Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 8 oz lasagna noodles, broken into pieces (about 8-10 noodles)
- 2 cups baby spinach, roughly chopped
- 1 cup heavy cream
- 8 oz cream cheese, softened and cut into chunks
- 1 cup shredded mozzarella, plus more for serving
- 1/2 cup grated parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add chicken pieces to the pot and cook until no longer pink on the outside, about 5 minutes.
- Sprinkle in dried oregano, dried basil, and red pepper flakes (if using). Stir to coat the chicken, allowing the herbs to bloom in the oil for about a minute.
- Pour in the chicken broth and bring to a gentle boil. Season with salt and pepper to taste.
- Add broken lasagna noodles to the pot. Reduce heat to medium-low and simmer until the noodles are tender, about 15 minutes, stirring occasionally to prevent sticking.
- Once the noodles are tender, add cream cheese and stir until completely melted into the soup.
- Pour in the heavy cream and add the chopped spinach. Stir and cook for another 2-3 minutes until the spinach wilts.
- Add the mozzarella and parmesan cheeses, stirring until melted and incorporated. The soup should be thick and creamy at this point.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls and top with additional mozzarella and fresh basil.
- Serve hot with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
