Ingredients
Equipment
Method
Sauté aromatics
- Melt the butter in a Dutch oven over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for about 30 seconds, stirring until fragrant (visual cue: softened onion and bubbling butter).
Simmer chicken
- Add the chicken breast, chicken broth, and Italian seasoning to the Dutch oven. Bring to a gentle simmer, then simmer for 20 minutes (visual cue: small bubbles around the edges).
Shred and add noodles
- Remove the chicken, shred it, and return the shredded chicken to the soup. Add the broken lasagna noodles and stir so they’re submerged (visual cue: noodles dispersed across the broth).
Finish creamy soup
- Simmer the soup for 10 minutes, stirring occasionally, until the noodles are tender. Stir in the heavy cream, Parmesan, and baby spinach and cook until the spinach wilts and the broth looks silky (visual cue: spinach turns bright green and the soup thickens slightly).
Add ricotta
- Spoon the ricotta over the top and let it sit in the hot soup for 1 minute to warm through (visual cue: ricotta softens but keeps creamy dollops).
Notes
Pro tip: Season the broth well at the start—when the cream is added, it mellows strong flavors, so start with a confident seasoning. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid grainy cheese. Freezing is not recommended because the cream and ricotta can change texture. For a lighter option, use half-and-half instead of heavy cream (the broth will be less rich but still creamy).