Quick White Lasagna Soup (Printable)

Creamy twist on classic lasagna with tender noodles, chicken, and three cheeses ready in 35 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken, shredded (rotisserie or leftover)

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 garlic cloves, minced
05 - 2 cups baby spinach

→ Soup Base

06 - 6 cups low-sodium chicken broth
07 - 1 cup whole milk
08 - 1 cup heavy cream

→ Pasta

09 - 8 lasagna noodles, broken into 2-inch pieces

→ Cheeses

10 - 1 cup ricotta cheese
11 - 1 ½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese

→ Seasonings

13 - 1 teaspoon dried Italian herbs
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon salt (plus more to taste)
16 - Pinch of crushed red pepper flakes (optional)

# Directions:

01 - In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook another 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodles and cook uncovered for 8–10 minutes, or until al dente.
03 - Stir in the shredded chicken, Italian herbs, salt, pepper, and red pepper flakes if using. Add the milk and heavy cream. Simmer for 5 minutes.
04 - Add spinach and cook just until wilted, about 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan until melted and the soup is creamy.
05 - Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan and fresh cracked pepper if desired.

# Expert Advice:

01 -
  • You get all the cheesy, comforting satisfaction of lasagna in about 35 minutes flat
  • The broken noodles create this perfect texture that's somehow cozy and elegant at the same time
  • It reheats beautifully for lunch the next day, assuming there's any left
02 -
  • The noodles will continue absorbing liquid as it sits, so if you're making this ahead, keep some extra broth on hand
  • Don't boil the soup once you've added the cream or it might separate slightly
  • Ricotta works best dolloped on top of servings rather than stirred all the way through
03 -
  • Break your lasagna noodles while they're still in the box to contain the mess
  • Warm your milk and cream slightly before adding to prevent any temperature shock
  • Use a microplane for the Parmesan, it melts so much better than pre-grated

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