Creamy, cheesy, and full of comfort, white lasagna soup takes everything you love about classic white lasagna and turns it into a bowl you can enjoy any night of the week. It’s rich but not heavy, and it’s loaded with tender chicken, hearty noodles, and a silky Parmesan broth. This recipe is easy enough for weeknights and special enough for weekends.
If you’re craving something warm, cozy, and satisfying, this soup delivers. And yes, it’s just as good the next day.
What Makes This Recipe So Good
- All the lasagna flavors without the fuss: No layering, no baking—just a comforting pot of creamy, savory goodness.
- Balanced and bright: Garlic, Italian herbs, and a splash of lemon keep the cream and cheese from feeling too heavy.
- Customizable: Use rotisserie chicken, turkey, or go meatless with mushrooms and spinach. Swap in gluten-free noodles if needed.
- Weeknight-friendly: One pot, simple steps, and leftovers that taste even better tomorrow.
- Restaurant-level texture: A mix of Parmesan and ricotta gives the broth a velvety finish and that signature white lasagna taste.
What You’ll Need
- Olive oil – For sautéing aromatics.
- Unsalted butter – Adds flavor and richness.
- Yellow onion, finely chopped.
- Garlic, minced (4–5 cloves).
- Celery, finely chopped (optional but nice for body).
- Crushed red pepper flakes (optional, for a little heat).
- Italian seasoning or a mix of dried basil, oregano, and thyme.
- All-purpose flour – To lightly thicken the broth.
- Chicken broth or stock – Low sodium preferred.
- Whole milk or half-and-half – For creaminess without being too heavy.
- Heavy cream – A small amount to finish the soup.
- Parmesan cheese, freshly grated – Don’t use pre-shredded if you can help it.
- Ricotta cheese – For that classic white lasagna vibe.
- Cooked chicken, shredded (rotisserie works great).
- Baby spinach or chopped kale.
- Lasagna noodles, broken into bite-size pieces (or use mafalda or bow-ties).
- Lemon – Zest and juice to brighten.
- Nutmeg – Just a pinch; it amplifies creamy sauces.
- Salt and black pepper – Season to taste.
- Fresh parsley or basil – For garnish.
Instructions
- Sauté the aromatics: In a large pot, heat olive oil and butter over medium heat.
Add onion and celery with a pinch of salt. Cook 5–6 minutes until soft and fragrant. Stir in garlic and red pepper flakes; cook 30 seconds.
- Bloom the herbs and create a base: Sprinkle in Italian seasoning and flour.
Stir for 1 minute to coat the vegetables and cook off the raw flour taste.
- Build the broth: Slowly whisk in chicken broth to avoid lumps. Bring to a gentle simmer and cook 5 minutes to thicken slightly.
- Add dairy for creaminess: Stir in milk and a splash of heavy cream. Add a pinch of nutmeg, then season with salt and pepper.
Keep the heat at a gentle simmer—don’t let it boil hard.
- Cook the noodles: Add broken lasagna noodles directly to the pot. Simmer, stirring often so they don’t stick, until al dente (about 10–12 minutes).
- Fold in the protein and greens: Stir in shredded chicken and spinach. Cook 2–3 minutes until the spinach wilts and the chicken is warmed through.
- Cheesy finish: Reduce heat to low.
Stir in grated Parmesan until melted and smooth. Dollop in ricotta by the spoonful and gently swirl—leave some ricotta pockets if you like.
- Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and top with more Parmesan, cracked black pepper, and chopped parsley or basil.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.
The noodles will continue to absorb broth, so expect a thicker soup on day two.
- Best tip: If you plan for leftovers, cook the noodles separately and add them to each bowl as you serve. Store noodles and soup in separate containers.
- Freezing: Freeze the broth with chicken and greens (no noodles) for up to 2 months. Add freshly cooked noodles after reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen.
Avoid boiling to keep the dairy smooth.
Benefits of This Recipe
- Comfort food made easy: Big payoff without hours in the kitchen.
- Flexible for diets: Works with gluten-free noodles, lactose-free milk, or veggie swaps.
- Protein-packed: Chicken, milk, and cheese keep it satisfying.
- Family-friendly: Mild, creamy flavors that kids and adults both love.
- Meal prep friendly: Make ahead for lunches or quick dinners.
Common Mistakes to Avoid
- Boiling the dairy: High heat can cause curdling. Keep it at a gentle simmer after adding milk, cream, and cheese.
