Ingredients

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)

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 use Mafalda Corta pasta)

2 cups whole milk

6 ounces baby spinach

1 ½ cups Parmesan cheese, freshly grated (divided)

8 ounces ricotta cheese (for serving)

½ cup basil leaves, torn (for serving)

Instructions

Step 1: Heat a heavy-bottomed Dutch oven over medium heat. Add olive oil, chopped onion, and kosher salt. Cook, stirring occasionally, for about 5 minutes until the onion is soft.

Step 2: Reduce heat to low, then add minced garlic and red pepper flakes if using. Cook for 1 minute until fragrant.

Step 3: Add the chicken pieces to the pot. Pour in chicken stock and water, then add the bay leaf and thyme sprigs. Bring to a boil, then reduce heat and simmer for 9–10 minutes until chicken is fully cooked.

Step 4: Remove the chicken to a plate and shred using two forks. Set aside.

Step 5: Bring the soup back to a boil. Add the broken lasagna noodles and whole milk. Reduce heat to medium-low and cook for about 8 minutes, or until the noodles are al dente according to package instructions.

Step 6: Stir in the baby spinach and shredded chicken. Cook for an additional 1 minute until the spinach wilts. Turn off the heat and stir in 1 cup of grated Parmesan cheese until melted and incorporated.

Step 7: Ladle the soup into bowls. Top each serving with a scoop of ricotta cheese, torn basil leaves, and a sprinkle of remaining Parmesan. Serve warm and enjoy!

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a dash of crushed chili.

Use leftover cooked chicken to save time.

Mafalda Corta pasta works well to mimic lasagna noodles without breaking them down too much.

Swap baby spinach with kale or Swiss chard for a different leafy green flavor.

For a richer soup, substitute whole milk with half-and-half or cream.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to a day in advance. Keep the soup refrigerated and add fresh toppings like ricotta and basil only when serving.

Can I freeze Creamy White Lasagna Soup?

Because the soup contains noodles and dairy, freezing may change its texture. It’s best enjoyed fresh or refrigerated and consumed within a few days.

Dinner

Creamy White Lasagna Soup Recipe

Introduction