Quick White Lasagna Soup (Print)
Creamy, comforting white lasagna soup with tender 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, plus more to taste
16 - Pinch of crushed red pepper flakes (optional)
# How To Make It:
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 crushed red pepper flakes if using. Add whole milk and heavy cream. Simmer for 5 minutes to allow flavors to meld.
04 - Add baby spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan cheeses until melted and the soup reaches a creamy consistency.
05 - Taste the soup and adjust seasoning as needed. Serve hot, garnished with extra grated Parmesan and fresh cracked black pepper if desired.
# Expert Advice:
01 -
- You get all the comfort of lasagna in 35 minutes flat without the oven heat
- The broken noodles create this incredible silky texture that feels like a hug
02 -
- The soup thickens considerably as it sits, so plan to add a splash more broth or milk when reheating leftovers
- Breaking noodles into slightly different sizes creates better texture than perfectly uniform pieces
03 -
- Use a potato masher to lightly break up some ricotta into the broth for extra creaminess
- Grate your own Parmesan instead of buying pre-grated for a massive flavor upgrade