White Chicken Lasagna Soup
Vegan comfort food at its finest! This quick and easy White Chicken Lasagna soup is the perfect winter dinner.
Yield: 8 bowls
Calories: 250kcal
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.
Nutrition
Serving: 1cup | Calories: 250kcal