Cozy White Lasagna Soup – Creamy, Flavorful & Hearty Recipe You’ll Crave on Repeat

This is the soup you make when you want lasagna without the elbows-deep cleanup. It’s rich, spoonable comfort with all the cheesy satisfaction and none of the oven drama. One pot, huge flavor, and the kind of creamy broth that makes you suspicious of every other soup.

If you think “white” means bland, wait until rosemary, garlic, and lemon wake up your taste buds. Hungry yet?

What Makes This Recipe Awesome

• One-pot convenience: Less mess, more yes. Everything cooks in a single pot for easy weeknight wins.
• All the lasagna vibes: Tender noodles, ricotta creaminess, melty mozzarella, and herby chicken—without layering or baking.
• Velvety, not heavy: A mix of broth, milk, and a touch of cream keeps it luxurious without turning into a brick.
• Flavor-forward aromatics: Garlic, onion, Italian herbs, and a bright flick of lemon keep things lively.
• Flexible & forgiving: Swap proteins, add veggies, go gluten-free, or make it vegetarian—this soup rolls with you.

Ingredients Breakdown

• Olive oil (2 tbsp) – For sautéing and flavor.
• Unsalted butter (2 tbsp) – Adds richness and helps the roux.
• Yellow onion (1 medium, diced) – Sweet base note.
• Carrots (2, diced) – Softens the savory with subtle sweetness.
• Celery (2 ribs, diced) – Adds depth and texture.
• Garlic (4–5 cloves, minced) – The soul of the soup.
• Crushed red pepper flakes (1/2 tsp) – Gentle heat; adjust to taste.
• Dried Italian seasoning (2 tsp) – Fast-tracked herb blend.
• Fresh rosemary (1 tsp, minced) – Optional but chef’s kiss.
• All-purpose flour (3 tbsp) – Thickens the broth.
• Low-sodium chicken broth (6 cups) – The backbone of the soup.
• Whole milk (1 cup) – Creamy body without overpowering.
• Heavy cream (1/2 cup) – For that luxe finish.
• Cooked shredded chicken (2–3 cups) – Rotisserie works great; or use leftover turkey.
• Uncooked lasagna noodles (8–10 sheets) – Broken into bite-size pieces.
• Baby spinach (3–4 cups) – Greens that melt into the mix.
• Ricotta (3/4 cup) – For dolloping or stirring in.
• Shredded mozzarella (1 cup) – Melty goodness.
• Freshly grated Parmesan (1/2 cup) – Salty, nutty depth.
• Lemon (1, zested and juiced) – Brightens the creaminess.
• Salt and black pepper – Season boldly; taste as you go.
• Fresh basil or parsley (for garnish) – Optional, but makes it pop.

The Method – Instructions

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

   Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened.

2. Build the flavor: Stir in garlic, red pepper flakes, Italian seasoning, and rosemary. Cook 1 minute until fragrant—do not burn the garlic, unless you enjoy regret.
3. Make a quick roux: Sprinkle in the flour and stir for 1–2 minutes.

   It should look like paste and smell toasty.

4. Add liquids gradually: Whisk in chicken broth a cup at a time to avoid lumps. Bring to a gentle simmer.
5. Milk and cream join the party: Stir in milk and heavy cream. Return to a light simmer; don’t boil aggressively.
6. Noodle time: Break lasagna noodles into rough squares and add to the pot.

   Simmer 10–12 minutes, stirring occasionally so they don’t clump or stick to the bottom.

7. Protein and greens: Add shredded chicken and spinach. Simmer 2–3 minutes until chicken is warmed and spinach wilts.
8. Season like you mean it: Add lemon zest and 1–2 teaspoons lemon juice. Taste and season with salt and pepper.

   The lemon should brighten, not dominate.

9. Cheesy finale: Off heat, stir in mozzarella and Parmesan until melted. For extra creaminess, swirl in half the ricotta, reserving some for dollops when serving.
10. Serve: Ladle into bowls. Top with a dollop of ricotta, more Parmesan, and fresh basil or parsley.

