White Lasagna Soup is a cozy twist on traditional lasagna that’s perfect when you want all those rich, comforting flavors but in a bowl. It’s packed with tender noodles, creamy cheese, garlic, and plenty of herbs, all swimming in a flavorful white broth that’s both light and comforting at the same time.
I love making this soup on chilly evenings because it feels like a warm hug in a bowl. What’s neat about it is how simple it comes together – you don’t have to layer anything like regular lasagna, but you still get that cheesy, tasty experience. I usually add a little extra Parmesan on top and some fresh basil to brighten things up.
Serving this soup with some crusty bread is my go-to because it’s perfect for dipping and soaking up all that creamy goodness. It’s a great one-pot meal that always gets everyone at the table smiling, and leftovers just taste even better the next day.
Key Ingredients & Substitutions
Lasagna Noodles: Using broken lasagna noodles or mafaldine pasta gives this soup a fun texture. If you don’t have these, feel free to swap in rigatoni, farfalle, or any short pasta you like.
Chicken: Rotisserie chicken is my favorite shortcut here because it’s already cooked and flavorful. You can also use leftover chicken or even turkey.
Cheeses: Ricotta adds creaminess and softness, mozzarella gives stretch, and Parmesan brings sharpness. If you want, try cottage cheese instead of ricotta for a lighter touch. Always fresh Parmesan tastes best.
Spinach: Fresh spinach wilts quickly and adds color and mild flavor. You can swap it for baby kale or Swiss chard if you prefer.
Half-and-Half: This makes the soup creamy without heaviness. You can replace it with whole milk or even a splash of cream for richness. For dairy-free, try coconut milk but watch the flavors.
How Do I Get the Pasta Just Right in This Soup?
Cooking the pasta perfectly is key in this soup because it finishes in the broth and doesn’t get drained. Here’s what I do:
- Break the noodles into bite-size pieces before cooking—they cook faster and fit well in a spoon.
- Add pasta once the broth boils, and keep an eye on the time; 7-9 minutes usually works, but check the package.
- Stir occasionally to keep pasta from sticking to the bottom.
- Remove from heat as soon as pasta is al dente to avoid mushiness, especially since it will keep soaking up liquid while you serve.
This ensures every bite of noodle stays tender but not soggy, making your soup balanced and comforting.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for sautéing veggies and simmering the soup in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – for chopping onions, carrots, celery, and mushrooms easily.
- Cutting board – to prep all your veggies and herbs safely.
- Measuring cups and spoons – to get seasonings and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier version.
- Add sun-dried tomatoes for a tangy burst that brightens the creamy soup.
- Use kale or Swiss chard instead of spinach for a bit more texture and earthiness.
- Stir in red pepper flakes or a dash of nutmeg to give the soup a warm, spicy note.
Equipment You’ll Need
- Large stockpot or Dutch oven: Perfect for cooking the soup all in one pot.
- Wooden spoon or spatula: For stirring the veggies and soup gently.
- Chef’s knife: To chop onions, garlic, carrots, celery, and mushrooms.
- Cutting board: To prep all your vegetables safely and easily.
- Measuring cups and spoons: For accurate measuring of liquids and seasonings.
- Small bowls or ramekins: To mix the ricotta, mozzarella, and Parmesan cheese topping.
Variations to Try
- Sausage Swap: Replace chicken with Italian sausage for a richer, spicier taste.
- Veggie Boost: Add sun-dried tomatoes or roasted red peppers for extra flavor and color.
- Greens Swap: Use kale or Swiss chard instead of spinach for a heartier green with a different texture.
- Spice it Up: Sprinkle in red pepper flakes or a pinch of nutmeg for warmth and a little kick.
- Dairy-Free: Use coconut milk or cashew cream instead of half-and-half for a creamy, dairy-free option.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Shred it well before stirring in.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the step before adding the cheese topping, then refrigerate for up to 3 days. Reheat gently on the stove and add the fresh cheese topping just before serving.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. The pasta may absorb some liquid, so add a splash of broth or water when reheating to loosen it back up.
Can I Substitute Another Type of Pasta?
Yes, feel free to swap the lasagna noodles with any short pasta like penne, rigatoni, or farfalle. Just adjust the cooking time according to the package instructions.
