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11 months ago
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Orgo-Life the new way to the future Advertising by AdpathwayThis white lasagna soup recipe has has all the richness of a traditional creamed soup, but the base is made creamy with blended vegetables instead of heavy cream.
- Flavor: This creamy soup recipe is inspired by a white lasagna. The broth is flavored with herbs and sun-dried tomatoes.
- A little lighter: The creamy base combines blended cauliflower and broth, and the best part is nobody can tell!
- Recommended tools: You’ll need a blender or hand mixer for this recipe. A Dutch oven can be used in place of a large pot.
- Time-Saving Tips: Buy cauliflower that is already washed and cut. Using leftover chicken or rotisserie chicken makes this recipe easy.
- Planned leftovers/meal prep: If planning leftovers, cook the pasta separately and add it to each bowl when serving. This keeps it from getting mushy while storing or freezing.
- Serving Suggestion: Serve a bowl of soup with crusty bread or biscuits to round out the meal. Garnish with grated Parmesan on top.
- Freezing: This soup freezes well; store the pasta separately.
Ingredient Tips for White Lasagna Soup
This lasagna soup is made without cream and the cauliflower base is rich and creamy.
- Cauliflower Florets: Fresh or frozen cauliflower can be used. Cook it until it’s very soft for a creamy base.
- Cream Cheese: Use any cream cheese (including dairy-free); it adds richness and a bit of tang.
- Sundried Tomatoes: Use either oil-packed or dried sundried tomatoes in this recipe. If using oil-packed, dab them with a paper towel after draining.
- Cooked Shredded Chicken: Shred rotisserie chicken or use any cooked leftover baked chicken.
- Dry Pasta (optional): Any medium or short pasta works (the shape in the photos is Mafalda); alternatively, break lasagna noodles into bite-sized pieces.
- Zucchini: Grate on the large holes of a box grater—no need to peel.
Holly’s Pro Tips
- Blending Tip: Use an immersion blender in the pot for the cauliflower purée—one less dish to wash.
- Pasta on the side: Cook the pasta on the side if you plan to keep leftovers or freeze this soup. Cook pasta when reheating to keep it from getting mushy.
- Veggie Boost: Add mushrooms with the vegetables or a handful of baby spinach at the end.
Creamy Soups that Satisfy
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White Lasagna Soup
This white lasagna soup is made light and creamy with pureed cauliflower instead of heavy cream for a nutritious and delicious recipe.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
- ▢ 5 cups cauliflower florets about ½ a large cauliflower
- ▢ 4 cups water
- ▢ 1 cube chicken bouillon crumbled
- ▢ 4 tablespoons cream cheese softened
- ▢ 6 cups chicken broth divided
- ▢ 1 tablespoon butter
- ▢ 1 medium yellow onion diced
- ▢ 3 ribs celery diced
- ▢ 4 cloves garlic minced
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 small zucchini grated, about 2 cups
- ▢ ½ cup oil packed sundried tomatoes drained and chopped
- ▢ 2 cups shredded chicken cooked
- ▢ 4 ounces dry pasta optional
- ▢ shredded Parmesan cheese optional, for serving
- ▢ salt and black pepper to taste
In a large pot, combine cauliflower, water, and crumbled bouillon cube. Bring to a boil over medium-high heat. Boil until tender, about 5 to 8 minutes. Drain cauliflower and discard the cooking water.
To a blender, add the cooked cauliflower, cream cheese, and 1 cup of broth. Blend until very smooth.
In the same pot the cauliflower was cooked in, melt butter over medium heat. Add onion and celery and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute more.
Add remaining broth, zucchini, sundried tomatoes, and blended cauliflower to the pot.
Simmer uncovered for 30 to 40 minutes until thickened.
Meanwhile, add salt to a pot of water and bring to a boil. Cook pasta al dente. Drain.
When the soup has finished simmering, stir in chicken and cooked pasta. Taste, and season with salt and pepper as needed.
I used Mafalda Corta pasta in this soup.
The soup may seem thin at first, but it will thicken as it simmers. For a thicker soup, add 1 cup of additional cauliflower to the recipe.
Calories: 272 | Carbohydrates: 26g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1189mg | Potassium: 742mg | Fiber: 4g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 56mg | Calcium: 82mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Lunch, Side Dish, Soup
Cuisine American, Italian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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