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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with broken lasagna noodles simmered until tender and a silky cream-cheese broth. Topped with a ricotta–mozzarella dollop and melty parmesan for lasagna flavor without layering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken lasagna soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 onion Diced.
  • 4 garlic Cloves, minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 4 oz cream cheese Softened.
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup baby spinach
  • 1 cup parmesan Freshly grated.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp nutmeg
  • 8 lasagna noodles Broken into pieces.
  • salt To taste.
  • black pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • fresh basil Optional, for serving.

Equipment

  • 1 Dutch oven

Method
 

Build the creamy soup
  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, stirring until fragrant.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring to remove the raw flour taste.
  4. Gradually add the chicken broth and then the heavy cream, whisking until smooth.
  5. Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer.
  6. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Finish with chicken, spinach, and seasoning
  1. Stir in the softened cream cheese and grated parmesan until smooth and fully melted.
  2. Add the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts.
  3. Season with salt and black pepper to taste, and keep the soup at a gentle simmer for 30 seconds to let flavors meld.
Make the cheese dollop and serve
  1. Mix the ricotta with the shredded mozzarella until combined for dolloping.
  2. Ladle the soup into bowls and top each serving with a very generous spoonful of the ricotta–mozzarella dollop, then finish with fresh basil.

Notes

Pro tip: if the soup thickens too much after adding noodles, loosen it with a splash of chicken broth while keeping it at a gentle simmer. Store leftovers in the refrigerator up to 3 days; rewarm on the stove over low heat with a little broth if needed. Freezing is not recommended because the cream can separate and the noodles may soften too much. For a lighter swap, use half-and-half in place of heavy cream (reduce by 25% and watch the simmer gently).