Quick White Lasagna Soup (Printable)
Creamy Italian soup with tender noodles, shredded chicken, spinach, 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
# 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, pepper, and red pepper flakes. Add whole milk and heavy cream. Simmer 5 minutes to develop flavor.
04 - Add spinach and cook just until wilted, 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan until melted and soup is creamy and well combined.
05 - Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan and fresh cracked pepper if desired.
# Expert Hints:
01 -
- Cooks in just 35 minutes but tastes like it simmered all afternoon
- The broken noodles create the most playful, slurpable texture
- Uses up leftover chicken like a champion
02 -
- The noodles will keep absorbing liquid as the soup sits, so leftovers might be thicker—just add a splash of broth when reheating
- Breaking cold lasagna noodles can send sharp pieces flying, so maybe aim them toward the sink
- Spinach wilts in seconds, so do not add it until the very end or it will disappear completely
03 -
- Grate your own Parmesan if possible—pre-grated cheese has anti-caking agents that keep it from melting smoothly
- Break the noodles into varying sizes for more interesting texture in every spoonful