White Lasagna Soup is like a cozy hug in a bowl, packed with the comforting flavors of your favorite Italian dish. It blends tender noodles, creamy ricotta, and plenty of garlic and herbs, all simmered in a rich, cheesy broth. The soup has all the heartiness of lasagna but with an easy, warm twist that’s perfect for chilly nights.
I love making this soup when I want something that feels special but isn’t too fussy. One of my favorite parts is stirring in fresh spinach or kale right before serving—it adds a nice pop of color and a little extra freshness that balances the creamy flavors. I also like topping it with a sprinkle of parmesan and some crunchy toasted breadcrumbs for a bit of texture. It’s simple, but those little touches make a big difference!
When I serve White Lasagna Soup, it’s usually with a big piece of garlic bread on the side and plenty of napkins because it’s wonderfully cheesy and satisfying. It’s a dish that always brings smiles and reminds me of cozy family dinners where everyone wants seconds. If you’re looking for a comforting meal that feels like a warm plate of love, this soup is a sure bet.
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for tenderness, but thighs add more flavor and stay juicy. You can swap with cooked rotisserie chicken for quick prep.
Lasagna Noodles: No-boil noodles work great here and save time. If unavailable, break regular lasagna noodles into pieces. You can substitute with broken wide pasta like mafaldine or even pappardelle.
Cheeses: Ricotta and mozzarella bring creamy texture and mild flavor. Parmesan adds a salty punch. For a lighter option, use part-skim cheeses or reduce the cream amount.
Spinach: Fresh spinach adds color and freshness. You can swap it with kale or Swiss chard, just cook a bit longer to soften.
How Can I Keep the Soup Creamy Without Curdling?
Adding cream to hot broth can sometimes cause curdling. Here’s how to avoid it:
- Lower the heat before stirring in the cream and cheeses.
- Stir the cream slowly into the soup, not all at once.
- Use heavy cream or half-and-half, which tolerate heat better than milk.
- Keep stirring gently to help cheeses melt evenly.
- Adding ricotta last helps keep its texture smooth inside the hot soup.
Following these steps makes sure your soup stays silky and smooth every time!
Equipment You’ll Need
- Large heavy-bottomed pot – I use this because it heats evenly and holds a lot of soup without spilling.
- Sharp knife and cutting board – you’ll chop onions, garlic, mushrooms, and chicken with ease and safety.
- Measuring cups and spoons – help you add ingredients accurately and keep your soup balanced.
- Wooden spoon or ladle – perfect for stirring, serving, and avoiding scratches on your pot.
- Grater (for Parmesan) – grating your own cheese gives better flavor and texture than pre-grated varieties.
Flavor Variations & Add-Ins
- Use cooked Italian sausage instead of chicken for a richer flavor.
- Swirl in a little balsamic vinegar or lemon juice at the end for brightness.
- Add sautéed bell peppers, zucchini, or roasted cherry tomatoes for extra veggies.
- Stir in red pepper flakes or cayenne for some heat, ideal if you like spicy dishes.
White Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 3-4 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced
- 4 cups (960 ml) chicken broth
- 1 1/2 cups water (or more chicken broth)
- 12 oz (340g) no-boil lasagna noodles or broken lasagna pasta pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach leaves
- 1 tsp dried Italian seasoning (or mix of dried basil, oregano, and thyme)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 35-40 minutes total. You’ll spend around 10-15 minutes prepping and cooking the chicken and vegetables, then about 15 minutes simmering the soup with the noodles and finishing with cheese and spinach. It’s a fairly quick but cozy soup to make!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook the chicken for about 5-7 minutes on each side until golden and cooked through. Remove the chicken from the pot and set it aside to rest.
2. Sauté Vegetables:
In the same pot, add the chopped onion and sauté until soft, about 3-4 minutes. Add the minced garlic and sliced mushrooms, then cook another 5 minutes until mushrooms are tender and fragrant.
3. Add Broth and Noodles:
Pour in the chicken broth and water, then bring to a boil. While the broth heats, shred the cooked chicken into small pieces. Add the no-boil or broken lasagna noodles to the boiling broth and cook until tender, about 8-10 minutes.
4. Mix in Cheese and Cream:
Turn the heat to low. Stir in the shredded chicken, ricotta, mozzarella, Parmesan, and heavy cream. Stir gently until the cheese melts and the soup is creamy and smooth.
5. Season and Add Spinach:
Add the dried Italian seasoning and adjust salt and pepper to taste. Stir in the fresh spinach and cook for 1-2 minutes until wilted.
6. Serve:
Ladle the hot soup into bowls. Garnish with freshly chopped parsley and extra Parmesan if you like. Serve warm, ideally with crusty garlic bread on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag for faster thawing. Fully thawed chicken cooks more evenly and safely.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! You can prepare the entire soup up to 2 days in advance. Store it in an airtight container in the fridge. When reheating, warm gently on the stove over low heat, stirring occasionally and adding a splash of broth or cream if the soup thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm gently in a pot over low heat, stirring until heated through. You may need to add a bit more broth or cream to loosen the soup.
Can I Substitute Different Vegetables or Protein?
Yes! Try adding kale, Swiss chard, or zucchini instead of spinach. For protein, Italian sausage or cooked ground beef works well if you want a heartier flavor. Just adjust cooking times accordingly.
