Creamy White Chicken Lasagna Soup

Stromboli is a beloved Italian dish that has captured the hearts and appetites of food lovers around the world. This delightful creation, often likened to a rolled pizza, is a savory pastry filled with an array of ingredients, all wrapped in a golden, crispy crust. Its roots can be traced back to the Italian-American communities of the northeastern United States, where it emerged as a delicious way to enjoy the flavors of Italy in a portable form. Over the years, Stromboli has evolved, taking on various regional variations, but its core appeal remains consistent: a hearty, flavorful meal that is perfect for sharing.

Discover the incredible world of Sizzling Italian Stromboli with this delicious homemade recipe! This rolled pastry is packed with savory meats, melty cheese, and colorful vegetables, all enveloped in a golden crust. Perfect for family dinners, game days, or casual gatherings, you can customize the fillings to suit your taste. Dive into this step-by-step guide to create a mouthwatering meal that will impress everyone at the table! #Stromboli #ItalianRecipes #Foodie #HomeCooking #DeliciousEats

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Ingredients

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 pound cooked chicken, shredded or diced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

4 cups chicken broth

1 can (15 oz) white kidney beans, rinsed and drained

8 oz lasagna noodles, broken into pieces

1 cup heavy cream

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions

In a large pot over medium heat, add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.

Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes, and cook for an additional minute, until fragrant.

Add the cooked chicken to the pot and stir to combine with the vegetables.

Pour in the chicken broth and add the white kidney beans. Bring the mixture to a simmer.

Once simmering, add the broken lasagna noodles and cook according to package instructions, generally around 10-12 minutes until the noodles are tender.

Reduce heat to low and stir in the heavy cream, ricotta cheese, and half of the shredded mozzarella and Parmesan cheeses. Mix until smooth and creamy.

Season with salt and pepper to taste. If too thick, add additional chicken broth to reach your desired consistency.

Serve the soup hot, garnished with the remaining mozzarella and Parmesan cheeses, and sprinkle with fresh parsley or basil.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6