White Lasagna Soup
White Lasagna Soup is a cozy twist on a classic favorite, blending tender noodles, creamy cheese, and a rich broth all in one bowl. Instead of layers, you get all…
By Emily
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White Lasagna Soup is a cozy twist on a classic favorite, blending tender noodles, creamy cheese, and a rich broth all in one bowl. Instead of layers, you get all the comforting flavors of lasagna in a warm, slurpable soup form. It’s filled with ricotta, mozzarella, and a touch of garlic that make every spoonful feel like a comforting hug.
I love making this soup on chilly evenings when I want something hearty but not too heavy. It’s a great option if you’re craving lasagna but don’t want to spend all day in the kitchen. Plus, it’s a crowd-pleaser—everyone seems to enjoy the cheesy, comforting flavors, and it’s perfect for feeding a family or getting leftovers that taste even better the next day.
One tip I always follow is to stir in fresh basil or a sprinkle of Parmesan right before serving—it really brightens up the flavors. I usually pair it with a simple green salad or some crusty bread to soak up every bit of that delicious broth. It’s a meal that feels familiar and special at the same time, perfect for cozy nights in or casual dinners with friends.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for its convenience and flavor. You can swap for cooked turkey or even cooked sausage if you want a different twist.
Mushrooms: Cremini or white button mushrooms work well here. If you’re not a fan, try zucchini or bell peppers as a veggie substitute.
Lasagna Noodles: No-boil noodles save time and blend nicely in soup. If unavailable, use broken regular lasagna noodles or even broken lasagna-style pasta sheets.
Cheese: Ricotta, mozzarella, and Parmesan create a creamy, cheesy base. For a lighter version, swap half and half with milk, or try part-skim cheeses instead.
Spinach: Fresh baby spinach adds color and nutrients. You can use kale or swiss chard if you prefer a stronger green flavor.
How Can I Prevent the Cheese from Curdling in Creamy Soup?
Mixing cheese into hot soup needs care to keep it smooth without lumps.
- Take the soup off heat or keep it on low before adding cheese mix.
- Temper the ricotta and other cheeses by mixing them with half and half or cream first.
- Stir gently and continuously while adding the cheese blend to the soup.
- Avoid boiling after adding cheese—too much heat can cause curdling.
By following these steps, your soup stays creamy and cheesy, with no grainy bits.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all soup ingredients in one place and evenly heating the broth.
- Wooden spoon – great for stirring without scratching your pot and to gently mix in the cheese.
- Knife and cutting board – for chopping onions, garlic, mushrooms, and greens easily.
- Measuring cups and spoons – to get the broth and spices just right.
- Grater – if you’re using block cheese, grating Parmesan and mozzarella fresh tastes best.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a richer, spiced flavor—I like this for weekends.
- Add sun-dried tomatoes to the broth for a tangy kick that pairs well with creamy cheese.
- Use kale instead of spinach for a heartier green that holds up well in the hot soup.
- Sprinkle fresh basil or oregano on top before serving to brighten up the flavors.
White Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or white button)
- 4 cups chicken broth
- 2 cups cooked shredded chicken breast (rotisserie chicken works well)
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- 8 ounces no-boil lasagna noodles, broken into bite-sized pieces
- 2 cups fresh baby spinach
For the Cheese Mixture:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for garnish
- 1 cup shredded mozzarella cheese
- 1 cup half and half or heavy cream
For Seasoning & Serving:
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh rosemary or basil, for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, for a total of about 30 minutes. It’s quick and easy, perfect for a cozy weekday dinner!
Step-by-Step Instructions:
1. Cook the Vegetables:
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Then toss in the garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their juices, about 5-7 minutes.
2. Simmer the Broth and Chicken:
Add the chicken broth to the pot and bring everything to a simmer. Stir in the shredded chicken and dried Italian seasoning, combining flavors well.
3. Cook the Noodles and Spinach:
Add the broken lasagna noodles directly to the simmering broth. Cook for about 7-8 minutes until the noodles are just tender, stirring occasionally to keep them from sticking. Next, stir in the fresh spinach and cook until it wilts, about 2 minutes.
4. Mix in the Cheeses and Cream:
In a bowl, combine the ricotta, Parmesan, mozzarella, and half and half (or cream). Slowly stir this cheese mixture into the hot soup, making sure to heat through gently without boiling — this helps keep the texture smooth and creamy without curdling.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Ladle the soup into bowls, then garnish with extra Parmesan, red pepper flakes if you like a little heat, and fresh rosemary or basil for a fragrant touch. Don’t forget to enjoy it with slices of crusty bread for dipping!
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to fully thaw the chicken before shredding and adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Substitute Regular Pasta for No-Boil Lasagna Noodles?
Absolutely! You can use broken regular lasagna noodles or any other small pasta like penne or rotini. Just adjust the cooking time so the pasta becomes tender without overcooking.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and prevent curdling.
Can I Make This Soup Vegetarian?
Yes! Omit the chicken and use vegetable broth instead of chicken broth. You could also add more veggies or use beans for added protein to keep it hearty and flavorful.
