Italian White Lasagna Soup (Printable)
A creamy, comforting bowl of Italian-inspired soup with tender chicken, broken lasagna noodles, fresh spinach, and melted cheeses in a savory herb broth.
# What You'll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, diced
→ Vegetables & Aromatics
02 - 1 tbsp 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 tsp dried Italian herbs
10 - 1/2 tsp 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 tbsp chopped fresh parsley, plus extra for garnish
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Add minced garlic and sauté for 1 minute until aromatic. Stir in diced chicken and cook until lightly golden on all sides, about 4-5 minutes.
03 - Pour in chicken broth, dried Italian herbs, red pepper flakes, salt, and black pepper. Bring mixture to a gentle boil, stirring to combine seasonings.
04 - Add broken lasagna noodles to boiling broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally to prevent sticking, until noodles are al dente and chicken is cooked through.
05 - Stir in baby spinach and cook until just wilted, about 1-2 minutes. Spinach should remain vibrant green.
06 - Reduce heat to low. Gradually stir in heavy cream, ricotta cheese, mozzarella, and Parmesan until fully melted and incorporated, creating a smooth, velvety broth.
07 - Add fresh chopped parsley and adjust seasoning with additional salt and pepper as needed. Remove from heat to prevent overheating the dairy.
08 - Ladle hot soup into individual serving bowls. Garnish each portion with additional fresh parsley and grated Parmesan cheese.
# Expert Tips:
01 -
- It delivers all the comfort of baked lasagna in under an hour without heating up your entire kitchen
- The ricotta melts into little clouds throughout the broth creating the most luxurious texture you have ever experienced in soup
02 -
- Breaking noodles directly into the pot creates varying sizes which I actually prefer for texture but you can break them in a bowl first if you want uniform pieces
- The ricotta will not completely dissolve and those little cheese pockets are exactly what makes this soup special
03 -
- Make sure to break noodles into 2 inch pieces or they will be difficult to eat with a spoon
- Let the soup rest for 5 minutes off heat before serving to let flavors meld