Description
This comforting White Lasagna Soup brings all the delicious flavors of traditional lasagna into a hearty, creamy soup. Featuring tender chicken, broken lasagna noodles, a blend of cheeses, and fresh spinach in a savory broth, this easy-to-make recipe is perfect for a cozy weeknight dinner.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups shredded cooked chicken (rotisserie works great)
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 6–8 lasagna noodles, broken into bite-sized pieces
Cheeses and Greens
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach
Garnish
- Fresh parsley for garnish
Instructions
- Sauté the aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onions and cook for about 3 minutes until they soften. Then add the minced garlic and sauté for another minute until fragrant.
- Add broth and seasonings: Pour in the chicken broth, then stir in Italian seasoning, crushed red pepper flakes if using, salt, and pepper. Stir well and bring the broth to a gentle boil.
- Cook the noodles: Add the broken lasagna noodles directly into the boiling broth. Let them simmer for about 10 minutes, stirring occasionally, until the noodles become tender but not mushy.
- Add chicken and cream: Stir in the shredded cooked chicken and heavy cream. Allow the soup to simmer for another 5 minutes to heat through and let the cream slightly thicken the broth.
- Make it creamy: Reduce the heat to low and stir in the ricotta, mozzarella, and Parmesan cheeses until they melt completely and the soup is creamy and smooth.
- Finish with spinach: Add the baby spinach leaves and cook for 1 to 2 minutes until the spinach wilts. Taste the soup and adjust the seasoning if necessary.
- Serve: Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of extra cheese if desired. Serve warm, ideally accompanied by garlic bread or crusty rolls for a fulfilling meal.
Notes
- Using rotisserie chicken makes this recipe quick and convenient, but leftover cooked chicken or poached chicken breasts work well too.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Broken lasagna noodles cook evenly and add authenticity to the soup, but other pasta shapes, such as broken penne or rigatoni, can be used if preferred.
- The soup tastes even better the next day after the flavors have melded, so consider making it ahead.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
