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White Lasagna Soup

White lasagna soup with a creamy broth base, tender broken lasagna noodles, and wilted spinach. Stir in chicken for hearty bites, then top with a ricotta-mozzarella parmesan dollop that melts into the center.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1 lb chicken breast or thighs
  • 1 onion
  • 4 garlic minced
  • 3 tbsp butter
Creamy broth
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 3 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp nutmeg
  • 8 lasagna noodles broken into pieces
  • 2 cup fresh spinach
  • 1 salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Sauté the onion and garlic
  1. Melt butter in a large pot, then sauté onion for 4 minutes until softened, stirring as needed for even cooking. Add garlic and cook for 1 minute until fragrant.
Cook the chicken
  1. Add diced chicken to the pot and cook for 4–5 minutes until mostly cooked through. Stir frequently so the pieces sear lightly on the outside.
Make the roux and thicken the base
  1. Whisk in flour and cook for 1–2 minutes, stirring constantly to eliminate the raw flour taste.
Build the creamy soup
  1. Gradually add chicken broth, then whisk in heavy cream and whole milk, stirring until smooth. Stir in Italian seasoning, dried basil, and nutmeg.
Simmer and cook the noodles
  1. Bring the soup to a simmer, then add broken lasagna noodles and cook for 10–12 minutes until tender. Keep the mixture at a steady simmer so the noodles soften evenly.
Wilt spinach and season
  1. Stir in fresh spinach and cook for 2 minutes until wilted, turning it through the soup as it collapses. Season with salt and pepper to taste.
Mix and serve with cheese dollop
  1. Mix the cheese dollop ingredients together—ricotta, shredded mozzarella, and parmesan. Serve the soup topped with a generous dollop.

Notes

For best texture, keep the soup at a gentle simmer while the noodles cook so they stay tender but not mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove over medium-low with a splash of milk or broth to loosen the cream. Freezing is not recommended because the cream can separate when thawed. If you want a lighter option, swap the heavy cream and whole milk for evaporated milk for a similar creamy consistency with less richness.