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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a rich cream broth, broken lasagna noodles, and a ricotta swirl that melts into cheesy streaks. Cook everything in one pot until the noodles turn tender and the spinach wilts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast Cooked and shredded
  • 1 onion Diced
  • 4 clove garlic Minced
Broth and thickener
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp nutmeg
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Cheese and noodles
  • 4 oz cream cheese Softened
  • 1 cup parmesan Freshly grated
  • 8 lasagna noodles Broken into pieces
Greens
  • 2 cup baby spinach
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil For serving

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. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
Build the creamy broth
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw taste. Gradually add the chicken broth and then the heavy cream while whisking until smooth.
  2. Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer. Keep it at a gentle simmer for the next steps so it stays thick and creamy.
Cook noodles and finish the soup
  1. Add the broken lasagna noodles to the pot and cook for 10-12 minutes, stirring occasionally, until tender. Keep the liquid simmering gently throughout cooking.
  2. Stir in the softened cream cheese and parmesan until smooth. Then add the shredded chicken and baby spinach.
  3. Cook for 2 minutes until the spinach wilts and the soup is hot all the way through. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta and shredded mozzarella together and prepare fresh basil for serving. Spoon a very generous dollop into each bowl of soup.

Notes

For the smoothest broth, make sure the cream cheese is softened before adding and whisk the broth and cream in gradually. Store leftovers covered in the refrigerator for up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce parmesan slightly.