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White Lasagna Soup

White lasagna soup with a creamy garlic-chicken broth and broken lasagna noodles cooked until tender, then finished with wilted spinach. A ricotta–mozzarella cheese dollop melts into the center for a lasagna-style comfort bowl.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb chicken breast or thighs Dice into bite-size pieces.
  • 1 onion Dice to small, even pieces.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1 cup whole milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup fresh spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp nutmeg
  • 8 count lasagna noodles Break into pieces.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and chicken
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened and translucent, stirring occasionally.
  2. Add the minced garlic and cook for 1 minute until fragrant, without browning.
  3. Add the diced chicken and cook for 4–5 minutes until mostly cooked through, stirring to break up any large clumps.
Build the creamy broth
  1. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste, stirring constantly.
  2. Gradually add the chicken broth, whisking to smooth out any lumps, then stir in the heavy cream and whole milk.
  3. Add the Italian seasoning, dried basil, and nutmeg, then stir until evenly combined.
  4. Bring the mixture to a simmer over medium-high heat, then add the broken lasagna noodles and cook for 10–12 minutes until tender.
Finish with spinach and seasoning
  1. Stir in the fresh spinach and cook for 2 minutes until wilted, keeping the soup at a gentle simmer.
  2. Season with salt and pepper to taste, stirring to distribute evenly.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan until well combined into a thick dollop.
  2. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture, letting it melt into the hot broth.

Notes

Pro tip: to keep the soup smooth, whisk the flour into the melted butter thoroughly before adding broth, then add broth gradually. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove, adding a splash of milk or broth if it thickens. Freezing is not recommended due to dairy texture. For a lighter option, use half-and-half instead of heavy cream.