Italian grandmothers never made lasagna soup—this American invention from 1990s Olive Garden test kitchens accidentally created comfort food gold.
White Chicken Lasagna Soup
Warm up your autumn evenings with this hearty white chicken lasagna soup that’s bursting with flavor! Featuring tender chicken, creamy ricotta, and a sprinkle of fresh spinach, each spoonful is like a cozy hug in a bowl. Grab your favorite crusty bread, and get ready to dive into this comforting delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 cups chopped up broccoli (720 ml)
- 6 to 7 minced garlic cloves
- 1 teaspoon herbs de Provence (5 ml)
- diced onions, celery, and carrots
- 1/2 teaspoon pepper (2.5 ml)
🥩Meat & Seafood(2)
- 2 chicken breasts, cut in half
- 6 cups chicken broth (1.44 L)
🥛Dairy & Eggs(3)
- 4 tablespoons butter (56 g)
- 2 cups heavy cream (480 ml)
- 5 ounces parmesan cheese (142 g)
🫙Pantry Staples(3)
- 1/3 cup flour (41.2 g)
- 10 broken up lasagna sheets
- 1 tablespoon oil (15 ml)
🧂Spices & Seasonings(4)
- 1/2 teaspoon garlic powder (2.5 ml)
- 1/2 teaspoon onion powder (2.5 ml)
- salt and pepper
- some Kinder's The Blend
👨🍳 Instructions
- 1
Cut the chicken breasts in half and season them with some Kinder's The Blend.
- 2
Heat a tablespoon of oil and butter in a large pot and cook the chicken all the way through, about three to four minutes per side.
- 3
Remove the chicken and add four tablespoons of butter to the same pan along with diced onions, celery, and carrots. Season with salt and pepper and let them cook for about five minutes.
- 4
Add in six to seven minced garlic cloves and a third of a cup of flour. Let that cook for a couple of minutes to get the raw flour taste out.
- 5
Slowly add in six cups of chicken broth, about a cup and a half at a time.
- 6
Stir in two cups of heavy cream and season with half a teaspoon each of garlic and onion powder, one teaspoon of herbs de Provence, and half a teaspoon of pepper.
- 7
Bring it to a boil and add in three cups of chopped up broccoli and 10 broken up lasagna sheets.
- 8
Let that simmer for about 15 minutes until the lasagna is tender.
- 9
Stir in five ounces of parmesan cheese and the cooked and cut up chicken. Stir well and season to taste if needed.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes at medium heat to eliminate the raw flour taste and activate the starch molecules for proper thickening without a chalky texture.timing2-3 minutes
- ✓Add chicken broth gradually in 1.5 cup increments while whisking constantly to prevent flour lumps from forming - the starch needs time to hydrate evenly.technique1.5 cup increments
- ✓Break lasagna sheets into 2-3 inch irregular pieces rather than uniform squares so they cook more evenly and won't clump together in the 15-minute simmer time.technique2-3 inch pieces
- ✓Keep your soup at a gentle simmer (185-190°F) rather than a rolling boil to prevent the heavy cream from breaking and curdling due to acid and heat.timing185-190°F
- ✓Add broccoli florets in the last 15 minutes to maintain their bright green color and firm texture - overcooking beyond this releases sulfur compounds that create bitterness.timing15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian grandmothers never made lasagna soup—this American invention from 1990s Olive Garden test kitchens accidentally created comfort food gold.
White Chicken Lasagna Soup
Warm up your autumn evenings with this hearty white chicken lasagna soup that’s bursting with flavor! Featuring tender chicken, creamy ricotta, and a sprinkle of fresh spinach, each spoonful is like a cozy hug in a bowl. Grab your favorite crusty bread, and get ready to dive into this comforting delight!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 cups chopped up broccoli (720 ml)
- 6 to 7 minced garlic cloves
- 1 teaspoon herbs de Provence (5 ml)
- diced onions, celery, and carrots
- 1/2 teaspoon pepper (2.5 ml)
🥩Meat & Seafood(2)
- 2 chicken breasts, cut in half
- 6 cups chicken broth (1.44 L)
🥛Dairy & Eggs(3)
- 4 tablespoons butter (56 g)
- 2 cups heavy cream (480 ml)
- 5 ounces parmesan cheese (142 g)
🫙Pantry Staples(3)
- 1/3 cup flour (41.2 g)
- 10 broken up lasagna sheets
- 1 tablespoon oil (15 ml)
🧂Spices & Seasonings(4)
- 1/2 teaspoon garlic powder (2.5 ml)
- 1/2 teaspoon onion powder (2.5 ml)
- salt and pepper
- some Kinder's The Blend
👨🍳 Instructions
- 1
Cut the chicken breasts in half and season them with some Kinder's The Blend.
- 2
Heat a tablespoon of oil and butter in a large pot and cook the chicken all the way through, about three to four minutes per side.
- 3
Remove the chicken and add four tablespoons of butter to the same pan along with diced onions, celery, and carrots. Season with salt and pepper and let them cook for about five minutes.
- 4
Add in six to seven minced garlic cloves and a third of a cup of flour. Let that cook for a couple of minutes to get the raw flour taste out.
- 5
Slowly add in six cups of chicken broth, about a cup and a half at a time.
- 6
Stir in two cups of heavy cream and season with half a teaspoon each of garlic and onion powder, one teaspoon of herbs de Provence, and half a teaspoon of pepper.
- 7
Bring it to a boil and add in three cups of chopped up broccoli and 10 broken up lasagna sheets.
- 8
Let that simmer for about 15 minutes until the lasagna is tender.
- 9
Stir in five ounces of parmesan cheese and the cooked and cut up chicken. Stir well and season to taste if needed.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes at medium heat to eliminate the raw flour taste and activate the starch molecules for proper thickening without a chalky texture.timing2-3 minutes
- ✓Add chicken broth gradually in 1.5 cup increments while whisking constantly to prevent flour lumps from forming - the starch needs time to hydrate evenly.technique1.5 cup increments
- ✓Break lasagna sheets into 2-3 inch irregular pieces rather than uniform squares so they cook more evenly and won't clump together in the 15-minute simmer time.technique2-3 inch pieces
- ✓Keep your soup at a gentle simmer (185-190°F) rather than a rolling boil to prevent the heavy cream from breaking and curdling due to acid and heat.timing185-190°F
- ✓Add broccoli florets in the last 15 minutes to maintain their bright green color and firm texture - overcooking beyond this releases sulfur compounds that create bitterness.timing15 minutes