White Lasagna Soup is a cozy and hearty twist on the classic Italian dish we all love, featuring creamy broth, tender noodles, ground meat, and plenty of melty cheese. It brings together the warm, comforting flavors of lasagna but in a fun, easy-to-scoop soup form. You get those lovely layers of ricotta and mozzarella with hints of garlic and herbs that make this soup a real treat.
I love making White Lasagna Soup when I want all the good parts of lasagna but without spending too much time baking or dealing with layers. It feels like a hug in a bowl — rich, cheesy, and satisfying. A little tip I have is to top it with fresh basil or a sprinkle of Parmesan right before serving, which adds a fresh punch that brightens up each spoonful.
This soup is perfect for chilly days when you want something warm and filling, but it’s also a fun dinner to share with family or friends. I find it’s a great way to enjoy the flavors of lasagna in a new way, and leftovers taste just as good the next day. Serve it with some crusty bread for dipping, and you’re all set for a simple, comforting meal that feels homemade and special every time.
Key Ingredients & Substitutions
Chicken: I prefer using boneless skinless chicken breasts for a mild flavor, but thighs add richer taste and stay juicy. If you want a vegetarian option, try sautéed mushrooms or cooked lentils instead.
Lasagna noodles: Broken lasagna noodles work great here, but you can also use wide egg noodles or even broken fettuccine. Just watch the cooking time to avoid mushy pasta.
Ricotta cheese: This gives the soup its creamy, slightly tangy feel. If you’re avoiding dairy, try a smooth tofu blend or cashew cream, though the flavor will be different.
Spinach: Fresh spinach wilts quickly and adds nice color and nutrients. You can swap for kale or Swiss chard, but they need longer cooking time to soften.
Heavy cream: Heavy cream makes the broth creamy and rich. Half-and-half works well for a lighter soup. For a dairy-free option, try canned coconut milk for a subtle sweetness.
How Do I Get the Ricotta Smooth and Creamy in the Soup?
Ricotta can sometimes be grainy. To get it smooth and creamy in your soup:
- Warm the soup slightly before adding the ricotta—it blends better when not too hot or cold.
- Use a spoon to gently stir the ricotta in, breaking big clumps apart and letting it mix slowly.
- Don’t boil the soup after adding ricotta; just warm it through to avoid curdling.
- If you prefer extra smoothness, try whisking ricotta with a little broth before adding it to the pot.
This way, the ricotta adds a silky texture without lumps, making each bite rich and comforting.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you plenty of space to stir without spills.
- Wooden spoon or silicone spatula – gentle on your pots and great for stirring the creamy soup without losing texture.
- Chef’s knife – for chopping onions, garlic, and greens quickly and safely.
- Cutting board – a sturdy surface to prep your vegetables and chicken.
- Measuring cups and spoons – to keep your broth, cream, and herbs balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or ground turkey to change up the protein and add a spicier or lighter bite.
- Add sautéed mushrooms — they bring earthiness and a meaty texture, great for veggie lovers.
- Stir in sun-dried tomatoes for a tangy, slightly sweet contrast that brightens the creamy soup.
- Use kale instead of spinach if you like a heartier green with a bit more bite and nutrition.
White Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts or thighs, cooked and shredded
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 8 ounces lasagna noodles or wide egg noodles, broken into bite-sized pieces
- 2 cups fresh spinach leaves
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- Salt and pepper to taste
For The Cheese Toppings:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: crushed red pepper flakes or fresh basil for garnish
To Serve:
- Optional: toasted bread slices for dipping
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 20 minutes to cook. It’s a quick, satisfying meal that’s ready in less than half an hour—great for busy days or cozy dinners.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 3-5 minutes until the onion becomes soft and translucent. Then add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
2. Cook Noodles and Simmer Soup:
Pour the chicken broth into the pot and bring it to a boil. Once boiling, add the broken lasagna noodles and cook according to the package directions, usually 7-9 minutes, until al dente.
3. Add Chicken, Spinach, and Cream:
While the noodles cook, stir in the shredded cooked chicken, dried Italian herbs, salt, and pepper. Reduce the heat to low, then stir in the heavy cream. Add the fresh spinach leaves and cook until wilted, about 2 minutes.
4. Stir in Ricotta and Serve:
Remove the pot from the heat and gently stir in the ricotta cheese until partially melted and creamy. Serve the soup hot in bowls, topping each with shredded mozzarella and grated Parmesan cheese. For extra flavor, feel free to add freshly cracked black pepper, crushed red pepper flakes, or fresh basil on top. Offer toasted bread slices on the side for dipping.
This White Lasagna Soup is creamy, comforting, and a delicious way to enjoy lasagna flavors in a warm bowl. Perfect for any time you want a cozy meal without the fuss of layering a traditional lasagna!
Can I Use Frozen Chicken for This Soup?
Yes, but make sure it’s fully thawed before shredding and adding to the soup. Thaw overnight in the fridge or quickly in cold water. This helps ensure even cooking and prevents clumps.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare and refrigerate the soup for up to 3 days. When reheating, warm gently on the stove over low heat to avoid curdling the cream and cheese.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or cream cheese can work in a pinch, though the texture will be slightly different. For a dairy-free option, try blended silken tofu or cashew cream for creaminess.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave in short bursts, stirring occasionally to keep the soup creamy and smooth.
