White Lasagna Soup

The first snowfall of the season had just started when my neighbor texted about extra rotisserie chicken. I had half a box of lasagna noodles languishing in the pantry and suddenly this soup made perfect sense. Something about breaking those stiff noodles into pieces feels satisfyingly rebellious, like youre allowed to break kitchen rules when the weather turns cold. Now its the recipe I make when I want comfort food without spending hours at the stove.

I served this at a casual dinner with friends last month and watched everyone go quiet after that first bite. My friend Sarah actually asked if I had been simmering it all day, which I took as the highest compliment. Theres something about tender chicken swimming with slippery noodles and wilted spinach that feels like a hug in a bowl.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 1 cup ricotta cheese: This creates those dreamy creamy pockets that make white lasagna so special
• 1 cup shredded mozzarella cheese: Adds that classic lasagna stretch and mild flavor
• 1/2 cup grated Parmesan cheese: Dont skip this, it brings the necessary salty depth to the broth
• 4 cups low-sodium chicken broth: Starting with low-sodium lets you control the final seasoning
• 2 cups whole milk: Whole milk creates the luxurious base you want here
• 1 medium onion: Diced small so it melts into the background
• 3 cloves garlic: Freshly minced always tastes better than the jarred stuff
• 2 cups baby spinach: Roughly chop it so you get manageable greens in every bite
• 2 tablespoons unsalted butter: The foundation for cooking your aromatics
• 8 lasagna noodles: Breaking these into pieces is oddly therapeutic and cooks faster
• 1 teaspoon dried basil: Brings that familiar Italian-American flavor profile
• 1 teaspoon dried oregano: Works beautifully with basil for that classic herb blend
• 1/2 teaspoon crushed red pepper flakes: Optional, but I love the gentle warmth it adds
• Salt and black pepper: Taste as you go, especially if your broth is unsalted
• Fresh parsley: A little brightness on top makes everything look finished

Instructions

Build your flavor foundation:

Melt butter in a large pot over medium heat and cook the diced onion until soft, about 4 minutes. Add garlic for just 1 minute until fragrant but not brown.

Create the creamy base:

Pour in chicken broth and whole milk, stirring to combine. Bring everything to a gentle simmer, not a rolling boil.

Cook the noodles:

Add broken lasagna pieces, basil, oregano, red pepper flakes, and seasonings. Simmer uncovered for 10 to 12 minutes, stirring occasionally so noodles dont stick.

Add protein and greens:

Stir in shredded chicken and chopped spinach, cooking for 3 to 4 minutes until spinach wilts and everything is heated through.

Make it irresistibly creamy:

Reduce heat to low and add ricotta, mozzarella, and Parmesan. Stir gently until melted and the soup transforms into pure comfort.

Finish with love:

Ladle into warm bowls and top with fresh parsley and extra Parmesan if you want to make it look fancy.

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This has become my go-to when someone needs bringing dinner because it travels so well. I love dropping off a pot with crusty bread and knowing theyre getting something that feels like a real homecooked meal.

Make It Your Own

Ground turkey or Italian sausage work beautifully in place of chicken if you want something with more depth. I've made this with leftover holiday turkey and it might be even better than the original version.

The Bread Situation

You absolutely need something to dunk in this soup. Garlic toast is classic, but honestly a crusty baguette warmed in the oven until the outside gets crispy is my favorite way to serve it.

Leftovers And Storage

This soup keeps beautifully in the refrigerator for up to four days and actually tastes better the next day as the flavors meld together. The noodles will soak up some liquid, so add a splash of broth when reheating.

• Freeze individual portions for those nights you dont want to cook
• Reheat gently over medium-low heat, stirring often
• The soup can appear separated when cold but comes together beautifully when warmed

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There's something so deeply satisfying about a recipe that turns pantry staples into something this special.

Recipe Help & Support

→ Can I make this soup ahead of time?

Yes, prepare the soup up to step 4, omitting the cheeses. Store in the refrigerator for up to 2 days. Reheat gently, then stir in the cheeses just before serving to maintain the creamy texture.

→ What type of chicken works best?

Rotisserie chicken works beautifully for convenience. Alternatively, poach boneless chicken breasts in the broth during step 2, then shred and return to the soup. Leftover roasted or grilled chicken also adds excellent flavor.

→ How do I prevent the noodles from getting mushy?

Cook noodles only until al dente as directed. The broth will continue thickening them slightly. If making ahead, undercook noodles by 1-2 minutes, as they'll soften during reheating. Break noodles into varied sizes for interesting texture.

→ Can I make this vegetarian?

Substitute vegetable broth for chicken broth and replace shredded chicken with white beans, chickpeas, or additional vegetables like zucchini and bell peppers. Consider adding nutritional yeast or extra Parmesan for depth.

→ What should I serve with this soup?

Crusty garlic bread, warm focaccia, or toasted baguette slices are perfect for soaking up the creamy broth. A simple green salad with vinaigrette balances the richness. For extra indulgence, serve with additional grated Parmesan on the side.

→ How do I store and reheat leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. The soup will thicken considerably as it sits. Reheat over low heat, adding splashes of milk or broth to reach desired consistency. Avoid boiling, which may cause the cheeses to separate.