- Adding pre-shredded Parmesan: It often contains anti-caking agents that don’t melt well. Freshly grated gives a smoother texture.
- Forgetting to stir the noodles: Broken lasagna sheets can clump.
Stir often, especially in the first few minutes.
- Under-seasoning: Creamy soups need enough salt and acid. Taste and adjust with salt, pepper, and lemon at the end.
- Over-thickening: The soup thickens as it sits. Start a bit looser than you think, or be ready to add extra broth when reheating.
Alternatives
- Vegetarian: Swap chicken for sautéed mushrooms and chickpeas.
Use vegetable broth. Add extra spinach or zucchini.
- Turkey or sausage: Use leftover turkey, or brown mild Italian chicken sausage before the onions for a deeper flavor.
- No ricotta: Use mascarpone or a splash of cream cheese for similar richness.
- Lighter version: Use 2% milk and skip the heavy cream. Add more broth if needed.
- Gluten-free: Use gluten-free lasagna noodles and thicken with cornstarch instead of flour (mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at a simmer).
- Herb switch: Fresh basil and parsley at the end add brightness; fresh rosemary or sage gives a cozier winter feel.
FAQ
Can I make this in a slow cooker?
Yes, but it’s best to add the dairy and noodles near the end.
Cook aromatics on the stovetop, then add to the slow cooker with broth and chicken. Cook on Low 3–4 hours. Stir in milk, cream, and noodles, and cook until the noodles are tender.
Finish with cheeses, lemon, and greens.
What’s the best pasta shape if I don’t have lasagna noodles?
Mafalda corta (mini lasagna), farfalle, campanelle, or rotini all work well. Choose a shape that catches the creamy broth.
How do I prevent the cheese from clumping?
Lower the heat before adding cheese, and add it gradually while stirring. Use freshly grated Parmesan and avoid boiling after the cheese goes in.
Can I make it ahead?
Absolutely.
Cook the soup without noodles, cool, and refrigerate. When ready to eat, reheat gently and add freshly cooked noodles. Finish with lemon and extra Parmesan.
How can I add more veggies?
Stir in peas, chopped broccoli, or riced cauliflower during the noodle stage.
For extra flavor, sauté mushrooms with the onions at the start.
What if my soup is too thick?
Add warm broth or a splash of milk until you reach the texture you like. Taste and adjust seasoning afterward.
Is there a way to make it dairy-free?
Use unsweetened cashew or oat milk, skip the cream, and stir in a little nutritional yeast for cheesy flavor. Add a dairy-free ricotta and Parmesan alternative at the end.
Final Thoughts
White lasagna soup is the kind of meal that turns an ordinary night into something cozy and memorable.
It brings together creamy broth, tender noodles, and bright, herby flavors in a way that feels both simple and special. Make it your own with the swaps above, and don’t skip the lemon—it makes the whole pot sing. Keep this recipe in your back pocket; it’s one you’ll want on repeat.
White Lasagna Soup Recipes You’ll Want to Make Again and Again – Cozy, Creamy, and Comforting
Ingredients
Method
- Sauté the aromatics: In a large pot, heat olive oil and butter over medium heat. Add onion and celery with a pinch of salt. Cook 5–6 minutes until soft and fragrant. Stir in garlic and red pepper flakes; cook 30 seconds.
- Bloom the herbs and create a base: Sprinkle in Italian seasoning and flour. Stir for 1 minute to coat the vegetables and cook off the raw flour taste.
- Build the broth: Slowly whisk in chicken broth to avoid lumps. Bring to a gentle simmer and cook 5 minutes to thicken slightly.
- Add dairy for creaminess: Stir in milk and a splash of heavy cream. Add a pinch of nutmeg, then season with salt and pepper. Keep the heat at a gentle simmer—don’t let it boil hard.
- Cook the noodles: Add broken lasagna noodles directly to the pot. Simmer, stirring often so they don’t stick, until al dente (about 10–12 minutes).
- Fold in the protein and greens: Stir in shredded chicken and spinach. Cook 2–3 minutes until the spinach wilts and the chicken is warmed through.
- Cheesy finish: Reduce heat to low. Stir in grated Parmesan until melted and smooth. Dollop in ricotta by the spoonful and gently swirl—leave some ricotta pockets if you like.
- Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and top with more Parmesan, cracked black pepper, and chopped parsley or basil.
