White Lasagna Soup is a cozy twist on classic lasagna, turning all the flavors you love into a comforting bowl of soup. It’s packed with tender noodles, creamy cheese, garlic, and a rich, savory broth that feels like a warm hug on a chilly day. Instead of layers, everything is mixed together for quick, easy comfort food that doesn’t skimp on taste.
I love making this soup when I want all the yummy parts of lasagna but don’t have time or patience to bake a whole casserole. The cheesy goodness melts right into the broth, and the noodles soak up all the flavor so perfectly. I usually add a handful of fresh spinach or some herbs on top to brighten it up and give it a fresh touch.
My favorite way to enjoy this soup is with a piece of crispy garlic bread on the side—it’s great for dipping and makes the meal feel extra special without much effort. This soup has a way of bringing people together around the table, perfect for a casual weeknight dinner or when friends drop by unexpectedly. It’s definitely one of those meals that feels like a little bit of home in every spoonful.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for quick cooking and shredding. You can swap with chicken thighs for a richer flavor and more tenderness.
Lasagna Noodles: Broken lasagna noodles are traditional here. If you don’t have them, try broken fettuccine or penne; they hold up well in soup.
Cheese: Ricotta, mozzarella, and Parmesan give the creamy, cheesy taste. For a lighter option, use part-skim cheeses or substitute ricotta with cottage cheese. Freshly grated Parmesan tastes best.
Spinach: It adds color and a fresh bite. You can use kale or Swiss chard if you like a heartier green.
Italian Seasoning: This mix brings classic herb flavor. If you don’t have it, combine dried oregano, basil, and thyme.
How Can I Make Sure the Noodles Don’t Get Mushy in Soup?
The noodles can go from perfect to mushy quickly in soup. Here’s how I keep them just right:
- Break noodles into bite-sized pieces so they cook evenly.
- Add noodles after the chicken is cooked and broth is simmering.
- Cook just until tender, stirring often to stop them sticking.
- If making ahead, cook noodles separately and add before serving.
This keeps the noodles from soaking too long and turning mushy, so your soup stays fresh and enjoyable!
Equipment You’ll Need
- Large soup pot – big enough to cook the chicken, broth, and noodles all together easily.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Cutting board and sharp knife – for chopping onions, garlic, spinach, and shredding chicken.
- Measuring cups and spoons – to keep the spices and liquids just right.
- Colander – helpful if you want to cook noodles separately to avoid mushiness.
Flavor Variations & Add-Ins
- Swap chicken with Italian sausage for a richer, spiced flavor you’ll love on chilly nights.
- Try adding mushrooms or zucchini for extra veggies and texture.
- Use kale instead of spinach for a slightly tougher, earthy green that holds well in soup.
- Stir in crushed red pepper flakes or a dash of hot sauce if you like a little heat.
How to Make White Lasagna Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced or shredded
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk or half-and-half (for creaminess)
- 8 oz (about 250g) lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach, roughly chopped
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 30 to 40 minutes total. You’ll spend about 10 minutes prepping and cooking the chicken and veggies, then another 20 to 25 minutes simmering the soup with noodles and cheese until it’s creamy and delicious. Perfect for a quick, hearty meal after a busy day!
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it’s soft and translucent. Then add the minced garlic and cook for another 30 seconds, until you smell that lovely garlicky aroma.
2. Cook the Chicken:
Add the chicken breasts to the pot. Cook for about 5 to 7 minutes, turning so both sides get lightly browned. Then pour in the chicken broth, cover, and let it simmer for 10 to 12 minutes, until the chicken is fully cooked through.
3. Shred the Chicken and Add Noodles:
Take the chicken out of the pot and shred it using two forks. Put it back in the pot. Next, add the broken lasagna noodles and cook for 8 to 10 minutes, stirring often to stop the noodles from sticking together.
4. Finish the Soup:
Stir in the milk or half-and-half and the Italian seasoning. Heat gently – be careful not to let it boil. Add the chopped spinach and cook just until wilted, about 2 minutes. Then stir in the ricotta, mozzarella, and Parmesan cheeses until melted and creamy. Season with salt and pepper to taste.
5. Serve and Garnish:
Ladle the warm soup into bowls. Sprinkle with fresh parsley and red pepper flakes if you like a bit of heat. Serve it with crusty garlic bread or a crisp green salad and enjoy a cozy, comforting meal!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and shred easily.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to adding the noodles and cheese, then refrigerate. Cook the noodles fresh before serving to keep them from getting mushy. Reheat the soup gently on the stove and add cheeses right before serving.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Noodles may soak up broth over time, so you might want to add a splash of broth or milk when reheating to loosen it up.
Can I Substitute Any Ingredients in This Recipe?
Of course! You can use kale instead of spinach, Italian sausage instead of chicken, or half-and-half instead of milk for creaminess. Just adjust cooking times accordingly, especially for tougher greens.
