White Lasagna Soup (Printable Version)
A creamy, comforting soup featuring broken lasagna noodles, tender chicken, ricotta and spinach ready in just 35 minutes.
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
6 cups chicken broth
→ Proteins
05 -
2 cups cooked chicken, shredded
06 -
1 cup ricotta cheese
→ Pasta & Greens
07 -
8 ounces lasagna noodles, broken into pieces
08 -
2 cups baby spinach
→ Dairy & Seasonings
09 -
1 cup heavy cream
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried basil
12 -
Salt and pepper to taste
13 -
Grated Parmesan cheese, for serving
14 -
Fresh parsley, chopped (optional)
# Steps:
01 -
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently.
02 -
Pour in chicken broth and bring to a boil. Add broken lasagna noodle pieces and cook according to package instructions, approximately 8-10 minutes until al dente. Stir occasionally to prevent sticking.
03 -
Once noodles are cooked, stir in shredded chicken, heavy cream, ricotta cheese, baby spinach, dried oregano, and dried basil. Cook for an additional 2-3 minutes until spinach wilts and soup is heated through.
04 -
Season with salt and pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot.
# Notes:
01 -
For a thicker consistency, allow the soup to simmer for 5 additional minutes after adding the cream.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.