White Lasagna Soup is like all the warm, comforting flavors of classic lasagna turned into a cozy bowl of soup. It’s loaded with tender noodles, creamy cheese, hearty ground meat, and a garlicky, herby white sauce that really makes it stand out from your usual tomato-based soups. Every spoonful is rich and soothing, perfect for chilly nights or when you want lasagna without all the baking fuss.
I love making this soup because it feels like a shortcut to comfort food without losing any of the good stuff. You get those favorite lasagna flavors but in a quicker, easier meal that still feels special. Plus, it’s great for busy weeknights or when I’m craving something that wraps me up in a blanket of yum. One tip I like: don’t skip adding a little extra cheese on top—it melts right into the soup and makes it even better.
When I serve White Lasagna Soup, I usually like to pair it with a simple green salad or some crusty bread to soak up all that creamy goodness. It’s the kind of meal that everyone at the table smiles about, and I find that leftovers taste just as good the next day—if they last that long! It’s a cozy, satisfying dish that always feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds protein and a mild flavor. Rotisserie chicken works great if you want a shortcut. For a vegetarian version, swap for cooked beans or sautéed tofu.
Lasagna noodles: Breaking noodles into pieces is perfect for soup. You can use broken spaghetti or any pasta you have on hand. Just watch cooking time as smaller pasta cooks faster.
Ricotta and Parmesan cheese: Ricotta adds creaminess, while Parmesan brings a nutty hint and saltiness. Cottage cheese can replace ricotta but blend it for a smoother texture. Use Pecorino Romano as a Parmesan swap.
Mushrooms and spinach: Mushrooms give earthy flavor and texture, while spinach adds freshness. Feel free to swap spinach for kale or other greens you prefer. Sauté mushrooms well for best taste.
How Do You Get the Creamy Texture Without Curds or Separating?
Adding dairy to soup can sometimes cause it to curdle if not done right. To keep your White Lasagna Soup silky and creamy:
- Lower the heat before adding milk or half-and-half. High heat can make the dairy separate.
- Stir the ricotta and Parmesan in slowly, off the heat if possible, for smooth blending.
- Use whole milk or cream—low-fat dairy is more likely to curdle.
- Don’t let the soup boil after adding the cheese mixture; gentle warmth keeps it stable.
Following these tips will help you get that velvety texture every time and make the soup feel indulgent without any lumps.
Equipment You’ll Need
- Large pot – I prefer a big one to cook the soup all at once and make stirring easier.
- Knife and cutting board – for chopping onions, garlic, mushrooms, and greens with ease.
- Measuring cups and spoons – to keep everything precise, especially for liquids and cheeses.
- Stirring spoon or ladle – helps mix the ingredients smoothly and serve the soup easily.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or turkey for different flavors and textures.
- Add more veggies like zucchini, bell peppers, or carrots to boost nutrition.
- Sprinkle crushed red pepper flakes or a dash of hot sauce for a spicy kick.
- Toss in fresh herbs like basil or oregano for extra aroma and flavor.
White Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or button), sliced
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 1 teaspoon dried Italian seasoning
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 1/2 cups fresh spinach leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh rosemary or thyme leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25 minutes of cooking. In less than 40 minutes, you’ll have a warm, comforting bowl of white lasagna soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and sliced mushrooms. Cook everything together until the mushrooms are softened and lightly browned, about 5 to 7 minutes.
2. Add Chicken and Seasoning:
Stir in the shredded cooked chicken and dried Italian seasoning. Let it cook for 2 more minutes to blend all the flavors nicely.
3. Simmer with Broth and Noodles:
Pour in the chicken broth and bring the pot to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook until the noodles are tender, about 8 to 10 minutes. Stir occasionally to prevent the noodles from sticking.
4. Finish with Milk, Spinach, and Cheese:
Lower the heat to medium-low. Stir in the milk or half-and-half and add the fresh spinach leaves. Cook until the spinach wilts, about 2 to 3 minutes. Remove the pot from heat, then stir in the ricotta and Parmesan cheeses until the soup becomes creamy. Season with salt and black pepper to your taste.
5. Serve and Enjoy:
Ladle the soup into bowls, then sprinkle with extra Parmesan, fresh black pepper, and if you like, some lovely rosemary or thyme leaves. Serve warm with crusty bread or a simple salad for a cozy meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge. You can then cook and shred it as usual for the soup.
Can I Substitute the Lasagna Noodles?
Absolutely! Broken spaghetti, penne, or any pasta you have on hand works well. Just adjust the cooking time since smaller pasta pieces may cook faster.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat and stir occasionally to keep the soup creamy.
Can I Make This Soup Dairy-Free?
Yes! Use a plant-based milk like almond or oat milk and substitute the cheeses with dairy-free alternatives. Keep the temperature low when adding these to avoid curdling.
