This streamlined soup captures the profile of white chicken lasagna in a service-friendly format. Broken lasagna noodles cook directly in a milk–broth base; shredded chicken and spinach finish the body. Parmesan builds umami, while ricotta added at service provides richness without splitting the pot. A touch of lemon brightens the dairy. Optional turkey bacon or smoked paprika supplies smoky depth while preserving a pork-free menu. Ideal for White Lasagna features, Classic Italian Dishes, and weeknight Lasagna Soup rotations.
Time Breakdown
- Prep: 10–15 min
- Cook: 25–30 min
- Total: ~40–45 min
- Servings: 6
Ingredients List
- 15 ml olive oil; 1 small onion, diced; 3 garlic cloves, minced
- 1 L (4 cups) chicken broth; 480 ml (2 cups) milk (or 360 ml milk + 120 ml half-and-half)
- 170 g dry lasagna, broken; 250 g cooked shredded chicken
- 90 g baby spinach
- 50 g grated Parmesan; ½ lemon, juiced; salt/pepper
- Optional: 2 slices turkey bacon, crisped and crumbled, or ¼ tsp smoked paprika
- Ricotta: 180 g ricotta + pinch salt/garlic powder
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Dutch oven
- Ladle, whisk
- Measuring tools
Step-by-Step Instructions
- Sweat onion in oil 3–4 min; add garlic 30 sec.
- Add broth + milk; bring to gentle simmer.
- Add broken noodles; cook 9–12 min, stirring.
- Add chicken + spinach 2–3 min.
- Off heat: Parmesan + lemon; season.
- Serve with ricotta dollops and optional turkey bacon/paprika.
Pro Tips
- Texture control: Cook pasta slightly under; it continues to soften in hot soup.
- Dairy stability: Keep simmer low to prevent curdling.
- Hold for service: Keep pasta separate if holding >30 minutes.
- Add veg: Sautéed mushrooms or zucchini integrate well.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | ~420 | ~30 g | ~44 g | ~13 g | ~3 g | ~7 g |