If you’re looking for a soul-soothing dish that combines the familiar comfort of lasagna with the cozy ease of a bowl of soup, then this Creamy White Lasagna Soup Recipe is about to become your new favorite. It’s an inviting blend of tender chicken, al dente noodles, creamy cheeses, and vibrant greens, all steeped in a luscious broth that feels like a warm hug on a chilly day. Trust me, this recipe captures all the magic of lasagna without the fuss of layers or baking, making it a perfect weeknight winner that’s as satisfying as a classic Italian feast.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, balancing texture, flavor, and creaminess to create a truly comforting soup. From the fragrant thyme and fresh garlic that build the base, to the creamy cheeses that enrich the broth, this list is simple yet packed with essential elements that bring the soup to life.
- Olive oil: Provides a flavorful base and helps soften the onions while adding a fruity richness.
- Medium onion (finely chopped): Adds sweetness and depth once sautéed.
- Kosher salt: Enhances all the flavors; adjust to your taste.
- Minced garlic: Offers a punch of aromatic warmth.
- Red pepper flakes (optional): Bring a subtle kick if you like a little heat.
- Boneless chicken breast (cut into thirds): Provides lean protein and heartiness to the soup.
- Chicken stock: The rich liquid base that amplifies the savory notes.
- Water: Balances the broth’s concentration so it’s not too thick.
- Bay leaf: Adds a mild herbal complexity during simmering.
- Thyme sprigs: Infuse earthy, fragrant undertones.
- Lasagna noodles (broken into pieces or Mafalda Corta pasta): This is where the pasta of classic lasagna transforms into soup form, adding substance without overwhelming.
- Whole milk: Brings smoothness and creaminess to the broth.
- Baby spinach: Introduces freshness and vibrant green color just before serving.
- Parmesan cheese (freshly grated, divided): Adds sharpness and savory depth — some stirred in, some sprinkled on top.
- Ricotta cheese (for serving): A creamy dollop atop each bowl that adds luscious texture and mild tang.
- Basil leaves (torn for serving): Fresh herbs that brighten each spoonful with an aromatic burst.
How to Make Creamy White Lasagna Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a heavy bottom Dutch oven over medium heat; this will be the foundation for your soup’s flavor. Add the finely chopped onion and kosher salt to soften and sweeten the onion while building savory richness. Cook for about five minutes until translucent and fragrant.
Step 2: Add Garlic and Heat
Turn the heat down to low before stirring in minced garlic and optional red pepper flakes. This step ensures the garlic doesn’t burn and instead releases its essential oils, adding a warm, piquant layer to the soup. Let it cook for about one minute until you can just smell its inviting aroma.
Step 3: Cook the Chicken in Broth
Place the chicken breast pieces into the pot along with chicken stock, water, bay leaf, and thyme sprigs. Bring everything to a boil, then reduce the heat to a gentle simmer. Let the chicken cook through for 9 to 10 minutes, which allows it to absorb the fragrant broth flavors and become tender.
Step 4: Shred the Chicken
Once cooked, transfer the chicken to a plate to cool slightly, then shred it using forks. This makes the chicken easy to blend throughout the soup in the final steps, ensuring every spoonful has that perfect mix of protein and broth.
Step 5: Cook the Noodles and Add Milk
Bring the soup back to a boil, and toss in your broken lasagna noodles (or Mafalda Corta pasta if you have it). Pour in the whole milk, reduce the heat to medium-low, and cook for about eight minutes, or until the noodles are al dente. This creamy addition helps thicken the broth beautifully without overwhelming it.
Step 6: Finish with Spinach, Chicken, and Cheese
Stir the baby spinach and shredded chicken back into the pot, cooking just one more minute so the greens wilt perfectly without losing their bright color. Turn off the heat, then mix in one cup of freshly grated Parmesan cheese, folding everything together until creamy and tempting.
Step 7: Serve with Ricotta and Basil
Ladle the soup into warm bowls and add a generous dollop of ricotta cheese on top. Sprinkle additional Parmesan and torn fresh basil leaves over each serving for pops of flavor and a beautiful presentation that will have everyone at the table ready to dive in.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
Enhancing your creamy white lasagna soup with fresh garnishes takes it from delicious to extraordinary. Fresh torn basil adds herbal brightness, while a scoop of ricotta cheese provides a luscious creaminess that melts slowly into the broth. Don’t forget an extra sprinkle of Parmesan for that salty, nutty finish that completes every bite.
