Description
This Creamy White Lasagna Soup is a comforting and hearty one-pot dish that captures all the flavors of traditional lasagna in a simple, creamy soup form. It features tender chicken, tender lasagna noodles, fresh spinach, and a luscious blend of cheeses, all simmered in a rich, flavorful broth. Perfect for cozy dinners and easy weeknight meals.
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: Bring a heavy bottom Dutch oven to medium heat. Add olive oil, chopped onions, and kosher salt. Cook for 5 minutes until the onions are softened and translucent.
- Add Garlic and Spices: Turn the heat to low. Add minced garlic and red pepper flakes (if using). Cook for 1 minute to release their aromas without burning.
- Cook Chicken in Broth: Add the chicken pieces to the pot along with the chicken stock, water, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce to a simmer and cook for 9-10 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the pot onto a plate and shred it into bite-size pieces. Set aside.
- Cook Noodles: Bring the soup back to a boil. Add the broken lasagna noodles and the whole milk. Reduce heat to medium-low and cook for 8 minutes or until noodles are al dente, according to package instructions.
- Finish Soup: Stir in the baby spinach and shredded chicken. Cook for an additional 1 minute until spinach wilts. Turn off heat and stir in 1 cup of grated Parmesan cheese until creamy and combined.
- Serve: Ladle soup into bowls and top each serving with a scoop of ricotta cheese, torn fresh basil leaves, and a sprinkle of remaining Parmesan cheese. Serve immediately and enjoy!
Notes
- You can substitute chicken breasts with thighs if preferred, but adjust cooking time slightly.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce at the end.
- Use fresh parmesan cheese for best flavor and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock and chicken with vegetable stock and mushrooms or tofu.
