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White Lasagna Soup

Creamy White Lasagna Soup with Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: Italian-inspired American
Ingredients Equipment Method Notes

Ingredients
  

  • White Lasagna Soup
  • 2 tablespoons 28 g unsalted butter
  • 1 tablespoon 15 ml olive oil
  • 1 small yellow onion diced (about 150 g)
  • 1 medium carrot diced (about 70 g)
  • 4 garlic cloves minced
  • 2 tablespoons 16 g all-purpose flour
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 6 cups 1.4 L low-sodium chicken broth
  • 7 ounces 200 g uncooked regular lasagna noodles, broken into pieces
  • 2 1/2 cups about 350 g cooked shredded rotisserie chicken
  • 3 cups about 90 g chopped baby spinach
  • 1 cup 240 ml heavy cream
  • 1/2 cup about 50 g freshly grated Parmesan cheese
  • Salt to taste
  • Lemon-Basil Ricotta Topping
  • 3/4 cup about 185 g whole-milk ricotta cheese
  • 1/2 cup about 55 g shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil or parsley
  • 1/2 teaspoon finely grated lemon zest

Equipment

  • Equipment: 5–6 quart Dutch oven or large soup pot, whisk, wooden spoon, mixing bowl.

Method
 

  1. Sauté Vegetables: Melt butter with olive oil in a large Dutch oven over medium heat. Add diced onion and carrot. Cook for 5–6 minutes until softened.
  2. Add Garlic and Herbs: Stir in minced garlic, Italian seasoning, black pepper, and optional red pepper flakes. Cook for 30–60 seconds until fragrant.
  3. Prepare Creamy Base: Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in chicken broth, starting with about 1 cup, until smooth. Add remaining broth.
  4. Cook Lasagna Noodles: Bring the broth to a gentle boil. Add broken lasagna noodles and simmer for 10–15 minutes, stirring frequently, until nearly tender.
  5. Add Chicken: Stir in the cooked shredded chicken during the final 3–5 minutes of pasta cooking. Heat thoroughly to 165°F (74°C).
  6. Add Spinach: Stir in chopped fresh spinach and cook for 1–2 minutes until wilted.
  7. Make Soup Creamy: Reduce heat to low. Stir in heavy cream and gradually add grated Parmesan. Mix gently until smooth. Avoid vigorous boiling. Adjust salt and consistency as needed.
  8. Prepare Ricotta Topping: In a small bowl, mix ricotta, mozzarella, fresh basil, and lemon zest until evenly combined.
  9. Assemble: Ladle warm soup into serving bowls. Add a spoonful of the lemon-basil ricotta mixture to each bowl.
  10. Serve: Garnish with extra Parmesan or fresh basil if desired. Serve immediately with garlic bread or crusty bread.

Notes

For the best creamy white lasagna soup, stir the noodles frequently to prevent sticking and use freshly grated Parmesan for a smoother broth. Avoid boiling after adding cream and cheese. The noodles continue absorbing liquid as the soup rests, so add extra broth if needed. Store leftovers in the refrigerator for 3–4 days, and reheat thoroughly to 165°F (74°C). Keep the ricotta topping separate until serving.