White Lasagna Soup is the ultimate comfort food in a bowl, combining the creamy goodness of white sauce with the hearty flavors of lasagna. This delicious soup is loaded with tender chicken, lasagna noodles, rich cheeses, and a touch of Italian spices, making it perfect for chilly nights or family dinners. Unlike traditional lasagna, this soup version is much easier to prepare and can be customized with your favorite vegetables or proteins.
Ingredients
For the Soup:
-
1 tablespoon olive oil1 medium onion, diced3 cloves garlic, minced
2 tablespoons olive oil
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 8 lasagna noodles, broken into pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Salt and pepper to taste
For Garnish:
- Chopped fresh parsley
- Extra Parmesan cheese
Preparation
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3 minutes.
Step 2: Cook the Chicken
Add the ground chicken to the pot. Cook until no longer pink, breaking it up into small pieces with a spoon. Season with Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.
Step 3: Add the Broth
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
Step 4: Cook the Noodles
Add the broken lasagna noodles to the pot. Let them cook in the broth for about 8–10 minutes or until tender. Stir occasionally to prevent sticking.
Step 5: Add the Cream and Cheeses
Reduce the heat to low. Stir in the heavy cream and whole milk, followed by the mozzarella and Parmesan cheeses. Continue stirring until the cheeses are fully melted and incorporated.
Step 6: Finish with Ricotta
Spoon dollops of ricotta cheese into the soup, letting them melt slightly but not completely mixing them in. This creates a creamy texture reminiscent of lasagna layers.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
Variations
- Vegetarian Option: Substitute the chicken with diced mushrooms or zucchini and use vegetable broth.
- Seafood Twist: Add cooked shrimp or crab meat for a luxurious touch.
- Spicy Kick: Increase the amount of crushed red pepper flakes or add diced jalapeños.
Cooking Notes
- Noodle Substitutes: Any pasta shape can be used if you don’t have lasagna noodles. Penne or farfalle work well.
- Make It Ahead: Prepare the soup base in advance and add the noodles just before serving to keep them from getting too soft.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or broth when reheating.
Serving Suggestions
- Serve with garlic bread or crusty rolls for dipping.
- Pair with a crisp Caesar salad for a complete meal.
- Top with a sprinkle of chili flakes for added spice.
Tips
- Use fresh, high-quality cheeses for the best flavor and texture.
- Stir the noodles frequently while cooking to prevent them from clumping together.
- For a gluten-free version, use gluten-free pasta and broth.
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 30g
- Sodium: 850mg
- Carbohydrates: 25g
- Fat: 28g
FAQs
Q: Can I use pre-cooked noodles? Yes, pre-cooked lasagna noodles can be added toward the end of the cooking process to save time.
Q: How can I make it lighter? Use low-fat milk and reduce the amount of cheese for a lighter version.
Q: Can I freeze this soup? Cream-based soups can be frozen, but the texture may change slightly. Reheat slowly and stir well to restore the creamy consistency.
Conclusion
White Lasagna Soup is a warm and satisfying dish that brings all the flavors of classic lasagna to a cozy, one-pot meal. Perfect for busy weeknights or lazy weekends, this soup is easy to make and packed with rich, cheesy goodness. Whether you’re serving it to family or guests, it’s sure to be a hit. Customize it to your liking and enjoy a bowl of comfort that’s as delicious as it is indulgent!
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White Lasagna Soup
Ingredients
For the Soup:
-
1 tablespoon olive oil1 medium onion, diced3 cloves garlic, minced
2 tablespoons olive oil
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 8 lasagna noodles, broken into pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Salt and pepper to taste
For Garnish:
- Chopped fresh parsley
- Extra Parmesan cheese
Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3 minutes.
Step 2: Cook the Chicken
Add the ground chicken to the pot. Cook until no longer pink, breaking it up into small pieces with a spoon. Season with Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.
Step 3: Add the Broth
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
Step 4: Cook the Noodles
Add the broken lasagna noodles to the pot. Let them cook in the broth for about 8–10 minutes or until tender. Stir occasionally to prevent sticking.
Step 5: Add the Cream and Cheeses
Reduce the heat to low. Stir in the heavy cream and whole milk, followed by the mozzarella and Parmesan cheeses. Continue stirring until the cheeses are fully melted and incorporated.
Step 6: Finish with Ricotta
Spoon dollops of ricotta cheese into the soup, letting them melt slightly but not completely mixing them in. This creates a creamy texture reminiscent of lasagna layers.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.