Hey, soup squad! Clara here, your fellow flavor adventurer from Unknown. Ever have one of those days where you’re craving the creamy, cheesy, garlicky hug of a classic white lasagna… but the thought of layering noodles and babysitting a bechamel feels like a marathon? *Raises hand dramatically.* That’s exactly why this Creamy White Lasagna Soup was born in my kitchen. Imagine all that indulgent comfort – tender pasta, juicy chicken, a velvety broth singing with garlic and herbs, and those dreamy swirls of ricotta – but it’s ready in about 30 minutes, all in one pot, with minimal fuss. It’s like your favorite cozy sweater, but edible and packed with hidden greens! This isn’t just soup; it’s a deconstructed, spoonable love letter to Italian comfort food. Perfect for busy weeknights, chilly evenings, or whenever your soul needs a warm, satisfying pick-me-up. Get ready to ditch the complicated layers and dive fork-first (or spoon-first!) into pure, unapologetic deliciousness. Let’s make magic happen!

Personal Story: Lasagna Love & Lazy-Day Revelations

This soup actually has roots in my grandma’s legendary Sunday lasagna – a towering, labor-of-love masterpiece involving hours of simmering, layering, and the constant fear of a noodle landslide! I adored it, but as a busy college student surviving on instant noodles, recreating it felt impossible. One blustery Tuesday, I was desperately craving that cheesy, herby goodness but facing an empty fridge and zero energy. I spotted leftover rotisserie chicken, a lonely box of lasagna noodles, and some wilting spinach. Hmm… What if I just… boiled it all together? I threw caution (and traditional lasagna rules) to the wind, simmering the noodles right in the broth with garlic, herbs, and chicken, then stirred in cream and whatever cheese scraps I had. The result? A shockingly delicious, soupy revelation! It wasn’t Grandma’s lasagna, but it *tasted* like its soul – warm, cheesy, deeply satisfying. That chaotic pot became my go-to comfort fix. Years later, refined with better broth and dreamy ricotta swirls, that desperate student hack evolved into this beloved recipe. It proves that sometimes, the most comforting meals come from happy accidents and a willingness to break the rules (or at least, the noodles!).

Creamy White Lasagna Soup

Author: clarawhitmore
Total Time: 35 mins
Yield: serves 6

Print Recipe

Description

This luscious soup takes all the creamy, cheesy, garlicky goodness of white lasagna and tucks it into one comforting bowl. With tender pasta, juicy chicken, and a velvety broth, it’s a one-pot twist on a classic that’s just as satisfying — and way easier.

Ingredients

Scale

2 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 lb ground chicken or cooked shredded chicken

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

Salt and pepper, to taste

6 cups chicken broth

8 oz lasagna noodles, broken into pieces

1 cup heavy cream or half-and-half

1 cup shredded mozzarella

1/2 cup grated Parmesan

1 cup ricotta cheese

2 cups fresh spinach or kale

Fresh basil or parsley, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes.

Add ground chicken and cook until browned. Stir in Italian seasoning, red pepper flakes, salt, and pepper.

Pour in chicken broth and bring to a boil. Add broken lasagna noodles and cook until tender, about 10–12 minutes.

Reduce heat, stir in cream, mozzarella, and Parmesan. Simmer 2–3 minutes until melted.

Stir in ricotta and spinach. Cook until greens wilt and soup is creamy.

Serve hot, garnished with herbs and an extra spoonful of ricotta if desired.

Prep Time: 10 min
Cook Time: 25 mins
Category: Dinner

Nutrition

Calories: 450
Fat: 28g
Carbohydrates: 28g
Fiber: 2g
Protein: 26g

Ingredients: Building Your Flavor Foundation

Gather your cozy companions! Here’s what you’ll need, plus my chef-y insights and swaps to make it your own:

