Creamy Chicken Lasagna Soup
Velvety, creamy, comforting and cozy, this Creamy Chicken Lasagna Soup is packed with flavor and perfect for a family dinner. Quick to prep, it’s the ultimate comfort meal ready in under an hour.
Equipment
- 1 Pressure cooker multi-function or Instant Pot style
Ingredients
Main ingredients
- 1 onion finely chopped
- 1 leek white/light green part, chopped
- 1 large carrot chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt to taste
- pepper to taste
- fresh thyme
- 2 tablespoon flour
- 1 cup dry white wine
- 4 cups chicken stock approx from 1 box
- 2 cups water
- 1 parmesan rind
- 7-9 lasagna pieces broken into pieces
- 1 cup chopped chicken rotisserie recommended
- 1 cup heavy cream
- ¾ cup shredded mozzarella cheese
- 1-2 cups chopped spinach
Instructions
Instructions
- Finely chop the onion, leek (white/light green part), carrot, and mince garlic.
- Set pressure cooker to sauté mode and cook onion, leek, and carrot for 5–7 minutes until softened.
- Add garlic, Italian seasoning, salt, pepper, and fresh thyme. Stir for 1–2 minutes.
- Sprinkle flour over vegetables, stir and cook for 1 minute for thickening.
- Pour in white wine, scraping bits from bottom, and simmer for 2–3 minutes.
- Add chicken stock, water, and parmesan rind. Bring to boil then simmer for 15–20 minutes.
- Add chopped chicken and broken lasagna noodles. Pressure cook 8–10 minutes, then natural release.
- Stir in cream, mozzarella, and spinach. Heat through until cheese melts and spinach wilts.
- Serve hot with parsley or grated parmesan if desired.
Notes
Cool before storing. Store in airtight container in fridge 3 days or freeze in portions. Reheat gently with a splash of broth.