White Lasagna Soup: Creamy Comfort Recipe
Reader Favorite Soup.
A creamy, cheesy soup version of your favorite white lasagna, made with tender chicken and ready in under an hour.
I remember one chilly Tuesday, the kind where the sky is just a soft, even gray. I was craving lasagna, but the thought of all the layering and baking felt... well, like too much. I looked at the ingredients I had and thought, why not turn it into a soup? The kitchen slowly filled with the smell of sautéing garlic and melting cheese. It felt so right. This soup was born from a desire for ease, and honestly, it’s become one of our most loved weeknight meals.
Why You'll Love This White Lasagna Soup
- •It’s all the flavor of lasagna in one pot. So simple.
- •Incredibly creamy, cheesy, and satisfying.
- •A perfect cozy meal for a chilly evening.
- •Comes together in under an hour for a quick weeknight dinner.
- •The leftovers are just as wonderful the next day.
- •It just feels like a hug in a bowl. Honestly.
Wow. I made this for dinner tonight and my husband couldn't stop talking about it. He said it tastes just like his favorite white lasagna from a little Italian place we love. It's so rich and satisfying. This is definitely going into our regular rotation.
Essential Ingredient Guide
- Rotisserie Chicken: This is my favorite shortcut. It saves so much time and adds a lovely, savory flavor. Of course, you can use any cooked chicken you have on hand.
- Ricotta Cheese: Don't skip this! Whole milk ricotta brings that classic lasagna creaminess and texture. It melts right in and gives the soup body.
- Lasagna Noodles: Breaking them up by hand feels wonderfully rustic. You can use any pasta, but the wide, flat shape of lasagna noodles just feels right for this soup.
Complete Cooking Process
- Start by melting butter in a big pot. Let the onions get soft and sweet.
- Add your garlic last so it doesn't burn, just until you can smell it.
- Whisk in the flour to create a simple roux. This will help thicken your soup beautifully.
- Slowly pour in the chicken broth while whisking. This prevents lumps.
- Add the broken pasta, chicken, and dried herbs. Let it all simmer together until the noodles are perfectly al dente.
- Turn the heat down low. This is important so the dairy doesn't curdle.
- Stir in the heavy cream and then the cheeses. Watch as it transforms into a rich, velvety soup.
- Finally, wilt in the spinach. It adds a touch of freshness and color.
A Few Common Questions
→Can I make this soup ahead of time?
Yes, but I recommend cooking the pasta separately and adding it when you reheat. The noodles will soak up a lot of the broth overnight, making the soup very thick.
→Can I use a different kind of pasta?
Of course. Campanelle, farfalle, or any medium pasta shape would work wonderfully here. Just adjust the cooking time as needed.
→How can I make this vegetarian?
Easily! Just swap the chicken broth for vegetable broth and omit the chicken. You could add some white beans or chopped mushrooms for extra heartiness.
→Can I freeze this soup?
I usually don't recommend freezing cream-based soups as they can separate when thawed. It's best enjoyed fresh.
White Lasagna Soup: Creamy Comfort Recipe
Enjoy white lasagna soup, a creamy and comforting dish packed with tender chicken, vegetables, and cheese. A quick and easy dinner!
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Soup
- 012 tablespoons butter
- 021 medium yellow onion, chopped
- 034 cloves garlic, minced
- 041/4 cup all-purpose flour
- 056 cups chicken broth
- 062 cups cooked, shredded chicken (rotisserie chicken is perfect!)
- 071 teaspoon dried oregano
- 081/2 teaspoon dried basil
- 09Salt and freshly ground black pepper to taste
- 108 lasagna noodles, broken into bite-sized pieces
For the Creamy Cheese Mixture
- 011 cup heavy cream
- 021/2 cup whole milk ricotta cheese
- 031/2 cup grated Parmesan cheese
- 041 cup shredded mozzarella cheese, plus more for topping
- 053 cups fresh spinach
For Garnish
- 01Fresh parsley, chopped
- 02Red pepper flakes (optional)
Instructions
In a large Dutch oven or pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
Sprinkle the flour over the onions and garlic, and stir continuously for about one minute to cook out the raw flour taste.
Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Add the broken lasagna noodles, shredded chicken, oregano, and basil. Season with salt and pepper. Let it simmer for about 10-12 minutes, or until the noodles are tender, stirring occasionally.
Reduce the heat to low. Slowly stir in the heavy cream, ricotta cheese, Parmesan, and mozzarella until the cheeses are melted and the soup is creamy.
Add the fresh spinach and stir until it has wilted into the soup, which should only take a minute or two.
Taste the soup and adjust seasoning if needed. Ladle into bowls, top with a little extra mozzarella, fresh parsley, and a pinch of red pepper flakes if you like. Serve immediately.
Notes & Tips
- 1If you don't have heavy cream, you can use half-and-half, but the soup will be slightly less rich.
- 2Feel free to add other vegetables like chopped carrots or celery with the onions for extra nutrition.
- 3The soup is meant to be thick and stew-like, but if you prefer it thinner, just add a bit more chicken broth.
Tools You'll Need
- •Use a rotisserie chicken to make this recipe extra fast and easy.
- •Stir in the cheese and cream on low heat to prevent the sauce from breaking.
- •Don't overcook the noodles; they will continue to soften in the hot soup.
- •Taste and adjust salt and pepper at the very end. The cheeses add a lot of saltiness.