Description
Creamy White Lasagna Soup is a comforting and hearty Italian-inspired dish combining tender chicken, broken lasagna noodles, fresh spinach, and a rich, creamy broth flavored with Parmesan and ricotta cheeses. This easy stovetop soup offers all the cozy flavors of traditional lasagna in a quick and satisfying bowl.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons kosher salt, or more to taste
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 2 pounds boneless chicken breast, cut into â…“ pieces
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 4 sprigs thyme
- 8 ounces lasagna noodles, broken into pieces or Mafalda Corta pasta
- 2 cups whole milk
- 6 ounces baby spinach
- 1 ½ cups Parmesan cheese, freshly grated, divided
- 8 ounces ricotta cheese, for serving
- ½ cup basil leaves, torn, for serving
Instructions
- Sauté Aromatics: Heat a heavy-bottom Dutch oven over medium heat. Add olive oil, chopped onions, and kosher salt. Cook for 5 minutes until the onions are softened and translucent.
- Add Garlic and Spice: Reduce heat to low and stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant, careful not to burn the garlic.
- Cook Chicken: Add the cut chicken breast pieces to the pot along with chicken stock, water, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat and simmer uncovered for 9 to 10 minutes until chicken is fully cooked through.
- Shred Chicken: Remove the chicken pieces from the soup and place on a plate. Shred the chicken using two forks, then set aside.
- Cook Noodles and Finish Soup: Bring the soup back to a boil, then add broken lasagna noodles. Pour in the whole milk and reduce heat to medium-low. Cook for about 8 minutes until the noodles are al dente, according to package instructions.
- Add Greens and Cheese: Stir in baby spinach and shredded chicken. Cook for an additional 1 minute until spinach wilts. Turn off the heat and stir in 1 cup of the Parmesan cheese until melted and combined.
- Serve: Ladle the soup into bowls and top each serving with a scoop of ricotta cheese, torn basil leaves, and a sprinkle of the remaining Parmesan cheese. Enjoy warm.
Notes
- For a spicier soup, increase the red pepper flakes to taste.
- Using Mafalda Corta pasta preserves the lasagna theme, but broken lasagna noodles or any wide pasta works well.
- Freshly grated Parmesan cheese gives much better flavor than pre-grated.
- For a lighter version, substitute whole milk with 2% milk or half-and-half, adjusting creaminess accordingly.
- If you prefer a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons water) when adding the milk.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
