Description

All the creamy, cheesy comfort of white chicken lasagna turned into a rich, hearty soup with tender noodles and a savory Parmesan broth.

Ingredients

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 lb cooked chicken breast, shredded

6 cups chicken broth

1 cup heavy cream

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

Salt and black pepper, to taste

8 oz lasagna noodles, broken into pieces

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups fresh spinach

Ricotta cheese, for topping (optional)

Fresh parsley or basil, chopped (for garnish)

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Instructions

Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add the minced garlic and sauté for another minute until fragrant.

Add Chicken and Broth:
Stir in the shredded chicken, chicken broth, basil, oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.

Cook the Noodles:
Add the broken lasagna noodles and cook until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.

Finish the Soup:
Lower the heat and stir in the heavy cream, mozzarella, Parmesan, and spinach. Cook until the cheese is melted and the spinach is wilted, about 2–3 minutes.

Serve:
Ladle the soup into bowls and top with a dollop of ricotta cheese and fresh herbs, if desired. Serve hot.

Notes

Add More Veggies: You can add mushrooms or zucchini to this soup for extra flavor and nutrition.

Make It Lighter: Use half-and-half or milk instead of heavy cream for a lighter version.

Spicy Kick: For a bit of heat, add more red pepper flakes or a pinch of cayenne pepper.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American