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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a silky cream broth, tender broken lasagna noodles, and a ricotta-meets-mozzarella cheese dollop. The pot method delivers a rich, spoonable texture with spinach that wilts in the sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken 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 lasagna noodles Broken into pieces
  • salt and pepper To taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • fresh basil For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the creamy base
  1. Melt butter in a large pot, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Whisk in the flour and cook for 1-2 minutes, then gradually whisk in the chicken broth and heavy cream until smooth.
  4. Stir in Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer.
Cook lasagna noodles in the soup
  1. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender.
Thicken and finish with chicken and spinach
  1. Stir in softened cream cheese and parmesan until smooth.
  2. Add the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts.
  3. Season the soup with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta with the shredded mozzarella (and basil if desired) to form a thick dollop.
  2. Ladle the soup into bowls and add a very generous spoonful of the cheese dollop to each bowl.

Notes

For the best texture, keep the soup at a gentle simmer while the noodles cook so they stay tender (not mushy). Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove over medium-low until warmed through, adding a splash of broth if it thickens. Freezing is not recommended because the cream and noodles can change texture. Dietary swap: use lactose-free cream and lactose-free cream cheese if you need a lactose-reduced version.