allergens: gluten, legumes
Vegan comfort food at its finest! This quick and easy White Chicken Lasagna soup is the perfect winter dinner.
It’s January. It’s cold. That means it’s time for some comfort food! This White Chicken Lasagna Soup will definitely hit the spot. it’s creamy, rich and full of amazing flavors—everything you need right now.
I don’t make a lot of Italian food for The Nut-Free Vegan, but that’s something I plan on changing in 2021. My image of this cuisine is one of heavy, starchy pasta and high-calorie “cheeses.” And though this recipe leans in that direction, there are definitely some healthier options out there. Those are the ones I’ll focus on. But right now, with everything that’s going on and the weather being so cold, I think it’s OK to indulge in something like this soup because it’s super delicious and will make you very happy.
What’s in there?
This recipe isn’t 100% mine. It’s inspired by this one from Ree Drummond. But I made it my own by not only veganizing it, but also adding and subtracting things to give it a unique flavor that I think you’re going to love. It has all the usual suspects that a white lasagna soup would have: noodles, spinach, cream. And it also has No Evil’s Comrade Cluck plant-based chicken for a little more protein and texture. But my favorite ingredient is the nut-free vegan ricotta I came up with just to include here. Most ricotta recipes or products I see are cashew based (and some are tofu). This one includes white beans and seeds, and it tastes wonderful.
2021 is going to be a great year filled with exciting new recipes and features here on the Nut-Free Vegan site. I’m excited to kick things off with this amazing soup. And if you have ideas of other things you’d like to see here, let me know in the comments below.
Tell Me What You Think
As always, I’d love to hear your thoughts on this White Chicken Lasagna Soup if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
White Chicken Lasagna Soup
Ingredients
- 1 Tbsp. olive oil
- 1 package plant-based chicken shredded
- 2 Tbsp garlic minced
- 1 Tbsp. oregano
- 1 Tbsp. thyme
- 1 Tbsp. basil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup flour
- 6 cups vegetable broth
- 1 cup heavy cream see ingredients below
- 2 Tbsp. nutritional yeast
- 8 oz. lasagna sheets broken into roughly 2-inch pieces
- 3 cups spinach loosely chopped
nut-free vegan ricotta for garnish- vegan parmasean for garnish
Heavy cream
- 1/2 cup cannellini beans drained
- 1/2 cup plant-based milk
Instructions
- Add cannellini beans and plant-based milk to a blender or food processor to make the heavy cream. Blend until smooth and set aside.
- Heat the oil in a Dutch oven over low-medium heat. When the oil is hot, add the chicken. Cook, stirring occasionally, until it starts to brown, about 5 minutes.
- Add garlic, oregano, thyme, basil, salt and pepper. Stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the chicken. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
- Stir in heavy cream and nutritional yeast and return to a simmer. Add the lasagna pieces and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
- Serve in bowls with dollops of nut-free vegan ricotta and top with grated vegan parmesan if desired.
I really like the way you write! I actually wanted to read the blog and didn’t just “jump to recipe”
Recipe sounds good too!
Thank you, Dani!