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Creamy White Lasagna Soup

A comforting and creamy soup that captures all the flavors of a classic white lasagna, made easy for weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a large pot, heat olive oil and butter over medium.
  2. 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.
Base Building
  1. Sprinkle in flour and stir constantly for 1–2 minutes to form a blond roux.
  2. Slowly whisk in chicken stock to avoid lumps.
  3. Bring to a gentle simmer.
Cooking
  1. Add Italian seasoning, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust later.
  2. Add broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally.
  3. Lower heat, then stir in heavy cream, shredded chicken, and lemon zest. Simmer for 2–3 minutes to warm through.
  4. Fold in spinach until wilted, about 1–2 minutes.
  5. Stir in ricotta and parmesan until melted and silky, add more stock or cream if too thick.
Finishing Touches
  1. Taste and adjust salt, pepper, and heat.
  2. Ladle into bowls and top with extra parmesan, a crack of pepper, and a drizzle of good olive oil.
  3. Optional: garnish with fresh basil or parsley.

Notes

Store in airtight containers in the fridge for 3–4 days. For firmer noodles, cook pasta separately and add when serving. Freeze without pasta for up to 2 months.