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White Lasagna Soup

White lasagna soup with a creamy, cheesy broth and broken lasagna noodles simmered until tender. Loaded with diced chicken and wilted spinach, then finished with a ricotta-mozzarella-parmesan cheese dollop.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb chicken breast or thighs Diced.
  • 1 onion Diced.
  • 4 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.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant and lightly golden.
Cook chicken and thicken
  1. Add the diced chicken and cook for 4–5 minutes until mostly cooked through.
  2. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Simmer the creamy broth
  1. Gradually add the chicken broth, whisking until smooth, then stir in the heavy cream and whole milk.
  2. Stir in the Italian seasoning, dried basil, and nutmeg until evenly combined.
  3. Bring the mixture to a simmer, then add the broken lasagna noodles and cook for 10–12 minutes until tender.
Finish with spinach and seasoning
  1. Stir in the fresh spinach and cook for 2 minutes until wilted.
  2. Season with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until well combined.
  2. Serve the soup topped with a generous dollop of the cheese mixture at the center of each bowl.

Notes

For the smoothest texture, whisk the flour in thoroughly before adding broth, and keep the soup at a gentle simmer so the noodles cook without breaking down too much. Refrigerate leftovers in a sealed container for up to 3 days; reheat over low heat with a splash of broth if needed. Freezing is not recommended because the cream can separate after thawing. For a lighter option, substitute half-and-half for the heavy cream and whole milk (creamier than milk, but still less heavy).