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Creamy White Chicken Lasagna Soup

Creamy white chicken lasagna soup with a silky cream broth, tender broken lasagna noodles, and a ricotta-mozzarella cheese dollop. Cook in one pot until smooth, then swirl the cheese mixture into each bowl for a rich, lasagna-inspired texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 onion Diced.
  • 4 garlic Minced cloves.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 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
  • 8 lasagna noodles Broken into pieces.
  • 4 oz cream cheese Softened.
  • 1 salt and pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1 fresh basil For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened. Stir occasionally so it cooks evenly.
  2. Add the minced garlic and cook for 1 minute, stirring constantly to prevent browning. The mixture should smell fragrant but not dark.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes. Slowly whisk to keep the mixture smooth and cook out the raw flour taste.
  4. Gradually add the chicken broth and heavy cream while whisking. Continue until the mixture is uniform and lump-free.
Simmer and cook the noodles
  1. Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the soup to a simmer. You should see steady bubbling at the edges.
  2. Add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally. Make sure the noodles are submerged so they soften evenly.
Finish with cream cheese, chicken, and spinach
  1. Stir in the softened cream cheese and the freshly grated parmesan until the soup is smooth. Mix thoroughly so there are no cream cheese lumps.
  2. Add the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta and shredded mozzarella together for the cheese dollop. Stir until combined so it holds together as a scoopable swirl.
  2. Ladle the soup into bowls and add a very generous spoonful of the cheese dollop on top. Swirl lightly so the mozzarella starts to melt through while serving.

Notes

For the creamiest texture, whisk the flour until fully incorporated before adding broth and cream, and keep the soup at a gentle simmer while the noodles cook. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stove with a splash of broth or milk until hot. Freezing is not recommended because the dairy can separate after thawing. Dietary swap: use half-and-half plus lactose-free dairy (or lactose-free cream cheese/parm) for a lactose-reduced version.