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White Lasagna Soup

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A creamy, garlicky soup filled with lasagna noodles, shredded chicken, and spinach, featuring the comforting flavors of a traditional lasagna without the fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium onion, finely chopped Provides sweetness and depth.
  • 3–4 cloves garlic, minced Adds aromatic flavor.
  • 1–1½ lb cooked chicken, shredded or cubed Use rotisserie chicken for convenience.
  • 4 cups low-sodium chicken broth Base of the soup.
  • 1–2 cups heavy cream or half-and-half For creaminess.
  • 8–10 oz lasagna noodles, broken Regular or gluten-free sheets.
  • 1–2 cups fresh spinach or baby kale Adds color and nutrition.
  • 1 cup ricotta (optional) For a rich finish.
  • ½–1 cup grated Parmesan Plus extra for serving.
Seasoning
  • 1–2 teaspoons Italian seasoning For herby flavor.
  • to taste salt and black pepper For seasoning.
  • optional red pepper flakes For heat.
Garnish
  • to taste fresh basil For finishing touch.

Method
 

Preparation
  1. Heat 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until translucent, 4–5 minutes.
  3. Add garlic and cook for 30–60 seconds until fragrant.
  4. If using raw chicken pieces, add and brown lightly for 3–4 minutes.
Cooking
  1. Pour in 1 cup of broth to deglaze the pan, scraping up any browned bits.
  2. Add remaining broth and Italian seasoning, then bring to a simmer.
  3. If using pre-cooked chicken, add it now.
  4. Stir in broken lasagna noodle pieces. Simmer gently until al dente, about 8–12 minutes.
  5. Lower heat and stir in cream and half the Parmesan.
  6. If using ricotta, add spoonfuls and swirl gently to combine.
  7. Add spinach and cook for 1–2 minutes until wilted.
Serving
  1. Serve immediately topped with extra Parmesan and chopped basil.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 2gSugar: 3g

Notes

For a vegetarian version, swap chicken for cannellini beans and use vegetable broth. To freeze, skip or reduce the cream; add after reheating. Best served immediately with crusty bread.
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