Description

Creamy White Lasagna Soup is a comforting and hearty soup that transforms traditional lasagna flavors into a creamy, broth-based dish. Featuring tender shredded chicken, sautéed mushrooms, spinach, and broken lasagna noodles, all simmered in a savory broth enriched with whole milk and Parmesan cheese, this soup delivers the cozy satisfaction of lasagna in a quick and easy-to-make soup form.

Ingredients

Soup Base

1 tablespoon olive oil
1 yellow onion, diced
16 ounces cremini or button mushrooms, thinly sliced
3 cloves garlic, minced
1 quart unsalted chicken stock or broth
2 cups water
5 sprigs fresh thyme, or 3/4 teaspoon dried thyme
1 bay leaf
2 teaspoons salt, divided, plus more to taste

Protein and Noodles

1 pound boneless, skinless chicken breasts or thighs
8 ounces dry lasagna noodles

Greens and Cheese

10 ounces baby spinach
1 cup (4 ounces) freshly grated Parmesan cheese
2 cups whole milk
Ricotta, to serve
Freshly ground black pepper, to taste

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Instructions

Cook the aromatics: Warm a tablespoon of olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes, careful to avoid browning. Then add the sliced mushrooms and a half teaspoon of salt, cooking until they release their liquid and the liquid mostly evaporates, around 10 minutes. Create a cleared space in the pan and add the minced garlic, cooking for 30 to 60 seconds until fragrant before stirring it into the vegetables.
Add the liquids, herbs, and chicken: Pour in the chicken stock, water, add the thyme sprigs or dried thyme, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring to a boil. Add the chicken breasts or thighs, reduce the heat to medium-low once it returns to a rapid simmer, and cook until the chicken is fully cooked and easily shredded with a fork, usually 10 to 15 minutes. Remove the chicken from the pot and set aside to cool.
Add the noodles and spinach, shred the chicken: Bring the soup back to a rapid simmer. Break the dry lasagna noodles into bite-sized pieces directly over the pot and add them in. Stir in the baby spinach. Cook, stirring occasionally, until the noodles are al dente and the spinach wilts, about 8 to 10 minutes. Meanwhile, shred the cooled chicken into small pieces with two forks.
Finish with milk, Parmesan, and ricotta: Once noodles and spinach are cooked, return the shredded chicken to the soup. Remove the thyme sprigs and bay leaf. Stir in the freshly grated Parmesan cheese and whole milk, then bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Remove from heat and ladle into bowls. Serve with a generous dollop of ricotta and a few cracks of fresh black pepper.
Storage and serving: Refrigerate any leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.

Notes

Use boneless, skinless chicken breasts or thighs depending on your preference; thighs provide more moisture and flavor.
Breaking the lasagna noodles into smaller pieces allows them to cook quickly and be easily eaten with a spoon.
Fresh thyme adds a brighter herbal note; dried thyme can be used as a convenient substitute.
Ricotta adds creamy richness and a pleasant texture contrast—feel free to add as much as you like when serving.
For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken, adding extra mushrooms or beans for protein.
Do not overcook the noodles; they should remain slightly firm to avoid becoming mushy in leftovers.
Use whole milk for richness, but 2% milk can be substituted for a lighter option.