Side Dishes
This soup stands wonderfully on its own but pairs beautifully with crusty garlic bread or a simple mixed green salad tossed in lemon vinaigrette. The bread is perfect for sopping up every last drop of soup, while the salad refreshes the palate between spoonfuls.
Creative Ways to Present
For a fun dinner party twist, serve the soup in mini mugs or espresso cups for a cozy appetizer portion. Or use shallow bowls topped with a basil sprig and artistic drizzles of olive oil for a restaurant-worthy look right at home. The options to impress with the Creamy White Lasagna Soup Recipe are endless.
Make Ahead and Storage
Storing Leftovers
After enjoying this soup, store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen as it rests, making the next meal just as satisfying as the first.
Freezing
You can freeze the Creamy White Lasagna Soup Recipe, but keep in mind that the milk and cheese might separate slightly after freezing. For best results, freeze without the ricotta garnish, then thaw in the fridge overnight and gently reheat.
Reheating
Reheat the soup over low to medium heat on the stove, stirring occasionally so it heats evenly and doesn’t scorch. If the soup thickens too much, add a splash of milk or broth to loosen it up and regain that creamy texture.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Ground turkey or Italian sausage would work nicely, adding their own flavor dynamics while still keeping the soup hearty and satisfying.
Is this soup suitable for freezing and meal prep?
Yes, it freezes well with a couple of caveats. Avoid freezing with fresh spinach or ricotta since their textures can change, but you can add these fresh when you reheat and serve.
Can I substitute the whole milk with a non-dairy alternative?
You can, but choose a creamy alternative like full-fat coconut milk or cashew milk to keep the soup as rich and silky as intended.
What’s the best way to make this soup spicier?
Increase the red pepper flakes or add a dash of cayenne pepper while sautéing the garlic, tailoring the heat level exactly to your taste buds.
Can I make this recipe vegetarian?
To go meatless, swap chicken broth with vegetable broth and replace chicken with hearty mushrooms or tofu. Though it won’t be quite the same, it still promises a comforting bowl of goodness.
Final Thoughts
If you’re craving something that feels like a warm embrace in a bowl, the Creamy White Lasagna Soup Recipe is your answer. It’s a delightful fusion of Italy’s favorite comfort food transformed into a soul-warming soup that’s simple to make yet full of incredible flavors. Give it a try, and soon it will be one of those dishes you turn to again and again for cozy dinners with family and friends.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy White Lasagna Soup is a comforting and hearty one-pot dish that captures all the flavors of traditional lasagna in a simple, creamy soup form. It features tender chicken, tender lasagna noodles, fresh spinach, and a luscious blend of cheeses, all simmered in a rich, flavorful broth. Perfect for cozy dinners and easy weeknight meals.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons kosher salt (or more to taste)
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 2 pounds boneless chicken breast, cut into â…“ pieces
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 4 sprigs thyme
- 8 ounces lasagna noodles, broken into pieces (or Mafalda Corta Pasta)
- 2 cups whole milk
- 6 ounces baby spinach
- 1 ½ cups Parmesan cheese, freshly grated (divided)
- 8 ounces ricotta cheese (for serving)
- ½ cup basil leaves, torn (for serving)
Instructions
- Sauté Aromatics: Bring a heavy bottom Dutch oven to medium heat. Add olive oil, chopped onions, and kosher salt. Cook for 5 minutes until the onions are softened and translucent.
- Add Garlic and Spices: Turn the heat to low. Add minced garlic and red pepper flakes (if using). Cook for 1 minute to release their aromas without burning.
- Cook Chicken in Broth: Add the chicken pieces to the pot along with the chicken stock, water, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce to a simmer and cook for 9-10 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the pot onto a plate and shred it into bite-size pieces. Set aside.
- Cook Noodles: Bring the soup back to a boil. Add the broken lasagna noodles and the whole milk. Reduce heat to medium-low and cook for 8 minutes or until noodles are al dente, according to package instructions.
- Finish Soup: Stir in the baby spinach and shredded chicken. Cook for an additional 1 minute until spinach wilts. Turn off heat and stir in 1 cup of grated Parmesan cheese until creamy and combined.
- Serve: Ladle soup into bowls and top each serving with a scoop of ricotta cheese, torn fresh basil leaves, and a sprinkle of remaining Parmesan cheese. Serve immediately and enjoy!
Notes
- You can substitute chicken breasts with thighs if preferred, but adjust cooking time slightly.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce at the end.
- Use fresh parmesan cheese for best flavor and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock and chicken with vegetable stock and mushrooms or tofu.
