White Chicken & Spinach Lasagna Soup

Ingredients

• 3 tablespoons olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1.5 pound boneless skinless chicken breasts or thighs, diced

• 1 teaspoon Italian seasoning

• ½ teaspoon salt (plus more to taste)

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• 4 cups chicken broth

• 6-8 lasagna noodles, broken into bite-size pieces

• 1½-2 cups heavy whipping cream

• 1 cup shredded mozzarella cheese

• ½ cup freshly grated Parmesan cheese

• ¾ cup ricotta cheese

• 3 cups fresh spinach, chopped

Topping

• ½ cup ricotta

• 1/2 cup mozzarella 

• ¼ cup parmesan

Directions

1. Heat olive oil in a large pot over medium heat. Dice chicken into chunks and add to olive oil. Brown in 2 batches and remove with a slotted spoon. Add onion and cook 3–5 minutes until softened. Add garlic and cook 30 seconds.

2. Pour in chicken broth and seasonings and bring to a gentle boil.

3. Add broken lasagna noodles. Reduce heat and simmer 10–12 minutes, stirring occasionally, until noodles are tender.

4. Lower heat and stir in heavy whipping cream.

5. Add mozzarella, Parmesan, and ricotta cheese. Stir until melted and creamy.

6. Stir in chopped spinach and simmer 2–3 minutes until wilted.

7. Taste and adjust seasoning as needed. Serve hot with ricotta/mozz/parm topping.