This creamy white lasagna soup is like a big, cozy bowl of comfort that brings together all the rich, cheesy flavors of classic lasagna in a one-pot, soul-warming dish.
Perfect for chilly evenings or when you’re craving something hearty and satisfying, this soup is packed with tender chicken, earthy mushrooms, and broken lasagna noodles all swimming in a velvety Parmesan broth.
The first time I made this, I was looking for something easier than a full lasagna but just as indulgent. This recipe checks all the boxes it’s simple, flavorful, and feels like a hug in a bowl.
Plus, it’s a little lighter than the traditional baked version, so you can enjoy a second helping without the guilt!
What’s Inside This Recipe?
My Take on Creamy White Lasagna Soup
What I love most about this creamy white lasagna soup is how it combines the best parts of lasagna like the gooey cheese and satisfying pasta with the comforting ease of a one-pot soup.
- There’s no layering, no baking, and no extra dishes to clean, making it an excellent option for busy weeknights.
- This recipe works wonderfully with its balance of flavors. The mushrooms add an earthy depth, while the Parmesan and ricotta bring creamy, cheesy goodness.
- The spinach gives it a fresh pop of color and nutrients, making it feel wholesome without sacrificing indulgence.
- It’s also super versatile. You can easily swap in your favorite vegetables or even make it vegetarian by skipping the chicken and using vegetable broth instead.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons salt, divided, plus more to taste
- 16 ounces cremini or button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 quart unsalted chicken stock or broth
- 2 cups water
- 5 sprigs fresh thyme, or 3/4 teaspoon dried thyme
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces dry lasagna noodles
- 10 ounces baby spinach
- 1 cup (4 ounces) freshly grated Parmesan cheese
- 2 cups whole milk
- Ricotta, to serve
- Freshly ground black pepper, to taste
How to Make Creamy White Lasagna Soup
This recipe comes together in just one pot, making it both easy to prepare and clean up! Let me walk you through the steps:
Cook the aromatics
Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Sprinkle in 1/2 teaspoon of salt to help the onion release its moisture.
Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally, until they release their liquid and it mostly evaporates. Make a little space in the center of the pot, add the minced garlic, and cook until fragrant—just 30 to 60 seconds.
Add the liquids, herbs, and chicken
Pour in the chicken stock and water, then add the thyme, bay leaf, and remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring everything to a boil.
Add the chicken breasts or thighs to the pot and let the soup return to a gentle simmer. Reduce the heat to medium-low and cook the chicken until it’s fully cooked and tender enough to shred, about 10 to 15 minutes. Once done, remove the chicken and set it aside to cool slightly.
Add the noodles and spinach, shred the chicken
Bring the soup back to a rapid simmer. Break the lasagna noodles into small, bite-sized pieces and add them to the pot. Stir in the baby spinach. Cook, stirring occasionally, until the noodles are al dente and the spinach is wilted, about 8 to 10 minutes.
Meanwhile, shred the chicken into small pieces using two forks.
Finish with milk, Parmesan, and ricotta
Once the noodles and spinach are cooked, return the shredded chicken to the pot. Remove the thyme sprigs and bay leaf. Stir in the grated Parmesan cheese and the milk, allowing the soup to simmer gently for a minute or two.
Taste the broth and adjust the seasoning with more salt or freshly ground black pepper if needed. Ladle the soup into bowls and top each serving with a generous dollop of ricotta and a few cracks of black pepper.
How to Serve Your Creamy White Lasagna Soup
This soup is best enjoyed warm, straight from the pot.
- Pair it with a slice of crusty bread or garlic toast to soak up all that creamy, cheesy broth.
- If you’re serving guests, garnish each bowl with a sprinkle of extra Parmesan and a sprig of fresh thyme for an elegant touch.
- For a complete meal, a crisp green salad dressed with a light vinaigrette would complement the richness of the soup beautifully.
Storing and Enjoying Leftovers
- Got leftovers? Lucky you! This soup stores well in the fridge for up to 5 days.
- Simply transfer it to an airtight container and reheat gently on the stovetop or in the microwave.
- If the soup thickens after refrigeration (thanks to the pasta), just add a splash of chicken stock, water, or milk to loosen it up while reheating.
Top Tips for Customizing Your Creamy White Lasagna Soup
- Swap the chicken: If you’re short on time, use rotisserie chicken instead of cooking raw chicken. Just shred and add it during the final steps.
- Make it vegetarian: Skip the chicken and use vegetable broth instead. Add extra mushrooms or even white beans for added protein.
- Try different greens: Don’t have spinach? Kale or Swiss chard are excellent alternatives and hold up well in the soup.
- Add more cheese: For an extra indulgent twist, stir in a handful of shredded mozzarella right before serving.
Your Questions About Creamy White Lasagna Soup Answered
Can I use gluten-free noodles?
Yes, gluten-free lasagna noodles work well in this recipe. Just keep an eye on the cooking time, as they may cook faster than regular noodles.
Can I freeze this soup?
While the soup itself freezes well, the noodles can become mushy after thawing. If you plan to freeze, leave out the noodles and add freshly cooked pasta when reheating.
What can I use instead of ricotta?
If you’re not a fan of ricotta, try topping the soup with a dollop of mascarpone or even plain Greek yogurt for a creamy finish.
Is this soup spicy?
Not at all! This recipe is mild and family-friendly. If you’d like a little heat, a pinch of red pepper flakes or dash of hot sauce would do the trick.
The ultimate comfort bowl for pasta lovers!
This creamy white lasagna soup is the ultimate comfort food, bringing together everything you love about lasagna in a simpler, cozier form. I hope you’ll give this recipe a try it’s perfect for weeknight dinners, family gatherings, or anytime you need a warm, satisfying meal.
If you make this soup, I’d love to hear how it turned out! Leave a comment, share your tips, or tag WandaRecipes.com on social media. Don’t forget to check out more of my one-pot recipes for easy and delicious meals.
Happy cooking!
Creamy White Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 teaspoons salt divided, plus more to taste
- 16 ounces cremini or button mushrooms thinly sliced
- 3 cloves garlic minced
- 1 quart unsalted chicken stock or broth
- 2 cups water
- 5 sprigs fresh thyme or 3/4 teaspoon dried thyme
- 1 bay leaf
- 1 pound boneless skinless chicken breasts or thighs
- 8 ounces dry lasagna noodles
- 10 ounces baby spinach
- 1 cup 4 ounces freshly grated Parmesan cheese
- 2 cups whole milk
- Ricotta to serve
- Freshly ground black pepper to taste
Instructions
Cook the aromatics
- Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Sprinkle in 1/2 teaspoon of salt to help the onion release its moisture.
- Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally, until they release their liquid and it mostly evaporates. Make a little space in the center of the pot, add the minced garlic, and cook until fragrant—just 30 to 60 seconds.
Add the liquids, herbs, and chicken
- Pour in the chicken stock and water, then add the thyme, bay leaf, and remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring everything to a boil.
- Add the chicken breasts or thighs to the pot and let the soup return to a gentle simmer. Reduce the heat to medium-low and cook the chicken until it’s fully cooked and tender enough to shred, about 10 to 15 minutes. Once done, remove the chicken and set it aside to cool slightly.
Add the noodles and spinach, shred the chicken
- Bring the soup back to a rapid simmer. Break the lasagna noodles into small, bite-sized pieces and add them to the pot. Stir in the baby spinach. Cook, stirring occasionally, until the noodles are al dente and the spinach is wilted, about 8 to 10 minutes.
- Meanwhile, shred the chicken into small pieces using two forks.
Finish with milk, Parmesan, and ricotta
- Once the noodles and spinach are cooked, return the shredded chicken to the pot. Remove the thyme sprigs and bay leaf. Stir in the grated Parmesan cheese and the milk, allowing the soup to simmer gently for a minute or two.
- Taste the broth and adjust the seasoning with more salt or freshly ground black pepper if needed. Ladle the soup into bowls and top each serving with a generous dollop of ricotta and a few cracks of black pepper.
Notes
Make it vegetarian: Skip the chicken and use vegetable broth instead. Add extra mushrooms or even white beans for added protein.
Try different greens: Don’t have spinach? Kale or Swiss chard are excellent alternatives and hold up well in the soup.
Add more cheese: For an extra indulgent twist, stir in a hand
