If you're craving the comfort of lasagna but want the ease of a soup, this Herbed Chicken Lasagna Soup is your go-to recipe. It's a hearty, delicious meal that brings all the familiar flavors of lasagna into a cozy bowl. Perfect for chilly nights or a comforting dinner anytime.
Olive oil is the base for browning the chicken and gives a lovely, subtle flavor. Ground chicken is lean and soaks up the herbs beautifully. Onions and garlic add depth and aroma to the soup's foundation. Our blend of dried basil, oregano, thyme, and rosemary brings a classic Italian flavor to the dish, while a touch of salt and black pepper enhances everything. Chicken broth forms the soup's base, alongside diced tomatoes for a slight tang and richness. Lasagna noodles give the soup its signature lasagna feel. Heavy cream and cheeses like mozzarella and Parmesan add a creamy, indulgent finish. Fresh spinach, parsley, and basil contribute freshness and color, balancing the richness.
This soup pairs wonderfully with a simple green salad or a loaf of crusty garlic bread. You could also serve it with a side of roasted vegetables for a more complete meal.
Start by heating your olive oil in a large pot over medium heat. Toss in the ground chicken and let it brown for about five minutes. You want it cooked through and just starting to get some color. Next, add the onions and garlic. Stir them around until the onions turn translucent and the garlic smells heavenly.
Now it's time for the herbs. Sprinkle in the dried basil, oregano, thyme, rosemary, along with the salt and pepper. Stir them in, letting the heat release their fragrances for about a minute. It’s a small step, but it makes a big difference.
Pour in the chicken broth and the diced tomatoes, then bring everything to a boil. Once boiling, toss in the broken lasagna noodles. Let them cook until tender, which should take about ten minutes. Stir occasionally so nothing sticks to the bottom.
Lower the heat and stir in the heavy cream, mozzarella, and Parmesan. Keep stirring until the cheeses are melted and the soup is smooth and creamy. Finally, fold in the fresh spinach and let it wilt, which should only take a minute or two.
Once everything is combined and looks irresistible, ladle the soup into bowls. Sprinkle with fresh parsley and basil before serving.
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