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White Lasagna Soup

White lasagna soup with creamy broth, broken lasagna noodles, and tender chicken simmered until silky. Finished with a ricotta-mozzarella-parmesan dollop so every spoonful tastes like lasagna.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast or thighs, diced
Aromatics and simmer base
  • 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
Seasonings and vegetables
  • 2 cup fresh spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp nutmeg
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
Season to taste
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and cook chicken
  1. Melt the butter in a large pot over medium heat, just until it foams lightly. Visual cue: the onions will later turn glossy instead of browning.
  2. Sauté the onion for 4 minutes, stirring often, until softened. Visual cue: the onion should look translucent.
  3. Add the garlic and cook for 1 minute. Visual cue: fragrant steam rises quickly without browning.
  4. Add the diced chicken and cook for 4-5 minutes until mostly cooked through. Visual cue: the chicken will turn opaque with a few pink spots remaining.
Thicken the creamy broth
  1. Whisk in the flour and cook for 1-2 minutes. Visual cue: the mixture becomes slightly thicker and loses a raw flour smell.
  2. Gradually add the broth, then stir in the heavy cream and whole milk. Visual cue: the pot turns smooth and pale.
  3. Stir in the Italian seasoning, dried basil, and nutmeg. Visual cue: you should see evenly distributed flecks of seasoning.
Simmer lasagna noodles and finish
  1. Bring the soup to a simmer over medium-high heat. Visual cue: small bubbles gather around the edges.
  2. Add the broken lasagna noodles and cook for 10-12 minutes until tender. Visual cue: noodles soften and the broth thickens slightly.
  3. Stir in the spinach and cook for 2 minutes until wilted. Visual cue: spinach turns bright green and collapses.
  4. Season with salt and pepper to taste. Visual cue: the flavor should pop without overpowering the creamy base.
Make cheese dollop and serve
  1. Mix the cheese dollop ingredients (ricotta, shredded mozzarella, and parmesan) together until combined. Visual cue: it should form a thick, spoonable mixture.
  2. Serve the soup topped with a generous dollop of the cheese mixture. Visual cue: the center dollop looks creamy and slightly molten in the hot soup.

Notes

Pro tip: keep the soup at a gentle simmer after adding the noodles so the broth stays creamy and the pasta doesn’t break down too much. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stove over low heat with a splash of milk if needed. Freezing is not recommended because the cream can separate. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).