Ever have one of those days? You’re craving the cheesy, comforting goodness of lasagna, but you just don’t have the time. The layering, the baking, the waiting… it’s a whole project.
What if you could have all that flavor in a bowl, ready in about 30 minutes?
This White Lasagna Soup is the answer. It’s creamy, it’s cheesy, and it has all the parts of lasagna we love, but it’s way easier. It’s the perfect cozy meal for a busy weeknight.
What You’ll Need
Here are the simple ingredients that come together to make this amazing soup.
- 1 tablespoon olive oil
- 1 pound ground chicken or mild Italian sausage
- 1 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 8 ounces lasagna noodles, broken into small pieces
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
Tools You’ll Need
You don’t need anything fancy for this recipe.
- A large pot or Dutch oven
- A wooden spoon or spatula
- A knife and cutting board
- Measuring cups and spoons
How to Make White Lasagna Soup
Step 1: Heat the olive oil in your large pot over medium-high heat. Add the ground chicken or sausage and cook until it’s browned, breaking it up with your spoon.
Step 2: Add the chopped onion to the pot. Cook for about 5 minutes, until the onion gets soft and see-through.
Step 3: Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for just one more minute until you can really smell the garlic.
Step 4: Pour in the chicken broth. Scrape up any tasty brown bits from the bottom of the pot. Turn the heat up and bring it to a boil.
Step 5: Add the broken lasagna noodles to the pot. Let them cook for about 10-12 minutes, or until they are soft and cooked through.
Step 6: Lower the heat to low. Slowly stir in the heavy cream and the fresh spinach. Keep stirring until the spinach has wilted down into the soup.
Step 7: Remove the pot from the heat. This part is important! Now, stir in the Parmesan cheese until it’s melted.
Step 8: To serve, ladle the soup into bowls. Top each bowl with a big spoonful of ricotta and a sprinkle of mozzarella cheese. The heat from the soup will make it all melt together.
Pro Tips
After making this soup a hundred times, I’ve learned a few things.
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Break the Noodles Unevenly: Don’t try to make all the noodle pieces the same size. Having different shapes and sizes makes each bite more interesting. Just snap them in your hands before dropping them in.
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Don’t Boil the Cream: When you add the heavy cream and cheeses, keep the heat low. If you let it boil, the dairy can separate and get a weird texture. A gentle heat is all you need.
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Use Freshly Grated Parmesan: The stuff in the green can has anti-caking stuff in it. It doesn’t melt as well. Grating your own from a block of Parmesan cheese will give you a much creamier, smoother soup.
Substitutions and Variations
This recipe is easy to change up based on what you have or what you like.
| Ingredient | Substitution Idea | Result |
|---|---|---|
| Ground Chicken | Ground Turkey or Sausage | Similar texture, different flavor |
| Spinach | Chopped Kale | Heartier green, needs more cooking |
| Heavy Cream | Half-and-Half or Evaporated Milk | Lighter, less rich soup |
| Lasagna Noodles | Any short pasta (like shells) | Works great, different shape |
| Chicken Broth | Vegetable Broth | Makes it vegetarian-friendly |
Want to add a little something extra? Try adding a pinch of red pepper flakes with the garlic for a little heat. Or stir in some chopped sun-dried tomatoes for a tangy flavor.
Make-Ahead Tips
You can do some prep work to make this soup even faster on a busy night.
Chop your onion and mince your garlic ahead of time. Store them in an airtight container in the fridge for up to 2 days.
You can also pre-cook the ground meat. Just brown it, drain any fat, and store it in the fridge. When you’re ready to make the soup, just warm the meat up in the pot and continue with the recipe.
Meal Pairing Suggestions
This soup is a full meal on its own, but sometimes you want a little something on the side.
| Pairing Idea | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping |
| Simple Green Salad | A fresh, light balance |
| Garlic Knots | Extra garlic and carbs |
Leftovers and Storage
Got leftovers? Lucky you.
Store the soup in an airtight container in the refrigerator for up to 3 days.
Keep in mind, the noodles will continue to soak up the broth as it sits. The soup will be thicker the next day. You can add a splash of chicken broth or water when you reheat it to thin it out a bit.
Reheat it on the stove over low heat or in the microwave.
FAQs
Q1. Can I make this soup gluten-free?
Ans: Yes, for sure. Just use your favorite gluten-free lasagna noodles or any other gluten-free pasta shape. Cook them according to the package directions.
Q2. Can I freeze this soup?
Ans: You can, but dairy-based soups can sometimes separate when they thaw. The noodles might also get a little mushy. If you do freeze it, let it thaw in the fridge overnight and reheat it slowly on the stove.
Q3. My soup seems too thick. What can I do?
Ans: No problem. Just stir in a little more chicken broth or even a splash of milk or cream until it reaches the thinness you like.
Q4. Can I use a different kind of cheese?
Ans: Of course. Provolone or an Italian cheese blend would be great instead of mozzarella. You could also stir in a little cream cheese with the heavy cream for an extra creamy soup.
Wrapping Up
This White Lasagna Soup has become a go-to in my house, and I hope it becomes one in yours too. It’s all the comfort of a classic dish without all the work.
Give it a try next time you need a quick, delicious meal.
If you make it, let me know how it turned out in the comments below! I love hearing about your kitchen adventures and am happy to answer any questions you might have.
