White Lasagna Soup
A comforting and creamy soup inspired by white lasagna, featuring tender chicken, lasagna noodles, spinach, and a rich blend of cheeses in a savory broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 12 lasagna noodles lasagna noodles, broken into thirds
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.
- In the same pot, add onion and cook until softened, about 4–5 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, heavy cream, and milk. Stir to combine. Bring to a gentle boil.
- Add broken lasagna noodles, basil, oregano, salt, black pepper, and red pepper flakes (if using). Reduce heat to medium and simmer, stirring occasionally, for 12–15 minutes or until noodles are tender.
- Return cooked chicken to the pot. Stir in spinach and cook until wilted, about 2–3 minutes.
- Reduce heat to low. Stir in ricotta, mozzarella, and Parmesan cheeses until melted and creamy.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream and use part-skim ricotta and mozzarella. Store leftovers in an airtight container in the refrigerator for up to 3 days.