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The Easy Lasagna Soup You’ll Want on Repeat

This soup is like a warm hug in a bowl. It's inspired by classic white chicken lasagna, with all the good stuff like chicken, cheese, spinach, and noodles, but made simpler by just throwing everything into one pot. It's quick, easy, and perfect for a cozy weeknight dinner.


  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 2 teaspoons salt, divided, plus more to taste

  • 16 ounces cremini or button mushrooms, thinly sliced

  • 3 cloves garlic, minced

  • 1 quart unsalted chicken stock or broth

  • 2 cups water

  • 5 sprigs fresh thyme, or 3/4 teaspoon dried thyme

  • 1 bay leaf

  • 1 pound boneless, skinless chicken breasts or thighs

  • 8 ounces dry lasagna noodles

  • 10 ounces baby spinach

  • 1 cup (4 ounces) freshly grated Parmesan cheese

  • 2 cups whole milk

  • Ricotta, to serve

  • Freshly ground black pepper, to taste


Cook the aromatics:

  • Warm a tablespoon of olive oil in a large Dutch oven or stock pot over medium heat. Add the onions and cook until translucent, about 5 minutes. Try to avoid too much browning.

  • Add the mushrooms and sprinkle with 1/2 teaspoon of salt. Cook until they have released their liquid and most of the liquid has evaporated, about 10 minutes. 

  • Clear a little space in the middle of the pan and add the garlic. Cook until fragrant, 30 to 60 seconds, and then stir into the vegetables.

Add the liquids, herbs, and chicken:

  • Add the chicken stock, water, thyme, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring to a boil. Add the chicken. Let the soup return to a rapid simmer, then reduce the heat to medium-low. 

  • Cook until the chicken is cooked through and pulls apart easily with a fork, 10 to 15 minutes depending on the size and thickness of your chicken pieces. Transfer the cooked chicken to a plate to cool enough to handle.

Add the noodles and spinach, shred the chicken:

  • Bring the soup back to a rapid simmer. Working over the pot, break the lasagna noodles into bite-sized pieces and add to the soup. Stir in the baby spinach. Stirring occasionally, cook until the noodles are al dente and the spinach is wilted, 8 to 10 minutes. Meanwhile, shred the chicken into small pieces with two forks.

Finish with milk, Parmesan, and ricotta:

  • When the noodles and spinach are done, add the shredded chicken back to the soup and remove the thyme stems and bay leaf. Stir in the shredded Parmesan and the milk, and return the soup to a simmer. Taste the broth and add more salt or pepper if needed.

  • Remove from the heat and ladle into bowls. Serve with a dollop or two of ricotta and a few cracks of fresh pepper.

  • Refrigerate leftovers for up to 5 days and reheat gently on the stovetop or microwave.

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