Save This hearty Italian-American soup captures all the comforting flavors of white lasagna in a bowl. Tender pieces of chicken simmer with aromatic vegetables—onions, carrots, celery, and garlic—before joining broken lasagna noodles in a flavorful chicken broth seasoned with dried Italian herbs and a hint of red pepper flakes. Fresh spinach adds color and nutrition, while a luxurious blend of heavy cream, ricotta, mozzarella, and Parmesan creates that signature creamy, cheesy finish. The result is a satisfying main dish that delivers the essence of traditional lasagna with less effort and time.
The first snow had just started when my friend Sarah showed up with a container of leftover lasagna. We laughed about how lasagna always tastes better the next day, and somewhere between that conversation and a second glass of wine, we wondered why nobody had turned those flavors into soup yet.
Last winter my husband came home early with a cold he could not shake. I simmered this soup for hours, adding extra garlic at his request, and he swore it was the only thing that finally cleared his sinuses. Now he asks for it whenever the weather turns bitter.
Ingredients
- Boneless chicken: thighs stay juicier longer than breast meat, but both work perfectly here
- Olive oil: creates the foundation that carries all those aromatic flavors
- Onion, carrots, celery: this classic trio builds depth in every single spoonful
- Garlic: do not be shy with it, it mellows beautifully in the creamy broth
- Chicken broth: low sodium lets you control exactly how salty things get
- Dried Italian herbs: dried herbs actually work better here than fresh since they simmer longer
- Red pepper flakes: just enough warmth to make you notice without overwhelming
- Lasagna noodles: breaking them into pieces creates those perfect curly edges that catch the broth
- Baby spinach: adds color and nutrition without changing the flavor profile
- Heavy cream: brings that luxurious richness white lasagna is famous for
- Ricotta cheese: melts into the broth creating those dreamy creamy pockets
- Mozzarella and Parmesan: the dynamic duo that makes everything taste better
- Fresh parsley: brightens up all that rich, creamy goodness
Instructions
- Build the foundation:
- Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery. Let them sauté for 5 minutes until the kitchen starts smelling amazing and vegetables have softened.
- Add the aromatics:
- Stir in garlic and cook for just 1 minute until fragrant, then add chicken pieces. Cook until lightly golden, about 4 to 5 minutes, letting the meat pick up some color.
- Create the broth:
- Pour in chicken broth, dried Italian herbs, red pepper flakes, salt, and black pepper. Bring everything to a gentle boil while scraping up any browned bits from the bottom.
- Cook the pasta:
- Add broken lasagna noodles and reduce heat to a simmer. Let cook for 15 minutes, stirring occasionally so noodles do not stick, until they are al dente and chicken is cooked through.
- Add the greens:
- Stir in baby spinach and cook for just 1 to 2 minutes until wilted. The spinach should still have some vibrancy, not look sad and overcooked.
- Make it creamy:
- Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan. Keep stirring until all cheese has melted and the broth transforms into something silky and gorgeous.
- Finish with fresh herbs:
- Add chopped fresh parsley, taste and adjust seasoning if needed, then remove from heat. The flavors need a moment to come together before serving.
- Serve it up:
- Ladle soup into warm bowls and garnish each serving with extra parsley and Parmesan. Watch everyone lean in over their bowls as the steam rises.
Save My neighbor texted me at midnight asking for the recipe after smelling it through our shared wall. We had a laugh about thin apartment walls while I typed out the ingredients on my phone.
Making It Vegetarian
Swap chicken for cannellini beans and use vegetable broth instead. The beans add protein and a creamy texture that works surprisingly well in this soup.
Wine Pairing
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. The acidity balances all that cheesy, creamy goodness perfectly.
Serving Suggestions
Crusty Italian bread is not optional here. You need something substantial to soak up that incredible broth.
- Grill extra parmesan on top of bread slices for next level croutons
- Keep red pepper flakes on the table so guests can adjust heat
- Make extra because someone will definitely want seconds
Save This soup has become my go-to for everything from Tuesday dinners to casual dinner parties. Something about spoonable lasagna just makes people happy.
Common Questions
- → Can I make this soup vegetarian?
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Yes, simply substitute the chicken with cannellini beans and swap the chicken broth for vegetable broth. The soup remains just as creamy and satisfying.
- → What type of noodles work best?
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Traditional lasagna noodles broken into 2-inch pieces are ideal, but you can also use no-boil lasagna sheets or even short pasta like gemelli or cavatappi in a pinch.
- → Can I prepare this soup in advance?
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The soup reheats beautifully, though the noodles will absorb more liquid. Store leftovers in the refrigerator and add a splash of broth when reheating to reach desired consistency.
- → How can I make this soup lighter?
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Reduce the amount of cream or substitute with half-and-half. Use part-skim ricotta and mozzarella, and increase the vegetable-to-pasta ratio.
- → What should I serve with this soup?
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Crusty Italian bread is perfect for soaking up the cheesy broth. A simple green salad with vinaigrette balances the richness, and a crisp white wine like Pinot Grigio complements the flavors.
- → Can I freeze this soup?
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Freezing is possible, though the texture of the noodles and dairy may change slightly. For best results, freeze the broth and vegetables separately from the noodles, then combine when reheating.
