Italian White Lasagna Soup (Printable Version)

Comforting creamy soup with tender chicken, vegetables, lasagna noodles, and three-cheese broth.

# What You Need:

→ Proteins

01 - 14 oz boneless, skinless chicken breast or thighs, diced

→ Vegetables & Aromatics

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 5 oz baby spinach

→ Broth & Seasoning

08 - 5 cups low-sodium chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - Salt and black pepper to taste

→ Pasta

12 - 7 oz lasagna noodles, broken into 2-inch pieces

→ Dairy & Cheese

13 - 1/2 cup heavy cream
14 - 1 cup ricotta cheese
15 - 1 cup shredded mozzarella
16 - 1/4 cup grated Parmesan

→ Fresh Herbs

17 - 2 tablespoons chopped fresh parsley, plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and sauté for 1 minute. Stir in chicken and cook until lightly golden, about 4-5 minutes.
03 - Pour in chicken broth, dried Italian herbs, red pepper flakes, salt, and black pepper. Bring to a gentle boil.
04 - Add broken lasagna noodles. Reduce heat and simmer for 15 minutes, stirring occasionally, until noodles are al dente and chicken is cooked through.
05 - Add spinach and cook until wilted, about 1-2 minutes.
06 - Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan until melted and creamy.
07 - Add fresh parsley, adjust seasoning as needed, and remove from heat. Ladle soup into bowls, garnishing each serving with additional parsley and Parmesan if desired.

# Expert Advice:

01 -
  • It delivers all the comfort of baked lasagna but comes together in less than an hour on the stovetop
  • The broken pasta pieces release starch into the broth, creating the most incredibly silky texture without any flour or roux
  • Leftovers reheat beautifully and actually taste even better the next day as the flavors deepen
02 -
  • The soup will continue to thicken as it sits because the pasta keeps absorbing liquid, so if you are planning leftovers or meal prep, err on the side of a thinner consistency
  • Add the dairy at the very end over reduced heat to prevent the cream from separating or the cheeses from becoming grainy
  • Always warm your cold cream slightly before adding it to the hot soup—shockingly cold dairy can cause instant separation
03 -
  • Break the lasagna noodles inside a zip-top bag to keep the pieces contained and avoid flying shards all over your kitchen
  • Grate your own cheese from blocks instead of buying pre-shredded cheese—those anti-caking agents prevent proper melting
  • If you are making this ahead, undercook the pasta by 2 minutes since it will continue to soften as it sits in the hot broth

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