Creamy White Chicken Lasagna Soup
A comforting, one-pot lasagna-inspired soup that combines tender chicken, creamy broth, and pasta for a quick weeknight meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3–4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced (optional but recommended)
Seasoning and Thickening
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 1/4 cup all-purpose flour for thickening
Liquid Base
- 6 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Pasta and Protein
- 8–10 pieces lasagna noodles, broken into bite-size pieces (or use mafaldine/mini lasagna noodles)
- 2–3 cups cooked shredded chicken rotisserie works like a charm
Vegetables and Finishing Touches
- 3 cups baby spinach (loosely packed)
- 1 cup freshly grated Parmesan cheese
- 1 cup whole-milk ricotta
- 1 each zest of 1 lemon + 1–2 teaspoons lemon juice
- Salt and black pepper to taste
- Fresh to taste basil or parsley, chopped for garnish
Instructions
Preparation
- Heat olive oil and butter in a large pot over medium heat.
- Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Add sliced cremini mushrooms and cook for 4–5 minutes until they release moisture and brown slightly.
- Sprinkle in Italian seasoning and red pepper flakes.
- Sprinkle flour over the mixture and stir for 1 minute to coat and cook off the raw taste.
Cooking
- Slowly whisk in chicken broth until smooth, scraping up any browned bits.
- Stir in milk and bring to a gentle simmer.
- Add broken lasagna noodles. Simmer, stirring occasionally, for 10–12 minutes until al dente.
- If it gets too thick, splash in more broth.
- Stir in heavy cream, shredded chicken, and spinach. Simmer for 2–3 minutes until spinach wilts and chicken is warmed through.
- Reduce heat to low. Stir in Parmesan until melted and smooth.
- Add lemon zest and juice. Taste and season generously with salt and black pepper.
- Ladle into bowls and dollop each with a spoonful of ricotta. Swirl it in or leave it as a creamy 'island.' Garnish with basil or parsley.
Notes
Store leftovers in airtight containers for up to 3-4 days. For best results, freeze without pasta for up to 2 months. Serve soup with warm cooked noodles to keep them al dente.