Cozy White Lasagna Soup Recipe

The first time I tried this recipe, I was looking for a way to satisfy a pasta craving without the hassle of layering a casserole. It quickly became a staple in my kitchen because it delivers all the warmth of a baked dish with minimal cleanup.

My White Lasagna Soup comes together in one pot, offering a rich and creamy broth that hugs every piece of tender chicken and pasta. You get the cheesy, savory flavors you expect from lasagna, but in a spoonable format that is ideal for chilly evenings.

What Makes This White Lasagna Soup Special

It captures the essence of a traditional white lasagna but takes significantly less time to prepare on a busy weeknight. I find that the broken noodles actually hold the sauce better than layers do, ensuring every bite is flavorful.

You can easily customize the vegetables or protein based on what you have in your refrigerator, making this White Lasagna Soup incredibly versatile. The combination of ricotta and parmesan melts into the liquid creates a velvety texture that is hard to resist.

The creamy broth pairs wonderfully with the tender noodles, creating a comforting texture that feels like a warm hug. It is hearty enough to serve as a main course yet simple enough to pull together after a long day at work.

If you enjoy this comforting bowl, you will love my Creamy Roasted Butternut Squash Soup, and the Chilled Watermelon Cream Soup offers a refreshing contrast for warmer days. Both recipes share the same simple approach that makes weeknight cooking stress-free.

Gathering Your White Lasagna Soup Ingredients

Here is what you will need to get started:

• Lasagna Noodles: Broken into roughly 2-inch pieces for easier eating.
• Cooked Chicken: Shredded rotisserie chicken or cooked chicken breast works best here.
• Olive Oil: For sautéing the vegetables.
• Yellow Onion: Finely chopped to build a savory base.
• Garlic Cloves: Minced fresh garlic adds the necessary aromatic punch.
• Chicken Broth: A high-quality or homemade stock provides the best depth of flavor.
• Heavy Cream: Creates the luxurious, silky texture characteristic of this soup.
• Spinach: Fresh baby spinach wilts perfectly into the hot liquid.
• Ricotta Cheese: Stirred in at the end for that classic lasagna creaminess.
• Parmesan Cheese: Freshly grated adds a salty, nutty finish.
• Mozzarella Cheese: Shredded for melting on top or stirring in.
• Italian Seasoning: A blend of dried herbs to season the broth.
• Salt and Pepper: Adjusted to your personal taste preference.
• Dried Thyme: Adds an extra layer of earthiness to the White Lasagna Soup.

My Method for Perfect White Lasagna Soup

Let’s get cooking!

1. I start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, I add the diced onion and cook it for about 5 minutes until it becomes soft and translucent. Then, I stir in the minced garlic and cook for just another minute until it becomes fragrant, being careful not to let it brown or burn.
2. Next, I sprinkle the Italian seasoning, dried thyme, salt, and pepper over the aromatics, stirring constantly to toast the spices slightly. I pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. I increase the heat to bring the liquid to a rolling boil before reducing it to a steady simmer.
3. I add the broken lasagna noodles directly into the simmering broth. It is important to stir them occasionally during the first minute to prevent them from sticking together. I let the pasta cook in the broth for about 10 to 12 minutes, or until the noodles are tender but still have a slight bite to them.
4. Once the pasta is cooked, I reduce the heat to low and stir in the heavy cream and the shredded chicken. I let everything warm through gently for about 2 to 3 minutes, ensuring the soup does not boil vigorously once the cream is added. This gentle heating helps maintain a smooth texture without the dairy separating.
5. Finally, I turn off the heat completely and stir in the fresh spinach, ricotta cheese, and half of the parmesan cheese. The residual heat will wilt the spinach and melt the cheeses, thickening the White Lasagna Soup into a rich consistency. I taste the broth one last time and adjust the salt or pepper if needed before serving immediately.

My Secrets for the Best White Lasagna Soup

To keep the noodles from getting soggy, I always make sure not to overcook them initially since they will continue to soften in the hot broth. If I plan to have leftovers, I sometimes cook the pasta separately and add it to individual bowls.

Using freshly grated cheese instead of pre-shredded bags ensures the White Lasagna Soup has a smooth, silky consistency. The anti-caking agents in bagged cheese can often cause the soup to have a grainy texture.

I recommend tempering the heavy cream by mixing a little hot broth into it before adding it to the main pot. This simple step helps prevent the dairy from curdling and keeps your soup looking glossy and appetizing.

Serving Your White Lasagna Soup

A slice of crusty garlic bread is essential for soaking up every last drop of the savory broth. I also enjoy serving this with a crisp green salad to balance out the richness of the meal.

I like to finish each bowl with a sprinkle of fresh herbs and extra mozzarella to cut through the richness of the White Lasagna Soup. A dash of red pepper flakes can also add a nice heat that complements the creamy base.

Follow me on Pinterest for more cozy meal inspiration and easy family recipes.

White Lasagna Soup

---

• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 4 servings
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A creamy, comforting one-pot soup that tastes just like white chicken lasagna. Packed with tender chicken, spinach, and a rich cheese blend, it is perfect for easy weeknight dinners.

---

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 6 cups chicken broth
• 8 ounces lasagna noodles, broken into pieces
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup whole milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese

---

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Add the garlic and cook for 1 minute until fragrant.
2. Stir in the Italian seasoning, thyme, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil.
3. Add the broken lasagna noodles to the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
4. Reduce heat to low. Stir in the shredded chicken and heavy cream. Simmer gently for 2-3 minutes to warm through.
5. Turn off the heat. Stir in the fresh spinach, ricotta, and parmesan cheese until the spinach is wilted and the cheese is melted.
6. Ladle into bowls and top with shredded mozzarella cheese before serving.

Notes

If you anticipate leftovers, consider cooking the noodles separately and adding them to individual bowls, as they will absorb liquid while sitting in the fridge.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 580
• Sugar: 4g
• Sodium: 1150mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 110mg

Keywords: white lasagna soup, creamy chicken soup, lasagna soup recipe, easy weeknight dinner, comfort food