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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with broken lasagna noodles and a smooth parmesan-cream broth. Shredded chicken and baby spinach wilt into the pot, while a ricotta-meets-mozzarella cheese dollop creates a dramatic swirl in every bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, cooked and shredded
Onion
  • 1 onion, diced
Garlic
  • 4 clove garlic, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Cream cheese
  • 4 oz cream cheese, softened
Butter
  • 3 tbsp butter
All-purpose flour
  • 3 tbsp all-purpose flour
Baby spinach
  • 2 cup baby spinach
Parmesan
  • 1 cup parmesan, freshly grated
Italian seasoning
  • 1 tsp Italian seasoning
Garlic powder
  • 0.5 tsp garlic powder
Nutmeg
  • 0.25 tsp nutmeg
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the creamy base
  1. Melt the butter in a large Dutch oven over medium heat, then add the diced onion and sauté for 4 minutes until softened and fragrant. Stir occasionally so the onion cooks evenly.
  2. Add the minced garlic and cook for 1 minute, keeping the heat at medium so the garlic becomes aromatic without browning. You should smell garlic almost immediately.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly until it looks slightly thickened and pale. This helps remove the raw flour taste.
  4. Gradually add the chicken broth and then the heavy cream, whisking as you pour to prevent lumps. Continue whisking until the mixture is smooth.
  5. Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the soup to a simmer over medium-high heat. Wait for small bubbles to break the surface.
Cook lasagna noodles and season
  1. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally to keep them from sticking. They should be tender when pierced.
  2. Stir in the softened cream cheese and freshly grated parmesan until smooth and fully incorporated. The broth should look creamy and uniform.
  3. Add the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts. Season with salt and pepper to taste, and keep stirring so nothing settles.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and fresh basil into a thick dollop mixture. It should hold shape well enough to spoon.
  2. Serve the soup hot with a very generous spoonful of the cheese dollop in each bowl. Let the mozzarella melt slightly through the creamy broth for a rich, swirled look.

Notes

Pro tip: soften the cream cheese first so it melts smoothly without lumps. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove over low heat, adding a splash of broth or cream if it thickens. Freezing is not recommended because the cream base can separate when thawed. For a lighter swap, use half-and-half instead of heavy cream and consider low-fat cream cheese.