White Lasagna Soup is a cozy, comforting twist on the classic lasagna you know and love. This soup mixes tender pasta, creamy white sauce, chunks of ground meat or sausage, and melted cheese, all in a warm, hearty broth. It’s like all the best parts of lasagna in a bowl, making it perfect for chilly days or anytime you want something filling without the fuss of layering noodles in a pan.
I love making this soup when I want a meal that feels special but comes together quickly. The creamy texture and cheesy flavors remind me of family dinners, and everyone always asks for seconds. A tip I find handy is to use a mix of ricotta and mozzarella to get that perfect cheesy stretch without it being too heavy. Plus, it’s easy to customize with your favorite herbs or a bit of spinach for some extra freshness.
Serving this soup with some crusty bread or a simple green salad makes it a full meal that’s surprising and satisfying. I enjoy bowl after bowl and find that it’s just the right mix of rich and light. This soup has become a go-to anytime I want that lasagna flavor without the usual prep time, and I think it will quickly become one of your favorites too!
Key Ingredients & Substitutions
Lasagna noodles: Breaking the noodles into big pieces helps mimic the feel of lasagna. If you can’t find lasagna noodles, farfalle or bowtie pasta works well too.
Mushrooms: They add a nice earthy flavor and texture. Cremini or button mushrooms are great choices. You can skip or swap for zucchini if you prefer.
Dairy: The mix of ricotta, mozzarella, and Parmesan creates the creamy, cheesy lasagna flavor. For dairy-free, try plant-based cheeses and coconut cream instead of milk.
Spinach: It adds freshness and a pop of color. Baby spinach works best, but kale or Swiss chard can be nice swaps.
How Do You Get the Soup Creamy Without Clumping or Breaking?
Adding the cheese and milk needs care so the soup stays smooth. Here are some tips:
- Lower the heat when adding milk or cream—high heat can make it curdle.
- Stir constantly while adding ricotta and mozzarella to help them melt evenly.
- Turn off the heat before adding cheese to stop it from overcooking.
- Use fresh, good-quality cheeses; they melt better and give a smoother texture.
These simple steps keep the soup creamy and silky, just like a warm bowl of white lasagna.
Equipment You’ll Need
- Large pot or Dutch oven – I love using a big pot because it gives you plenty of room to cook the soup evenly.
- Cutting board and sharp knife – to chop the onion, garlic, and mushrooms easily and safely.
- Measuring cups and spoons – for accurate measurements of broth, milk, and cheeses.
- Slotted spoon or tongs – to add and remove pasta without breaking it apart.
- Stirring spoon or spatula – helps mix everything smoothly as the soup cooks and cheese melts.
Flavor Variations & Add-Ins
- Protein: Add cooked chicken, turkey, or Italian sausage for extra heartiness.
- Cheeses: Swap mozzarella for fontina or provolone for different cheesy tastes.
- Veggies: Mix in sautéed zucchini, bell peppers, or kale for more texture and nutrients.
- Spices and Herbs: Add a pinch of nutmeg or fresh thyme for a more aromatic flavor.
White Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup whole milk or heavy cream
- 8 ounces lasagna noodles, broken into large pieces (or alternative pasta like farfalle)
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making a total of 35 minutes. It’s a quick and hearty soup perfect for busy weeknights or whenever you want a cozy meal fast!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, around 5-7 minutes.
2. Add Seasonings and Broth:
Mix in the Italian seasoning, dried basil, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute to release the flavors. Pour in the chicken broth and bring the mixture to a boil.
3. Cook the Pasta:
Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer until the noodles are cooked al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
4. Make It Creamy and Add Greens:
Stir in the milk or heavy cream gently to create a creamy broth. Taste and adjust the seasoning with salt and pepper as needed. Add the fresh spinach and cook just until it wilts, about 2 minutes.
5. Add the Cheeses and Serve:
Turn off the heat and carefully swirl in the ricotta, mozzarella, and Parmesan cheeses until melted and creamy. Serve the soup hot, topped with additional Parmesan cheese and freshly ground black pepper. Garnish with fresh basil or parsley if you like.
Enjoy your comforting bowl of white lasagna soup with some crusty bread on the side for a perfect meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just thaw it completely and squeeze out any excess moisture before adding it to the soup to avoid watering down the broth.
How Can I Make This Soup Vegetarian?
Simply use vegetable broth instead of chicken broth and skip any meat additions. You can also add extra mushrooms or beans for a protein boost.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to step 7, then cool and refrigerate. Reheat gently and add the cheeses just before serving for the best texture and flavor.
What is the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, and add a splash of milk if the soup seems too thick.
