Ingredients
Method
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.