Ingredients
Scale
- 1 lb chicken breast, chunked
- 5 oz broken lasagna sheets or mafalda corta pasta
- ½ lb closed cup mushrooms, sliced
- Handfuls of baby spinach
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5 cups chicken stock
- 1.5 cups single cream (half and half)
- A few tablespoons cream cheese
- Grated Parmesan, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme (fresh or dried)
- ½ teaspoon red chili flakes
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat, season the chicken, and brown in batches until golden; remove and set aside.
- Add the shallot and mushrooms to the pot and sauté until softened, then stir in the minced garlic and cook 30 seconds until fragrant.
- Lower the heat, sprinkle 2 tbsp plain flour over the vegetables, and cook 1–2 minutes while stirring to remove raw flour taste.
- Slowly whisk in 5 cups chicken stock, add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp thyme, and ½ tsp red chili flakes, then return the chicken to the pot; simmer 8–10 minutes.
- Stir in 1.5 cups single cream and 5 oz broken lasagna sheets; simmer until pasta is tender and soup is slightly thickened, about 7–9 minutes.
- Stir in a few tablespoons cream cheese and grated Parmesan until smooth, fold in baby spinach until wilted, then season with salt and pepper to taste.
Notes
Serve with crusty garlic bread or toasted baguette slices for dipping. Keep pasta al dente as it will continue to soften in the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: lasagna soup, creamy soup, Italian soup, comfort food, one-pot meal