Quick White Lasagna Soup (Print Version)

Creamy, comforting soup with tender noodles, shredded chicken, and three cheeses ready in just 35 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken, shredded

→ 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)

# How-To Steps:

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

# Expert Tips:

01 -
  • Cooks in just 35 minutes from start to finish, perfect for those nights when comfort food needs to happen fast
  • Uses a rotisserie chicken so you can skip the protein prep entirely
  • Delivers all the cheesy lasagna flavors without the hour-long baking time
02 -
  • The soup thickens as it sits, so if it gets too heavy just splash in a bit more broth or milk when reheating
  • Breaking the noodles while they are still in the package prevents them from flying all over your kitchen
  • Skip the boiling water entirely, these noodles cook perfectly right in the soup liquid
03 -
  • A splash of dry white wine added with the onions deepens the flavor profile beautifully
  • For extra richness, whisk a beaten egg into the ricotta before dolloping it on top of each bowl
  • Grate your own Parmesan from a wedge instead of buying pre-grated, the melting quality is completely different

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