Ingredients
Equipment
Method
Sauté aromatics
- Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened with a fragrant aroma.
- Add the minced garlic and cook for 1 minute, stirring constantly until you can smell it but it doesn’t brown.
Cook chicken and thicken
- Add the diced chicken and cook for 4-5 minutes until mostly cooked through, with no pink showing in the biggest pieces.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring until the mixture looks slightly thicker.
Make creamy base
- Gradually add the chicken broth, stirring to prevent lumps, then add the heavy cream and whole milk.
- Stir in the Italian seasoning, dried basil, and nutmeg until evenly distributed and the broth looks smooth and creamy.
- Bring the soup to a simmer, with small bubbles around the edges, then add the broken lasagna noodles.
- Cook for 10-12 minutes until the noodles are tender, stirring occasionally so they don’t stick.
Wilt spinach and season
- Stir in the fresh spinach and cook for 2 minutes until wilted and bright green.
- Season with salt and pepper to taste, then give the soup a final stir so the seasoning disperses.
Make the cheese dollop and serve
- Mix the ricotta, shredded mozzarella, and parmesan until you get a thick, scoopable cheese blend.
- Serve the soup topped with a generous dollop of the cheese mixture, letting it melt into the center of each bowl.
Notes
Pro tip: when adding flour, cook it 1-2 minutes to remove the raw taste, and when adding broth pour gradually while stirring for a silky base. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until hot, adding a splash of milk or broth if it thickens. Freezing: yes, but expect noodles to soften further; thaw and reheat slowly. For a lighter option, swap heavy cream for half-and-half and use whole milk to keep it creamy.