Go Back

Creamy Chicken Lasagna Soup with Ricotta

Creamy chicken lasagna soup combines tender shredded chicken, al dente noodles, spinach, and a rich tomato broth. Each bowl gets a spoonful of ricotta, Parmesan, and fresh parsley topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 lb chicken breasts boneless, skinless
  • 8 oz lasagna noodles broken into 2-inch pieces
  • 1 cup heavy cream
  • 5 oz baby spinach
For the ricotta topping
  • 1 cup ricotta whole-milk
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. Heat the olive oil in a 6-quart Dutch oven or pot over medium heat.
  2. Add the onion and cook for 4–5 minutes, until softened.
  3. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
  4. Add the chicken broth, tomatoes, and chicken breasts, then bring to a boil.
  5. 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.
  6. Transfer the chicken to a cutting board.
  7. Add the noodles to the pot and simmer uncovered for 8–12 minutes, until the noodles are al dente.
  8. Shred the chicken while the noodles simmer.
  9. 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.
Make the ricotta topping
  1. Stir together the ricotta, Parmesan, and parsley in a small bowl.
Serve
  1. Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.

Notes

For the best texture, keep the noodles al dente. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and noodles may change texture. For a dairy-free variation, use unsweetened dairy-free cream and a dairy-free ricotta-style topping.