Ingredients
Equipment
Method
Sauté aromatics
- Melt butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened with a light golden edge.
- Add the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
Build the creamy broth
- Whisk in the all-purpose flour and cook for 1-2 minutes until it smells slightly nutty and thickens the butter-onion base.
- Gradually whisk in the chicken broth and then the heavy cream until the mixture is smooth.
- Stir in Italian seasoning, garlic powder, and nutmeg, then bring the soup to a simmer over medium heat until it gently bubbles at the edges.
Cook noodles and chicken
- Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender.
- Stir in the softened cream cheese and parmesan until fully smooth, then add the shredded chicken and baby spinach.
- Cook for 2 minutes until the spinach wilts, then season with salt and pepper to taste.
Make the cheese dollop and serve
- Mix the cheese dollop ingredients by combining ricotta, shredded mozzarella, and fresh basil until ready to dollop.
- Serve hot with a very generous spoonful of the ricotta-mozzarella cheese dollop in each bowl.
Notes
For the smoothest broth, whisk flour thoroughly and add the broth gradually so no lumps form. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently over medium-low, adding a splash of broth if needed. Freezing is not recommended due to the cream texture. For a lighter option, use half-and-half in place of heavy cream (the soup will be slightly less thick).