White Lasagna Soup Recipe Everyone Will Love

There’s something magical about transforming a beloved classic dish into a comforting soup that warms you from the inside out. That’s exactly what I’ve done with this White Lasagna Soup recipe, and I can’t wait to share it with you! This creamy, indulgent soup captures all the flavors of traditional white lasagna—rich cheeses, tender pasta, aromatic herbs—but in a spoonable form that’s perfect for chilly evenings or whenever you need a hug in a bowl.

I discovered this recipe a few years ago when I was looking for creative ways to use up leftover lasagna ingredients. Now it’s become a family favorite that gets requested regularly, especially during the colder months. What makes this soup special is how it balances indulgence with ease; it feels like a special occasion meal but comes together in just one pot with minimal fuss.

What Makes This White Lasagna Soup Special

Before we dive into the recipe, let me tell you why this soup deserves a spot in your regular cooking rotation:

• All the flavors of lasagna without the layering hassle: Enjoy that classic taste without spending hours assembling a traditional lasagna.
• One-pot wonder: Less cleanup means more time to enjoy your delicious creation.
• Customizable to your preferences: Add your favorite vegetables or adjust the protein to make it your own.
• Perfect for meal prep: It tastes even better the next day as the flavors meld together.
• Crowd-pleaser: I’ve never met anyone who didn’t love this soup—it’s rich, satisfying, and comforting.

Ingredients You’ll Need

For the Soup Base:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 pound ground chicken or Italian sausage (casings removed)
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 8 lasagna noodles, broken into bite-sized pieces (about 8 oz)
• 2 cups fresh spinach, roughly chopped
• 1 cup diced mushrooms (optional)

For the Cheese Mixture:

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, plus extra for topping
• 1 tablespoon fresh basil, chopped (plus more for garnish)
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• 1 teaspoon lemon zest (my secret ingredient!)

Kitchen Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife and cutting board
• Small mixing bowl for cheese mixture

Step-by-Step Instructions

Preparing the Soup Base

1. Heat your pot: Place your Dutch oven or soup pot over medium heat. Add olive oil and butter.
2. Sauté the aromatics: Once the butter has melted, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Brown the meat: Add the ground chicken or Italian sausage to the pot. Break it up with a wooden spoon and cook until no longer pink, about 5-6 minutes.
4. Create the roux: Sprinkle the flour over the meat mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Add liquids gradually: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and heavy cream, continuing to stir.
6. Season the soup: Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring the mixture to a gentle simmer.

Adding the Pasta and Finishing Touches

7. Cook the pasta in the soup: Add the broken lasagna noodles to the simmering soup. Cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
8. Add vegetables: Stir in the chopped spinach and mushrooms (if using). Cook until the spinach is wilted and the mushrooms are tender, about 2-3 minutes.
9. Prepare the cheese mixture: While the pasta cooks, in a small bowl, combine the ricotta, half of the Parmesan, half of the mozzarella, chopped basil, parsley, and lemon zest.
10. Incorporate the cheese: Reduce heat to low and add spoonfuls of the cheese mixture to the soup, stirring gently to create pockets of melty goodness throughout. The goal isn’t to fully incorporate the cheese but to have delicious cheese pockets that mimic lasagna layers.
11. Final touch: Sprinkle the remaining mozzarella and Parmesan on top and cover the pot for 2-3 minutes until the cheese melts.

Serving Suggestions

This White Lasagna Soup is a meal in itself, but here are some perfect accompaniments to round out your meal:

• Garlic bread: A must-have for sopping up every last drop of that creamy broth.
• Simple green salad: A light, tangy salad with lemon vinaigrette offers a refreshing contrast.
• Roasted vegetables: Asparagus or brussels sprouts make excellent side dishes.
• Crusty Italian bread: Warm and sliced thick, perfect for dunking.
• Sparkling water with lemon: The brightness cuts through the richness of the soup.

To serve, ladle the hot soup into bowls, garnish with extra fresh herbs, a sprinkle of Parmesan cheese, and perhaps a drizzle of good olive oil.

Storage and Reheating Tips

One of the things I love most about this soup is how well it stores for later meals:

Refrigerator Storage:

• Cool the soup completely before transferring to airtight containers.
• Store in the refrigerator for up to 3-4 days.
• The pasta will absorb some liquid as it sits, so you may need to add a splash of broth or milk when reheating.

Freezer Storage:

• For best results, freeze the soup base without the pasta and cheese mixture.
• When ready to eat, thaw overnight in the refrigerator.
• Reheat on the stovetop, adding freshly cooked pasta and the cheese mixture as directed in the recipe.

Reheating:

• Stovetop: Reheat over medium-low heat, stirring occasionally until heated through.
• Microwave: Heat in 1-minute intervals, stirring between each, until the desired temperature is reached.

Variations to Try

The beauty of this White Lasagna Soup is its versatility. Here are some delicious variations I’ve experimented with:

Protein Options:

• Shredded rotisserie chicken
• Ground turkey
• Italian sausage (spicy or sweet)
• For vegetarian: Use white beans or plant-based meat substitute

Vegetable Add-ins:

• Zucchini, diced
• Bell peppers, diced
• Carrots, thinly sliced
• Artichoke hearts, quartered
• Sun-dried tomatoes, chopped

Pasta Alternatives:

• Bowtie pasta
• Fusilli
• Egg noodles
• For gluten-free: Use your favorite gluten-free pasta and ensure your flour is also gluten-free

Nutritional Information

Understanding the nutritional content of your meals can help you make informed dietary choices. Here’s a breakdown of this White Lasagna Soup per serving (based on 8 servings):

Note: These values are approximate and may vary based on specific ingredients used.

