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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a silky cream broth, tender broken lasagna noodles, and a ricotta swirl. Finished with spinach and melty mozzarella for lasagna-like comfort in spoonable form.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, cooked and shredded
Aromatics and liquids
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
Cheese base
  • 4 oz cream cheese, softened
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup parmesan, freshly grated
  • 0.5 tsp nutmeg
Seasoning and greens
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 2 cup baby spinach
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil
Seasoning to taste
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics and build the creamy base
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  3. Whisk in the flour and cook for 1-2 minutes, then gradually whisk in the chicken broth and heavy cream until smooth.
  4. Stir in the Italian seasoning, garlic powder, and nutmeg and bring the mixture to a simmer.
Cook the noodles and finish the soup
  1. Add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally.
  2. Stir in the softened cream cheese and freshly grated parmesan until smooth, then add the shredded chicken and baby spinach.
  3. Cook for 2 minutes until the spinach wilts, then season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the cheese dollop with the ricotta, shredded mozzarella, and fresh basil.
  2. Serve the soup with a very generous spoonful of the cheese dollop in each bowl so it melts slightly into the hot broth.

Notes

Pro tip: keep the soup at a steady simmer (not a hard boil) once the dairy is in to prevent a grainy texture. Store leftovers in the refrigerator up to 3 days; reheat gently until hot and loosen with a splash of broth if needed. Freezing is not recommended due to the cream and pasta texture. For a lighter option, use half-and-half instead of heavy cream and reduced-fat cream cheese if desired.