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White Lasagna Soup

White lasagna soup with creamy broth, broken lasagna noodles, and shredded chicken—simmered until tender and finished with a ricotta-mozzarella parmesan cheese dollop. Cozy Italian-American comfort with wilted spinach and warm Italian seasoning in every spoonful.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1 lb chicken breast or thighs Dice into bite-size pieces.
  • 1 onion Dice finely.
  • 4 garlic Minced.
  • 4 cup chicken broth Use regular or low-sodium.
  • 2 cup heavy cream For creaminess.
  • 1 cup whole milk Stabilizes the creamy texture.
  • 3 tbsp butter For sautéing and roux.
  • 3 tbsp all-purpose flour Thickens the broth.
  • 2 cup fresh spinach For wilting at the end.
  • 1 tsp Italian seasoning Classic herb blend.
  • 0.5 tsp dried basil Adds a gentle basil flavor.
  • 0.25 tsp nutmeg Warm, subtle depth.
  • 8 lasagna noodles Break into pieces.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Cheese dollop
  • 1 cup ricotta Stir with cheeses for a soft dollop.
  • 1 cup shredded mozzarella Shreds for melt.
  • 0.25 cup parmesan Adds salty, nutty flavor.

Equipment

  • 1 Dutch oven

Method
 

Sauté and build the creamy base
  1. Melt the butter in a large pot and sauté the onion over medium heat for 4 minutes until softened with a light sheen.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant and just beginning to turn golden.
  3. Add the diced chicken and cook for 4-5 minutes until mostly cooked through, browning lightly at the edges.
  4. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
  5. Gradually pour in the chicken broth, then stir in the heavy cream and whole milk until smooth and combined.
  6. Stir in the Italian seasoning, dried basil, and nutmeg until evenly distributed through the creamy broth.
Cook the noodles and finish with spinach
  1. Bring the soup to a simmer, then add the broken lasagna noodles and cook for 10-12 minutes until tender.
  2. Stir in the spinach and cook for 2 minutes until wilted bright green.
  3. Season with salt and pepper to taste, stirring well to ensure the flavor is balanced.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until combined into a thick, spoonable dollop.
  2. Ladle the soup into bowls and top each with a generous dollop of the cheese mixture, letting it melt into the center.

Notes

Pro tip: If the soup thickens too much while it sits, loosen with a splash of chicken broth or milk when reheating. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove until warmed through. Freezing isn’t recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and whole milk for a creamier but lower-fat result.