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White Lasagna Soup

White lasagna soup with creamy broth, tender broken lasagna noodles, and pockets of melted cheese. Diced chicken and wilted spinach turn this Italian-American soup into a hearty main-dish bowl.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant.
Cook the chicken
  1. Add the diced chicken and cook for 4-5 minutes until mostly cooked through.
Thicken the broth
  1. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
  2. Gradually add the chicken broth, then stir in the heavy cream and whole milk; mix in the Italian seasoning, dried basil, and nutmeg.
Simmer with noodles
  1. Bring the soup to a simmer, then add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally.
Wilt spinach and season
  1. Stir in the fresh spinach and cook for 2 minutes until wilted.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan until combined.
  2. Serve the soup topped with a generous dollop of the cheese mixture.

Notes

Pro tip: Whisk the flour into the fat first, then add the broth gradually to keep the cream base smooth. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until steaming. Freezing isn’t recommended because the cream can break when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).