White Lasagna Soup

The first time I made this soup, it was actually a happy accident. I had intended to make traditional lasagna but realized halfway through prep that I was completely out of tomato sauce. The snowy afternoon was perfect for something warm and comforting anyway, so I pivoted. My roommate walked in to find me breaking noodles into a pot of bubbling broth and looked at me like I had lost my mind, but one spoonful later she was asking for seconds.

Last winter I made a massive batch for my sister when she was recovering from surgery. She texted me three days later asking if I had any more, saying it was the only thing that actually sounded good to eat. There is something about that rich, cheesy broth that just feels like a hug in a bowl.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here and saves time, or use leftover chicken from another meal
• Ricotta cheese: This creates that distinctive creamy lasagna texture and melts beautifully into the hot broth
• Lasagna noodles: Breaking them into pieces creates those satisfying bite sized curly edges that catch all the cheese
• Baby spinach: Adds fresh color and nutrition while wilting down into the soup without any bitter taste
• Parmesan cheese: Essential for that deep, savory umami flavor that makes the broth taste like it simmered for hours

Instructions

Build the flavor base:

Melt butter in your large pot over medium heat and cook the diced onion until it softens and turns translucent, about 4 minutes. Add the minced garlic and let it cook for just 1 minute until fragrant but not browned.

Create the creamy broth:

Pour in the chicken broth and whole milk, stirring to combine everything. Bring the mixture to a gentle simmer, watching carefully so the milk does not scorch on the bottom of the pot.

Cook the noodles:

Add the broken lasagna pieces along with the basil, oregano, red pepper flakes, and a pinch of salt and pepper. Let it simmer uncovered for 10 to 12 minutes, stirring occasionally so the noodles do not stick together.

Add the protein and greens:

Stir in the shredded chicken and chopped spinach. Cook for another 3 to 4 minutes until the spinach wilts nicely and the chicken is heated through.

Make it creamy:

Reduce heat to low and add the ricotta, mozzarella, and Parmesan cheeses. Stir constantly until all the cheese melts and the soup becomes rich and creamy.

Serve it up:

Ladle the hot soup into bowls and top with fresh parsley and extra grated Parmesan if you like. The soup continues to thicken as it sits, so serve immediately for the best texture.

Save

This recipe has become my go to whenever someone in my life needs a little extra comfort. Something about tearing lasagna noodles into a pot feels so delightfully wrong, yet the results are so undeniably right.

Make It Your Own

I have played around with different proteins over time, and ground turkey or Italian sausage work just as well as chicken. The beauty of this soup is how forgiving it is with ingredients you have on hand.

Perfect Pairings

Crusty bread is absolutely essential here. I like to slice a baguette, brush it with olive oil and garlic, and run it under the broiler until golden. The way those cheesy, garlicky croutons soak up the broth is magical.

Meal Prep Success

This soup actually meal preps beautifully, though you will want to store the noodles separately if you plan to make it ahead. The broth keeps well in the refrigerator for up to four days, and the flavors often taste even better after they have had time to meld together.

• Cook pasta separately when meal prepping to prevent it from becoming mushy
• Freeze the broth without noodles for up to three months, then add fresh pasta when reheating
• Reheat gently over low heat, adding extra broth or milk to reach the desired consistency

Save

There is nothing quite like watching someone take that first spoonful and seeing their eyes light up at how familiar yet surprising it tastes.

Common Recipe Questions

→ Can I make this soup ahead of time?

Yes, you can prepare the soup up to step 4 and refrigerate for up to 2 days. Add the cheeses when reheating to prevent separation. The noodles may absorb more liquid, so you may need to add extra broth when reheating.

→ What pasta works best for this soup?

Broken lasagna noodles are traditional and hold up well in the creamy broth, but you can also use mafalda, tagliatelle, or even short pasta like fusilli or penne if preferred. Just adjust cooking time based on pasta thickness.

→ Can I make this dairy-free?

Yes, substitute the whole milk with unsweetened almond or cashew milk, use dairy-free cream cheese instead of ricotta, and replace the mozzarella and Parmesan with vegan alternatives. The texture will be slightly different but still delicious.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat, adding a splash of broth or milk if needed to restore creamy consistency. The soup can also be frozen for up to 3 months.

→ Can I use raw chicken instead of cooked?

Absolutely. Add 1 pound of boneless, skinless chicken breasts or thighs cut into pieces during step 2. Cook for 15-18 minutes until the chicken is cooked through, then proceed with adding the noodles and remaining ingredients.

→ What can I serve with this soup?

Crusty Italian bread, garlic knots, or a simple green salad with balsamic vinaigrette pair perfectly. For extra indulgence, serve with warm garlic toast or cheesy breadsticks to soak up the creamy broth.