Make-Ahead Tips for Entertaining

This soup is perfect for entertaining because you can prepare components ahead of time:

1. Day before: Prepare the soup base without adding pasta or the cheese mixture. Refrigerate.
2. Prep cheese mixture: Combine all cheese mixture ingredients and store in a separate container in the refrigerator.
3. Day of serving: Reheat the soup base, add pasta and cook until al dente, then proceed with adding spinach and the cheese mixture as directed.

This approach makes entertaining stress-free while still serving a freshly made, impressive dish!

Common Issues and Solutions

Even experienced cooks can run into challenges. Here are solutions to common issues you might encounter:

Problem: Soup is too thick

Solution: Add additional chicken broth or milk, 1/4 cup at a time, until desired consistency is reached.

Problem: Pasta is too soft

Solution: Cook the pasta separately and add to individual bowls when serving. Alternatively, use less pasta in the recipe.

Problem: Cheese clumping

Solution: Ensure the soup isn’t boiling when adding cheese. Lower heat and add cheese gradually, stirring gently.

Problem: Not flavorful enough

Solution: Add more Italian seasoning, a bay leaf during cooking, or finish with a sprinkle of high-quality Parmesan and fresh herbs.

Why This Recipe Works

As someone who’s made countless soups over the years, I can tell you this recipe works because:

1. Building flavor layers: Starting with sautéed aromatics creates a foundation of flavor.
2. Proper thickening technique: Using a roux (flour + fat) creates silky texture without lumps.
3. Balance of dairy: The combination of milk and cream provides richness without becoming too heavy.
4. Pasta cooked in broth: This allows the pasta to absorb the flavors while also releasing starch to thicken the soup.
5. Cheese pockets: Adding cheese in dollops rather than fully incorporating creates those delightful pockets reminiscent of lasagna layers.

Frequently Asked Questions

Q: Can I make this soup vegetarian? A: Absolutely! Substitute the chicken broth with vegetable broth and replace the meat with white beans, plant-based meat substitute, or extra vegetables like zucchini and mushrooms.

Q: What if I don’t have lasagna noodles? A: Any pasta works well in this recipe. Try bowtie, rotini, or even regular egg noodles. Just adjust cooking time according to package instructions.

Q: Is there a lower-calorie version? A: Yes! Use ground turkey or chicken breast, substitute half-and-half for the heavy cream, and use part-skim mozzarella and light ricotta. You’ll still get a delicious, creamy soup with fewer calories.

Q: Can I make this in a slow cooker? A: Yes, brown the meat and sauté the aromatics first, then transfer to a slow cooker with the broth and seasonings. Cook on low for 4-6 hours, adding the milk, cream, and pasta in the last 30-45 minutes. Stir in the cheese mixture just before serving.

Q: My family doesn’t like spinach. What can I substitute? A: Kale works well as an alternative leafy green. You could also use finely chopped broccoli or just omit the greens entirely.

Q: Can I use no-boil lasagna noodles? A: Yes, but they may absorb more liquid. Have extra broth on hand to adjust the consistency as needed.

Q: How spicy is this soup? A: With the given ingredients, it’s very mild. For more heat, increase the red pepper flakes or add a diced jalapeño when sautéing the onions.

Special Occasion Upgrades

Want to make this soup extra special for a dinner party or holiday meal? Try these upscale modifications:

• Truffle oil: A small drizzle over each serving adds incredible aroma and flavor.
• Grilled shrimp: Top each bowl with 2-3 well-seasoned grilled shrimp.
• Crispy prosciutto: Crisp thin slices in the oven and crumble over the top for a salty, crispy element.
• Fresh lobster meat: For an ultimate luxury version, add chunks of cooked lobster.
• Infused oils: Rosemary or basil-infused olive oil makes a beautiful and flavorful garnish.

My Personal Tips

After making this soup countless times, I’ve discovered some tricks that take it from good to great:

1. Pasta cooking time: Cook the pasta 1-2 minutes less than the package directions for perfect texture that won’t get mushy.
2. Cheese temperature: Allow the ricotta mixture to come to room temperature before adding to the soup for smoother incorporation.
3. Spinach alternative: If you have picky eaters, purée the spinach with a bit of the broth before adding it back to the soup—all the nutrition without the visible greens!
4. Flavor booster: Add the rind of a Parmesan cheese wedge to the broth while it simmers. Remove before serving.
5. Make it pretty: For serving guests, place a small dollop of ricotta in the center of each bowl and draw a swirl pattern with the back of a spoon for an elegant presentation.

Conclusion

This White Lasagna Soup truly represents comfort food at its finest—it’s creamy, satisfying, and brimming with familiar flavors that everyone loves. The beauty of this recipe is that while it tastes like you’ve spent hours in the kitchen, it actually comes together with minimal effort, making it perfect for both weeknight dinners and special occasions.

I hope you enjoy making and serving this soup as much as I do. There’s something deeply satisfying about watching people take their first spoonful and seeing their eyes light up with delight. It’s the kind of recipe that creates memories around the table—and isn’t that what cooking is really all about?

Give this White Lasagna Soup a try, and I’m confident it will become a beloved recipe in your collection. And remember, cooking should be fun, so don’t be afraid to make it your own by adjusting ingredients to suit your taste preferences.

Happy cooking and even happier eating!