White Lasagna Soup is a cozy and comforting twist on classic lasagna, but all in a bowl! It’s packed with tender noodles, creamy ricotta, tender pieces of chicken, and a cheesy broth that’s rich without being too heavy. There are little hits of herbs and garlic that make it feel like a warm hug on a chilly day.
I love this soup because it has all the flavors of lasagna without needing to bake a big pan. It’s quick to make and perfect for when I want something filling but still easy to eat with a spoon. The creamy texture mixed with the tender pasta and chicken always makes everyone at the table smile.
My favorite way to serve it is with a sprinkle of fresh parsley and some crusty bread to soak up all the delicious broth. It’s a great weeknight dinner that feels just a little special and makes the whole kitchen smell amazing while it cooks. Plus, it’s one of those meals that tastes even better the next day!
Key Ingredients & Substitutions
Chicken: Using boneless skinless chicken breasts keeps the soup light and tender. You can swap for chicken thighs if you prefer more flavor and a juicier texture.
Wide egg noodles or broken lasagna noodles: These add a nice chewy bite, similar to lasagna layers. If you can’t find wide noodles, pappardelle or fettuccine cut into pieces works well.
Ricotta cheese: This is key for that creamy, cheesy touch. If you want a lighter option, try cottage cheese or mascarpone. It’s added as a dollop on top, so you get a creamy surprise in each bite.
Mushrooms and spinach: They bring earthiness and freshness to balance the creaminess. Use fresh spinach for best results; frozen will add extra liquid. Button mushrooms are great, but cremini or baby bella adds more depth.
Herbs (basil and oregano): Classic Italian flavors that make the soup familiar and comforting. Fresh herbs can replace dried if you have them – just add more at the end for the best aroma.
How Do I Keep the Noodles from Getting Mushy in the Soup?
Pasta can turn mushy if cooked too long in soup, so here’s how to get the perfect texture:
- Add the noodles only after the broth and chicken are fully cooked.
- Cook the noodles right in the soup pot, following package directions for al dente.
- Cook spinach last for just a couple minutes to keep it bright and fresh.
- If you want to prep ahead, cook the noodles separately and add them when serving to avoid sogginess.
- Keep soup covered but don’t overcook once noodles are added—taste often!
These steps help you enjoy tender noodles without sacrificing texture or turning the soup into a thick stew.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one place and developing great flavor.
- Wooden spoon or silicone spatula – to stir gently without scratching your pot.
- Chef’s knife – for chopping vegetables, chicken, and herbs easily.
- Cutting board – keeps your prep organized and safe.
- Measuring cups and spoons – helpful to get the right balance of broth, cream, and seasonings.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or turkey sausage for a heartier, spiced flavor.
- Add zucchini or bell peppers with the mushrooms for more veggies and color.
- Stir in fresh basil or thyme instead of dried herbs for a brighter, fresher taste.
- Top bowls with shredded mozzarella or Parmesan for extra cheesy goodness.
How to Make White Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- ½ cup mushrooms, sliced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 6 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 8 ounces wide egg noodles or lasagna noodles broken into large pieces
- 1 cup fresh spinach leaves, chopped
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Garnish:
- ½ cup ricotta cheese
- Fresh parsley, chopped
- Optional: grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 25 minutes to cook, making it a quick and comforting meal you can enjoy in under 45 minutes total.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add finely chopped onion, diced carrot, and minced garlic. Cook them for 3-4 minutes until they are soft and smell delicious.
2. Cook the Mushrooms and Chicken:
Add sliced mushrooms and cook for another 3 minutes until they start to soften. Then add the bite-sized chicken pieces and brown them on all sides for about 4-5 minutes. They don’t need to be fully cooked yet.
3. Simmer with Broth:
Pour in the chicken broth and bring it to a boil. Once boiling, lower the heat to a simmer and let it cook for about 10 minutes so the flavors come together and the chicken cooks through.
4. Add Cream and Herbs:
Stir in the heavy cream, dried basil, oregano, and season with salt and black pepper. Mix well to create a creamy, flavorful base.
5. Cook the Noodles and Spinach:
Put in the noodles and cook according to the package instructions (usually 7-8 minutes) until they are tender but still firm. Add the chopped spinach at the end and cook for another 1-2 minutes until just wilted.
6. Serve and Garnish:
Ladle the soup into bowls. Add a generous spoonful of ricotta cheese on top of each bowl. Sprinkle with fresh parsley and a little freshly ground black pepper. You can also add some grated Parmesan if you like.
Enjoy your warm bowl of White Lasagna Soup with some crusty bread for dipping!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw overnight in the refrigerator or use the quick thaw method by placing the chicken in a sealed bag submerged in cold water. This helps ensure even cooking and food safety.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! For a lighter version, you can use half-and-half or whole milk, but keep in mind the soup will be less rich and creamy. If using milk, add it towards the end of cooking and avoid boiling to prevent curdling.
How Long Can I Store Leftover White Lasagna Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. The noodles may absorb some broth, so you might want to add a splash of chicken broth or water when reheating.
Can I Prepare This Soup Ahead of Time?
Yes! You can make the soup base and cook the chicken and vegetables in advance. Store separately from the noodles to prevent them from getting mushy. When ready to serve, reheat the soup, add cooked noodles and spinach, then garnish with ricotta and parsley.
