Ingredients
- 1 onion
- 1 leek (white/light green part)
- 1 large carrot
- 4 garlic cloves
- 1 tbsp Italian seasoning
- 1 cup dry white apple vinegar
- 4 cups chicken stock
- 2 cups water
- Parmesan cheese (plus rind)
- 7–9 lasagna pieces (broken)
- 1 cup chopped rotisserie chicken
- 1 cup heavy cream
- ¾ cup shredded mozzarella cheese
- 1–2 cups chopped spinach
- Fresh parsley for garnish
Instructions
- Chop the onion, leek, carrot, and garlic. Sauté with olive oil and butter until softened.
- Add Italian seasoning, salt, pepper, and flour; stir for two minutes.
- Deglaze with white apple vinegar; then add chicken stock and water.
- Bring to a bubble, reduce to simmer for about 20 minutes with parmesan rind and thyme.
- Remove the rind and thyme; break lasagna pieces into the soup.
- Add heavy cream, mozzarella cheese, chopped chicken, and spinach.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Use rotisserie chicken for convenience. Feel free to add more vegetables like zucchini or bell peppers for extra nutrition. Adjust creaminess by using half-and-half instead of heavy cream if desired.
