White Lasagna Soup (Printable)
Creamy soup with tender chicken, spinach, and noodles in a savory three-cheese broth.
# What You’ll Need:
→ Protein & Dairy
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→ Vegetables & Aromatics
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→ Pasta
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→ Seasonings
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→ Garnish
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# How-to Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
02 - Pour in chicken broth and milk. Stir to combine, then bring to a gentle simmer.
03 - Add broken lasagna noodles, basil, oregano, red pepper flakes, salt, and black pepper. Simmer uncovered, stirring occasionally, for 10-12 minutes or until noodles are al dente.
04 - Stir in shredded chicken and chopped spinach. Cook for 3-4 minutes until spinach wilts and chicken is heated through.
05 - Reduce heat to low. Add ricotta, mozzarella, and Parmesan cheeses, stirring until melted and soup is creamy. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with fresh parsley and extra Parmesan if desired.
# Expert Advice:
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- You get all the cozy flavors of white lasagna in a fraction of the time
- The ricotta melts into the broth creating an incredibly velvety texture
- It freezes beautifully so you can keep comforting meals on hand
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- The soup will thicken considerably as it sits, so you may need to add more broth when reheating
- Do not let the milk come to a rolling boil or it might separate and become grainy
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- Grate your own Parmesan fresh for better melting and flavor
- Use room temperature ricotta to help it incorporate smoothly into the hot soup