Quick White Lasagna Soup (Printable Version)
Creamy soup with lasagna noodles, chicken, and three cheeses ready in 35 minutes.
# What You 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
16 - Pinch crushed red pepper flakes
# How-To:
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 for an additional 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 until al dente.
03 - Stir in shredded chicken, Italian herbs, salt, black pepper, and red pepper flakes if using. Pour in whole milk and heavy cream. Simmer for 5 minutes to meld flavors.
04 - Add baby spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan cheeses until fully melted and the soup achieves a creamy consistency.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra Parmesan and fresh cracked pepper if desired.
# Expert Tips:
01 -
- Everything cooks in one pot so you spend less time washing dishes and more time eating
- The creamy broth noodles and melted cheese create that lasagna comfort without spending hours in the kitchen
02 -
- The pasta continues absorbing liquid as it sits so if you are reheating leftovers add a splash of broth to loosen it back up
- Stirring the ricotta in completely rather than leaving it in dollops creates a silkier more cohesive texture
03 -
- Break the lasagna noodles into uneven sizes for more interesting texture variation in every spoonful
- Let the soup sit for 5 minutes off the heat before serving so the cheeses fully melt into the broth