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White Chicken Lasagna Soup

This creamy and comforting White Chicken Lasagna Soup is perfect for chilly evenings, packed with shredded chicken, tender lasagna noodles, and vibrant spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups chicken broth Use low-sodium if preferred.
  • 8 ounces lasagna noodles, broken into pieces
  • 1 pound cooked chicken, shredded Use Halal-friendly chicken.
  • 2 cups heavy cream
  • 1 cup ricotta cheese
Vegetables & Seasoning
  • 2 cups spinach, fresh or frozen
  • 1 cup mozzarella cheese, shredded For topping.
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook your chicken (if not already cooked) and shred it into bite-sized pieces.
  2. In a large pot over medium heat, add the chicken broth and bring it to a simmer.
Cooking the Soup
  1. Once simmering, add the broken lasagna noodles and cook according to package instructions, usually around 8-10 minutes until al dente.
  2. Reduce the heat to low, then stir in the heavy cream and ricotta cheese.
  3. Add the shredded chicken and mix until well-combined and creamy.
  4. Incorporate the Italian seasoning along with salt and pepper to taste.
  5. Add the spinach and let it wilt until fresh and vibrant.
  6. Top the soup with mozzarella cheese, allowing it to melt slightly before serving.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months. Reheat on the stovetop, adding broth or milk for creaminess.