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White Lasagna Soup

White lasagna soup with a creamy, herb-seasoned broth and tender broken lasagna noodles. Stir in chicken and spinach, then finish with a warm ricotta-mozzarella parmesan cheese dollop for that lasagna-like swirl.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1 lb chicken breast or thighs Diced into bite-size pieces.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 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 Broken into pieces.
  • salt and pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened and glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
Cook chicken and make the roux
  1. Add the diced chicken and cook for 4-5 minutes until mostly cooked through.
  2. Whisk in the flour and cook for 1-2 minutes, stirring, until the mixture looks slightly thickened.
Build the creamy broth
  1. Gradually add the chicken broth, whisking as you pour, until smooth.
  2. Add the heavy cream and whole milk, then stir in the Italian seasoning, dried basil, and nutmeg.
  3. Bring the soup to a simmer, then add the broken lasagna noodles and cook for 10-12 minutes until tender.
Finish with spinach
  1. Stir in the fresh spinach and cook for 2 minutes until wilted.
  2. Season with salt and pepper to taste.
Make and add the cheese dollop
  1. Mix the ricotta, shredded mozzarella, and parmesan to make the cheese dollop, then serve the soup topped with a generous dollop.

Notes

For the creamiest texture, keep the soup at a gentle simmer once the noodles are added so the broth thickens without boiling hard. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of milk if needed. Freezing is not recommended because the dairy can separate after thawing. Dairy-light swap: use half-and-half instead of heavy cream and whole milk to reduce richness while keeping the creamy base.