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White Lasagna Soup Recipes You'll Want to Make Again and Again - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. Build the broth: Slowly whisk in chicken broth to avoid lumps. Bring to a gentle simmer and cook 5 minutes to thicken slightly.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
  9. Serve: Ladle into bowls and top with more Parmesan, cracked black pepper, and chopped parsley or basil.