Ingredients
Equipment
Method
Sauté aromatics and build the creamy broth
- Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
- Add the minced garlic and cook for 1 minute, stirring so it smells fragrant and doesn’t brown.
- Whisk in the all-purpose flour and cook for 1-2 minutes, then gradually whisk in the chicken broth and heavy cream to prevent lumps.
- Stir in the Italian seasoning, garlic powder, and nutmeg, then bring the mixture to a simmer until it thickens slightly.
Cook noodles, then finish with chicken and spinach
- Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
- Stir in the softened cream cheese and grated parmesan until the soup turns smooth and creamy.
- Add the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts.
- Season with salt and black pepper to taste.
Make the cheese dollop and serve
- Mix the ricotta with the shredded mozzarella and fresh basil until combined, creating a scoopable cheese topping.
- Ladle the soup into bowls and add a very generous spoonful of the cheese dollop to each bowl.
Notes
For the silkiest texture, soften the cream cheese fully before adding it and whisk the flour into the fat until it looks sandy, then add broth/cream gradually. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream may break, but you can freeze cooked chicken separately. If you want a lighter option, swap half-and-half for the heavy cream and use reduced-fat cream cheese (texture will be slightly thinner).