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White Lasagna Soup

White lasagna soup combines tender chicken, broken lasagna noodles, spinach, and a creamy Parmesan broth in a Dutch oven. A spoonful of ricotta, mozzarella, and parsley tops each bowl.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 6 cups chicken broth
  • 8 oz lasagna noodles dried, broken into 2-inch pieces
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese grated
For the ricotta topping
  • 1 cup ricotta whole-milk
  • 0.5 cup mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the chicken with the salt and pepper.
  3. Brown the chicken for 3 to 4 minutes per side.
  4. Transfer the chicken to a plate.
  5. Add the onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened.
  6. Stir in the garlic and Italian seasoning and cook for 30 seconds.
  7. Return the chicken and any accumulated juices to the pot and add the broth.
  8. Bring to a boil, then cover and reduce the heat to maintain a gentle simmer.
  9. Cook for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  10. Transfer the chicken to a cutting board.
  11. Add the lasagna noodles to the pot and simmer uncovered for 8 to 10 minutes, or until the noodles are tender, stirring occasionally.
  12. Shred the chicken and return it to the pot.
  13. Stir in the heavy cream, spinach, and Parmesan, and simmer for 2 to 3 minutes, until the spinach wilts.
Make the ricotta topping
  1. Stir together the ricotta, mozzarella, and parsley in a small bowl.
Serve the soup
  1. Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.

Notes

For tender chicken, check that it reaches 165°F in the thickest part. Store leftovers refrigerated in an airtight container for up to 3 days; freezing is not recommended because the noodles and dairy may change texture. For a dairy-free swap, use unsweetened dairy-free cream and dairy-free ricotta, mozzarella, and Parmesan.