Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken is ideal)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach (optional)
- For the Cheese Topping: 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Cook onions until translucent, about 3-4 minutes.
- Stir in garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook 1-2 minutes.
- Add chicken broth and bring to a boil. Stir in shredded chicken and simmer for 5 minutes.
- Add broken lasagna noodles and cook 8-10 minutes until tender (al dente).
- Lower heat, stir in heavy cream, and gradually add Parmesan cheese until melted.
- If using, stir in fresh spinach and let wilt.
- Mix ricotta and mozzarella cheeses in a small bowl. Before serving, drop dollops into each bowl of soup and garnish with parsley.
- Serve immediately with crusty bread or garlic rolls.
Notes
- For a lighter version, substitute heavy cream with whole milk or cashew cream.
- Other pasta shapes like bow ties or shells work if you don’t have lasagna noodles.
- This soup thickens as it cools; add a splash of chicken broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian