Description
This Creamy White Lasagna Soup is a comforting and hearty dish that combines the classic flavors of lasagna in a warm, easy-to-make soup. Featuring tender shredded chicken, broken lasagna noodles, baby spinach, and a rich creamy broth made with whole milk and Parmesan cheese, this recipe is perfect for a satisfying meal in about 35 minutes. Topped with ricotta cheese and fresh basil, it’s a flavorful soup that’s both cozy and elegant.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons kosher salt (or more to taste)
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
Main Ingredients
- 2 pounds boneless chicken breast, cut into thirds
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 4 sprigs thyme
- 8 ounces lasagna noodles, broken into pieces (or Mafalda Corta pasta)
- 2 cups whole milk
- 6 ounces baby spinach
Cheese and Garnishes
- 1 ½ cups Parmesan cheese, freshly grated (divided)
- 8 ounces ricotta cheese (for serving)
- ½ cup basil leaves, torn (for serving)
Instructions
- Sauté the Aromatics: Heat a heavy-bottom Dutch oven over medium heat and add the olive oil. Stir in the finely chopped onions and kosher salt, cooking for about 5 minutes until the onions become soft and translucent.
- Add Garlic and Spices: Lower the heat to low, then add the minced garlic and optional red pepper flakes. Cook for 1 minute, stirring frequently to release their flavors without burning.
- Cook the Chicken: Add the chicken breasts cut into thirds to the pot. Pour in the chicken stock and water, then add the bay leaf and thyme sprigs. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 9-10 minutes or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot onto a plate. Use two forks to shred the chicken into bite-sized pieces and set aside.
- Cook the Pasta and Milk: Bring the soup back to a boil. Add the broken lasagna noodles to the pot, followed by the whole milk. Reduce the heat to medium-low and cook for 8 minutes or until the noodles are al dente, according to the package instructions.
- Combine Spinach and Chicken: Stir the baby spinach and shredded chicken back into the soup. Cook for an additional 1 minute until the spinach wilts. Turn off the heat and stir in 1 cup of the grated Parmesan cheese until melted and well combined.
- Serve with Garnishes: Ladle the soup into bowls. Top each serving with a generous scoop of ricotta cheese, torn fresh basil leaves, and a sprinkle of the remaining Parmesan cheese. Enjoy immediately.
Notes
- You can substitute boneless chicken thighs for chicken breasts if preferred for a richer flavor.
- If you want a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce.
- For a lighter version, substitute whole milk with 2% or skim milk, though the soup will be less creamy.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Lasagna noodles can be replaced with other short pasta like Mafalda Corta or broken fettuccine.
- Leftovers keep well in the fridge for up to 3 days; reheat gently on the stovetop to prevent curdling.
