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White Lasagna Soup

White lasagna soup with a creamy broth, broken lasagna noodles, and tender shredded chicken, finished with a ricotta–mozzarella parmesan dollop. Cooked until the noodles are tender and the spinach is just wilted for a cozy Italian-American bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb chicken breast or thighs, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup fresh spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp nutmeg
  • 8 lasagna noodles, broken into pieces
  • Salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Build the creamy base
  1. Melt the butter in a large pot over medium heat; when it turns foamy, add the diced onion and sauté for 4 minutes, until softened with a light golden edge.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant and no longer raw-looking.
  3. Add the diced chicken and cook for 4-5 minutes until mostly cooked through, with a few pink bits still remaining.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture looks smooth and slightly thickened.
  5. Gradually add the chicken broth, then stir in the heavy cream and whole milk; keep stirring until the liquid is uniform.
  6. Stir in the Italian seasoning, dried basil, and nutmeg, mixing until evenly distributed.
Simmer the soup and finish
  1. Bring the mixture to a simmer over medium-high heat, keeping it at a steady bubble.
  2. Add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally so they don’t stick.
  3. Stir in the fresh spinach and cook for 2 minutes until wilted, with vibrant green leaves.
  4. Season with salt and pepper to taste, then taste and adjust for balance.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until combined into a thick, scoopable mixture.
  2. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture, letting it soften into the hot broth.

Notes

Pro tip: whisk the flour thoroughly before adding liquids, then add broth gradually to prevent lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of milk or broth if it thickens. Freezing is not recommended because the dairy can separate after thawing. For a lighter version, use half-and-half in place of the heavy cream and keep the rest the same.