Creamy White Lasagna Soup Recipe – Easy Weeknight Meal

White Lasagna Soup Recipe is about to become your new favorite weeknight indulgence! Imagine all the rich, creamy, cheesy goodness of a classic white lasagna, transformed into a comforting, soul-warming bowl of soup. It’s an ingenious twist on a beloved Italian staple that delivers maximum flavor with minimal effort.

The traditional lasagna, with its roots tracing back to ancient Rome and evolving into the layered pasta dish we cherish today in Italy, often features a robust béchamel sauce in its ‘bianca’ variations. This recipe takes that luxurious, velvety foundation and reimagines it for a more accessible, everyday meal. Gone are the hours of intricate layering, replaced by a delightful, one-pot symphony of flavors.

People simply adore this dish because it masterfully combines the familiar comfort of lasagna with the ease and warmth of a hearty soup. You get tender lasagna noodles, perfectly cooked ground meat (if using, or vegetables), and an irresistibly creamy, cheesy broth, all without the fuss. It’s the perfect solution for those chilly evenings when you crave something deeply satisfying but don’t have the time for a lengthy culinary project. This particular White Lasagna Soup Recipe offers a unique textural experience and a profound depth of flavor that will undoubtedly earn it a permanent spot in your cooking repertoire. I’m so excited for you to try it!

this Recipe

Ingredients:

• For the Meat and Aromatics:
  • 1 tablespoon olive oil
  • 1 pound lean ground chicken or ground turkey (I find these give a lighter, more “white lasagna” feel)
  • 1 large yellow onion, finely diced
  • 4-5 cloves garlic, minced (I never skimp on garlic!)
• For the Rich, Creamy Broth:
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth (or vegetable broth if you prefer)
  • 2 cups whole milk (you can use half-and-half or even heavy cream for an extra decadent touch, but whole milk works beautifully)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, but I think it adds a lovely warmth without being spicy)
  • Salt and freshly ground black pepper to taste
• For the Cheese and Pasta Elements:
  • 8 ounces lasagna noodles, broken into 1-2 inch pieces (about 8-10 noodles, depending on their size)
  • 1 cup shredded mozzarella cheese (part-skim or whole milk, whichever you prefer)
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 5 ounces fresh spinach, roughly chopped (it will wilt down significantly!)
• For Serving and Garnish (Highly Recommended!):
  • 1/2 cup fresh ricotta cheese (for dolloping)
  • Fresh parsley or basil, chopped, for garnish
  • Extra grated Parmesan cheese

Preparing the Aromatics and Meat Base

1. Let’s get our soup party started! Grab a large Dutch oven or a heavy-bottomed soup pot. Place it over medium heat and drizzle in your 1 tablespoon of olive oil. Once the oil shimmers, it’s time to add our finely diced yellow onion. I love starting with onions because they lay such a fantastic foundation of flavor. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes wonderfully soft and translucent. You’re looking for that sweet, aromatic smell to fill your kitchen – that’s when you know it’s just right. Don’t rush this step; properly softened onions are key to a well-rounded flavor profile.
2. Next up, it’s time for the garlic! Add your minced garlic to the pot with the softened onions. Stir constantly for about 1 minute. Be super careful here, as garlic can burn quickly, and burnt garlic tastes bitter, which is definitely not what we want in our delicious White Lasagna Soup Recipe. You want to cook it just until it’s fragrant and releases all its amazing aroma. My kitchen always smells incredible at this point!
3. Now, push the onions and garlic to one side of the pot, creating a little space in the middle. Add your pound of lean ground chicken or turkey to the empty spot. Using a wooden spoon or a spatula, break up the meat into small pieces as it cooks. Stir it occasionally to ensure it browns evenly on all sides. We’re looking for it to lose its pink color and become nicely cooked through. This usually takes about 6-8 minutes.
4. Once your ground meat is fully cooked, if you notice an excessive amount of rendered fat (especially if you didn’t use extra lean meat), I recommend carefully draining it. You can tilt the pot and spoon out the fat, or use a paper towel to blot it. This step helps keep our White Lasagna Soup Recipe from becoming overly greasy. After draining (if needed), stir the cooked meat, onions, and garlic all together, making sure everything is well combined and ready for the next delicious stage.

Building the Velvety White Sauce

1. This is where the magic really starts to happen, transforming our simple base into a rich, creamy soup. Sprinkle the 1/4 cup of all-purpose flour directly over the meat and onion mixture in the pot. Stir it thoroughly, making sure the flour completely coats everything. You’ll want to cook this mixture for about 1-2 minutes, stirring continuously. This step is crucial because it cooks out the raw flour taste and creates what we call a roux. A properly cooked roux is the secret to a smooth, lump-free, and thick sauce for your White Lasagna Soup Recipe. You might notice it forming a sort of paste, which is exactly what we want!
2. Now, let’s get creamy! Gradually pour in 2 cups of your low-sodium chicken broth, whisking constantly as you add it. I usually add it in about three stages, pouring a bit, whisking until smooth, then adding more. Constant whisking is your best friend here – it prevents lumps and ensures a silky-smooth base. Once those 2 cups are incorporated and smooth, slowly whisk in the remaining 4 cups of chicken broth. Keep whisking until the mixture is uniform and starts to thicken slightly.
3. Next, pour in your 2 cups of whole milk (or half-and-half, or heavy cream, depending on your preference for richness). Again, whisk continuously as you add it to keep everything smooth. Bring the entire mixture to a gentle simmer over medium heat. Don’t let it come to a rolling boil, just a nice, steady simmer. This will allow the sauce to thicken beautifully. Continue to whisk occasionally to prevent anything from sticking to the bottom of the pot. As it simmers, you’ll see it transform into a lovely, rich, and creamy base for our White Lasagna Soup Recipe.
4. Time to season! Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and the 1/4 teaspoon of red pepper flakes (if you’re using them). I find the red pepper flakes add just a whisper of warmth that complements the creamy flavors so well without making it spicy. Season generously with salt and freshly ground black pepper. Give it a good stir and let it simmer gently for another 5 minutes, allowing all those wonderful flavors to meld together. Taste it at this point and adjust the seasonings if needed. Remember, you can always add more salt, but you can’t take it out!

