Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 450g ground chicken (or turkey as an alternative)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 5 cups chicken broth
- 200g lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 115g cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Add the ground chicken. Season with salt, black pepper, and Italian seasoning. Cook the meat for 6–8 minutes, breaking it up with a spoon until fully browned.
- Pour in the chicken broth. Stir well and bring to a gentle boil. Let it simmer for 2–3 minutes.
- Add the broken lasagna noodles to the pot. Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender.
- Lower the heat. Stir in the heavy cream and softened cream cheese. Stir continuously until the cream cheese is fully melted and the broth becomes creamy.
- Add the Parmesan and mozzarella cheeses gradually, stirring constantly to melt and combine. The soup should become thick and smooth.
- Fold in the baby spinach if using, and allow it to wilt for 1–2 minutes. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
Use freshly grated cheese for the smoothest results.
Stir gently after adding noodles to avoid sticking.
For a lighter version, substitute half-and-half for heavy cream.
To store leftovers, refrigerate in a sealed container for up to 3 days.
- Prep Time: 10
- Cook Time: 30