Name: White Lasagna Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 cups cooked shredded chicken (rotisserie works great); 6 cups chicken broth; 1 tablespoon Italian seasoning; 8 lasagna noodles, broken into pieces; 1 cup heavy cream; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 2 cups fresh spinach (optional); Salt and pepper to taste

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White Lasagna Soup is everything I love about creamy comfort food packed into one hearty bowl. This cozy twist on traditional lasagna swaps the red sauce for a rich, velvety broth loaded with tender chicken, lasagna noodles, Italian seasonings, and melty cheese. It’s perfect for chilly nights when I’m craving something warm, filling, and incredibly satisfying.

Why You’ll Love This Recipe

I love how this White Lasagna Soup brings all the creamy, cheesy goodness of a white lasagna without the hassle of layering and baking. It comes together in one pot, making cleanup a breeze. The flavors are cozy and comforting, with garlic, herbs, and plenty of cheese creating a dreamy base. Plus, it's incredibly versatile—I can switch up the protein, use different pasta, or even make it vegetarian.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic, minced
Cooked shredded chicken (rotisserie works great)
Chicken broth
Italian seasoning
Lasagna noodles, broken into pieces
Heavy cream
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Fresh spinach (optional)
Salt and pepper to taste

Directions

I start by heating olive oil in a large pot over medium heat, then sauté the onions until they're soft and translucent.
I stir in the garlic and cook it until fragrant, about 1 minute.
I add the shredded chicken, chicken broth, and Italian seasoning, then bring it all to a gentle boil.
I break the lasagna noodles into pieces and add them to the pot, cooking until tender.
I stir in the heavy cream, ricotta, mozzarella, and parmesan, letting the soup simmer until the cheese is fully melted and the soup thickens slightly.
I toss in some fresh spinach at the end (if using), then season everything with salt and pepper to taste.
I ladle the soup into bowls and top with extra cheese if I’m feeling indulgent.

Servings and timing

This recipe makes about 6 servings and takes roughly 40 minutes from start to finish—20 minutes of prep and 20 minutes of cook time. It’s perfect for a quick weeknight dinner or meal prep for the week ahead.

Variations

Meat swap: I sometimes use ground turkey or Italian sausage instead of chicken for a different flavor.
Vegetarian version: I leave out the meat and add extra veggies like mushrooms or zucchini.
Low-carb: I swap the lasagna noodles with zucchini ribbons or use fewer noodles.
Spicy kick: A pinch of red pepper flakes adds a nice heat.
Cheese options: I’ve used provolone or fontina in place of mozzarella for a unique twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat, stirring occasionally until hot. If it thickens too much, I just add a splash of broth or water to loosen it up. This soup also freezes well—I let it cool completely, then freeze it in portions for up to 3 months. I thaw it overnight in the fridge before reheating.

FAQs

How can I make this soup gluten-free?

I use gluten-free lasagna noodles or pasta to make this recipe gluten-free. Everything else in the soup is naturally gluten-free.

Can I use uncooked chicken instead of cooked?

Yes, I sometimes dice raw chicken and sauté it with the onions until fully cooked before continuing with the recipe.

What can I use instead of ricotta cheese?

I’ve swapped ricotta with cottage cheese or cream cheese in a pinch. The texture changes slightly, but it’s still delicious.

Will the noodles get mushy if I make this ahead?

If I’m planning to store the soup, I sometimes cook the noodles separately and add them just before serving to keep them from getting too soft.

Can I make this in a slow cooker?

Yes, I add all ingredients except the noodles and cheese to the slow cooker and cook on low for 4–6 hours. Then I stir in the cooked noodles and cheese just before serving.

Conclusion

White Lasagna Soup has become one of my favorite comfort foods. It’s creamy, cheesy, and full of the flavors I love in a traditional lasagna, but so much easier to make. Whether I’m feeding my family or meal-prepping for the week, this soup always hits the spot.

White Lasagna Soup

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Author: Sue
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

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Description

White Lasagna Soup is a cozy and creamy twist on traditional lasagna, featuring shredded chicken, lasagna noodles, Italian seasoning, and three kinds of cheese in a rich broth. It's a hearty, comforting one-pot meal perfect for chilly nights.

Instructions

Heat olive oil in a large pot over medium heat and sauté diced onions until soft and translucent.
Add minced garlic and cook for about 1 minute until fragrant.
Stir in shredded chicken, chicken broth, and Italian seasoning, then bring to a gentle boil.
Add broken lasagna noodles and cook until tender, about 10–12 minutes.
Stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Simmer until cheese is melted and soup thickens slightly.
Add fresh spinach (if using) and stir until wilted. Season with salt and pepper to taste.
Ladle into bowls and top with extra cheese if desired.