Instructions
Step 1: Brown the Meat
Heat olive oil in a large pot over medium heat.
Add the ground chicken and cook until browned, breaking it apart with a spoon.
Stir in the onion and cook for 3–4 minutes, until softened. Add the garlic and sauté for 1 minute, until fragrant.
Step 2: Build the Soup Base
Pour in the chicken broth and bring it to a simmer.
Add the Italian seasoning, salt, and pepper. Stir to combine.
Step 3: Cook the Pasta
Add the broken lasagna noodles to the simmering soup.
Cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
Step 4: Add the Creaminess
Lower the heat and stir in the heavy cream and grated Parmesan cheese.
Add the optional spinach and mushrooms if using, and cook for 2–3 minutes, until the spinach wilts and the soup is creamy.
Step 5: Garnish and Serve
Ladle the soup into bowls.
Top with shredded mozzarella, extra Parmesan cheese, and fresh parsley.
Serve hot with crusty bread or garlic toast.
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