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White Lasagna Soup

Under 30 minutes

White Lasagna Soup


for 4 servings

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 5 cups chicken broth (1.2 kg)
  • 1 boneless, skinless chicken breast
  • 2 cans Campbell's® Cream of Mushroom Soup
  • 1 teaspoon crushed red pepper flake
  • 1 tablespoon fresh thyme leaf
  • 6 lasagna noodles, broken into 2 in (5cm) pieces
  • 2 cups baby spinach (80 g)
  • ½ cup shredded white cheddar cheese (55 g)
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 538
  • Fat 31g
  • Carbs 41g
  • Fiber 3g
  • Sugar 10g
  • Protein 31g

Estimated values based on one serving size.


  1. Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the onion and bell pepper. Cook, stirring frequently until softened, 5–6 minutes.
  2. Add the chicken broth and chicken. Cover the pot, reduce the heat to medium, and cook for 15–20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and shred.
  4. Add the Campbell's® Cream of Mushroom Soup, red pepper flakes, and thyme to the pot. Increase the heat to high and bring to a boil. Add the lasagna noodles and cook for 6–8 minutes, or until the noodles are al dente.
  5. Add the shredded chicken, spinach, and cheese to the soup. Stir until the spinach wilts and the cheese melts, 2–3 minutes. Season with salt and black pepper to taste.
  6. Ladle the soup into bowls and garnish with more red pepper flakes, if desired.
  7. Enjoy!
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