2 tbsp olive oil: Our flavorful start! Extra virgin adds fruitiness, but regular works. Butter (1 tbsp + 1 tbsp) is a decadent swap.
1 small onion, diced: Sweetness and depth. Yellow or white are perfect. No onion? Use 1 tsp onion powder added with the garlic.
3 cloves garlic, minced: Non-negotiable for that lasagna soul! Use 1/2 tsp garlic powder in a pinch, but fresh is best.
1 lb ground chicken or cooked shredded chicken: Ground cooks quick in the pot (my weeknight hero!). Pre-cooked shredded chicken (rotisserie is gold!) speeds things up even more. Ground turkey or Italian sausage work too!
1 tsp Italian seasoning: That signature herby hug. Make your own blend (oregano, basil, thyme, rosemary) if you have it.
1/2 tsp crushed red pepper flakes (optional): My favorite “secret” for a subtle warmth. Omit if sensitive, or add a pinch at the end if unsure.
Salt and pepper, to taste: Season as you go! Broth and cheese add salt, so taste before adding extra.
6 cups chicken broth: Flavor backbone! Use low-sodium for control. Homemade broth? *Chef’s kiss.* Veggie broth works for a vegetarian version (swap chicken too!).
8 oz lasagna noodles, broken into pieces: The fun part! Smash them in the bag. Use regular, no-boil, or whole wheat. Mafalda or campanelle are great curly subs.
1 cup heavy cream or half-and-half: Creaminess central! Heavy cream = richer. Half-and-half = lighter. Full-fat coconut milk (1 can) is a surprisingly tasty dairy-free option.
1 cup shredded mozzarella: Melty, stretchy goodness. Low-moisture part-skim works best to avoid stringiness. Provolone is a smoky twist!
1/2 cup grated Parmesan: Salty, umami punch! Freshly grated tastes infinitely better than canned. Pecorino Romano adds sharper bite.
1 cup ricotta cheese: The creamy dream swirl! Whole milk ricotta is luscious. For extra tang, try part-skim. Dollop, don’t fully stir in, for beautiful pockets.
2 cups fresh spinach or kale: Our sneaky green boost! Spinach wilts instantly. Kale needs 1-2 extra minutes. Chard or escarole work too! Frozen works (thaw & squeeze first).
Fresh basil or parsley, for garnish: The bright, fresh finish! Adds color and a pop of flavor. Don’t skip!

Step-by-Step Instructions: Let’s Get Souper!

Okay, team! Grab your favorite big pot (Dutch oven magic!) and let’s build this flavor:

Sizzle the Aromatics: Heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it turns soft and translucent. *Chef Tip:* A pinch of salt here helps draw out the onion’s moisture and sweetness. Now, add the minced garlic! Stir constantly for just about 30 seconds to 1 minute – you want it fragrant and golden, NOT burnt (burnt garlic = bitterness city!). Ahh, that smell? That’s the foundation of flavor!
Brown the Chicken (If Using Ground): Add the ground chicken to the pot. Break it up with your spoon or a spatula as it cooks. Keep stirring and breaking it apart until it’s no longer pink, about 5-6 minutes. *Chef Hack:* If there’s a lot of excess liquid, drain it off quickly for a richer soup. If using pre-cooked shredded chicken, skip this step and add it later!
Season & Bloom: Sprinkle in the Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper over the chicken and onions. Stir well and cook for another 1 minute. *Why?* This “blooms” the dried herbs and spices in the fat, releasing WAY more flavor into your soup base. Smell that? Herbal heaven!
Broth & Noodles Assemble! Pour in the chicken broth and crank the heat up to bring it to a lively boil. Now, the fun part: grab your lasagna noodles and break them into roughly 1-2 inch pieces right into the boiling broth! *Pro Tip:* Breaking them *before* adding prevents starchy cloudiness and ensures even cooking. Stir well to submerge the noodles. Let them cook according to the package directions, usually 10-12 minutes, stirring occasionally to prevent sticking. *Watchdog Duty:* Check a noodle piece at 10 minutes – you want it tender but still with a slight bite (al dente love!). If using pre-cooked chicken, stir it in now!
Creamy Cheese Embrace: Reduce the heat to low – we don’t want a rolling boil here. Gently stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan. *Chef Secret:* Stir constantly but gently for 2-3 minutes until the cheeses are fully melted and the soup becomes gloriously creamy and smooth. Don’t let it boil hard now, or the dairy might separate! Patience = velvety perfection.
Green Swirl & Ricotta Dreams: Time for the greens! Stir in the spinach or kale – it will wilt down magically in the hot soup within 1-2 minutes (kale might take 30 seconds longer). Now, for the pièce de résistance: the ricotta! Don’t just dump and stir vigorously. Dollop spoonfuls of ricotta cheese over the top of the soup. *Gently* fold it in just once or twice with your spoon – you want beautiful, distinct creamy swirls, not homogenous pink goo. This creates those luxurious pockets of cool ricotta bliss! Let it heat through for just another minute.
Taste & Adjust: This is CRUCIAL! Turn off the heat. Give it a final taste. Does it need a pinch more salt? A grind of black pepper? Maybe another sprinkle of red pepper flakes for warmth? Adjust now. Remember, the cheeses are salty, so add cautiously.

Serving Suggestions: Bowl Up the Comfort!

