Go Back

Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a silky cream broth, broken lasagna noodles, and a ricotta-mozerella cheese dollop swirl. Made on the stove until the noodles turn tender and the parmesan melts into a smooth, spoonable sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 onion Diced
  • 4 cloves garlic 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 count lasagna noodles Broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil To serve
Seasoning
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, until softened.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so it smells fragrant without browning.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes. Gradually add the chicken broth and then the heavy cream while whisking until smooth.
Simmer and cook the noodles
  1. Stir in Italian seasoning, garlic powder, and nutmeg. Bring the soup to a simmer over medium-high heat, with steady small bubbles.
  2. Add the broken lasagna noodles and cook for 10-12 minutes. Stir occasionally until the noodles are tender.
Finish with chicken, spinach, and seasoning
  1. Stir in the softened cream cheese and the parmesan until smooth. Keep stirring until no lumps remain.
  2. Add the shredded chicken and baby spinach. Cook for 2 minutes, just until the spinach wilts.
  3. Season with salt and pepper to taste. Stir well so the seasoning distributes evenly.
Make the cheese dollop and serve
  1. Mix the ricotta with shredded mozzarella. Spoon a very generous dollop into each bowl, letting the melted cheese stretch slightly as it hits the hot soup.

Notes

For the creamiest texture, whisk the flour and dairy until fully smooth before simmering the noodles—this prevents clumps. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until warmed through, adding a splash of chicken broth if thickened. Freezing isn’t recommended because dairy soups often separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cream cheese to 2 oz, keeping the same method and seasoning.