Go Back

White Lasagna Soup

Rich and creamy white lasagna soup cooked in a single pot, packed with flavors of garlic, lemon, and herbs, offering all the comfort of traditional lasagna without the hassle.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a large heavy pot, heat olive oil and butter over medium.
  2. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened.
  3. Stir in garlic, red pepper flakes, Italian seasoning, and rosemary. Cook 1 minute until fragrant—do not burn the garlic.
  4. Sprinkle in the flour and stir for 1–2 minutes until it looks like paste and smells toasty.
Cooking
  1. Whisk in chicken broth a cup at a time to avoid lumps. Bring to a gentle simmer.
  2. Stir in milk and heavy cream. Return to a light simmer; don’t boil aggressively.
  3. Break lasagna noodles into rough squares and add to the pot. Simmer 10–12 minutes, stirring occasionally.
  4. Add shredded chicken and spinach. Simmer 2–3 minutes until chicken is warmed and spinach wilts.
  5. Add lemon zest and 1–2 teaspoons lemon juice. Taste and season with salt and pepper.
  6. Off heat, stir in mozzarella and Parmesan until melted. Swirl in half the ricotta, reserving some for dollops when serving.
  7. Ladle into bowls. Top with a dollop of ricotta, more Parmesan, and fresh basil or parsley.
  8. Optional drizzle of good olive oil.

Notes

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