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Creamy white chicken lasagna soup in a bowl with garnishes

White Chicken Lasagna Soup

This White Chicken Lasagna Soup is filled with tender chicken, creamy cheese, and the perfect blend of spices, perfect for cozy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked, shredded chicken Consider using rotisserie chicken to save time.
  • 1 tablespoon olive oil For sautéing.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (15 oz) ricotta cheese Fresh ricotta adds creaminess.
  • 1 cup heavy cream
  • 2 cups spinach, chopped Can substitute with kale or Swiss chard.
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup mozzarella cheese, shredded

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 4 minutes.
  2. Stir in the shredded chicken, dried basil, dried oregano, salt, and pepper. Let the flavors meld for 2-3 minutes.
  3. Pour in the chicken broth and bring the mixture to a lively boil.
  4. Add broken lasagna noodles and cook until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
  5. Stir in ricotta cheese and heavy cream, then fold in the chopped spinach; cook for an additional 3-5 minutes until the spinach wilts and the soup is heated through.
  6. Serve hot, ladled into bowls and topped with shredded mozzarella and a sprinkle of grated Parmesan cheese. Enjoy!

Notes

For a vegan version, swap out chicken for shredded tofu and use non-dairy cream and cheese alternatives. Adjust spices to taste for added flavor.