White Lasagna Soup

White Lasagna Soup is a cozy, comforting twist on the classic Italian dish we all know and love. Imagine all the flavors of lasagna—the creamy cheeses, tender noodles, and herbs—in a warm, hearty soup that’s perfect for chilly days. This soup has a creamy broth loaded with ricotta, mozzarella, and parmesan, plus plenty of tender lasagna noodles and a sprinkle of fresh spinach or basil for a pop of green.

I love making this soup when I want all the goodness of lasagna without the time it takes to layer and bake a full casserole. It’s quick to put together but still feels special, like you’re enjoying a big bowl of tradition with a fun, new spin. I usually add a little crushed red pepper for some heat, but you can keep it mild to please the whole family.

One of my favorite ways to serve White Lasagna Soup is with some crusty garlic bread on the side. The bread is perfect for dipping into the creamy broth, and it turns an easy weeknight meal into something everyone looks forward to. This soup always reminds me of cold evenings at home, wrapped in a blanket, with a bowl that feels like a warm hug.

Key Ingredients & Substitutions

Lasagna noodles: Breaking them into pieces makes eating easier and speeds up cooking. If you don’t have lasagna noodles, try broken wide egg noodles or pappardelle for a similar texture.

Ricotta cheese: It adds creaminess and a mild tang. Cottage cheese is a good stand-in if you want a lighter option. Whole-milk ricotta gives the best richness.

Mushrooms: They add an earthy flavor that balances the cheese. Any type like cremini or button works. If you’re not a fan, add extra spinach or zucchini instead.

Chicken broth: This builds the soup’s base. Vegetable broth works too to keep it vegetarian-friendly. Use low-sodium broth so you can control salt better.

Spinach: Fresh spinach wilts quickly and adds color and nutrients. You can swap with kale or Swiss chard, just cook it a bit longer.

How Do You Get a Creamy, Smooth Broth Without Curdling?

Adding cream and cheeses to soup can be tricky—they might separate or curdle if you’re not careful. Here’s how to keep the broth creamy:

• Lower the heat before adding the cream and cheeses. High heat can cause curdling.
• Add the ricotta in small spoonfuls and stir gently; this gives a nice creamy texture without breaking apart.
• Stir the soup gently after adding cheese—avoid boiling once cheese is in the pot.
• If your soup cools too much, warm it gently on low when reheating to keep the texture smooth.

Following these tips helps the soup stay rich and velvety, just like a good lasagna should be!

Equipment You’ll Need

• Large heavy-bottomed pot – I recommend this because it heats evenly and can hold enough soup for everyone.
• Sharp knife and cutting board – makes chopping onions, garlic, and mushrooms quick and safe.
• Wooden spoon or silicone spatula – perfect for stirring without scratching the pot and blending flavors smoothly.
• Measuring cups and spoons – helps get your broth, creams, and cheeses just right.
• Optional: Slotted spoon – useful for removing noodles if you want to cook them separately.

Flavor Variations & Add-Ins

• Swap chicken broth for vegetable broth to make the soup vegetarian.
• Add cooked, crumbled sausage or bacon for a smoky, meaty flavor.
• Stir in different greens like kale or Swiss chard instead of spinach for more texture.
• Sprinkle red pepper flakes or hot sauce for a spicy kick.

White Lasagna Soup

Ingredients You’ll Need:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 6 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 8 ounces lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach leaves
• 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and freshly ground black pepper, to taste
• Fresh thyme or basil for garnish
• Optional: cooked and crumbled bacon or pancetta for topping
• Optional: crushed red pepper flakes for a hint of heat

How Much Time Will You Need?

This recipe takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes. It’ll be ready quickly enough for a weekday dinner but comforting and rich enough to enjoy any time.

Step-by-Step Instructions:

1. Sauté Onions, Garlic, and Mushrooms

Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 4-5 minutes until soft and translucent. Then add the minced garlic and sliced mushrooms. Stir and cook until the mushrooms have softened and browned lightly, about 5-7 minutes.

2. Add Broth and Cook Noodles

Pour in the chicken or vegetable broth and bring it to a boil. Break the lasagna noodles into small pieces and carefully add them to the pot. Cook for about 8-10 minutes, stirring occasionally, until noodles are tender but still firm (al dente).

3. Make the Creamy Soup Base

Turn the heat to low and mix in the heavy cream, dried Italian seasoning, salt, and pepper. Stir gently to blend everything together. Add the fresh spinach leaves and cook for 2 minutes until wilted.

4. Add Cheeses and Finish

Lower the heat to very low. Add spoonfuls of ricotta cheese, stirring softly so it stays creamy and doesn’t break apart. Then stir in the shredded mozzarella and grated Parmesan until melted and fully incorporated. Taste and adjust salt or pepper if needed.

5. Serve with Garnishes

Ladle the soup into bowls. Garnish with fresh thyme or basil, and if you like, sprinkle with cooked crumbled bacon or pancetta and crushed red pepper flakes for an extra burst of flavor and texture.

This warm, hearty soup is perfect paired with crusty bread, making a delicious meal that feels like a cozy hug in a bowl.

Can I Use Frozen Spinach Instead of Fresh?

Yes, you can! Just thaw and drain the frozen spinach well before adding it to the soup. This helps prevent extra water from thinning out the broth.

Can I Make This Soup Ahead of Time?

Absolutely! Prepare the soup up to step 8, then cool and store it in the fridge for up to 2 days. When reheating, do so gently over low heat to keep the cheese creamy.

Can I Substitute the Lasagna Noodles?

Sure! Broken wide egg noodles or pappardelle work great as alternatives. Just adjust cooking time as needed depending on the pasta type.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove over low heat, stirring occasionally to preserve the creamy texture.