Cheesy White Lasagna Soup With Chicken
Yield: 6
Jess Bentley
@SliceofJess
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Soup
8
lasagna noodles, broken into pieces
2 tablespoons
butter
1
yellow onion, chopped
8 oz
baby bella mushrooms, chopped
3-4
garlic cloves, peeled & minced
1/4 cup
sun-dried tomatoes, chopped
2 cups
kale, stems removed & chopped
1 lb
2 teaspoons
Italian seasoning
1 teaspoon
salt
1/2 teaspoon
black pepper
8 cups
chicken stock
1 cup
heavy cream
8 oz
Jarlsberg cheese, grated
ricotta cheese, for garnish (if desired)
grated parmesan cheese, for garnish (if desired)
fresh Italian parsley, for garnish (if desired)
red pepper flakes, for garnish (if desired)
- 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 (at least 165°F).
- 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 from Jess:
- 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 like broccoli, carrots, etc.
- She cooks the lasagna noodles separately and then adds 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.
Find more details from the Slice of Jess Blog plus other great recipes!
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Cheesy White Lasagna Soup With Chicken
Jess Bentley
@SliceofJess
Yield: 6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Soup
8
lasagna noodles, broken into pieces
2 tablespoons
butter
1
yellow onion, chopped
8 oz
baby bella mushrooms, chopped
3-4
garlic cloves, peeled & minced
1/4 cup
sun-dried tomatoes, chopped
2 cups
kale, stems removed & chopped
1 lb
2 teaspoons
Italian seasoning
1 teaspoon
salt
1/2 teaspoon
black pepper
8 cups
chicken stock
1 cup
heavy cream
8 oz
Jarlsberg cheese, grated
ricotta cheese, for garnish (if desired)
grated parmesan cheese, for garnish (if desired)
fresh Italian parsley, for garnish (if desired)
red pepper flakes, for garnish (if desired)
- 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 (at least 165°F).
- 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.
- 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 like broccoli, carrots, etc.
- She cooks the lasagna noodles separately and then adds 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.
