Go Back

Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with broken lasagna noodles and a ricotta swirl. A rich, smooth cream broth with spinach and shredded chicken comes together in one pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, cooked and shredded
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Cream cheese
  • 4 oz cream cheese, softened
Butter
  • 3 tbsp butter
All-purpose flour
  • 3 tbsp all-purpose flour
Baby spinach
  • 2 cup baby spinach
Parmesan
  • 1 cup parmesan, freshly grated
Italian seasoning
  • 1 tsp Italian seasoning
Garlic powder
  • 0.5 tsp garlic powder
Nutmeg
  • 0.25 tsp nutmeg
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cheese dollop (ricotta)
  • 1 cup ricotta
Cheese dollop (mozzarella)
  • 1 cup shredded mozzarella
Fresh basil
  • fresh basil to taste
Salt and pepper
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, stirring occasionally, until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute. Keep it moving so it doesn’t brown.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes. Gradually add the chicken broth and cream, whisking as you pour to prevent lumps.
  4. Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer. You should see steady bubbling across the surface.
Cook noodles and finish the filling
  1. Add the broken lasagna noodles and cook for 10-12 minutes until tender. Stir occasionally to keep noodles from sticking.
  2. Stir in the softened cream cheese and the freshly grated parmesan until smooth. Mix until no cream cheese streaks remain.
  3. Add the shredded chicken and the baby spinach, then stir to combine. Cook for 2 minutes until the spinach wilts.
  4. Season with salt and pepper to taste. Stir and taste so the seasoning matches your preference.
Make the cheese dollop and serve
  1. Mix the ricotta and shredded mozzarella to create the cheese dollop, and stir in fresh basil. Keep it ready so it can melt and swirl into each bowl.
  2. Ladle the soup into bowls and top with a generous spoonful of the cheese dollop. Serve right away so the mozzarella melts through.

Notes

For the silkiest broth, whisk the flour in thoroughly before adding liquids, and bring to a gentle simmer (not a hard boil) once the cream is in. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stove, adding a splash of broth or milk if it thickens. Freezing is not recommended because the cream can separate when thawed. For a lighter option, substitute half-and-half for the heavy cream and use reduced-fat cream cheese.