Parmesan
- Fresh Italian Parsley
- Red Pepper Flakes
Instructions
- Cook Lasagna Noodles: Bring a large pot of water to a boil, adding a generous amount of salt. Add the broken lasagna noodles and cook according to the package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large stockpot, melt the butter over medium-high heat. Add the chopped yellow onion and sauté for 3 minutes. Then add the chopped baby bella mushrooms and continue sautéing for 5 to 10 minutes until they soften.
- Add Aromatics and Greens: Stir in minced garlic, chopped sun-dried tomatoes, and chopped kale. Sauté until the kale has withered, about 2 minutes.
- Add Chicken and Seasonings: Add the diced chicken breast, Italian seasoning, salt, and black pepper to the pot. Pour in the chicken stock and bring everything to a low boil.
- Simmer Soup: Maintain a simmer or low boil for 15 minutes, ensuring the chicken is fully cooked through in the broth.
- Enrich with Cream and Cheese: Pour in the heavy cream and half of the grated Jarlsberg cheese. Stir until the cheese has completely melted and the soup is combined well.
- Combine with Noodles and Serve: If serving the entire batch immediately, stir all the cooked lasagna noodles into the soup. Portion into bowls and garnish with remaining Jarlsberg and your choice of ricotta cheese, grated Parmesan, fresh Italian parsley, and red pepper flakes. If saving leftovers, add noodles individually when serving to avoid them becoming mushy, saving remaining noodles separately.
Notes
- Cooking the noodles separately before adding them prevents them from absorbing too much liquid and becoming overly soft when reheated.
- Substitute kale with spinach if desired for a milder green flavor.
- Using Jarlsberg cheese adds a nutty, creamy flavor; you can substitute with Swiss or Gruyère cheese if unavailable.
- For a lighter soup, reduce butter and cream quantities slightly.
- Leftovers can be stored in the refrigerator for up to 3 days; add noodles fresh when reheating.