    Optional drizzle of good olive oil? Absolutely.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. The noodles will continue to absorb liquid.
• Reheating: Warm gently on the stovetop with extra broth or milk to loosen.

  Microwaving works, but stir halfway for even heating.

• Freezing: For best texture, freeze the soup base without noodles or dairy, up to 3 months. Add milk/cream and cook noodles fresh when reheating.
• Make-ahead tip: Cook noodles separately and add to each bowl before serving—this keeps the broth silky and the noodles al dente.

Benefits of This Recipe

• Weeknight-friendly: Ready in about 35–40 minutes, no oven required.
• Balanced comfort: Protein, veggies, carbs, and dairy—aka the cozy four food groups.
• Budget-smart: Rotisserie chicken + pantry staples + leftover noodles = big yield, low stress.
• Kid- and crowd-approved: Familiar flavors, minimal spice, customizable toppings. Win-win.
• Flexible nutrition: Easily lighten with half-and-half instead of heavy cream or bump veggies to your heart’s content.

What Not to Do

• Don’t skip the roux: It’s the difference between silky and sad.
• Don’t overboil dairy: High heat can split the soup.

  Keep it at a gentle simmer.

• Don’t add noodles too early: They’ll bloat and hog all the broth if left sitting for hours.
• Don’t under-season: Cream dulls flavors. Salt in layers and finish with lemon for balance.
• Don’t dump cheese on high heat: Add off heat so it melts smoothly, not stringy-clumpy.

Mix It Up

• Protein swap: Use Italian chicken sausage (browned first), turkey, or white beans for a vegetarian option.
• Veggie boost: Add mushrooms, cauliflower florets, or zucchini with the aromatics. Peas at the end for sweetness.
• Herb variations: Try thyme and a bay leaf instead of rosemary.

  Finish with dill for a fresh twist.

• Pasta options: Broken mafaldine, farfalle, or gluten-free lasagna sheets work. FYI, cook times vary.
• Lighter version: Swap heavy cream for extra milk or evaporated milk and cut mozzarella by half.
• Extra luxe: Stir in a spoon of mascarpone or a splash of dry white wine after the roux, before the broth.
• Heat lovers: Add Calabrian chili paste or more red pepper flakes for a kick.

FAQ

Can I make this vegetarian?

Yes. Use vegetable broth, skip the chicken, and add white beans or sautéed mushrooms for heft.

You’ll still get that creamy, cheesy lasagna vibe, IMO.

How do I prevent the noodles from getting mushy?

Cook them to just shy of al dente and serve immediately. If you’re planning leftovers, cook noodles separately and store them apart from the soup, combining only when reheating.

What if my soup is too thick?

Thin it with warm broth or milk, a little at a time, until it reaches your desired consistency. Adjust salt and lemon after thinning to keep the flavor balanced.

Can I use pre-shredded cheese?

You can, but freshly grated melts smoother because it doesn’t have anti-caking agents.

If using pre-shredded, add off heat and stir patiently for best results.

Is there a dairy-free option?

Use olive oil instead of butter, swap milk and cream with unsweetened cashew or oat milk, and skip the cheese or use dairy-free alternatives. The texture will be slightly different but still cozy.

What’s the best pot for this soup?

A 5–6 quart heavy-bottomed pot or Dutch oven. It distributes heat evenly and minimizes scorching, which your future self will appreciate.

Wrapping Up

White lasagna soup is the fast track to comfort—creamy, savory, and unapologetically satisfying with way less effort than the layered original.

It’s weeknight-easy, dinner-party-worthy, and flexible enough to match whatever’s in your fridge. Make it once and you’ll start craving that lemony, cheesy spoonful on cool nights (and, let’s be real, random Tuesdays). Ladle up, top with ricotta, and call it a very good day.