One-Pot White Lasagna Soup
This delicious One-Pot White Lasagna Soup combines the comforting flavors of lasagna with the simplicity of a soup, making it a perfect weekday meal that's easy to prepare and customize.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups cooked shredded chicken (or 1 lb Italian chicken sausage, casings removed) Rotisserie chicken works great.
- 6 cups low-sodium chicken broth Use low-sodium for better control over saltiness.
- 8-10 pieces lasagna noodles, broken into bite-size pieces (about 6-7 ounces)
- 1 teaspoon kosher salt Plus more to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups baby spinach, roughly chopped
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan cheese Plus more for serving.
- 3/4 cup whole-milk ricotta
- 1/2 zest of 1/2 lemon and 1 tablespoon lemon juice (optional) Adds brightness.
- 1 Fresh basil or parsley, chopped, for garnish Optional garnish.
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion with a pinch of salt and cook for 3–4 minutes until translucent.
- Stir in garlic and cook for 30 seconds until fragrant—do not let it brown.
- If using sausage, add now and cook, breaking it up, until browned. If using cooked chicken, skip browning and just warm it in the next step.
- Pour in chicken broth. Add Italian seasoning, black pepper, and red pepper flakes (if using). Bring to a gentle boil.
- Add broken lasagna noodles and stir well to prevent sticking. Reduce to a lively simmer and cook for 8–10 minutes, stirring occasionally, until just shy of al dente. Add a splash of water if the noodles absorb too much liquid.
- Stir in spinach and cooked shredded chicken (if not using sausage). Simmer for 2 minutes to wilt greens and warm through.
- Lower heat to medium-low. Stir in heavy cream and Parmesan until smooth and lightly thickened, about 1–2 minutes. Taste and adjust salt and pepper.
- Turn off heat and dollop ricotta into the pot, gently swirling to create creamy pockets without fully whisking it in.
- Add lemon zest and juice for a clean finish, if desired.
- Ladle into bowls and top with extra Parmesan, cracked pepper, and fresh basil or parsley.
- Serve with garlic bread if available.
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding broth or water as needed. Best frozen without noodles; freeze creamy base for up to 2 months.