Creamy White Lasagna Soup Recipe – Cozy Comfort in a Bowl You’ll Crave on Repeat

Imagine lasagna that skipped the heavy lifting and went straight for the hug. That’s this soup. It’s rich without being ridiculous, silky without being fussy, and it tastes like your favorite white lasagna took a spa day.

One pot, restaurant-level flavor, weeknight effort. If “comfort food without the food coma” sounds like your love language, grab a spoon—this is your new signature move.

Why You’ll Love This Recipe

• All the white lasagna flavors. Creamy ricotta, parmesan, garlic, tender chicken, and sweet spinach in a velvety broth.
• Minimal prep, big payoff. Simple steps, one pot, and dinner hits the table in under an hour.
• Customizable. Swap chicken for mushrooms, adjust creaminess, or choose your pasta shape. It still slaps.
• Great for leftovers. The flavors deepen by day two (if there’s any left).
• Family-friendly. Cozy, mild, and cheesy—with a grown-up garlic kick.

What You’ll Need (Ingredients)

• Olive oil – 2 tablespoons
• Unsalted butter – 2 tablespoons
• Yellow onion – 1 medium, diced
• Garlic – 5 cloves, minced
• Celery – 2 ribs, finely diced (optional but recommended)
• Crushed red pepper flakes – 1/2 teaspoon (optional for gentle heat)
• All-purpose flour – 3 tablespoons (for thickening)
• Chicken stock – 6 cups (low-sodium)
• Heavy cream – 1 cup (or half-and-half for lighter)
• Rotisserie chicken – 2 cups, shredded (or cooked Italian chicken sausage)
• Lasagna noodles – 8–10 sheets, broken into bite-size pieces (or mafalda/campanelle)
• Baby spinach – 4 cups, roughly chopped
• Ricotta cheese – 1 cup (whole milk for best texture)
• Parmesan cheese – 1 cup, freshly grated, plus more for serving
• Italian seasoning – 1 teaspoon
• Ground nutmeg – 1/4 teaspoon (the secret white-sauce move)
• Lemon zest – 1 teaspoon (brightens everything)
• Salt and black pepper – to taste

Let’s Get Cooking – Instructions

1. Sweat the aromatics. In a large pot, heat olive oil and butter over medium.

   Add onion and celery; cook 5–7 minutes until soft and glossy. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.

2. Build the base. Sprinkle in flour and stir constantly for 1–2 minutes to form a blond roux. No browning here—we’re going for creamy white.
3. Add the stock. Slowly whisk in chicken stock to avoid lumps.

   Bring to a gentle simmer.

4. Season it smart. Add Italian seasoning, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust later, FYI.
5. Cook the pasta. Add broken lasagna noodles. Simmer 10–12 minutes, stirring occasionally so nothing sticks.

   Aim for al dente.

6. Creamy time. Lower heat. Stir in heavy cream, shredded chicken, and lemon zest. Simmer 2–3 minutes to warm through.
7. Greens and cheese. Fold in spinach until wilted (1–2 minutes).

   Stir in ricotta and parmesan until melted and silky. If too thick, splash in more stock or a touch of cream.

8. Taste and finish. Adjust salt, pepper, and heat. The balance should be savory, creamy, and bright with a whisper of nutmeg.
9. Serve. Ladle into bowls and top with extra parmesan, a crack of pepper, and a drizzle of good olive oil.

   Optional: fresh basil or parsley.

Storage Instructions

• Fridge: Cool completely, then store in airtight containers for 3–4 days. The pasta will continue to soften.
• Pro tip: If you prefer firmer noodles, cook pasta separately and add to individual bowls when serving.
• Freezer: Freeze without pasta for up to 2 months. Reheat gently and add freshly cooked noodles before serving.
• Reheating: Warm on the stovetop over low heat, adding stock or milk to loosen.

  Avoid boiling to keep the dairy smooth.

Nutritional Perks

• Protein-packed. Chicken and ricotta make this satisfying without requiring stadium-sized portions.
• Calcium and vitamins. Dairy plus spinach gives you calcium, vitamin A, and a little iron. Your bones will write thank-you notes.
• Balanced comfort. Carbs, protein, and fat play nice here. It’s indulgent but not outrageous, IMO.

Common Mistakes to Avoid

• Boiling after adding dairy. High heat can cause curdling.

  Keep it to a gentle simmer.

• Overcooking the pasta. It keeps softening in hot soup. Pull it al dente or cook separately.
• Skipping the roux. That quick flour-butter step makes the soup luscious, not watery.
• Using pre-shredded parmesan. It often contains anti-caking agents and won’t melt as smoothly. Freshly grated is the move.
• Under-salting the base. Season the stock early so flavors pop, then fine-tune at the end.

Mix It Up

• Mushroom lover’s edition: Swap chicken for 16 oz cremini or shiitake, sautéed golden.
• Turkey or sausage twist: Use mild Italian turkey sausage for extra depth.
• Lighter version: Go half-and-half or evaporated milk; add an extra cup of stock.
• Herb swap: Try thyme and sage for a cozy, autumn flavor profile.
• Gluten-free: Use GF lasagna sheets and swap flour for 1.5 tablespoons cornstarch slurry.
• Extra veg: Add sliced leeks, zucchini, or peas in the last few minutes.
• Lemon-forward: Add a squeeze of lemon at the end for tangy brightness.

FAQ

Can I make this vegetarian?

Yes.

Use vegetable stock, swap the chicken for sautéed mushrooms or white beans, and proceed as directed. The flavor stays rich and satisfying.

What pasta shape works best if I don’t have lasagna noodles?

Mafalda, campanelle, farfalle, or broken pappardelle are great. Aim for sturdy shapes that hold sauce well.

How do I prevent the soup from getting too thick when it sits?

It naturally thickens as pasta absorbs liquid.

Stir in extra warm stock or milk during reheating to restore that silky texture.

Is ricotta necessary?

It’s the signature creamy note, but you can sub mascarpone for ultra-lux texture or a small amount of cream cheese for tang.

Can I cook the noodles separately?

Absolutely. Cook to al dente, rinse briefly, toss with a little olive oil, and add to bowls before ladling in hot soup. Great for meal prep.

What can I use instead of heavy cream?

Half-and-half works, or a mix of milk and a spoonful of cream cheese.

For dairy-light, use evaporated milk—surprisingly creamy without the heaviness.

How spicy is it?

Mild by default. Adjust the crushed red pepper to taste, or skip it entirely for a kid-friendly bowl.

Final Thoughts

This Creamy White Lasagna Soup is comfort food with executive function. It tastes like a weekend project, but it’s weeknight-easy and wildly forgiving.

Keep it classic, riff with mushrooms, or lemon it up—either way, it’s a guaranteed second-bowl situation. Spoon up, stress down.