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White Lasagna Soup

White Lasagna Soup with broken lasagna noodles simmered in a creamy broth—tender pasta, wilted spinach, and shredded chicken in every spoonful. Finish with a ricotta–mozzarella–parmesan cheese dollop that melts at the center.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast or thighs diced
  • 4 cup chicken broth
Cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
Aromatics and seasonings
  • 1 onion diced
  • 4 garlic minced cloves
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp nutmeg
  • 0.25 tsp salt and pepper to taste
Lasagna soup mix-in
  • 2 cup fresh spinach
  • 8 lasagna noodles broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt butter in a large pot, then sauté the diced onion for 4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Cook chicken and build roux
  1. Add diced chicken and cook for 4-5 minutes until mostly cooked through, stirring to break up pieces. Sprinkle in the all-purpose flour and cook for 1-2 minutes, stirring until it looks slightly smooth.
  2. Gradually whisk in the chicken broth, then stir in the heavy cream and whole milk. Mix in Italian seasoning, dried basil, and nutmeg until evenly combined.
Simmer lasagna noodles
  1. Bring the soup to a simmer, then add the broken lasagna noodles. Cook for 10-12 minutes until the noodles are tender, stirring occasionally so they don’t clump.
  2. Stir in the fresh spinach and cook for 2 minutes until wilted. Season with salt and pepper to taste and keep the soup at a gentle simmer.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together for the cheese dollop. Serve the soup topped with a generous dollop of the cheese mixture.

Notes

For best texture, stir the soup every few minutes after adding the broken noodles so they cook evenly and don’t stick. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of milk or broth if it thickens. Freezing is not recommended because the dairy can separate when thawed. Dairy swap: use lactose-free milk and lactose-free cream instead of regular heavy cream and whole milk for easier digestion.