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White Chicken Lasagna Soup

A comforting and creamy dish that combines the essence of lasagna in a delicious soup format, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 pound cooked chicken breast, shredded Can substitute with turkey
  • 4 cups chicken broth
  • 8 ounces lasagna noodles, broken into smaller pieces Use smaller pieces for easier serving
  • 1 cup ricotta cheese
  • 1 cup cream cheese
  • 1 teaspoon salt Or to taste
  • 1 teaspoon black pepper Or to taste
For the Finishing Touches
  • 2 cups fresh spinach Can use kale as a substitute
  • 1 cup shredded mozzarella cheese For topping
  • to taste fresh basil For garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and Italian seasoning, cooking for an additional minute.
Cooking
  1. Add the shredded chicken to the pot, followed by the chicken broth. Bring the mixture to a gentle simmer.
  2. Pour in the broken lasagna noodles and let them cook according to package instructions, typically about 10-12 minutes, until they’re al dente.
  3. Once the noodles are cooked, stir in the ricotta and cream cheese until fully melted and combined. Season with salt and pepper to taste.
  4. Mix in fresh spinach and let it wilt, then sprinkle mozzarella cheese on top, allowing it to melt slightly.
Serving
  1. Ladle the soup into bowls, garnishing with fresh basil if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.