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White Lasagna Chicken Soup

Course Main Course, Soup
Cuisine American, Italian
Keyword white lasagna chicken soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10 servings
Calories 601kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Ricotta Topping

  • 1 cup whole milk ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly shredded low-moisture mozzarella cheese
  • 2 Tbsp. chopped fresh parsley
  • Pinch of kosher salt
  • Black pepper, to taste

For the Soup

  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 small yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 5 cloves garlic, minced
  • 1 tsp. kosher salt, divided, plus more to taste
  • 1/4 tsp. black pepper
  • 1 tsp. Italian seasoning
  • 1/2 tsp. dried thyme
  • Pinch of freshly grated nutmeg, optional
  • Pinch of crushed red pepper flakes, optional
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth, plus more as needed
  • 8 oz. lasagna noodles, broken into roughly 1½-inch pieces, or Giada makes a really neat pasta shape
  • 3-4 cups shredded rotisserie chicken, I usually just shred 1 entire rotisserie
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3-4 cups baby spinach, roughly chopped (5 oz. container)
  • Chopped fresh parsley, for garnish
US Customary - Metric

Instructions

  • Make the ricotta topping: In a medium bowl, stir together the ricotta, Parmesan, mozzarella, parsley, salt, and pepper. Cover and refrigerate while you prepare the soup.
    1 cup whole milk ricotta cheese, 1/4 cup freshly grated Parmesan cheese, 1/4 cup freshly shredded low-moisture mozzarella cheese, 2 Tbsp. chopped fresh parsley, Pinch of kosher salt, Black pepper
    Side-by-side of mixing the ricotta topping ingredients together in a small mixing bowl.
  • Cook the vegetables: In a large Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, 1/2 teaspoon kosher salt, and pepper. Cook for 5-6 minutes, until softened. Start Timer
    2 Tbsp. unsalted butter, 1 Tbsp. olive oil, 1 small yellow onion, 2 medium carrots, 1 tsp. kosher salt, 1/4 tsp. black pepper
    Side-by-side of adding the carrots and onions to melted butter and oil in the dutch oven.
  • Add seasonings: Add the garlic, Italian seasoning, thyme, nutmeg, and red pepper flakes. Cook for another 30 seconds, until fragrant.
    5 cloves garlic, 1 tsp. Italian seasoning, 1/2 tsp. dried thyme, Pinch of freshly grated nutmeg, Pinch of crushed red pepper flakes
    Side-by-side of sprinkling the carrots and onions with seasonings and cooking for a few minutes.
  • Build the broth: Sprinkle the flour over the vegetables and cook for 1-2 minutes Start Timer, stirring constantly. Slowly whisk in about 1 cup of the broth, scraping up any browned bits from the bottom of the pot. Gradually whisk in the remaining broth until smooth. Bring to a gentle boil.
    6 cups low-sodium chicken broth, 1/4 cup all-purpose flour
    Side-by-side of sprinkling veggies with flour then pouring in the chicken broth.
  • Cook the noodles: Add the broken lasagna noodles (or the Giada noodles) and the remaining 1/2 teaspoon kosher salt. Reduce the heat to medium-low and simmer uncovered for about 10-12 minutes Start Timer, stirring frequently, until the noodles are just shy of al dente.
    8 oz. lasagna noodles
    Side-by-side of adding broken lasagna noodles then cooking for 10-12 minutes, or until noodles are al dente.
  • Add the chicken: Stir in the shredded rotisserie chicken and heavy cream. Cook over low heat for 2-3 minutes Start Timer until the chicken is heated through. Do not allow the soup to boil once the cream has been added.
    3-4 cups shredded rotisserie chicken, 1 cup heavy cream
    Side-by-side image of adding the chicken and heavy cream to soup base.
  • Finish the soup: Remove the pot from the heat. Stir in the Parmesan one handful at a time until smooth. Add the spinach. Let the soup rest for 2-3 minutes until the spinach wilts Start Timer. Taste and season with additional salt and pepper as needed. If the soup becomes thicker than you'd like, stir in extra chicken broth until you get your desired consistency.
    1 cup freshly grated Parmesan cheese, 3-4 cups baby spinach
    Side-by-side of adding the parmesan and spinach to white lasagna soup.
  • Serve: Ladle the soup into bowls. Top each bowl with:
    - a generous dollop of ricotta
    - extra Parmesan
    - cracked black pepper
    - chopped parsley
    Serve immediately.
    Chopped fresh parsley
    Side-by-side of white lasagna chicken soup cooked in a dutch oven then served in a bowl with ricotta topping.

Notes

  • Break the noodles fairly small: About 1½-inch pieces are easiest to eat while still resembling lasagna.
  • Stir the noodles often: Broken lasagna noodles tend to stick together as they cook.
  • Keep the soup at a gentle simmer: Avoid boiling after adding the cream or cheese to keep the broth silky smooth.
  • Add the cheese off the heat: This helps prevent grainy or separated cheese.
  • Store: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb the broth as the soup sits, so add a splash of chicken broth when reheating to loosen it back up. Reheat gently on the stovetop or in the microwave until warmed through.
    Tip: If you know you’ll have a lot of leftovers, you can cook the pasta separately and add it to individual bowls when serving. This keeps the noodles from soaking up quite as much of the broth.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 33g | Protein: 44g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 929mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4439IU | Vitamin C: 6mg | Calcium: 340mg | Iron: 2mg