Description
A comforting and creamy take on traditional lasagna, this soup is perfect for chilly nights and will bring everyone together at the dinner table.
Ingredients
- 2 tablespoons unsalted Butter
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 2 cups Half-and-Half
- 1 cup Heavy Cream
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Ground Nutmeg
- 2 cups Shredded Cooked Chicken
- 8 Lasagna Noodles, broken
- 1 1/2 cups Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, shredded
- Salt and Pepper to taste
- Fresh Parsley or Basil, chopped
- Toasted Bread or Croutons
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and chopped onions. Sauté for about 3–4 minutes until fragrant and the onions are translucent.
- Stir in the flour, cooking for another 2 minutes to create a roux.
- Slowly pour in the chicken broth while whisking to avoid lumps, followed by the half-and-half and heavy cream. Keep whisking until smooth.
- Add in the Italian seasoning and ground nutmeg. Then, toss in the shredded chicken and broken lasagna noodles. Stir everything together and let it simmer for 15–20 minutes until the noodles are tender.
- Add the Parmesan and Mozzarella cheeses, stirring until melted and combined.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or basil, and serve with toasted bread or croutons.
Notes
You can prep the soup base ahead of time—just don’t add the noodles or cheese until you’re ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian