Quick White Lasagna Soup (Printer-Friendly)
Creamy soup with lasagna noodles, chicken, and three cheeses ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken, shredded
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 garlic cloves, minced
05 - 2 cups baby spinach
→ Soup Base
06 - 6 cups low-sodium chicken broth
07 - 1 cup whole milk
08 - 1 cup heavy cream
→ Pasta
09 - 8 lasagna noodles, broken into 2-inch pieces
→ Cheeses
10 - 1 cup ricotta cheese
11 - 1 ½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
→ Seasonings
13 - 1 teaspoon dried Italian herbs
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon salt, plus more to taste
16 - Pinch of crushed red pepper flakes (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodles and cook uncovered 8–10 minutes until al dente.
03 - Stir in shredded chicken, Italian herbs, salt, black pepper, and red pepper flakes if using. Add whole milk and heavy cream. Simmer 5 minutes to blend flavors.
04 - Add baby spinach and cook 1–2 minutes just until wilted. Stir in ricotta, mozzarella, and Parmesan until melted and soup is creamy.
05 - Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan and fresh cracked black pepper if desired.
# Expert Advice:
01 -
- Everything you love about lasagna but ready in under 40 minutes
- The way ricotta melts into the broth creates this incredible silky texture nobody expects
02 -
- The soup continues thickening as it sits, so do not panic if it looks slightly thin at first
- Breaking noodles by hand over the pot creates satisfyingly irregular pieces and saves cleanup
03 -
- Half-and-half works if you want to lighten it up, though the texture changes slightly
- Taste before adding extra salt since both broth and cheese bring sodium