If you’re craving all the comfort of classic lasagna but want something quicker and cozier, you absolutely have to try this Creamy White Lasagna Soup Recipe. It’s like a warm hug in a bowl, combining tender chicken, delicate noodles, and a luscious, cheesy broth that’s so creamy and flavorful you’ll find yourself spooning it up for seconds and thirds. Every bite delivers a perfect balance of savory richness and fresh herbaceous notes, making it an all-time favorite that’s ideal for cooler nights or when you want a no-fuss meal that still feels special.
Ingredients You’ll Need
This Creamy White Lasagna Soup Recipe shines because of its simple, wholesome ingredients that each add something special. From the golden olive oil that forms the base to the fresh spinach adding vibrant color and texture, every component plays a key role in creating the soup’s incredible depth.
- Olive oil: A flavorful fat that helps soften the onions and infuse the base with richness.
- Onion: Finely chopped and sautéed for sweetness and aromatic depth.
- Kosher salt: Enhances all the flavors; feel free to adjust to your taste.
- Garlic: Minced to bring a pungent, savory kick that’s essential for warmth.
- Red pepper flakes: Optional, but they add a subtle heat that lifts the flavors.
- Boneless chicken breast: Cut into small pieces to cook quickly and shred easily.
- Chicken stock: The hearty base that carries all the tastes and adds body.
- Water: Balances the stock for a lighter consistency.
- Bay leaf: Infuses subtle herbal notes during simmering.
- Thyme sprigs: Fresh thyme contributes gentle earthiness and complexity.
- Lasagna noodles: Broken into pieces, they mimic lasagna sheets perfectly in soup form.
- Whole milk: Adds creamy richness to the broth without overpowering it.
- Baby spinach: For a fresh, leafy contrast and beautiful green flecks.
- Parmesan cheese: Freshly grated, it’s stirred in for that iconic sharp, salty flavor.
- Ricotta cheese: Dolloped on top at serving for a smooth, cool creaminess that balances the hot soup.
- Basil leaves: Torn fresh for a bright, aromatic garnish.
How to Make Creamy White Lasagna Soup Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in a heavy-bottomed Dutch oven over medium heat. Add finely chopped onion and kosher salt to the oil, then cook for about 5 minutes until the onions are translucent and sweet. This base is where the flavor journey begins, so don’t rush it!
Step 2: Add garlic and optional heat
Lower the heat to prevent burning, then stir in the minced garlic and red pepper flakes if you’re using them. Cook gently for 1 minute to release the garlicky aroma without browning it, forming a fragrant foundation for the soup.
Step 3: Cook the chicken and simmer the soup
Cut the chicken breasts into thirds and add them to the pot. Pour in the chicken stock, water, bay leaf, and thyme sprigs. Bring everything up to a boil, then reduce to a simmer and let the chicken cook for 9 to 10 minutes until fully cooked through and tender. This step builds a robust, savory base with herbal undertones.
Step 4: Shred the chicken
Remove the chicken from the pot and place it on a plate. Using two forks, shred the chicken into bite-sized pieces. Set it aside while you prepare the noodles and finish the broth.
Step 5: Cook the noodles and enrich the broth
Bring the soup back to a boil and add the broken lasagna noodles or your preferred pasta. Pour in the whole milk, then reduce heat to medium-low and cook for about 8 minutes so the noodles become perfectly al dente. This step thickens the soup and adds that unmistakable creamy texture.
Step 6: Add spinach and chicken back in
Stir in the baby spinach and shredded chicken, cooking everything together for another minute until the spinach wilts beautifully. Turn off the heat and mix in 1 cup of freshly grated Parmesan cheese, melting it gently into the soup to complete the richness.
Step 7: Serve and garnish
Ladle the soup into bowls and top each with a generous scoop of ricotta cheese, torn fresh basil leaves, and a sprinkle of Parmesan. This final flourish adds freshness and creamy contrasts that make every spoonful irresistible.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
Don’t skip the ricotta cheese and basil! They bring cool creaminess and bright herbal notes that lift the hearty soup. A sprinkle of extra Parmesan adds that perfect salty finish and a little textural contrast.
Side Dishes
This soup pairs wonderfully with a simple green salad dressed in lemon vinaigrette or warm, crusty bread to soak up every last spoonful. Garlic knots or roasted vegetables make excellent companions if you want a fuller meal experience.
Creative Ways to Present
For dinner parties or special occasions, consider serving the soup in small individual bread bowls for rustic charm. You could also layer the shredded chicken, cheese, and noodles in clear glasses, spoon the broth over, and garnish for a stunning lasagna-inspired presentation with a twist.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it taste even better the next day. Just give it a good stir before reheating to redistribute the creamy texture.
Freezing
This Creamy White Lasagna Soup Recipe freezes well, but for best texture, store the broth and shredded chicken separately from the noodles and spinach. Freeze each portion in airtight containers or heavy-duty freezer bags for up to 2 months.
Reheating
To reheat, thaw frozen components in the refrigerator overnight. Warm the broth and chicken gently on the stove, then add the noodles and spinach last to avoid overcooking. Stir occasionally and add a splash of milk or stock if the soup feels too thick after reheating.
FAQs
Can I use a different type of pasta instead of lasagna noodles?
Absolutely! While broken lasagna noodles or Mafalda Corta work beautifully, you can substitute with rigatoni, penne, or any short pasta. Just adjust cooking time to ensure it’s al dente.
Is it possible to make this soup vegetarian?
Yes! Swap the chicken with mushrooms or extra spinach and use vegetable broth instead of chicken stock. To boost protein, consider adding white beans or lentils.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the onion, garlic, and chicken separately first, then add all ingredients except the noodles, milk, and spinach to the slow cooker. Cook on low for 4-5 hours, then stir in the dairy and noodles just before serving.
How spicy is the red pepper flakes addition?
The red pepper flakes add just a hint of warmth without overpowering the dish. You can omit them entirely if you prefer a milder soup, or increase for a bolder kick.
What kind of cheese works best in this soup?
Freshly grated Parmesan brings a sharp, salty depth that’s key, while ricotta adds a creamy softness. Together they create the classic layers of flavor that make this soup so memorable. Using pre-grated cheeses might affect melting and texture, so fresh is best.
Final Thoughts
There is something truly special about a bowl of this Creamy White Lasagna Soup Recipe—each spoonful offers the warmth of homemade comfort food with the ease of a weeknight dinner shortcut. It’s a dish that invites sharing with family and friends, and once you try it, you’ll want to keep it in your regular rotation. So pull out your Dutch oven and get ready to make your kitchen smell like heaven with this crowd-pleaser.
Print
Creamy White Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Creamy White Lasagna Soup is a comforting and hearty Italian-inspired dish combining tender chicken, broken lasagna noodles, fresh spinach, and a rich, creamy broth flavored with Parmesan and ricotta cheeses. This easy stovetop soup offers all the cozy flavors of traditional lasagna in a quick and satisfying bowl.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons kosher salt, or more to taste
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 2 pounds boneless chicken breast, cut into â…“ pieces
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 4 sprigs thyme
- 8 ounces lasagna noodles, broken into pieces or Mafalda Corta pasta
- 2 cups whole milk
- 6 ounces baby spinach
- 1 ½ cups Parmesan cheese, freshly grated, divided
- 8 ounces ricotta cheese, for serving
- ½ cup basil leaves, torn, for serving
Instructions
- Sauté Aromatics: Heat a heavy-bottom Dutch oven over medium heat. Add olive oil, chopped onions, and kosher salt. Cook for 5 minutes until the onions are softened and translucent.
- Add Garlic and Spice: Reduce heat to low and stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant, careful not to burn the garlic.
- Cook Chicken: Add the cut chicken breast pieces to the pot along with chicken stock, water, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat and simmer uncovered for 9 to 10 minutes until chicken is fully cooked through.
- Shred Chicken: Remove the chicken pieces from the soup and place on a plate. Shred the chicken using two forks, then set aside.
- Cook Noodles and Finish Soup: Bring the soup back to a boil, then add broken lasagna noodles. Pour in the whole milk and reduce heat to medium-low. Cook for about 8 minutes until the noodles are al dente, according to package instructions.
- Add Greens and Cheese: Stir in baby spinach and shredded chicken. Cook for an additional 1 minute until spinach wilts. Turn off the heat and stir in 1 cup of the Parmesan cheese until melted and combined.
- Serve: Ladle the soup into bowls and top each serving with a scoop of ricotta cheese, torn basil leaves, and a sprinkle of the remaining Parmesan cheese. Enjoy warm.
Notes
- For a spicier soup, increase the red pepper flakes to taste.
- Using Mafalda Corta pasta preserves the lasagna theme, but broken lasagna noodles or any wide pasta works well.
- Freshly grated Parmesan cheese gives much better flavor than pre-grated.
- For a lighter version, substitute whole milk with 2% milk or half-and-half, adjusting creaminess accordingly.
- If you prefer a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons water) when adding the milk.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