Ladle this steaming, cheesy wonder into deep bowls immediately while it’s piping hot! The magic is in the layers: the creamy broth, tender noodles, chicken, and those gorgeous ricotta swirls. Garnish generously with a shower of fresh basil or parsley – the bright green pop is essential for looks *and* a fresh flavor counterpoint. Want extra indulgence? Add another small dollop of ricotta right on top and maybe an extra sprinkle of Parmesan. Serve it with crusty garlic bread for ultimate dunking or a simple side salad dressed in lemon vinaigrette to cut through the richness. Gather around the table and watch those eyes light up!

Recipe Variations: Make It Your Own!

This soup is a blank canvas for your cravings! Here are some delicious twists:

Veggie Powerhouse: Skip the chicken. Sauté 1 cup diced mushrooms and 1 diced zucchini with the onions. Use veggie broth. Stir in a can of rinsed white beans (cannellini or great northern) with the broth for protein.
Seafood Sensation: Swap chicken for 1 lb peeled raw shrimp or chopped scallops. Add them in the last 3-4 minutes of noodle cooking (just until pink/opaque). Use seafood broth if you have it!
Sun-Dried Tomato & Artichoke: Stir in 1/2 cup chopped oil-packed sun-dried tomatoes and 1 cup chopped marinated artichoke hearts with the cream and cheeses. Adds a tangy, Mediterranean flair!
Spicy Arrabbiata Twist: Love heat? Add 1-2 tbsp tomato paste with the onions/garlic and 1/2 tsp extra red pepper flakes. Use a spicy Italian sausage instead of chicken. Garnish with extra flakes!
Gluten-Free/Dairy-Light: Use your favorite GF lasagna noodles (cook time may vary). Swap cream for full-fat coconut milk. Use a dairy-free mozzarella shred and omit Parmesan (or use nutritional yeast). Swap ricotta for blended silken tofu or a dollop of Kite Hill almond ricotta.

Chef’s Notes: Soup Secrets & Evolution

This soup has come a long way from my college kitchen experiment! Originally, it was just noodles, broth, canned cream of chicken (gasp!), and cheddar cheese – edible, but hardly inspired. Over countless batches (and happy taste-testers!), it evolved. The ricotta swirl was a game-changer inspired by a fancy restaurant’s lasagna presentation. Adding fresh spinach came after my sister asked, “Can we sneak in *something* green?” (The answer is always yes!). One funny fail: I once tried stirring the ricotta in too vigorously on a live stream – it turned the whole soup an unappetizing pale pink! Lesson learned: gentle folds for beautiful swirls. The biggest win? Realizing that breaking the noodles *before* cooking prevents that gloopy starchiness. This soup is forgiving – don’t stress perfection. Taste as you go, adjust to your liking, and embrace the cozy chaos. It’s meant to be easy joy in a bowl!

FAQs & Troubleshooting: Your Soup Questions, Answered!

Q1: My soup got too thick! Help!
A: No panic! Soups thicken as they sit, especially with the pasta starch. Simply stir in a splash (1/4 to 1/2 cup) of warm chicken broth, water, or even extra cream when reheating. It’ll loosen right up. If making ahead, slightly undercook the noodles.

Q2: Can I make this ahead of time?
A: Yes, but with caveats! Cook the soup fully *except* for the noodles. Let the broth/chicken base cool, then store separately. Refrigerate noodles in a little broth or water. When ready, reheat the base to a simmer, add the noodles, and cook until tender, then proceed with cream, cheeses, etc. Adding noodles ahead makes them absorb too much liquid and get mushy.

Q3: Why did my cheese get stringy or clumpy?
A: High heat is the culprit! Always reduce the heat to low before adding the mozzarella and Parmesan. Stir constantly but gently until melted. Avoid boiling after adding dairy. Shredding your own mozzarella from a block (instead of pre-shredded, which has anti-caking agents) also melts smoother.

Q4: Can I freeze Creamy White Lasagna Soup?
A: Honestly? I don’t recommend it. Dairy-based soups with pasta can separate and get grainy upon thawing and reheating. The noodles become very mushy. This soup is best enjoyed fresh or stored in the fridge for up to 3 days (see Q2 for reheating tips).

Nutritional Info (Per Serving, Approximate)

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used. Using lower-fat dairy (half-and-half, part-skim ricotta/mozzarella) and low-sodium broth can reduce calories, fat, and sodium.

This Creamy White Lasagna Soup is proof that comfort food can be quick, hearty, and family-friendly. With its creamy broth, tender noodles, and rich ricotta finish, it delivers all the lasagna vibes without the fuss—perfect for busy nights or cozy weekends!