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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a velvety cream broth, tender broken lasagna noodles, and a ricotta swirl. Sautéed onion and garlic build the base, then parmesan and cream cheese make it luxuriously thick without a heavy roux.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp nutmeg
  • 8 count lasagna noodles Broken into pieces
  • 1 cup parmesan Freshly grated
Creamy finish
  • 4 oz cream cheese Softened
  • 2 cup baby spinach
  • 1 tsp salt To taste
  • 1 tsp pepper To taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 tbsp fresh basil

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt 3 tablespoons butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Build the creamy broth
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring, until it smells lightly toasted.
  2. Gradually whisk in the chicken broth and heavy cream, then stir until smooth.
  3. Stir in Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer.
Cook noodles and finish
  1. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender.
  2. Stir in the softened cream cheese and parmesan until smooth, then add the shredded chicken and baby spinach.
  3. Cook for 2 minutes until the spinach wilts, then season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta and shredded mozzarella until combined.
  2. Ladle the soup into bowls and top each with a very generous spoonful of the cheese dollop, finishing with fresh basil.

Notes

For the smoothest broth, add the cream cheese and parmesan off the heat first if you’re worried about lumps, then return to gentle heat to finish cooking. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (cream may thicken on reheating—stir in a splash of broth). For a lighter option, use half-and-half and reduce cream cheese to 2 oz while keeping the parmesan for flavor.