White Chicken Lasagna Soup
This White Chicken Lasagna Soup is everything you love about a creamy, cheesy chicken lasagna, without all the layering! Lasagna noodles, tender shredded chicken, and spinach all simmer together in one pot in a garlicky parmesan cream broth. Then you top each bowl with a dollop of herbed ricotta.
Servings: 6
Ingredients
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Onion finely chopped
- 3-4 cloves Garlic minced
- 1½ teaspoons Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- 6 cups Chicken Broth
- 10 Lasagna Noodles broken into pieces (uncooked)
- 1 1/2 cups Heavy Cream
- Pinch Nutmeg
- 1 teaspoon Salt start with ½ if using rotisserie chicken
- ½ teaspoon Pepper
- 3 to 4 cups Cooked Shredded Chicken (rotisserie)
- 2 cups Baby Spinach
- 1 cup Mozzarella Cheese (shredded)
- ¾ cup Parmesan Cheese (freshly grated)
Herbed Ricotta:
- 1 cup Whole Milk Ricotta Cheese
- ¼ cup Parmesan Cheese
- 2 teaspoons Fresh Parsley or basil (or 1 teaspoon dried)
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt
Instructions
- Stir together the ricotta, parmesan, parsley or basil, garlic powder, salt, and pepper. Set it aside at room temperature while the soup cooks.
- Melt the butter with the olive oil in a Dutch oven. Cook the onion 5 to 6 minutes until soft and lightly golden.
- Stir in the garlic, Italian seasoning, and red pepper flakes for about 30 seconds, just until fragrant.
- Pour in the chicken broth, cover, and bring it to a boil.
- Add the broken lasagna noodles and cook 10 to 12 minutes, stirring often so they don't stick together.
- Turn the heat to low. Stir in the cream, nutmeg, salt, pepper, and chicken, then the spinach. Cook 2 to 3 minutes until the spinach wilts.
- Sprinkle the mozzarella and parmesan over the top, then add 5 big dollops of herbed ricotta. Don't stir!
- Turn off the heat, cover, and let it sit on the warm burner for 3 minutes.
- Serve. Ladle into bowls, making sure everyone gets some ricotta, and top with fresh herbs and extra parmesan.
Notes
- I like to use a rotisserie chicken from Costco but you can use any shredded cooked chicken. I would suggest making sure the chicken is well-seasoned before adding to the soup.
- Use whole milk ricotta. Part-skim is grainy and watery.
- Taste before adding the full teaspoon of salt, since the parmesan and broth are salty.
- Leftovers thicken as the noodles absorb liquid. Add a splash of broth or cream when reheating, and keep the heat low.
Nutrition
Calories: 776kcal | Carbohydrates: 43g | Protein: 43g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 1902mg | Potassium: 541mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2484IU | Vitamin C: 5mg | Calcium: 524mg | Iron: 3mg
