Quick White Lasagna Soup (Printer-friendly)
Creamy, comforting soup with tender noodles, shredded chicken, and melted cheeses in just 35 minutes.
# What You'll 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 3–4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodles 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. Add whole milk and heavy cream. Simmer for 5 minutes.
04 - Add baby spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan until melted and soup is creamy.
05 - Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan and fresh cracked pepper if desired.
# Expert Hints:
01 -
- The entire family fights over the last bowl, which never happened with regular lasagna
- Tastes like you spent hours at the stove but comes together in under 40 minutes
02 -
- The soup continues thickening as it sits, so do not panic if it seems slightly thin at first
- Ricotta will initially float in small clouds—keep stirring and it will incorporate beautifully
03 -
- Break noodles inside a zip-top bag to contain the mess and keep pieces uniform
- Grate your own cheese—pre-shredded cheese has additives that prevent smooth melting