White Lasagna Soup
A comforting bowl of indulgence that combines cheesy layers reminiscent of lasagna with a rich, creamy broth and tender chicken in less than 30 minutes.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie works great)
- 6 cups chicken broth
- 1 tablespoon Italian seasoning
Pasta and Dairy
- 8 pieces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Vegetables
- 2 cups fresh spinach (optional)
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- Heat olive oil in a large pot over medium heat and sauté diced onion until soft and translucent.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in cooked shredded chicken, chicken broth, and Italian seasoning, then bring to a gentle boil.
- Toss in broken lasagna noodles and allow them to cook until tender, about 10-12 minutes.
- Gently stir in heavy cream, ricotta, mozzarella, and grated Parmesan cheese. Let it simmer until the cheese is gooey and the soup thickens slightly.
- If using, toss in fresh spinach and stir until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with extra cheese if desired.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for longer storage. Reheat on the stove, adding more broth if it thickens too much.