Simmering and Assembling the Soup

1. With our creamy broth perfected, it’s time for the cheese! Reduce the heat to low. Add the 1 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese to the pot. Stir gently until both cheeses are completely melted and smoothly incorporated into the soup. This step adds incredible depth of flavor and that signature gooey, cheesy element we all love in lasagna. The soup will become even more luxurious and slightly thicker. Make sure the heat is low to prevent the cheese from clumping or getting stringy. This is where your White Lasagna Soup truly starts to earn its name!
2. Now for the pasta! Carefully add your broken lasagna noodles to the simmering soup. You’ll want to make sure they are fully submerged in the liquid. Stir well to prevent the noodles from sticking together. Increase the heat slightly back to medium-low and continue to simmer, stirring frequently, until the lasagna noodles are cooked through to al dente. This usually takes about 10-15 minutes, depending on the thickness of your noodles. I always taste a piece of pasta to ensure it’s perfectly cooked – tender but still with a slight bite. If you find the soup is getting too thick as the pasta cooks, you can add a splash more chicken broth or milk to reach your desired consistency.
3. Almost there! Once the pasta is cooked, it’s time to add our greens. Stir in the 5 ounces of fresh spinach, roughly chopped. The beauty of fresh spinach is how quickly it wilts down into the hot soup. Give it a gentle stir for just 1-2 minutes, until the spinach is fully wilted and vibrant green. It adds a lovely freshness and a touch of color to our rich soup.
4. Do one final taste test of your glorious White Lasagna Soup Recipe. Adjust any seasonings as needed – perhaps a little more salt, pepper, or even a tiny pinch more red pepper flakes if you’re feeling bold. The flavors should be balanced, rich, and utterly comforting. Make sure you’re happy with the consistency; if it’s too thick, add a bit more broth; if it’s a little thin, let it simmer uncovered for a few more minutes to reduce slightly.

Serving Your Delicious White Lasagna Soup

1. Ladle generous portions of the hot White Lasagna Soup Recipe into individual bowls. This soup is hearty and satisfying on its own, but the garnishes truly elevate it to restaurant-quality deliciousness.
2. For that authentic lasagna experience, add a generous dollop of fresh ricotta cheese on top of each serving. The creamy, slightly tangy ricotta melts beautifully into the hot soup, providing a wonderful contrast to the rich broth.
3. Finish each bowl with an extra sprinkle of grated Parmesan cheese and a scattering of fresh chopped parsley or basil. The fresh herbs add a pop of color and a burst of herbaceous flavor that brightens the whole dish.
4. Serve immediately and enjoy every comforting spoonful! This soup is perfect with a side of crusty bread for dipping. Leftovers are fantastic too, often even more flavorful the next day, as the flavors have more time to meld. Just be aware that the pasta will continue to absorb liquid, so you might need to add a splash of broth or milk when reheating to achieve the desired consistency. I like to store any remaining ricotta and fresh herbs separately and add them fresh to each serving upon reheating. This ensures every bowl is as perfect as the first!

Creamy White Lasagna Soup Recipe

Imagine all the rich, creamy, cheesy goodness of a classic white lasagna, transformed into a comforting, soul-warming bowl of soup. It’s an ingenious twist on a beloved Italian staple that delivers maximum flavor with minimal effort.

Prep Time
20 Minutes

Cook Time
50 Minutes

Total Time
70 Minutes

Servings
6-8 servings

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• Salt and black pepper to taste
• ¼ teaspoon crushed red pepper flakes (optional)
• 6 cups low sodium chicken broth
• 1 pound boneless, skinless chicken breasts
• ½ cup sun-dried tomatoes, chopped (optional but recommended)
• 8 ounces short pasta or broken lasagna noodles
• 1 cup half and half or heavy cream
• 1 tablespoon cornstarch
• 2 cups fresh spinach
• Ricotta cheese, for topping
• Grated Parmesan cheese, for topping

Instructions

1. Step 1
   In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Add 1 medium chopped onion and sauté until soft, 5-7 minutes. Add 4 minced garlic cloves, 2 tsp Italian seasoning, salt, pepper, and ¼ tsp red pepper flakes (if using); cook 1 minute until fragrant. Add 1 lb boneless, skinless chicken breasts to the pot and cook until lightly browned.
2. Step 2
   Pour in 6 cups low sodium chicken broth. Bring to a simmer, cover, and cook chicken until tender (approx. 15-20 minutes). Remove chicken, shred, and set aside.
3. Step 3
   Return broth to a simmer. In a small bowl, whisk 1 tbsp cornstarch with a splash of the 1 cup half and half or heavy cream to form a slurry. Stir the slurry into the simmering broth. Add remaining half and half/heavy cream. Add 8 oz short pasta or broken lasagna noodles and ½ cup chopped sun-dried tomatoes (if using); cook, stirring occasionally, until pasta is al dente (10-15 minutes).
4. Step 4
   Stir in the shredded chicken and 2 cups fresh spinach until spinach is wilted. Taste and adjust seasonings.
5. Step 5
   Ladle soup into bowls. Top with generous dollops of ricotta cheese and a sprinkle of grated Parmesan cheese. Serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.