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White Lasagna Soup

A creamy and savory soup capturing all the flavors of lasagna, with tender chicken and pasta, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound cooked chicken, shredded or diced Rotisserie works great
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half For a lighter version, use half-and-half
  • 1 cup ricotta (or 3/4 cup cream cheese) For lasagna ricotta texture
  • 1 cup grated Parmesan cheese Plus extra for serving
  • 8–10 oz lasagna noodles, broken into 1–2 inch pieces Or use rigatoni/penne
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or 1 tablespoon fresh chopped basil
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby spinach or chopped kale (optional) Adds freshness
  • 1 tablespoon lemon juice or 1 teaspoon white wine vinegar Brightens the soup
  • Red pepper flakes (optional, for heat)
  • Fresh parsley for garnish

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in garlic and cook for 30–60 seconds until fragrant.
  2. Add the shredded chicken and dried herbs. Stir and let the chicken warm through for 1–2 minutes.
  3. Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom to deepen flavor.
  4. Stir in the heavy cream and ricotta (or cream cheese). Whisk or stir until the cheese is melted and the base is smooth.
  5. Add the broken lasagna noodles and simmer uncovered for 8–12 minutes, stirring occasionally, until the pasta is al dente. If the soup thickens too much, add a splash of extra broth or water.
  6. When the pasta is nearly done, stir in Parmesan, spinach (if using), and lemon juice. Taste and season with salt, pepper, and red pepper flakes as desired.
  7. Remove from heat and let rest for 2 minutes; the soup will thicken slightly. Serve topped with extra grated Parmesan and chopped parsley.

Notes

For a lighter version, use half-and-half or whole milk with a tablespoon of flour to thicken. Gluten-free pasta works fine; adjust cooking time on the package. For a vegetarian take, swap chicken broth for vegetable broth and add mushrooms or white beans.