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 of crushed red pepper flakes
# 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 desired. Pour in whole milk and heavy cream. Simmer for 5 minutes.
04 - Add baby spinach and cook for 1–2 minutes until just wilted. Stir in ricotta, mozzarella, and Parmesan cheeses until fully melted and soup reaches a creamy consistency.
05 - Taste soup 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 -
- This soup captures everything you love about lasagna in under 40 minutes
- The ricotta creates these amazing creamy pockets throughout every spoonful
- Its perfect for using up leftover chicken or a rotisserie from the grocery store
02 -
- The noodles will absorb more liquid as the soup sits, so keep some extra broth on hand for leftovers
- Stir the ricotta thoroughly or you'll get a surprise spoonful of plain cheese
- Add the spinach last so it stays bright green instead of turning muddy
03 -
- A splash of white wine deglazes the pot after cooking the onions and adds restaurant-quality depth
- Room temperature ricotta incorporates more smoothly than cold straight from the fridge