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–+ servings
creamy chicken lasagna soup

White Chicken Lasagna Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Whisk

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 3 clove garlic minced
  • 1 pound boneless, skinless chicken breasts cubed
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 8 ounce lasagna noodles broken into pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cup baby spinach
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onions and cook until translucent, about 5 minutes.
  • Stir in minced garlic and sauté for 1 minute until fragrant.
  • Add cubed chicken breasts to the pot and cook until no longer pink.
  • Pour in chicken broth and heavy cream, then bring to a gentle boil.
  • Add broken lasagna noodles, dried basil, dried oregano, salt, and pepper.
  • Reduce heat and simmer for 10-12 minutes until noodles are tender.
  • Stir in baby spinach and cook until wilted.
  • Remove from heat and mix in ricotta cheese, Parmesan cheese, and mozzarella cheese.
  • Ladle the soup into bowls and garnish with chopped fresh parsley.

Notes

For a richer flavor, try browning the chicken cubes before adding them to the soup. If you prefer a thicker consistency, consider adding a slurry of cornstarch and water to the soup while it simmers. Adjust the seasoning to taste, adding more salt or pepper if needed, and always taste before serving to ensure the flavors are balanced.
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