Quick White Lasagna Soup (Printable Version)

Creamy, hearty twist on classic lasagna with tender noodles, chicken, and three cheeses—ready in 35 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken, shredded

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 garlic cloves, minced
05 - 2 cups baby spinach

→ Soup Base

06 - 6 cups low-sodium chicken broth
07 - 1 cup whole milk
08 - 1 cup heavy cream

→ Pasta

09 - 8 lasagna noodles, broken into 2-inch pieces

→ Cheeses

10 - 1 cup ricotta cheese
11 - 1 ½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese

→ Seasonings

13 - 1 teaspoon dried Italian herbs
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon salt, plus more to taste
16 - Pinch of crushed red pepper flakes (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodle pieces and cook uncovered for 8–10 minutes until al dente.
03 - Stir in shredded chicken, Italian herbs, salt, black pepper, and crushed red pepper flakes if using. Add whole milk and heavy cream. Simmer for 5 minutes to combine flavors.
04 - Add baby spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan cheeses until melted and the soup becomes creamy and smooth.
05 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra grated Parmesan and fresh cracked black pepper if desired.

# Expert Tips:

01 -
  • The way the ricotta melts into little clouds throughout the broth makes every spoonful feel luxurious
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • Leftover chicken finally gets the transformation it deserves instead of feeling like an afterthought
02 -
  • The soup will continue thickening as it sits, so if you're reheating leftovers, you might need to add a splash of broth or milk
  • Breaking lasagna noodles directly into the pot is intentional—cooking them this way releases starch into the broth, making it naturally thicker
  • Don't let the milk and cream come to a rolling boil after adding them or they might separate and look curdled
03 -
  • Use a microplane to grate your Parmesan—the finer grate means it melts into the soup instead of forming stringy clumps
  • If you want to make this vegetarian, use vegetable broth and add sautéed mushrooms or white beans for protein instead of chicken

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