Quick White Lasagna Soup (Print Layout)

Creamy soup with tender noodles, chicken, and three cheeses ready in 35 minutes.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken, shredded (rotisserie or leftover)

→ 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 (plus more to taste)
16 - Pinch of crushed red pepper flakes (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodle pieces and cook uncovered for 8–10 minutes, or until pasta reaches al dente texture.
03 - Stir in shredded chicken, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Pour in whole milk and heavy cream. Simmer for 5 minutes to allow flavors to meld.
04 - Add baby spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta cheese, shredded mozzarella, and grated Parmesan until fully melted and incorporated, creating a creamy consistency.
05 - Taste soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra grated Parmesan and fresh cracked black pepper if desired.

# Expert Suggestions:

01 -
  • You get all the comfort of lasagna in under 40 minutes without the hassle of layering noodles
  • The broken pasta pieces release starch into the broth creating the most velvety texture youve ever tasted
  • Perfect for using up leftover chicken or that rotisserie bird from the grocery store
02 -
  • The soup continues thickening as it sits thanks to the pasta starch, so dont panic if it looks thinner than you expected initially
  • Add your cheeses off the heat or reduce the temperature to low to prevent separating
  • Breaking the noodles by hand creates varying sizes which some people love, but you can cut them with kitchen shears for uniformity
03 -
  • Use whole milk ricotta for the creamiest results, low-fat versions can make the soup taste slightly grainy
  • Grate your own Parmesan from a wedge instead of using pre-grated for better melting and flavor

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