White Lasagna Soup
White Lasagna Soup is a cozy twist on a classic favorite, blending all the flavors of traditional lasagna into a warm, comforting bowl. It’s packed with creamy ricotta, tender noodles,…
Tip: save now, cook later.White Lasagna Soup is a cozy twist on a classic favorite, blending all the flavors of traditional lasagna into a warm, comforting bowl. It’s packed with creamy ricotta, tender noodles, savory Italian sausage, and a rich, garlicky broth that’s just a little cheesy and perfectly satisfying.
I love making this soup when I want the taste of lasagna but without the long wait for baking. It’s one of those dishes that fills the kitchen with such a lovely smell and makes everyone gather around the table. I usually add some fresh basil on top and a sprinkle of parmesan for that extra touch of yum.
Serving it with a side of garlic bread turns this soup into a full meal that’s great for chilly evenings or when you just need a little comfort in a bowl. I find it’s also super easy to customize—whether you want to add more veggies or use ground turkey instead of sausage, it always turns out delicious.
Key Ingredients & Substitutions
Chicken: Using boneless skinless chicken breasts keeps the soup lean and tender. You can swap with thighs for more flavor and juiciness if you prefer.
Mushrooms: Cremini mushrooms add earthiness, but white button mushrooms or even chopped zucchini can work as a substitute.
Half-and-half or heavy cream: These add that creamy texture that makes the soup feel rich. For a lighter option, use whole milk or a dairy-free milk like oat milk, though creaminess will be less.
Lasagna noodles: Breaking regular lasagna sheets into pieces works well. No lasagna? Try wide egg noodles or broken fettuccine.
Ricotta cheese: Adds a classic lasagna feel when dolloped on top. Cottage cheese is a budget-friendly alternative, but the texture is different.
How Do You Cook the Noodles Right in the Soup Without Them Getting Mushy?
Cooking noodles directly in soup can be tricky—they can overcook and turn mushy fast. Here’s how to keep them just right:
- Break noodles into large pieces so they cook evenly and avoid too small bits that can overcook.
- Add noodles after broth reaches a boil and cook them just until al dente (still a little firm).
- Don’t overcook; follow package timing but start checking a couple of minutes early.
- If the soup looks too thick after noodles cook, add a splash of extra broth or water to loosen it up.
- If making ahead, cook noodles separately and add before serving to keep them from soaking up too much liquid.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting all the flavors blend well.
- Wooden spoon or heatproof spatula – makes stirring easy without scratching your pot.
- Chef’s knife – handy for chopping chicken, mushrooms, and spinach cleanly and quickly.
- Cutting board – a sturdy surface to prep your ingredients safely.
- Ladle – great for serving the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage to add a spicier, richer taste that pairs wonderfully with the creamy broth.
- Add sun-dried tomatoes for a sweet tang that brightens the soup’s flavor and adds chewy texture.
- Include chopped kale or swiss chard instead of spinach for a heartier, earthier green option.
- Mix in red pepper flakes or a dash of smoked paprika if you like a bit of heat and smoky depth.
How to Make White Lasagna Soup?
Ingredients You’ll Need:
- 1 lb (450g) boneless skinless chicken breasts, cubed
- 2 tbsp olive oil
- 8 oz (225g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 2 cups half-and-half or heavy cream
- 6 oz lasagna noodles, broken into large pieces
- 3 cups fresh spinach leaves
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, so expect to spend about 35 minutes from start to finish. It’s a great quick meal that still fills your kitchen with comforting lasagna flavors!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken and cook for about 5 to 7 minutes until it’s browned and fully cooked. Once done, remove the chicken from the pot and set it aside for later.
2. Sauté Mushrooms and Garlic:
In the same pot, add the sliced mushrooms and cook them for about 5 minutes until they release their moisture and start to turn golden brown. Then add the minced garlic and sauté for 30 seconds until you can smell that lovely aroma.
3. Make the Broth and Cook Noodles:
Pour in the chicken broth and water, then bring everything to a boil. Add the broken lasagna noodles to the pot and cook them for about 8 to 10 minutes or until they’re just tender (al dente). Stir occasionally to keep noodles from sticking.
4. Add Cream, Seasoning, Chicken, and Spinach:
Lower the heat to medium-low. Stir in the half-and-half or heavy cream along with the dried Italian seasoning. Let the soup simmer for 5 minutes so all the flavors blend well. Add the cooked chicken back into the pot along with the fresh spinach. Stir until the spinach wilts, about 2 to 3 minutes.
5. Final Seasoning and Serving:
Season your soup with salt and freshly ground black pepper to taste. Serve the soup in bowls and place a generous spoonful of ricotta cheese on top. Sprinkle grated Parmesan cheese over each bowl and garnish with chopped fresh parsley. Add an extra crack of black pepper if you like a little extra kick.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to avoid excess moisture in the pot.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles and spinach, then refrigerate. Add the noodles and spinach and reheat just before serving to keep the noodles from getting mushy.
What Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, wide egg noodles or broken fettuccine work well. Just adjust cooking times accordingly and break them into large pieces to match the soup’s texture.
How Should I Store Leftovers?
Store 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. Add a splash of broth or water if the soup thickened too much.
