White lasagna soup is a cozy twist on classic lasagna, bringing all the creamy, cheesy, and herby flavors into a warm, comforting bowl. This soup combines tender noodles, a rich white sauce, spinach, and plenty of melty cheese, making it a perfect meal for chilly days when you want something soothing but still full of flavor.
I love how easy it is to make and how it tastes like a big, warm hug in a bowl. The spinach adds a nice little pop of green and a bit of freshness, while the creamy sauce keeps everything smooth and comforting. I usually cook up a big pot so there’s plenty for leftovers – it’s even better the next day!
One of my favorite ways to enjoy white lasagna soup is with a crusty piece of bread to dip and soak up all that delicious sauce. It’s simple but feels special, perfect for a relaxed dinner or when friends come over. Honestly, it’s one of those recipes that everyone seems to love, and I always get asked for seconds!
Key Ingredients & Substitutions
Lasagna noodles: Breaking these into bite-sized pieces works great for soup. If you don’t have lasagna noodles, feel free to use broken lasagna sheets, or even other pasta shapes like farfalle or rotini.
Chicken: Rotisserie chicken is my go-to for ease and flavor. You can also use leftover cooked chicken or poach chicken breasts if you prefer a fresher option.
Mushrooms: Cremini mushrooms add nice earthiness and texture. If you can’t find them, white mushrooms or even baby bella mushrooms work fine. For a meatier texture, try shiitake.
Dairy: Whole milk or half-and-half makes the soup creamy without heaviness. For a dairy-free option, try coconut milk or cashew cream but expect a slight flavor change.
Cheeses: Ricotta and Parmesan add richness and depth. If you can’t find ricotta, cottage cheese or mascarpone are good substitutes. Parmesan can be swapped with Pecorino Romano for a sharper bite.
Spinach: Fresh baby spinach brightens the soup and adds a pop of color. If you only have frozen spinach, thaw and drain it well before adding.
How Do I Prevent Dairy from Curdling in This Soup?
Dairy can sometimes separate or curdle when heated too fast. To keep your soup smooth and creamy, follow these tips:
- Lower the heat before adding milk, ricotta, and Parmesan.
- Stir gently and continuously while mixing in the dairy.
- Avoid boiling the soup once the dairy is added; just warm it through.
- If your ricotta feels too thick, whisk it first with a little milk before stirring it in for easier blending.
Taking your time with this step makes all the difference and results in a silky, comforting broth you’ll want to savor every spoonful of.
Equipment You’ll Need
- Large heavy-bottomed pot – great for cooking the soup evenly and simmering all the flavors together.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Chef’s knife – makes quick work of chopping onions, garlic, mushrooms, and spinach.
- Cutting board – a sturdy surface to prep all your fresh ingredients safely.
- Measuring cups and spoons – ensure your liquids and seasonings are just right every time.
- Colander or strainer – handy for draining cooked noodles or rinsing spinach if needed.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage – it adds a spicy, rich twist that pairs well with the creamy broth.
- Add sun-dried tomatoes – they bring a sweet and tangy pop, balancing the richness nicely.
- Stir in kale instead of spinach – for a heartier leafy green with a slightly earthier flavor.
- Top with shredded mozzarella – melts beautifully and gives the soup a classic lasagna cheese pull vibe.
White Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 ½ cups cooked shredded chicken (rotisserie chicken works well)
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup whole milk or half-and-half
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
For Garnish (optional):
- Sour cream or additional ricotta cheese
- Fresh basil or Italian parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. Most of that time is spent simmering the noodles and letting the flavors meld together. It’s quick, easy, and perfect for a comforting weeknight meal.
Step-by-Step Instructions:
1. Sauté the Aromatics and Mushrooms:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Stir in the minced garlic and sliced mushrooms, cooking for about 5-7 minutes until mushrooms are browned and tender.
2. Add Seasonings and Broth:
Sprinkle in the dried Italian seasoning, dried basil, salt, and pepper. Cook for another minute to release the flavors. Pour in the chicken broth and bring everything to a boil.
3. Cook the Noodles:
Add the broken lasagna noodles to the pot, then reduce heat to a gentle simmer. Cook the noodles according to the package instructions, about 7-9 minutes, until they are tender but not mushy.
4. Add Chicken and Spinach:
Stir in the cooked shredded chicken and fresh spinach. Let the spinach wilt in the hot soup for about 2-3 minutes.
5. Add Dairy and Finish Soup:
Lower the heat so the soup is warm but not boiling. Slowly stir in the milk (or half-and-half), ricotta, and Parmesan cheese. Stir gently until the soup becomes creamy and smooth. Be careful to avoid boiling the soup after adding dairy to prevent curdling.
6. Season and Serve:
Taste and adjust salt and pepper as needed. Serve the soup hot, garnished with a dollop of sour cream or extra ricotta cheese if you like, and sprinkle with fresh herbs for a bright finish.
Enjoy this cozy and creamy white lasagna soup with some crusty bread on the side — it’s a perfect way to enjoy all the flavors of lasagna in a delicious bowl!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just make sure to thaw and squeeze out any excess water before adding it to the soup to avoid extra liquid that can dilute the flavor.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely! Unsweetened almond milk or cashew milk work well for a creamy texture, but choose an unflavored option to keep the taste balanced.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the dairy from separating.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup fully, then cool and refrigerate it. Reheat slowly before serving. If the noodles absorb too much liquid, add a splash of broth or water to loosen it up.
