Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 6–8 lasagna noodles, broken into pieces
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream (optional)
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 cups baby spinach
- Optional toppings: red pepper flakes, fresh parsley, ricotta or mozzarella cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 4–5 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and milk (plus cream if using), then bring to a gentle simmer.
- Add broken lasagna noodles and cook for 10–12 minutes, or until tender.
- Stir in shredded chicken, Parmesan, Italian seasoning, salt, and pepper.
- Simmer for 2–3 minutes until cheese is melted and soup thickens slightly.
- Stir in spinach and cook until wilted, 1–2 minutes.
- Serve hot with extra Parmesan, parsley, or a spoonful of ricotta on top.
Notes
- Substitute rotini or bowtie pasta if you don’t have lasagna noodles.
- Use Italian chicken sausage for added flavor and protein.
- Add mushrooms, zucchini, or other veggies for extra texture and nutrition.
- To reheat leftovers, add a splash of broth or milk to loosen the soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg