Description
White Chicken Lasagna Soup is everything you love about creamy, cheesy lasagna in a comforting bowl of soup. Tender shredded chicken, broken lasagna noodles, fresh spinach, and a rich, velvety broth come together to create the ultimate cozy meal. Perfect for weeknight dinners or when you need a hearty dish to warm your soul!
Ingredients
Scale
- 3 cups cooked rotisserie chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups fresh spinach (or kale)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the Broth:
- Pour in the chicken broth and bring it to a boil.
- Cook the Lasagna Noodles:
- Add the broken lasagna noodles to the boiling broth and cook them according to the package instructions until al dente, stirring occasionally to prevent sticking.
- Make It Creamy:
- Reduce the heat to low and stir in the heavy cream, milk, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add Chicken and Greens:
- Stir in the shredded chicken and fresh spinach. Let it simmer for 2–3 minutes until the spinach wilts and the chicken is heated through.
- Incorporate the Cheese:
- Remove the soup from heat and stir in the ricotta cheese and grated Parmesan until fully combined and creamy.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese. Enjoy warm!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth if the soup thickens.
- Freezing: Freeze the soup without the noodles for up to 3 months. Add freshly cooked noodles after thawing and reheating.
- Customizations: Swap spinach for kale, add mushrooms for an earthy flavor, or use gluten-free lasagna noodles for a gluten-free version.
- Adjust Spice: If you prefer less heat, skip the red pepper flakes, or add more for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-American