Description
Creamy white chicken lasagna soup in one pot! All the flavors of traditional lasagna ricotta, mozzarella, spinach, alfredo transformed into a comforting soup. Ready in 30 minutes with zero cleanup stress.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2–3 cups cooked chicken (rotisserie, shredded, or canned)
- 6 cups chicken broth
- 8 oz broken lasagna noodles (or small pasta like penne)
- 15 oz jar alfredo sauce (or 1.5 cups homemade)
- 4–5 cups fresh spinach (or 10 oz frozen)
- 15 oz ricotta cheese
- 1.5 cups shredded mozzarella cheese (divided)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg
- Optional toppings: grated Parmesan, fresh basil, crushed red pepper, cracked black pepper
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cooked chicken, cooking for another 2 minutes.
- Add Broth and Pasta: Pour in chicken broth and add broken lasagna noodles. Bring to a boil.
- Cook Pasta: Let pasta cook for 8-10 minutes until almost tender. Pasta will continue cooking as soup simmers.
- Add Alfredo and Spinach: Reduce heat to medium. Stir in jarred alfredo sauce and fresh spinach (or frozen). Stir until spinach wilts completely.
- Add Ricotta: Drop dollops of ricotta into soup (or stir in for creamier consistency). Add Italian seasoning, salt, pepper, and a pinch of nutmeg.
- Simmer: Let soup simmer gently for 5 minutes to allow flavors to meld and ricotta to soften.
- Taste and Adjust: Taste soup and adjust seasonings as needed. Add more garlic, Italian seasoning, or cheese as desired.
- Serve: Ladle into bowls and top generously with shredded mozzarella and grated Parmesan. Finish with fresh basil and cracked black pepper.
Notes
Break Lasagna Noodles: Break into bite-sized pieces for even cooking and easier eating.
Quality Alfredo Matters: Choose good-quality jarred sauce for better flavor.
Fresh Spinach Wilts Down: One bag looks like a lot but reduces dramatically. Don’t be shy with spinach.
Ricotta Options: Drop dollops for texture or stir in for creamier consistency.
Don’t Overcook Pasta: Aim for al dente before adding alfredo as pasta continues cooking.
Just a Pinch of Nutmeg: Adds authentic Italian flavor without overpowering.
Make Ahead: Soup reheats beautifully. Cook pasta separately if making day before to prevent mushiness.
Storage: Refrigerate for up to 3 days. Reheat gently over medium-low heat.
Freezer Friendly: Freeze up to 2 months. Thaw overnight and reheat gently as alfredo can separate.
Garnish Generously: Fresh basil, Parmesan, and cracked pepper elevate presentation and flavor.
Cheese Variations: Try pecorino or fontina for different flavor profiles.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course, Soup, Italian
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg