White Lasagna Soup is like a warm hug in a bowl! It mixes all the flavors you love from classic lasagna—creamy cheese, tender noodles, savory garlic, and Italian herbs—but in a cozy, comforting soup form. Instead of the usual tomato sauce, this soup has a rich, creamy white base that makes every spoonful smooth and satisfying.
I love making this soup when I want something filling but easy to eat, especially on chilly days. The combination of ricotta and mozzarella cheeses melting into the broth with pieces of lasagna noodles makes it taste so indulgent without any hassle. I like to add a little spinach or kale to sneak in some greens, and it just brightens the whole bowl.
One of my favorite things about White Lasagna Soup is how quick it comes together compared to traditional lasagna. It’s perfect when you’re craving those classic Italian flavors but don’t want to spend hours in the kitchen. I usually serve it with some garlic bread on the side to soak up all the creamy goodness—totally delicious and a guaranteed crowd-pleaser!
Key Ingredients & Substitutions
Ricotta, Mozzarella, and Parmesan Cheeses: These cheeses give the soup its creamy, cheesy flavor. If you want a lighter option, try part-skim cheeses or substitute ricotta with cottage cheese. For a dairy-free version, use vegan cheeses that melt well.
Mushrooms: Cremini or white button mushrooms are great for their mild flavor and texture. You can swap for shiitake or portobello for a deeper, earthier taste if you prefer.
Bowtie (Farfalle) Pasta: This pasta holds the soup well with its shape, but broken lasagna noodles or small pasta like fusilli or shells work too. For gluten-free, use gluten-free pasta.
Chicken Broth or Vegetable Broth: The broth adds depth. Use vegetable broth to keep it vegetarian or chicken broth for a richer flavor. Low-sodium broth helps control saltiness.
How Do You Keep the Cheese from Clumping and Ensure a Creamy Texture?
Adding cheese directly to hot soup can sometimes cause clumping. To avoid this, mix ricotta, mozzarella, and Parmesan together before adding dollops to the soup. Gently swirl them in, instead of stirring rapidly, to keep creamy pockets intact.
- Use full-fat cheeses for better melting.
- Add cheeses towards the end of cooking on low heat to prevent curdling.
- Stir in heavy cream last and warm gently without boiling.
These tips help create that smooth, cheesy texture that mimics baked lasagna but in soup form!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one place.
- Wooden spoon – helps you stir gently without scratching your pot.
- Sharp knife and cutting board – for chopping onions, garlic, and mushrooms quickly and safely.
- Measuring cups and spoons – to get the broth, spices, and cream just right.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth to keep it vegetarian but still flavorful.
- Add cooked Italian sausage or ground turkey for a meaty boost that blends well with the creamy broth.
- Include kale or Swiss chard instead of spinach for more texture and nutrients.
- Stir in a pinch of red pepper flakes or Italian seasoning to add a little extra heat and herbal depth.
White Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (e.g., cremini or white button)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups water
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 8 ounces bowtie (farfalle) pasta or broken lasagna noodles
- 2 cups fresh spinach leaves
For The Cheese Blend:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup heavy cream or half-and-half
For Serving:
- Fresh thyme or basil for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 20 minutes to cook. In just 30 minutes, you’ll have a creamy, hearty meal perfect for any casual dinner.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3 to 4 minutes. Then add the minced garlic and sliced mushrooms, cooking for another 5 to 6 minutes until the mushrooms are softened and lightly browned.
2. Begin the Broth and Cook Pasta:
Pour in the chicken broth and water. Stir in the dried Italian seasoning, then season with salt and pepper to your taste. Bring the mixture to a boil. Once boiling, add the bowtie pasta and reduce the heat to a simmer. Cook the pasta until tender, around 8 to 10 minutes.
3. Add Spinach and Cheese Blend:
Stir in the fresh spinach leaves and cook just until wilted, about 1 minute. In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Drop spoonfuls of this cheese blend into the soup, allowing it to melt gently. Stir carefully to swirl the cheese through without completely blending it, leaving delicious creamy pockets.
4. Finish with Cream and Seasoning:
Pour in the heavy cream and warm the soup through without boiling it. Taste and adjust seasoning with extra salt and pepper if needed.
5. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh thyme or basil if you like. Serve alongside crusty bread for a comforting and satisfying meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach—just thaw it fully and squeeze out excess water before adding it to the soup. Add it a bit earlier in the cooking process since frozen spinach cooks faster than fresh.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try using cottage cheese or cream cheese for a similar creamy texture. Blend them smooth before adding to the soup for best results.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove and add cream and cheese blend just before serving to keep it creamy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stovetop and stir occasionally to keep the cheese from clumping.
