Description
Warm, creamy, and comforting — this White Lasagna Soup is a cozy twist on the Italian classic! Loaded with chicken, lasagna noodles, and three kinds of cheese, it’s the ultimate comfort food for chilly nights.
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
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach
- Fresh parsley for garnish
Instructions
- Sauté the aromatics:
In a large pot, heat butter and olive oil over medium heat. Add diced onions and cook for about 3 minutes until softened. Add garlic and cook for another minute until fragrant. - Add broth and seasonings:
Pour in chicken broth, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir well and bring to a gentle boil. - Cook the noodles:
Add the broken lasagna noodles directly into the pot. Simmer for about 10 minutes, stirring occasionally, until noodles are tender. - Add chicken and cream:
Stir in the shredded chicken and heavy cream. Let it simmer for another 5 minutes to heat through and slightly thicken. - Make it creamy:
Reduce heat to low. Stir in ricotta, mozzarella, and Parmesan until melted and smooth. - Finish with spinach:
Add the baby spinach and cook until wilted, about 1–2 minutes. Adjust seasoning to taste. - Serve:
Ladle into bowls, garnish with fresh parsley and a sprinkle of extra cheese, and serve warm with garlic bread or crusty rolls.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Cook noodles separately if you plan to store leftovers — this prevents them from absorbing too much broth.
- Add mushrooms or zucchini for an earthy twist.
- Make it spicy: A pinch of cayenne or red pepper flakes gives it extra kick.
- Freeze without noodles for longer storage — then add freshly cooked pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes