White Lasagna Soup is like all the best parts of lasagna wrapped up in a cozy bowl of soup. It’s creamy and comforting with tender noodles, cheesy goodness, and a rich, garlicky broth that warms you from the inside out. Instead of layers, everything comes together in a sipable version that feels both familiar and fun.
I love making this soup when I want the taste of lasagna but don’t want to fuss with baking a whole pan. It comes together pretty quickly, and you can always add your favorite veggies or extra cheese on top to make it just right for your taste. It’s one of those meals that feels special but is easy enough to whip up on a weeknight.
My favorite way to serve it is with some crusty bread or garlic knots on the side to soak up every last bit of that creamy broth. Every spoonful feels like a little warm hug, and it’s always a hit whether I’m serving family or friends. If you’re a fan of classic Italian flavors but want something a little different, this soup is definitely worth a try.
Key Ingredients & Substitutions
Ground chicken or turkey: I like using lean ground chicken or turkey to keep the soup light but still protein-packed. You could swap for ground beef, sausage, or skip meat for a vegetarian version.
Egg noodles: These give the soup that lasagna feel. If you don’t have egg noodles, broken lasagna noodles or any short pasta like penne or rotini work well.
Ricotta and Parmesan cheese: Ricotta adds creaminess, while Parmesan brings a nutty tang. For dairy-free, try cashew cream and nutritional yeast.
Spinach: Fresh spinach wilts quickly and adds color and vitamins. Kale is a good substitute if you prefer something heartier.
How Do I Get the Perfect Creamy, Yet Light Broth?
Balancing creaminess without heaviness is key. Here’s how to do it:
- Use a mix of chicken broth and water for a lighter base.
- Add cream or half-and-half towards the end to avoid curdling.
- Stir often after adding cream to help it blend smoothly.
- Don’t boil once cream is added; just heat gently to keep it silky.
This keeps the soup rich enough for flavor but still light and easy to enjoy.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering the soup and cooking noodles all in one pot.
- Wooden spoon – helps you stir the soup gently without scratching your pot.
- Chef’s knife – for chopping onion, garlic, and carrot quickly and safely.
- Cutting board – provides a clean surface to prep your veggies.
- Measuring cups and spoons – to keep your seasonings and liquids just right.
Flavor Variations & Add-Ins
- Swap ground chicken with Italian sausage for a spicier, more robust flavor.
- Add mushrooms or zucchini for extra veggies and a bit of earthiness.
- Use kale instead of spinach if you prefer a heartier green that holds up well.
- Stir in a spoonful of pesto before serving for a fresh herbal twist.
White Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey (optional for protein)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, diced
- 4 cups chicken broth
- 3 cups water
- 8 ounces egg noodles (or broken lasagna noodles)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup fresh spinach leaves
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- Fresh or dried parsley, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. In total, you’ll have a delicious, creamy soup ready in around 30 minutes—perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Cook the Meat (Optional):
Heat olive oil in a large pot over medium heat. Add the ground chicken or turkey if using, and cook until nicely browned and fully cooked, breaking it apart as it cooks. Once done, remove the meat from the pot and set it aside.
2. Sauté the Veggies:
In the same pot, add the chopped onion, diced carrot, and minced garlic. Cook them for about 4-5 minutes, stirring occasionally, until they become soft and fragrant.
3. Make the Broth and Add Noodles:
Pour in the chicken broth and water, then bring to a boil. Once boiling, add the egg noodles (or broken lasagna noodles), dried basil, oregano, crushed red pepper flakes if you like a bit of heat, and season with salt and pepper. Reduce the heat to simmer and cook until noodles are tender, about 8-10 minutes.
4. Combine and Finish:
Stir the cooked ground meat back into the pot. Add the heavy cream or half-and-half and fresh spinach leaves, stirring gently until the spinach wilts and the soup is heated through, about 2-3 minutes.
5. Add the Cheesy Goodness:
In a small bowl, mix together the ricotta and Parmesan cheeses. Spoon dollops of this cheese mixture into each serving bowl or swirl it into the pot to melt slightly. Garnish with parsley and some extra Parmesan if you like.
6. Serve and Enjoy:
Serve the soup hot with some crusty bread or garlic toast on the side to soak up the rich flavors. Enjoy your comforting bowl of white lasagna soup!
Can I Make White Lasagna Soup Vegetarian?
Absolutely! Simply omit the ground chicken or turkey and use vegetable broth instead of chicken broth. You can also add extra veggies like mushrooms or zucchini to boost flavor and texture.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain the frozen spinach well before adding it to the soup to avoid extra water. Add it at the same step as you would fresh spinach.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Can I Freeze White Lasagna Soup?
It’s best to freeze the soup without the cream and cheese mixed in. Freeze the broth, noodles, and veggies separately, then add cream and cheese fresh when reheating to keep the texture smooth and creamy.