Ingredients
Scale
- 1 onion
- 1 leek (white/light green part)
- 1 large carrot
- 4 garlic cloves
- 1 tbsp Italian seasoning
- Salt and pepper (to taste)
- 2 tbsp flour
- 1 cup dry apple vinegar
- 4 cups chicken stock
- 2 cups water
- Parmesan cheese (plus rind)
- 7–9 lasagna pieces (broken)
- 1 cup chopped chicken (cooked)
- 1 cup heavy cream
- ¾ cup mozzarella cheese (shredded)
- 1–2 cups chopped spinach
Instructions
- Chop the onion, leek, carrot, and garlic. Sauté in a large pot with olive oil until softened; add Italian seasoning, salt, and pepper.
- Stir in flour and cook for a minute. Deglaze with apple vinegar; then add chicken stock and water.
- Bring to a boil then simmer on low for about 20 minutes, adding parmesan rind and thyme for flavor.
- Remove the rind and thyme; break lasagna pieces into the soup.
- Cook pasta as per package instructions; then add heavy cream, mozzarella cheese, chicken, and spinach to the pot.
- Serve hot with additional parmesan and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg