Quick White Lasagna Soup (Print)
Creamy soup with tender noodles, chicken, and three cheeses ready in 35 minutes.
# Ingredient List:
→ Proteins
01 - 2 cups cooked chicken, shredded (rotisserie or leftover)
→ 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 for 3–4 minutes until translucent. Add minced garlic and cook another 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodle pieces and cook uncovered for 8–10 minutes, or until pasta is al dente.
03 - Stir in shredded chicken, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Pour in whole milk and heavy cream. Simmer for 5 minutes to combine flavors.
04 - Add baby spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan cheeses until melted and the soup reaches a creamy consistency.
05 - Taste the soup and adjust seasoning as needed. Serve hot, garnished with extra grated Parmesan and fresh cracked black pepper if desired.
# Expert Suggestions:
01 -
- Everything you adore about lasagna happens in one pot in under 40 minutes
- The creamy broth soaks into the broken noodles creating those coveted crispy edges everyone fights over
02 -
- The pasta continues absorbing liquid in the bowl so the soup will thicken if left to sit
- Adding the cream last prevents it from separating or scorching on the bottom of the pot
03 -
- Use room temperature cream and milk to prevent them from curdling when they hit the hot soup
- Grating your own Parmesan makes a huge difference compared to pre grated versions