Creamy White Lasagna Soup Delight is a cozy bowl of comfort that brings together the classic flavors of white lasagna in a fun, soup form. It’s full of tender noodles, creamy cheese, and a rich, garlicky broth that feels like a warm hug on a chilly day. You’ll find layers of creamy ricotta, melted mozzarella, and just the right touch of herbs and seasoning all mingling in one satisfying spoonful.
I love making this soup when I want the taste of lasagna without all the fuss of baking a big pan. It’s quicker to put together, and the creamy broth makes every bite feel rich and special. Whenever I make it, my kitchen smells amazing, and I can’t help but sneak a few spoonfuls before dinner is even ready!
My favorite way to enjoy this soup is with a side of crusty bread for dipping and a sprinkle of fresh basil or parsley on top. It’s the perfect meal for a relaxed night in or when I want something that feels both simple and a little fancy. This soup always brings a little extra comfort to the table, and I’m sure you’ll love it as much as I do.
Key Ingredients & Substitutions
Chicken breast: This adds lean protein and a mild flavor. You can swap for cooked shredded rotisserie chicken to save time or use turkey for a leaner option.
Ricotta cheese: It gives the soup creaminess and a light tang. If you need a dairy-free alternative, try a cashew cream or vegan ricotta.
Lasagna noodles: The large pasta pieces add a fun texture that feels just like lasagna. If you don’t have lasagna noodles, wide egg noodles or broken fettuccine work well too.
Spinach: Adds freshness and color. Kale can be a great substitute if you want a heartier green.
Heavy cream: This makes the broth rich and smooth. Half-and-half or whole milk can be used for a lighter soup, but avoid skim milk as it might curdle.
How Do You Make the Soup Creamy Without Clumps?
Adding cheese and cream directly to hot soup can sometimes cause clumping. Here’s how to keep it smooth:
- Lower the heat before stirring in ricotta and cream. High heat risks curdling.
- Mix cheeses gently into the soup using a whisk or spoon to combine evenly.
- Don’t rush—stir continuously until creamy and smooth.
- If cream starts to separate, a quick whisk or adding a small splash of starch (like cornstarch slurry) can help smooth it out.
These simple steps ensure your soup stays silky and comforting, just like homemade lasagna heaven in a bowl.
Equipment You’ll Need
- Large pot – perfect for sautéing veggies, cooking the chicken, and simmering the soup all in one spot.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring without scratching.
- Chef’s knife – sharp and reliable for chopping onions, garlic, carrots, and mushrooms quickly.
- Cutting board – a sturdy surface to prep all your fresh ingredients safely.
- Forks for shredding chicken – simple and effective for pulling the cooked chicken apart with ease.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, richer soup that’s full of flavor.
- Add sun-dried tomatoes for a sweet and tangy twist that brightens the creamy broth.
- Mix in chopped kale instead of spinach for a heartier texture and earthy taste.
- Stir in fresh herbs like basil or thyme at the end to add fresh, herbaceous notes.
Creamy White Lasagna Soup Delight
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (such as cremini or white button)
- 1 medium carrot, finely diced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 8 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 8 ounces lasagna noodles or large pasta squares, broken into bite-sized pieces
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil or oregano for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, for a total of approximately 40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4 to 5 minutes, until it becomes translucent. Next, add the minced garlic, sliced mushrooms, and diced carrot. Cook for another 4 to 5 minutes until the mushrooms soften.
2. Cook the Chicken and Simmer the Broth:
Pour in the chicken broth and bring it to a gentle simmer. Place the whole chicken breasts into the pot and cook until they are fully cooked, about 15 to 20 minutes. In the meantime, break the lasagna noodles into bite-sized pieces if not using pre-cut pasta.
3. Shred the Chicken and Add Pasta:
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot. Add the broken noodles to the simmering broth and cook according to the package instructions, usually about 8 to 10 minutes, until the pasta is tender but still firm.
4. Make It Creamy and Add Greens:
Gently stir in the ricotta cheese, grated Parmesan, and heavy cream to create a smooth and creamy broth. Season with the dried Italian seasoning. Add the fresh spinach leaves and cook just until they wilt, about 2 minutes.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Serve hot in bowls with an optional garnish of fresh basil or oregano and a sprinkle of black pepper for extra flavor.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method by sealing it in a bag and submerging in cold water for faster thawing.
Can I Substitute the Ricotta Cheese?
Absolutely! Cottage cheese or cream cheese can be used as alternatives for a slightly different texture. For dairy-free options, try blending silken tofu or cashew cream.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point of adding pasta and spinach, then refrigerate. When ready to eat, reheat and add pasta and spinach fresh to keep them from getting mushy.
