Healthy White Lasagna Soup with Chicken
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This Healthy White Lasagna Soup with Chicken will fill you up without slowing you down. It’s so good you won’t even miss the heavy cream, butter or flour! Thickened with cauliflower puree, this easy soup recipe is a great way to sneak extra veggies into your family’s diet too.
Looking for more soup recipes then you have to try my Healthy Chicken Broccoli Cheddar Soup or my Buffalo Chicken Chili. Another great option is my Chicken Tortilla Soup.
Table of Contents
Why You’ll Love This Recipe
- This soup recipe comes together in 40 minutes. Enjoy with crusty bread for dipping.
- Perfect for meal prep, you can simply reheat a bowl of soup for lunch throughout the week.
- The chicken adds extra protein which is a great way to feel full and satisfied.
- This soup is easy to make and loaded with flavor.
Recipe Ingredients
- Chicken – you’ll need to boil one pound of chicken breasts or tenderloins for this recipe then shred it. I like to boil my chicken in a combination of water and chicken broth. 50/50 ratio works perfectly. Just make sure the chicken is fully submerged in the cooking liquid when boiling. Option to use shredded rotisserie chicken instead.
- Cauliflower Florets – Boil your cauliflower florets until fork tender. Then buzz them in a blender until smooth and creamy.
- Olive Oil – You’ll need olive oil to sauté the vegetables in this recipe. Option to use avocado oil instead.
- Vegetables – This recipe calls for diced onion, chopped baby spinach, and chopped sun-dried tomatoes. If the sun-dried tomatoes are packed in oil, make sure to drain them before chopping.
- Garlic – You’ll need 2-3 cloves of freshly minced garlic for this recipe.
- Seasoning – You’ll need Italian seasoning, kosher salt, cracked black pepper and red pepper flakes for this recipe.
- Broth – This recipe calls for low sodium chicken broth. If you use regular chicken broth adjust the amount of added salt accordingly. Option to use low sodium bone broth instead. Bone broth is known for having extra flavor, collagen and nutrients.
- Milk – This recipe calls for one cup of 2% milk.
- Cheese – This recipe calls for shredded mozzarella cheese. You will also want to combine whole milk ricotta cheese and shaved parmesan cheese to form a delicious cheesy garnish. Simply add a dollop to the soup before serving.
- Pasta – You’ll need 6 ounces of dry pasta for this recipe. Cook the pasta al dente, then drain off any excess water before adding the cooked pasta to the soup.
- Herbs – this recipe calls for torn basil and or freshly chopped parsley.
Variations
- Make it vegetarian. You can make this soup vegetarian bgy skipping the chicken all together.
- Use another type of protein. Option to use turkey instead of chicken.
- Add more vegetables. You can add more vegetables like peas or cherry tomatoes for an extra punch of flavor.
- Make it lower carb. Skip the pasta all together to make this soup lower carb.
Expert Tips
- Cook the pasta al dente and store it separately so it doesn’t soak up all the broth. Only add the cooked pasta as needed.
- For thinner soup add more chicken broth.
- Boil the chicken in a combination of water and broth for added flavor. Once it’s cooked through, remove it from the cooking liquid and let it cool before shredding.
- The chicken should reach an internal temperature of 165 degrees Fahrenheit to ensure doneness.
How to Make Healthy White Lasagna Soup with Chicken
Step 1: Boil pasta according to package. Al dente.
Step 2: Boil and shred the chicken.
Step 3: Boil the cauliflower florets.
Step 4: Drain cauliflower florets.
Step 5: Blend cauliflower florets into a puree.
Step 6: Saute the onions in olive oil.
Step 7: Add the minced garlic, seasonings and chopped sun-dried tomatoes. Saute.
Step 8: Deglaze the pan with chicken broth. Add the 2% milk and cauliflower puree. Mix well then add the mozzarella cheese. Combine.
Step 9: Add shredded chicken and chopped baby spinach. Fold together.
Step 10: Serve and enjoy with warm pasta.
Frequently Asked Questions
What’s the best pasta shape for lasagna soup?
You can use whatever you enjoy most. I used Riccia pasta, but mini lasagna pasta or bowtie (farfalle) pasta would work well too.
Can you cook the pasta in the lasagna soup?
Yes, technically. However, I like to cook the pasta separately so you can store leftover pasta separately. That way, the pasta doesn’t get soggy and soak up all the broth over time.
How to store leftover lasagna soup?
Store leftover soup and pasta in separate containers in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through.
Other Soup Recipes to Consider Trying
Healthy White Lasagna Soup with Chicken
This Healthy White Lasagna Soup with Chicken will fill you up without slowing you down. It’s so good you won’t even miss the heavy cream, butter or flour! Thickened with cauliflower puree, this soup recipe is a great way to sneak extra veggies into your family’s diet too.
Equipment
- 1 soup pot
- 1 pasta pot with colander
- 1 pot for cauliflower florets
- 1 pot for chicken
Ingredients
- 1 lb. chicken breasts, boiled and shredded
- 1-2 tablespoons olive oil
- 1.5 cups yellow onion, diced small
- 1.5 teaspoons garlic, minced, about 2-3 cloves depending size
- ¼ cup sun-dried tomatoes, drain, chop small
- 2 teaspoons Italian seasoning
- pinch kosher salt
- few turns cracked black pepper
- pinch red pepper flakes
- 2.5 cups low sodium chicken broth
- 1 cup 2% milk
- 24 ounces cauliflower florets, boiled and pureed
- 1.5 cups baby spinach, chopped small
- 2 cups shredded mozzarella cheese
- 6 ounces dry pasta, cooked al dente
Instructions
How to Make Healthy White Lasagna Soup with Chicken
Boil the Chicken
- Add water and chicken broth to a pot and bring it to a boil. Add the chicken and let it cook for 15-20 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit. Drain the liquid and let the chicken cool. Once cool to touch, shred the chicken.
Boil and Puree the Cauliflower
- Boil a pot of water and add the cauliflower florets. Once fork tender, drain off excess water and add the florets to a blender. Buzz until smooth and creamy. Set aside.
Boil the Pasta
- Bring a pot of water to a boil and season it with salt. Cook the pasta according to the package. Al dente is best. Drain off the excess water and set the pasta aside to cool.
Make the Soup
- Add olive oil to a soup pot and place it over medium high heat. Add the diced onion and sauté. Next, add the minced garlic and sauté for 1-2 minutes. Add the chopped sun-dried tomatoes and seasonings. (kosher salt, Italian seasoning, cracked black pepper, and red pepper flakes) Stir well.
- Next, deglaze the pan with low sodium chicken broth. Once hot, add the 2% milk and the cauliflower puree. Stir well. Reduce the heat to medium and add the shredded mozzarella cheese. One the cheese is fully melted and well combined add the shredded chicken and chopped baby spinach. Mix well. Taste and adjust seasoning accordingly.
Assemble
- Add pasta to a bowl and top with the soup. Garnish the soup with a dollop of the ricotta parmesan cheese mixture, fresh torn basil and red pepper flakes. Serve hot and enjoy.
Notes
Best way to store lasagna soup? Store leftover soup and pasta in separate airtight containers in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through.
Nutrition
Serving: 1serving or 1/4 of the soup with pasta, Calories: 472kcal, Carbohydrates: 25g, Protein: 47g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 122mg, Sodium: 625mg, Potassium: 1584mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1606IU, Vitamin C: 94mg, Calcium: 453mg, Iron: 3mg
