Italian White Lasagna Soup (Printable Version)
Comforting creamy soup with tender chicken, vegetables, lasagna noodles, and cheesy herb broth.
# Ingredient List:
→ 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
# How to Make:
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 Tips:
01 -
- You get all the cheesy, creamy comfort of white lasagna in about one third of the time and with half the dishes to wash
- The broth soaks up all those classic Italian flavors while keeping everything light enough that you never feel weighed down after a bowl
02 -
- The noodles will continue absorbing liquid as the soup sits, so its best served immediately or you might need to add more broth when reheating leftovers
- Stirring the ricotta into the hot soup rather than leaving it in one big dollop helps it melt into creamy pockets throughout every bowl
03 -
- Breaking the noodles before adding them means more curly edges that catch all that delicious cheese in every spoonful
- Room temperature cream and cheese incorporate more smoothly into hot soup than cold ingredients straight from the refrigerator