Ingredients

2 tablespoons olive oil

1 medium onion (finely chopped)

2 teaspoons kosher salt (or more to taste)

4 cloves garlic (minced)

¼ teaspoon red pepper flakes (optional)

2 pounds boneless chicken breast (cut into ⅓ pieces)

4 cups chicken stock

2 cups water

1 bay leaf

4 sprigs thyme

8 ounces lasagna noodles (broken into pieces or use Mafalda Corta pasta)

2 cups whole milk

6 ounces baby spinach

1 ½ cups Parmesan cheese (freshly grated, divided)

8 ounces ricotta cheese (for serving)

½ cup basil leaves (torn for serving)

Instructions

Step 1: Heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add the chopped onion and kosher salt, cooking for about 5 minutes until softened.

Step 2: Reduce heat to low, then stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.

Step 3: Add the chicken pieces to the pot along with chicken stock, water, bay leaf, and thyme. Bring to a boil, then lower heat to simmer and cook for 9–10 minutes, or until the chicken is fully cooked.

Step 4: Remove the chicken from the pot and shred it with two forks. Set aside.

Step 5: Bring the soup back to a boil. Add the broken lasagna noodles and whole milk. Reduce heat to medium-low and cook for 8 minutes, or until the pasta is al dente.

Step 6: Stir in the baby spinach and shredded chicken. Cook for an additional 1 minute until the spinach wilts. Turn off the heat and stir in 1 cup of the grated Parmesan cheese until melted and combined.

Step 7: Ladle the soup into bowls. Top each serving with a scoop of ricotta cheese, torn basil leaves, and a sprinkle of the remaining Parmesan. Serve warm and enjoy!

Tips & Variations

For extra flavor, use homemade or low-sodium chicken stock and adjust salt to taste.

If you prefer a vegetarian version, substitute the chicken with mushrooms and use vegetable stock.

To make ahead, cook the soup through step 6, cool, and refrigerate. Reheat gently, adding extra milk if it thickens too much.

Try swapping the basil for fresh oregano or parsley for a different herb note.

FAQs

Can I use a different type of pasta?

Yes, you can substitute lasagna noodles with any short pasta like penne or rotini, but break them into smaller pieces for easier eating in soup form.

Is it possible to freeze this soup?

Because of the milk and cheese, freezing may alter the texture. It’s best to freeze before adding the milk and cheeses, then add fresh dairy when reheating.