Ingredients
Scale
- 1 onion
- 1 leek (white/light green part)
- 1 large carrot
- 4 garlic cloves
- 1 tbsp Italian seasoning
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp flour
- 1 cup dry white apple vinegar
- 4 cups chicken stock
- 2 cups water
- 7–9 broken lasagna pieces
- 1 cup chopped chicken (cooked)
- 1 cup heavy cream
- ¾ cup shredded mozzarella cheese
- 1–2 cups chopped spinach
Instructions
- Sauté chopped onion, leek, carrot, and garlic in olive oil until softened. Add Italian seasoning, salt, and pepper.
- Stir in flour and cook briefly; deglaze with apple vinegar.
- Add chicken stock and water; simmer partially covered for 20 minutes.
- Remove the thyme and add lasagna pieces directly into the soup.
- Stir in heavy cream, mozzarella cheese, chopped chicken, and spinach. Cook until heated through.
- Serve hot with freshly grated parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg