Creamy Lasagna Soup with White Sauce
This comforting soup blends the delicious flavors of traditional lasagna into a warm, cozy dish that's perfect for family dinners or quick weeknight meals.
Ingredients
Pasta and Broth
- 8 oz lasagna noodles Cook according to package instructions.
- 4 cups chicken broth
Proteins
- 1 lb cooked chicken, shredded Can use rotisserie chicken for convenience.
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups spinach Use fresh spinach for better color and nutrients.
Dairy
- 2 cups heavy cream Substitute half-and-half for a creamier version.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Top the soup with extra cheese if desired.
- 1 cup Parmesan cheese, grated Add on top with mozzarella.
Spices
- Salt and pepper to taste
- Italian seasoning to taste Adjust according to preference.
Instructions
Preparation
- Cook the lasagna noodles according to package instructions and set aside.
- In a large pot, sauté onions and garlic until softened.
Cooking
- Add the chicken broth and bring to a simmer.
- Stir in the heavy cream and spices.
- Add in the shredded chicken, spinach, and ricotta cheese, stirring until combined.
- Fold in the cooked lasagna noodles.
- Top with mozzarella and Parmesan cheese, and let simmer until the cheese is melted.
Serving
- Serve hot in bowls, topped with extra mozzarella and Parmesan cheese if desired.
- Pair with garlic bread or a salad for a complete meal.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Thaw overnight in the fridge and reheat on the stove.