Creamy Italian White Lasagna Soup Recipe

This rich creamy Creamy Italian White Lasagna Soup is made with tender chicken breast, broken lasagna noodles, and fresh spinach, ready in 45 minutes. The magic happens when you swirl a generous dollop of ricotta and mozzarella right into the bubbling broth. I love making this on chilly evenings when traditional baked lasagna feels like too much work.

Why This Classic Works

I used to spend hours layering traditional white lasagna, only to wait another hour for it to bake. I quickly learned that simmering the noodles directly in the creamy chicken broth infuses them with incredible flavor.

The surprise for me was how well fresh spinach holds up in the rich soup base. Skipping the baking dish saves me so much time without sacrificing that comforting cheese pull.

Creamy Italian White Lasagna Soup Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts
• 6 cups chicken broth
• 8 ounces lasagna noodles, broken into pieces
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon Italian seasoning

How To Make Creamy Italian White Lasagna Soup

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat, then cook the diced onion and garlic until softened.
2. Cook the Chicken: Add the chicken breasts, Italian seasoning, and chicken broth to the pot, bringing the liquid to a steady simmer.
3. Shred the Meat: Remove the cooked chicken after 15 minutes, shred it with two forks, and return it to the bubbling broth.
4. Boil the Noodles: Drop the broken lasagna noodles into the pot and cook for 10 minutes until they reach an al dente texture.
5. Add the Cream and Greens: Stir in the heavy cream and fresh baby spinach, letting it wilt for about 2 minutes.
6. Mix the Cheese: Combine the ricotta, mozzarella, and parmesan in a small bowl to use as a topping for each warm bowl.

Recipe Tips

• Don’t overcook the noodles: They will continue to soften slightly in the hot broth even after you take the pot off the heat.
• Use freshly grated cheese: Pre-shredded mozzarella contains anti-caking agents that can make your soup grainy instead of smooth.
• Shred the chicken finely: Smaller pieces of chicken ensure you get meat, noodles, and broth in every single bite.

What To Serve With White Lasagna Soup

A crusty loaf of garlic bread is essential for soaking up the rich, creamy broth. I also recommend a crisp green salad tossed in a sharp vinaigrette to cut through the heavy cheese.

How To Store

Keep any leftover soup in an airtight container in the fridge for up to 3 days. The noodles will soak up liquid over time, so add a splash of chicken broth when reheating on the stove. I do not recommend freezing this soup because the cream can separate.

FAQs

Can I use cooked rotisserie chicken?

Yes, you can skip the chicken-cooking step entirely. Just add shredded rotisserie chicken at the end when you stir in the cream.

Can I substitute the heavy cream?

Half-and-half works if you want a lighter broth. However, it will not be quite as thick or rich as the original recipe.

Can I use different pasta?

Absolutely. Mafaldine, bowtie, or penne pasta are great alternatives if you do not have lasagna noodles on hand.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 115mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 30g

Creamy Italian White Lasagna Soup

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy Italian White Lasagna Soup features rich ricotta, tender chicken, and fresh spinach ready in 45 minutes. This comforting bowl is a simple alternative to baked pasta for busy weeknights.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 pound boneless skinless chicken breasts

• 6 cups chicken broth

• 8 ounces lasagna noodles, broken into pieces

• 1 cup heavy cream

• 2 cups fresh baby spinach

• 1/2 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/4 cup grated parmesan cheese

• 1 teaspoon Italian seasoning

Directions

• 1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat, then cook the diced onion and garlic until softened.
• 2. Cook the Chicken: Add the chicken breasts, Italian seasoning, and chicken broth to the pot, bringing the liquid to a steady simmer.
• 3. Shred the Meat: Remove the cooked chicken after 15 minutes, shred it with two forks, and return it to the bubbling broth.
• 4. Boil the Noodles: Drop the broken lasagna noodles into the pot and cook for 10 minutes until they reach an al dente texture.
• 5. Add the Cream and Greens: Stir in the heavy cream and fresh baby spinach, letting it wilt for about 2 minutes.
• 6. Mix the Cheese: Combine the ricotta, mozzarella, and parmesan in a small bowl to use as a topping for each warm bowl.