White lasagna soup is a comforting and cozy twist on the classic lasagna we all love, but in a warm, slurpable form! It’s full of tender pasta, creamy ricotta, savory garlic, a touch of spinach, and a rich broth that’s both comforting and flavorful. It’s like a hug in a bowl with all the best parts of lasagna coming together in a simple soup.
I’ve made this soup on chilly evenings when I want something satisfying but not too heavy. What I really love about it is how the creamy cheese mixes with the broth and noodles, creating a cozy texture that hits the spot every time. Adding fresh spinach gives it a nice pop of green and a little freshness to balance out the creamy goodness.
My favorite way to serve white lasagna soup is with a sprinkle of Parmesan on top and some crusty bread on the side for dipping. It’s great for a quick weeknight meal but also feels special enough for a casual dinner with friends. This soup always brings smiles and leftovers that taste just as good the next day!
Key Ingredients & Substitutions
Lasagna Noodles: Breaking them into pieces creates the perfect size for soup. If you don’t have lasagna noodles, wide egg noodles or broken fettuccine work well too.
Ricotta & Parmesan Cheese: Ricotta adds creaminess while Parmesan gives a nice salty kick. For a lighter option, try part-skim ricotta or use nutritional yeast for a vegan twist.
Chicken: Cooked shredded chicken adds protein and heartiness. Rotisserie chicken is a great shortcut if you want to save time.
Spinach: Fresh spinach adds color and a mild, fresh flavor. Kale or Swiss chard are tasty substitutes if you like more texture.
Heavy Cream: This makes the broth creamy and rich. For a dairy-free version, coconut milk or cashew cream can be swapped in, though flavor will change slightly.
How Do You Make Sure the Noodles Cook Perfectly in the Soup?
When cooking noodles in soup, it’s important to time it right so they’re tender but not mushy. Here are my tips:
- Add the noodles once the broth is simmering to avoid overcooking.
- Stir often to stop the noodles from sticking to the bottom.
- Check the noodles a minute or two before the package’s suggested cooking time for al dente texture.
- If making ahead, cook noodles separately and add before serving to keep them from soaking up too much broth.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all soup ingredients evenly and simmering the broth.
- Wooden spoon – great for stirring without scratching your pot’s surface.
- Knife and cutting board – for chopping garlic, onion, mushrooms, and spinach easily.
- Measuring cups and spoons – to keep your ingredient amounts just right for balanced flavors.
- Ladle – makes serving hot soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, richer flavor.
- Add roasted red peppers or sun-dried tomatoes to introduce a sweet, tangy twist.
- Mix in fresh basil or thyme for more herbal aroma and depth.
- Use kale instead of spinach for a heartier, slightly bitter green.
How to Make White Lasagna Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 oz lasagna noodles, broken into large pieces
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 25 minutes to cook, so you’re looking at around 35 minutes total from start to finish. It’s perfect for a cozy dinner that comes together fairly quickly.
Step-by-Step Instructions:
1. Sauté the Aromatics and Mushrooms:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for about 3-4 minutes until they smell wonderful and look translucent. Then add the sliced mushrooms and cook for another 5 minutes or until they soften and start to brown.
2. Simmer the Broth with Chicken and Herbs:
Pour in the chicken broth and bring it to a gentle simmer. Add the shredded chicken, dried basil, and oregano. Stir everything together and let it simmer for 10 minutes so the flavors blend nicely.
3. Cook the Noodles and Add Spinach:
Drop in the broken lasagna noodles and cook for 8-10 minutes, stirring occasionally so the noodles don’t stick. When the noodles are tender, stir in the fresh spinach and cook for about 2 minutes until it wilts.
4. Make It Creamy:
Turn the heat down to low and mix in the heavy cream, ricotta cheese, and grated Parmesan. Stir well until the cheese melts into a creamy sauce. Taste the soup and add salt and pepper to your liking.
5. Serve and Enjoy:
Ladle the soup into bowls and, if you like, sprinkle more Parmesan and some fresh parsley or basil on top. Serve it with crusty bread to soak up all the yummy broth!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken in the fridge overnight or use the cold water method for faster thawing.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup as instructed but cook the noodles separately and add them right before serving to prevent them from getting mushy. Store leftovers in the fridge for up to 3 days.
What Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, wide egg noodles, broken fettuccine, or even broken spaghetti can work well for this soup.
How Should I Store and Reheat Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.
