The onion is the first thing that tells me this soup is on track: once it softens in the pot, the garlic and Italian seasoning make the kitchen smell like the start of a lasagna. I wanted that familiar tomato-and-herb flavor in a bowl, without having to layer anything or wait for a casserole to bake. These bowls bring together tender chicken, broken lasagna noodles, spinach, and a creamy broth, finished with a cool spoonful of ricotta.
I simmer the chicken right in the broth and tomatoes, then use that same pot for the noodles. It keeps the cooking simple and gives the pasta a chance to take on the savory broth before the cream goes in. The ricotta topping stays separate until serving, so each spoonful gets a soft, cheesy contrast against the hot soup. It’s cozy, but still easy to ladle and eat.
Kitchen Note
Break the lasagna noodles into pieces close to 2 inches long before they go into the pot. Even pieces are easier to catch on a spoon, and you won’t end up wrestling long strips at the table.
Save this creamy chicken lasagna soup with ricotta for a cozy bowl of tender chicken, tomato broth, and a cheesy finish.
Why the Noodles Go Into the Broth Before the Cream
Cooking the lasagna noodles in the tomato-and-chicken broth gives them time to soften while picking up the soup’s savory flavor. It also lets their surface starch mingle with the liquid, giving the broth a little more body than it would have if the pasta were cooked elsewhere and added at the end. The noodles should be tender but still hold their shape when you bite into one.
The cream goes in after that pasta stage, not at the beginning. That timing keeps the soup’s tomato base bright and lets the noodles cook in a broth rather than a richer, heavier liquid. Once the cream is stirred in, the soup only needs a gentle finish with the spinach and shredded chicken. It’s a small order-of-operations detail, but it’s what keeps the bowl creamy without burying the tomato and Italian seasoning.
The Ingredients That Make This Taste Like Lasagna in a Bowl
- Lasagna noodles — Their broad, rippled shape gives each spoonful the feel of lasagna instead of chicken noodle soup. Break them into similar-sized pieces so they’re manageable to eat. If you use a different pasta, the shape changes the texture and the cooking time may differ.
- Chicken breasts — Boneless, skinless breasts cook directly in the broth and shred into tender pieces. Since breasts can vary in thickness, check the thickest part rather than judging doneness by appearance alone. Boneless, skinless thighs can stand in, but their size and shape may change how long they take to cook.
- Low-sodium broth and canned tomatoes — The broth carries the chicken and seasoning, while the tomatoes add acidity and the familiar red-sauce note. Low-sodium broth gives you more control over the final seasoning. Canned diced tomatoes with their juices are convenient here; draining them would remove some of the tomato liquid that belongs in the soup.
- Heavy cream — It softens the acidity of the tomatoes and makes the broth feel full without turning it into a thick sauce. Use cream rather than a lighter milk if you want the same rounded texture; a thinner dairy replacement will make the soup less rich.
- Whole-milk ricotta and Parmesan — Whole-milk ricotta makes a soft, creamy topping, while finely grated Parmesan blends through it without leaving big salty shreds. A part-skim ricotta works, though it can be firmer and less lush. Finely grated Parmesan is worth using because it stirs smoothly into the ricotta.
- Baby spinach and fresh parsley — Spinach wilts quickly into the hot soup, and parsley keeps the ricotta topping tasting fresh. Baby spinach is tender enough to add at the end; wash and dry it well if it isn’t already clean. Chopped fresh parsley gives the topping a brighter flavor than dried parsley.
Building the Soup in One Pot Without Overcooking the Chicken
Soften the Onion and Wake Up the Seasoning
Heat the olive oil in a 6-quart Dutch oven or pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring now and then, until it’s softened rather than browned. Stir in the garlic, Italian seasoning, kosher salt, and black pepper, then cook for 30 seconds. Keep the garlic moving during this short stretch; browned garlic can taste bitter in the finished broth.
Simmer the Chicken in the Tomato Broth
Add the chicken broth, diced tomatoes with their juices, and chicken breasts, then bring the pot to a boil. Reduce the heat until the liquid holds a gentle simmer and cook uncovered for 15–20 minutes. A hard boil can make the chicken tougher, so look for small, steady bubbles instead. Check the thickest part of each breast; it should reach 165°F before you transfer the chicken to a cutting board.
Cook the Noodles While You Shred
Once the chicken is out, add the broken noodles to the simmering soup. Cook uncovered for 8–12 minutes, until the noodles are al dente; start checking toward the shorter end so they don’t turn soft and split. While they cook, shred the chicken with two forks. If the pasta is still firm in the center, give it another moment in the broth rather than rushing ahead to the cream.
Finish Gently and Spoon on the Ricotta
Stir the heavy cream, baby spinach, and shredded chicken into the pot. Heat gently for 2–3 minutes, just until the spinach wilts and the soup is hot; keep it from returning to a rolling boil. In a small bowl, stir together the ricotta, finely grated Parmesan, and chopped fresh parsley. Ladle the soup into bowls and add a spoonful of the ricotta mixture to each one.
How to Adapt the Noodles, Greens, and Creamy Finish
Use gluten-free lasagna noodles
Swap in gluten-free lasagna noodles for the regular noodles. Cook them separately according to their package directions, then add them to the soup just before serving; this avoids leaving variable gluten-free pasta in the broth until it softens too much. The soup will have a slightly less starchy broth, but the ricotta topping still gives it that lasagna-style finish.
Make the creamy finish dairy-free
Replace the heavy cream with an unsweetened dairy-free cooking cream, then use dairy-free ricotta and Parmesan-style cheese in the topping. Choose an unflavored product so it doesn’t pull the soup toward sweetness. The result will be less rich and may have a different texture, but the tomato, chicken, and herbs remain the center of the bowl.
Trade the spinach for kale
Use chopped kale instead of baby spinach for a sturdier green with a more substantial bite. Add it earlier than the spinach, while the noodles are simmering, so it has time to soften in the broth before the cream goes in. Kale keeps more texture in the bowl, while spinach makes the finish softer and more delicate.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3–4 days. The noodles will continue absorbing broth and soften as the soup sits.
- Freezer: Freeze in airtight portions for up to 2 months. The noodles will be softer after thawing, and the cream may separate slightly; stir the soup well as it reheats.
- Reheating: Warm gently in a saucepan, stirring often, and add a splash of chicken broth if the soup has thickened. Avoid boiling it, which can make the noodles mushy and the creamy broth less smooth.
Questions That Come Up When Making This Lasagna Soup
Creamy Chicken Lasagna Soup with Ricotta
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven or pot over medium heat.
- Add the onion and cook for 4–5 minutes, until softened.
- Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
- Add the chicken broth, tomatoes, and chicken breasts, then bring to a boil.
- Reduce the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the thickest part of each breast reaches 165°F.
- Transfer the chicken to a cutting board.
- Add the noodles to the pot and simmer uncovered for 8–12 minutes, until the noodles are al dente.
- Shred the chicken while the noodles simmer.
- Stir in the heavy cream, spinach, and shredded chicken and heat gently for 2–3 minutes, until the spinach wilts and the soup is hot.
- Stir together the ricotta, Parmesan, and parsley in a small bowl.
- Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.