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White Lasagna Soup

White lasagna soup with creamy broth, broken lasagna noodles, and shredded chicken simmered until tender. Finished with a ricotta–mozzarella cheese dollop and wilted spinach for a lasagna-inspired, spoonable texture.
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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
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb chicken breast or thighs Diced
  • 1 onion Diced
  • 4 clove 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 Broken into pieces
  • 0.25 salt To taste
  • 0.25 pepper To taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes, stirring until softened and glossy (visual cue: translucent edges).
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it smells fragrant but doesn’t brown (visual cue: light golden aroma, no dark spots).
  3. Add the diced chicken and cook for 4–5 minutes until mostly cooked through, stirring occasionally (visual cue: no longer pink in the thickest pieces).
  4. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring until the mixture looks smooth and lightly toasted (visual cue: pale roux smell, thicker consistency).
  5. Gradually add the chicken broth, stirring to prevent lumps, then add the heavy cream and whole milk and mix until creamy (visual cue: smooth, pale base).
  6. Stir in the Italian seasoning, dried basil, and nutmeg, scraping up any browned bits (visual cue: evenly speckled seasoning throughout).
Simmer and finish
  1. Bring the soup to a simmer over medium-high heat, then add the broken lasagna noodles and cook for 10–12 minutes until tender (visual cue: noodles soften and the broth thickens slightly).
  2. Stir in the fresh spinach and cook for 2 minutes until wilted (visual cue: bright green leaves collapse into the soup).
  3. Season with salt and pepper to taste, then stir well (visual cue: seasoning disappears and broth tastes balanced).
  4. Mix the cheese dollop ingredients—ricotta, shredded mozzarella, and parmesan—until combined, then serve the soup topped with a generous dollop (visual cue: melted cheese swirl in the center).

Notes

Pro tip: For silkier texture, whisk the flour into butter until smooth before adding broth, and pour the broth in slowly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove. Freezing isn’t recommended because cream and dairy can separate after thawing. For a lighter option, swap the heavy cream for half-and-half (texture will be slightly less thick).