Creamy White Lasagna Soup (Print version)

A cozy one-pot white lasagna soup with chicken, mushrooms, spinach, broken noodles, cream, ricotta, mozzarella, and parmesan.

# Ingredients:

For the soup base

01 - 4 tablespoons (56 g) unsalted butter
02 - 1 medium yellow onion, diced
03 - 8 oz (225 g) cremini mushrooms, sliced
04 - 4 cloves garlic, minced
05 - 1 1/2 teaspoons Italian seasoning
06 - 1 1/2 teaspoons kosher salt, plus more to taste
07 - 1/2 teaspoon black pepper
08 - 3 tablespoons all-purpose flour
09 - 6 cups (1.4 L) low-sodium chicken broth

For the chicken and noodles

10 - 1 1/4 lb (565 g) boneless skinless chicken breasts
11 - 8 oz (225 g) dry lasagna noodles, broken into spoon-size pieces
12 - 4 cups (120 g) baby spinach
13 - 3/4 cup (180 ml) heavy cream
14 - 1 cup (115 g) shredded low-moisture mozzarella
15 - 1/2 cup (50 g) grated parmesan cheese
16 - 3/4 cup (185 g) whole-milk ricotta cheese, for serving
17 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Melt the butter in a large Dutch oven over medium heat. Add the onion and mushrooms and cook for 10-12 minutes, stirring often, until the mushrooms release their liquid and begin to brown. Stir in garlic, Italian seasoning, salt, and pepper for 1 minute.
02 - Sprinkle the flour over the vegetables and stir for 1 minute, until no dry flour remains. Slowly pour in the chicken broth while scraping the bottom of the pot.
03 - Add the chicken breasts and bring the soup to a gentle simmer. Cook for 12-15 minutes, or until the chicken reaches 165 F in the thickest part. Transfer the chicken to a board and shred it.
04 - Return the broth to a simmer. Add the broken lasagna noodles and cook for 10-12 minutes, stirring often, until just tender.
05 - Lower the heat to medium-low. Return the shredded chicken to the pot, then stir in spinach, heavy cream, mozzarella, and parmesan. Cook for 1-2 minutes, just until the spinach wilts and the cheeses melt.
06 - Taste and adjust with more salt and pepper. Ladle into bowls and top each serving with ricotta, parsley, extra parmesan, and black pepper if desired.

# Good to know:

01 - Use low-sodium broth because parmesan and mozzarella add salt.
02 - For leftovers, add extra broth when reheating because noodles absorb liquid.
03 - Cooked rotisserie chicken can replace raw chicken. Add it after the noodles are tender.

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