White Lasagna Soup is like all the best parts of a lasagna rolled into a warm, comforting bowl. It has tender noodles, creamy ricotta, melty mozzarella, and a savory broth that’s a little garlicky and full of herbs. The soup has that cozy, cheesy feeling you love about lasagna, but it’s lighter and quicker to make.
I really enjoy making this soup on chilly days when I want something satisfying but not too heavy. I like to stir in some fresh basil or spinach at the end for a little burst of color and freshness. It’s a great way to get all those classic Italian flavors without the fuss of layering and baking a whole lasagna.
What I love most is how the whole family always asks for seconds. I like serving it with some crusty bread on the side for dipping – it soaks up all that yummy broth and cheese. It feels like a warm hug in a bowl, perfect for dinner any night of the week.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breasts for a tender, mild flavor. You can swap with chicken thighs for juicier meat or go vegetarian by using mushrooms or tofu instead.
Lasagna noodles: Breaking these into bite-sized pieces helps them cook evenly in the soup. If you can’t find lasagna noodles, wide egg noodles or pappardelle work well too.
Ricotta & cheeses: Ricotta adds creaminess, while Parmesan and mozzarella give that classic lasagna cheesy taste. For a lighter option, try part-skim ricotta or reduce the mozzarella amount.
Spinach: Fresh spinach brightens the soup. Feel free to use kale or Swiss chard if preferred—they add great texture and nutrients.
How Can I Make the Soup Rich and Creamy Without Curving the Cheese?
Adding the cheese mix and cream slowly is key to a silky soup. Here’s how:
- Lower the heat to avoid boiling once cream is added; high heat might cause curdling.
- Stir in small spoonfuls of the ricotta mixture gently and gradually, allowing it to melt smoothly.
- Keep stirring gently to blend the cheese evenly without clumping.
- If the soup thickens too much, thin it out with a splash of broth or water while stirring.
Taking it slow helps keep the texture creamy and smooth, just like a proper lasagna in soup form!
Equipment You’ll Need
- Large soup pot – I use a big pot to cook everything evenly and make serving easier.
- Sharp knife and cutting board – helps chop the vegetables and chicken into neat pieces.
- Measuring cups and spoons – keep your ingredients balanced and true to the recipe.
- Wooden spoon or ladle – perfect for stirring the soup and serving each bowl.
- Small bowl – for mixing the cheeses before adding into the soup.
Flavor Variations & Add-Ins
- Use cooked turkey or sausage instead of chicken for a different flavor twist.
- Stir in sautéed bell peppers or zucchini for added veggies and color.
- Replace spinach with kale or Swiss chard for a hearty, slightly bittersweet taste.
- Sprinkle with red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
White Lasagna Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced
- Salt and black pepper, to taste
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 4 cups chicken broth
- 2 cups water
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus extra for garnish)
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- Croutons or toasted Italian bread cubes, for topping
- Fresh parsley or basil, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and about 20 minutes of cooking, making 35 minutes total. A quick, hearty meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large pot on medium-high. Sprinkle the diced chicken with salt and pepper, then cook it in the pot until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside for later.
2. Sauté Vegetables:
In the same pot, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and their moisture evaporates, about 5 minutes.
3. Make the Broth and Add Noodles:
Pour in the chicken broth and water, then stir in dried basil and oregano. Bring it all to a boil. Add the broken lasagna noodles, reduce the heat, and simmer until the noodles are tender, about 8-10 minutes.
4. Mix the Cheeses:
While the noodles cook, combine ricotta, Parmesan, and mozzarella cheeses in a small bowl and set aside.
5. Combine Ingredients:
Return the cooked chicken to the pot and stir in the chopped spinach. Let the spinach wilt, about 2 minutes.
6. Add Cream and Cheese:
Turn the heat to low and gently stir in the heavy cream. Slowly add spoonfuls of the cheese mixture, stirring gently until the soup becomes creamy and cheesy. Taste and adjust salt and pepper as you like.
7. Serve and Garnish:
Serve the soup hot, topped with extra shredded mozzarella and crunchy croutons or toasted bread cubes. Add fresh parsley or basil for a final touch if you wish.
Equipment You’ll Need
- Large soup pot
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
- Small bowl for mixing cheeses
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or Italian sausage for a different taste.
- Add sautéed bell peppers or zucchini for more veggies and color.
- Use kale or Swiss chard in place of spinach for a stronger green flavor.
- Add a pinch of red pepper flakes or hot sauce if you like a little spice.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to avoid extra moisture in the soup.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to adding the cream and cheese mixture. Store it in an airtight container in the fridge for up to 2 days. When ready to eat, reheat gently and stir in the cream and cheeses last to keep the soup creamy.
How Do I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly. Add a splash of broth or water if the soup thickens too much.
Can I Substitute Another Pasta for Lasagna Noodles?
Yes, wide egg noodles, broken fettuccine, or pappardelle work great as substitutes. Just adjust cooking time accordingly so the pasta becomes tender but not mushy.