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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a silky cream broth, broken lasagna noodles, and a spinach wilt finish. Includes a ricotta + mozzarella cheese dollop that melts and swirls right on top for a rich Italian-American bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cooked and shredded
Soup base
  • 1 onion diced
  • 4 garlic cloves, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 4 oz cream cheese softened
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup baby spinach
  • 1 cup parmesan freshly grated
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp nutmeg
Lasagna noodles
  • 8 lasagna noodles broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil for serving
Seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and glossy. Keep it moving so the onions don’t brown.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant. Stop as soon as it smells sweet and toasty.
Build the creamy broth
  1. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste. The mixture should look slightly thickened.
  2. Gradually add the chicken broth and heavy cream while whisking, smoothing out any lumps. Scrape the bottom of the pot as you pour.
  3. Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the soup to a simmer. Look for gentle bubbling around the edges.
Cook lasagna noodles
  1. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally. They should be tender when you press one against the pot.
Finish and season
  1. Stir in the softened cream cheese and parmesan until smooth and glossy. The broth should look creamy with no streaks.
  2. Add the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts. Stir until the greens turn bright and tender.
  3. Season with salt and pepper to taste and simmer briefly if needed to re-warm everything through. Taste and adjust before serving.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and fresh basil to make a thick cheese dollop. It should hold together as a spoonable scoop.
  2. Ladle the soup into bowls and add a very generous spoonful of the cheese dollop to each serving. Watch for the mozzarella to melt slightly into the hot broth.

Notes

For the smoothest texture, whisk the flour in well before adding liquids, then add broth/cream gradually to prevent lumps. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth or cream if the soup thickens. Freezing isn’t recommended because the cream cheese and heavy cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, but keep the heat at a gentle simmer to reduce curdling.