Quick White Lasagna Soup (Printable)
Creamy soup with tender noodles, chicken, and three cheeses ready in 35 minutes.
# What's Needed:
→ 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 crushed red pepper flakes
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodles and cook uncovered 8–10 minutes until al dente.
03 - Stir in shredded chicken, Italian herbs, salt, black pepper, and red pepper flakes if using. Pour in milk and heavy cream. Simmer 5 minutes to combine flavors.
04 - Add baby spinach and cook 1–2 minutes until just wilted. Stir in ricotta, mozzarella, and Parmesan cheeses until fully melted and soup is creamy.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra Parmesan and fresh cracked pepper if desired.
# Tips for Success:
01 -
- The flavors of traditional lasagna in 35 minutes flat without any oven time
- That moment when the ricotta melts into the broth creating the most velvety sauce youve ever tasted
02 -
- The noodles will continue absorbing liquid in the fridge so leftovers become thicker almost like a stew which is actually delicious
- Breaking noodles by hand over the pot means some pieces end up larger than others creating perfect texture variation
03 -
- Use half and half instead of heavy cream for a lighter version that still feels luxurious
- The soup actually tastes better the next day when the flavors have had time to develop