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White lasagna soup with creamy broth, chicken, pasta, and melted cheese in rustic bowl.

Creamy White Lasagna Soup

Creamy white lasagna soup with chicken, three cheeses, and tender noodles; comfort food made in one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Simmering 0 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Comfort Food, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breasts seasoned, cooked, and shredded
  • 10 oz lasagna noodles broken into bite-sized pieces
  • 6 cups chicken broth flavorful base
  • 1 cup heavy cream added after simmering
  • 1 cup ricotta cheese creamy richness
  • 1 cup mozzarella cheese divided, half for melting in, half for topping
  • ½ cup parmesan cheese grated
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoon Italian seasoning
  • 2 cups fresh spinach stirred in at the end
  • 2 tablespoon olive oil for cooking aromatics & chicken
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • 2 tablespoon fresh parsley chopped, garnish
  • ½ teaspoon red pepper flakes optional

Equipment

  • Large Dutch oven or heavy pot
  • Sharp knife
  • Cutting board
  • Large spoon for stirring
  • Measuring cups/spoons
  • Ladle for serving

Method
 

  1. Sear, cook, and shred the chicken. Set aside.
  2. Sauté the diced onion and minced garlic in olive oil until softened.
  3. Add chicken broth and Italian seasoning. Bring to a simmer.
  4. Add broken lasagna noodles and cook until al dente, about 10 minutes.
  5. Reduce heat. Stir in heavy cream to add richness.
  6. Mix in ricotta, half the mozzarella, and parmesan cheese until melted.
  7. Return shredded chicken to pot. Stir in spinach until wilted.
  8. Adjust seasoning with salt and pepper. Garnish with parsley and remaining mozzarella. Serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.