White Lasagna Soup is like all the comfort of classic lasagna but in a cozy, spoonable form. It’s creamy and cheesy with tender pieces of pasta, a bit of garlic, and a sprinkle of fresh herbs that bring all those familiar Italian flavors into a warm bowl. The texture is just right — creamy, with noodles and a little chunk of cheesy goodness in every bite.
I love making this soup on chilly nights when I want something filling but not too heavy. It comes together pretty quickly, which is a win when I’m hungry and craving something like lasagna without the fuss of layering and baking. Plus, I always add a little extra Parmesan on top because, honestly, cheese makes everything better.
Serving this with some crusty bread or a simple green salad makes it a meal that feels special but still easy. It’s the kind of dish I know everyone will enjoy, especially if you love creamy pasta dishes but want something a bit different. I’ve found it’s perfect for sharing around the table with family or friends when you just want to keep things cozy and delicious.
Key Ingredients & Substitutions
Lasagna Noodles: Using no-boil noodles saves time and keeps the soup smooth. If you can’t find them, regular lasagna noodles broken small work, but cook them separately to avoid mushiness.
Ricotta & Cottage Cheese: These cheeses bring creaminess and a light texture. If you prefer, swap cottage cheese for more ricotta or even cream cheese for a richer soup.
Chicken Broth: Great for flavor depth. Vegetable broth is a good vegetarian swap. For a dairy-free version, avoid heavy cream and use coconut cream or cashew cream instead.
Mushrooms: They add earthiness and meaty texture to the soup. I like cremini, but white button works fine too.
Bacon (Optional): Adds a smoky crunch. For a vegetarian twist, try crispy fried shallots or smoked paprika for flavor without the meat.
How Do You Keep Pasta from Getting Mushy in the Soup?
Lasagna noodles can soften too much if cooked too long in soup. To avoid this:
- Use no-boil noodles that are designed to cook in liquids, which helps control texture.
- Break noodles into bite-size pieces so they cook evenly and fit nicely in bowls.
- Cook noodles directly in the broth but check often for doneness. Start testing around 8 minutes.
- If you’re using regular noodles, cook them separately until al dente, drain, and add to the soup just before serving.
- Keep the heat gentle after adding noodles—too much boiling breaks down pasta quickly.
These tips will help keep your lasagna noodles tasty and perfectly chewy, not mushy, making every spoonful satisfying!
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it heats evenly and gives you plenty of space to cook the soup ingredients.
- Wooden spoon or ladle – perfect for stirring everything together smoothly without scratching the pot.
- Measuring cups and spoons – for accurate ingredient amounts, especially when adding seasonings and cheeses.
- Chef’s knife and chopping board – for slicing mushrooms, herbs, and garlic easily.
- Strainer or slotted spoon – to cook noodles separately if you prefer to avoid mushiness or use regular noodles.
- Optional: immersion blender – if you want a slightly smoother, creamier broth, you can blend a part of the soup.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked sausage or turkey for a different flavor punch.
- Use different cheeses like mozzarella, provolone, or a bit of blue cheese to vary richness and taste.
- Add sautéed vegetables like bell peppers, zucchini, or caramelized onions for extra texture and flavor.
- Sprinkle red pepper flakes or add a dash of hot sauce for a spicy kick.
- Finish with a squeeze of lemon juice or a splash of white wine to brighten the flavors before serving.
White Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups cooked shredded chicken (optional)
- 8 oz no-boil lasagna noodles, broken into bite-sized pieces
- 3 cups fresh baby spinach leaves
- 1 cup ricotta cheese
- 1 cup cottage cheese or additional ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 4 strips bacon, cooked and crumbled (optional)
- Fresh parsley, finely chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, so around 30 minutes total to enjoy a warm and delicious bowl of White Lasagna Soup.
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute until you can smell it — but don’t let it burn. Then add the sliced mushrooms and cook for 5 to 7 minutes until they’re soft.
2. Make the Broth and Cook Noodles:
Pour in the chicken broth and bring it to a boil. Break your no-boil lasagna noodles into bite-sized pieces and add them right to the pot. Cook them for 8 to 10 minutes until tender but still a bit firm.
3. Add Spinach, Chicken & Seasoning:
Stir in the shredded chicken if using, fresh spinach leaves, and Italian seasoning. Cook just a couple of minutes more until the spinach wilts.
4. Add the Cheeses and Cream:
Turn the heat down to low. Gently stir in the ricotta cheese, cottage cheese, Parmesan, and heavy cream. Keep stirring carefully until the cheeses melt and the soup turns creamy. Taste it and add salt and pepper as you like.
5. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a big spoonful of cottage or ricotta cheese. If you like, sprinkle with crumbled bacon and fresh parsley. A little extra black pepper on top is lovely, too.
Can I Use Regular Lasagna Noodles Instead of No-Boil?
Yes! If using regular noodles, cook them separately until al dente, drain, and add to the soup just before serving to avoid mushiness.
Is It Possible to Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken and skip the chicken and bacon. You can add extra mushrooms or beans for protein.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze White Lasagna Soup?
It’s best to freeze without the cream and cheeses, then stir them in when reheating. This helps maintain a creamy texture without separation.
