Classic comfort food with a twist - you will want to have more than one bowl of this chicken lasagna soup!
I have never been a huge fan of lasagna. In fact, I haven't really been a little bit of a fan of it either. I do have a few non-ricotta recipes for lasagna that I like every once in a while, but for the most part, lasagna is a no-go for me. Nick and the big kids feel the same way I do. However, all of a sudden, we've been discovering all these new recipes that are more of an alfredo sauce base for lasagna and that has made all the difference. Honestly, this soup only really has lasagna noodles, and, therefore, is basically a favorite for the whole family. It is rich and savory and it is so hard to have just one bowl. It's definitely a food I can't get enough of. I love all the different veggies in it too!
What you need:
- 1 lb. boneless, skinless chicken breasts, chopped
- 3 Tbsp. olive oil, divided
- 3 Tbsp. unsalted butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 1 green bell pepper, diced
- 4 to 6 cloves minced garlic
- 1/3 cup all purpose flour
- 9 to 11 cups chicken broth, divided
- 3 Tbsp. cornstarch
- 1 can (14 oz) cannelini beans, rinsed and drained
- 1 Tbsp. chicken bouillon
- 1 tsp. dried parsley
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 bay leaves
- 1/4 tsp. red pepper flakes
- 10 uncooked lasagna noodles, broken into 1 to 2 inch pieces
- 2 to 3 cups half and half
- 1/2 cup heavy cream
- 10 oz. frozen chopped baby spinach, thawed
- 1 cup Parmesan cheese
- Shredded mozzarella, for garnish
- In a stockpot, heat 1 Tbsp. olive oil over medium high heat. Add chicken and cook until almost cooked through, then remove to a plate.
- Melt all butter with remaining 2 Tbsp. olive oil over medium high heat. Add onion and carrot and cook for 3 minutes, stirring occasionally.
- Add bell pepper and garlic and cook for 1 minute.
- Sprinkle with flour and cook for 3 minutes while stirring.
- Reduce heat to low and slowly stir in 8 cups chicken broth.
- In 1 cup of chicken broth, add 3 Tbsp. cornstarch and whisk well. Then add to soup.
- Add chicken, beans, chicken bouillon, remaining spices, and lasagna noodles.
- Bring to a boil over medium-high heat, then reduce heat to low to simmer until lasagna noodles are cooked al dente, stirring often to prevent sticking, about 20 to 30 minutes.
- Discard bay leaves, then add 2 cups half and half, heavy cream, and spinach. Heat through.
- Add Parmesan and stir until melted.
- Add additional half and half or broth for a thinner soup.
- Season with salt and pepper and serve topped with mozzarella.
I love when classic comfort food is turned into soup. This recipe for Cheesy Meatball Parmesan Soup is another soup that I just can't get enough of! Or this Beef Stroganoff Soup from Chef in Training - what a wonderful idea to turn stroganoff into soup!
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