Italian White Lasagna Soup (Print View)
A creamy, comforting soup inspired by classic white lasagna with tender chicken, vegetables, and cheesy broth.
# What You'll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, diced
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 5 oz baby spinach
→ Broth & Seasoning
08 - 5 cups low-sodium chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - Salt and black pepper to taste
→ Pasta
12 - 7 oz lasagna noodles, broken into 2-inch pieces
→ Dairy & Cheese
13 - 1/2 cup heavy cream
14 - 1 cup ricotta cheese
15 - 1 cup shredded mozzarella
16 - 1/4 cup grated Parmesan
→ Fresh Herbs
17 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# Method:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and sauté for 1 minute. Stir in chicken and cook until lightly golden, about 4-5 minutes.
03 - Pour in chicken broth, dried Italian herbs, red pepper flakes, salt, and black pepper. Bring to a gentle boil.
04 - Add broken lasagna noodles. Reduce heat and simmer for 15 minutes, stirring occasionally, until noodles are al dente and chicken is cooked through.
05 - Add spinach and cook until wilted, about 1-2 minutes.
06 - Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan until melted and creamy.
07 - Add fresh parsley, adjust seasoning as needed, and remove from heat. Ladle soup into bowls, garnishing each serving with additional parsley and Parmesan if desired.
# Insider Tips:
01 -
- The rich, velvety broth tastes like someone spent hours simmering a classic Italian ragù
- It captures everything comforting about lasagna without the oven time or layering stress
- The way the broken noodles soften and thicken the soup feels like a warm hug
02 -
- The soup continues to thicken as it sits, so do not panic if it looks thin right after cooking
- Ricotta dollops on top melt better if you let the soup rest for 5 minutes before serving
- Leftovers actually taste better the next day as the noodles absorb more broth
03 -
- Break lasagna noodles over the pot so no pieces escape onto your floor
- Room temperature ricotta melts into the soup more smoothly than cold
- Grate your own Parmesan for better melting than pre-grated varieties