White Lasagna Soup is a cozy and comforting twist on the classic lasagna we all love. Instead of layers, this soup brings together tender noodles, creamy ricotta, savory Italian sausage, and a garlicky white broth that’s rich and soothing. It feels like a big warm hug in a bowl, with all the flavors of lasagna but in a quick, easy soup form.
I love making this soup on chilly evenings when I want something filling but not too fussy. The best part is how simple it is to put together, and yet everyone always asks for seconds. I like to add a little sprinkle of fresh parsley or extra parmesan on top, which adds a nice fresh pop to the creamy soup. It’s one of those meals where you can practically smell the comfort from the moment you start cooking.
This soup feels homey and inviting, perfect for family dinners or when friends drop by unexpectedly. I often pair it with some crusty bread or garlic knots to soak up every bit of that tasty broth. If you’re a fan of lasagna but don’t want to mess with the layering, this soup is definitely for you — it’s like all the good parts in one warm, easy bowl.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken thighs adds more flavor and stays tender. You can swap in chicken breasts if you prefer leaner meat or even cooked rotisserie chicken for a shortcut.
Mushrooms: Cremini or button mushrooms add an earthy note. If you’re not a fan, try sliced zucchini or bell peppers for a fresh twist.
Lasagna Noodles: Breaking fresh or dried noodles into pieces makes eating soup easier. You could use wonton wrappers or tortellini for a similar effect and less prep.
Ricotta & Parmesan: These cheeses give the soup a creamy, cheesy texture—feel free to use part-skim ricotta or Pecorino Romano for a sharper taste. Parmesan can also be replaced with Grana Padano.
Spinach: Fresh spinach adds color and nutrition. Baby kale or Swiss chard work well too if you want a different leafy green.
How Do You Make the Soup Creamy Without It Breaking?
Adding cream to a hot soup can sometimes cause it to separate, but here are tips to avoid that:
- Use heavy cream or half-and-half for the creamiest result—low-fat milk isn’t thick enough.
- Lower the heat before stirring in the cream; simmering too hard can make the cream separate.
- Stir slowly and add cheese gradually to help it blend smoothly.
- If you want extra richness, mix a little cornstarch with cold water and stir it in before adding cream to stabilize the texture.
This gentle approach keeps the soup silky and luscious, just like homemade lasagna filling.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors meld.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping onions, garlic, and mushrooms easily.
- Cutting board – a safe surface for prepping all your veggies and chicken.
- Forks for shredding chicken – two forks make shredding hot chicken quick and effortless.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a richer, spicier flavor that adds depth.
- Add sun-dried tomatoes or roasted red peppers for a sweet, tangy contrast.
- Mix in fresh basil or thyme instead of Italian seasoning for a different herb profile.
- Stir in kale or chard instead of spinach for a heartier green with more texture.
How to Make White Lasagna Soup?
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini or button mushrooms)
- 6 cups (1.4 liters) chicken broth
- 1 cup heavy cream
- 8 oz (225 g) fresh or dried lasagna noodles, broken into bite-size pieces (or wonton wrappers/tortellini)
- 3 cups fresh spinach leaves
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or dried basil, oregano, thyme mix)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for mild heat)
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This soup takes about 35-45 minutes from start to finish. You’ll spend time sautéing vegetables, simmering chicken, cooking noodles, and stirring in cheese and cream for a creamy finish. It’s a great one-pot meal that comes together quickly!
Step-by-Step Instructions:
1. Sauté Onion, Garlic, and Mushrooms:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Then add minced garlic and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until mushrooms soften and release their juices.
2. Cook the Chicken:
Place the whole chicken thighs or breasts in the pot. Pour in the chicken broth and bring to a simmer. Let it cook for 15-20 minutes, until chicken is cooked through.
3. Shred the Chicken & Prepare Pasta:
Remove chicken from the pot and shred it with two forks. While the chicken cooks, break your lasagna noodles into bite-sized pieces (if using dried pasta) or have wonton wrappers/tortellini ready.
4. Cook Noodles and Combine:
Return shredded chicken to the pot. Add broken noodles or pasta and cook according to package instructions (usually 6-8 minutes) until tender.
5. Add Cream, Spinach, and Seasonings:
Stir in the heavy cream, fresh spinach, Italian seasoning, salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes until the spinach wilts and soup is hot.
6. Finish with Cheese:
Turn off heat. Stir in half of the ricotta cheese and the Parmesan until the soup is creamy and smooth.
7. Serve and Garnish:
Ladle the soup into bowls. Add dollops of the remaining ricotta cheese on top, sprinkle with fresh parsley or basil, and add freshly cracked black pepper. Serve warm with crusty bread if you like!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw it in the fridge overnight before cooking. This helps the chicken cook evenly and prevents the broth from getting too cold during simmering.
Can I Substitute the Lasagna Noodles?
Absolutely! Wonton wrappers, tortellini, or even broken spaghetti work well as alternatives. Just adjust cooking times according to the pasta type you use.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a little broth or water to loosen it.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the base and cook the chicken a day ahead. Add the noodles, cream, and greens just before reheating to keep everything fresh and prevent overcooking.
