Description
This Creamy White Lasagna Soup is a comforting and hearty dish that combines tender chicken, broken lasagna noodles, and a creamy Parmesan-infused broth. It’s a warm, delicious twist on classic lasagna flavors served in a bowl, perfect for cozy family dinners or any time you crave Italian-inspired comfort food.
Ingredients
Scale
Sauté Base
- 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)
Soup and Main Ingredients
- 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 Mafalda Corta pasta
- 2 cups whole milk
- 6 ounces baby spinach
Cheese and Garnishes
- 1½ cups Parmesan cheese, freshly grated, divided
- 8 ounces ricotta cheese, for serving
- ½ cup basil leaves, torn, for serving
Instructions
- Sauté the Aromatics: In a heavy bottom Dutch oven, heat the olive oil over medium heat. Add the finely chopped onions and kosher salt. Cook for about 5 minutes until the onions become soft and translucent.
- Add Garlic and Spices: Reduce the heat to low and stir in the minced garlic and red pepper flakes, cooking for 1 more minute until fragrant without browning the garlic.
- Cook the Chicken: Add the cut chicken breast pieces to the pot, then pour in the chicken stock, water, bay leaf, and thyme sprigs. Bring to a boil, then reduce to a simmer. Allow the chicken to cook for 9-10 minutes until fully cooked through.
- Shred the Chicken: Remove the chicken from the pot and place it on a plate. Shred the chicken with forks and set aside.
- Cook the Noodles: Bring the soup back to a boil, then add the broken lasagna noodles. Pour in the whole milk, reduce the heat to medium-low, and cook for about 8 minutes until the noodles are al dente.
- Finish the Soup: Add the baby spinach and shredded chicken back into the pot. Cook for an additional 1 minute until the spinach wilts. Turn off the heat, then stir in 1 cup of the grated Parmesan cheese to create a creamy texture.
- Serve: Ladle the soup into bowls. Top each serving with a scoop of ricotta cheese, fresh torn basil leaves, and a sprinkle of the remaining Parmesan cheese. Enjoy your comforting creamy white lasagna soup!
Notes
- If you prefer a spicier soup, increase the amount of red pepper flakes.
- For a vegetarian version, omit the chicken and substitute vegetable broth.
- Use freshly grated Parmesan cheese for the best flavor and creaminess.
- You can substitute Mafalda Corta or any short, ridged pasta if lasagna noodles are unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy White Lasagna Soup, Chicken Soup, Italian Soup, Comfort Food, Creamy Soup, Lasagna Noodle Soup
