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  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 carrots peeled and sliced
  • 1 large yellow onion peeled and diced
  • 1/2 red bell pepper seeded and diced
  • 1 zucchini shredded
  • 6 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 9 cups low sodium chicken broth divided
  • 3 tablespoons cornstarch
  • 1 pound cooked chicken chopped (see notes)
  • 1 tablespoon chicken bouillon
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes optional
  • 10 lasagna noodles uncooked, broken into 1-2 inch pieces
  • 2-3 cups half and half
  • 1/2 cup heavy cream optional
  • 8 ounces chopped frozen spinach thawed and drained
  • 1 1/2 cups Parmesan cheese grated
  • Mozzarella cheese shredded, for garnish


  1. Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
  2. Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
  3. Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
  4. Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
  5. Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don't stick to the bottom of the pot.
  6. Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
  7. Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.

This Article And Recipe Adapted From This Site