Italian White Lasagna Soup

The first snowfall had just started when my roommate announced she was craving lasagna but refused to turn on the oven for two hours. That dilemma sparked the most delicious experiment of our winter. We ended up with steaming bowls of this soup, and now I make it every time the temperature drops below freezing.

My sister was recovering from surgery last winter and could only eat soft, warming foods. This soup became her daily request, and I probably made it eight times that month. Watching her face light up when she smelled the garlic and herbs hitting the hot oil made every minute of chopping worth it.

Ingredients

• Olive oil: Creates the foundation for sautéing your aromatics and adds a subtle fruity richness to the broth
• Onion, carrots, celery: This classic trio builds depth and sweetness that mimics the layered flavors of traditional lasagna
• Garlic: Three cloves give you that fragrant Italian backbone without overwhelming the delicate creaminess
• Chicken: Thighs stay more tender during simmering but breasts work perfectly if you prefer leaner meat
• Chicken broth: Low-sodium lets you control the salt level while still developing a rich base
• Dried Italian herbs: Oregano, basil, and thyme blend together to recreate that familiar dried herb mix from your pantry
• Red pepper flakes: Just a hint of warmth that cuts through the cream and keeps each bite interesting
• Lasagna noodles: Breaking them into pieces creates satisfyingly chunky bites that capture all the cheesy goodness
• Baby spinach: Wilts beautifully into the hot broth adding fresh color and nutrients without any bitter taste
• Heavy cream: Transforms the broth into something luxurious and velvety that coats every ingredient
• Ricotta cheese: Melts into silky pockets throughout the soup giving you those authentic lasagna moments
• Mozzarella and Parmesan: This combo delivers the perfect balance of stretch and salty sharpness
• Fresh parsley: Brightens all the rich flavors and makes your bowls look restaurant worthy

Instructions

Build your aromatic base:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery then sauté for 5 minutes until softened and fragrant. Stir in garlic and cook for just 1 minute until you can smell it throughout your kitchen.

Cook the chicken:

Add diced chicken to the pot and cook for 4 to 5 minutes until lightly golden on the outside. Do not worry about cooking it completely since it will finish in the broth.

Create the soup base:

Pour in chicken broth, dried Italian herbs, red pepper flakes, salt, and black pepper. Bring everything to a gentle boil while stirring to combine all the flavors.

Simmer with pasta:

Add broken lasagna noodles then reduce heat to maintain a steady simmer. Cook for 15 minutes stirring occasionally until noodles are al dente and chicken is cooked through.

Add the greens:

Stir in baby spinach and cook for 1 to 2 minutes until just wilted. The spinach should still be vibrant green not mushy or overcooked.

Make it creamy:

Lower the heat then stir in heavy cream, ricotta, mozzarella, and Parmesan until melted and creamy. The broth should thicken slightly and become glossy.

Finish with freshness:

Add fresh parsley and adjust seasoning as needed. Remove from heat and let it rest for 5 minutes to allow flavors to meld together.

Serve it up:

Ladle soup into bowls and garnish each serving with additional parsley and Parmesan if desired. Serve immediately while the cheese is still melted and gooey.

Save

Last winter during a terrible storm my neighbor lost power for three days. I brought over a thermos of this soup and she cried telling me it tasted exactly like her grandmothers lasagna. Sometimes food really is the most powerful way to show someone you care.

Make It Your Own

Swap chicken for cannellini beans and use vegetable broth to create a completely vegetarian version that still feels hearty and satisfying. The creamy ricotta and mozzarella carry so much flavor that you honestly will not miss the meat.

Perfect Pairings

Crusty Italian bread is absolutely essential for soaking up every last drop of that cheesy broth. A crisp glass of Pinot Grigio cuts through the richness while a light green salad with vinaigrette balances the creaminess perfectly.

Meal Prep Secrets

This soup actually tastes better the next day when all the flavors have had time to mingle and develop. Store the noodles separately if you plan to meal prep or add a splash of broth when reheating to reach your desired consistency.

• Let the soup cool completely before refrigerating to prevent bacterial growth
• Reheat gently over medium low heat stirring frequently to prevent the cream from separating
• Freeze individual portions without the pasta for the best texture and add fresh noodles when reheating

Save

There is something so magical about sitting down with a steaming bowl of this soup while snow falls outside the window. Every spoonful feels like a warm hug from an Italian grandmother.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Substitute diced chicken with cannellini beans and use vegetable broth instead of chicken broth. The creamy cheese elements and noodles remain the same for a satisfying vegetarian version.

→ What other vegetables work well in this soup?

Sliced mushrooms, diced zucchini, or bell peppers complement the Italian flavors beautifully. Add them during the initial sauté with the onions and carrots for best texture.

→ Can I use different pasta shapes?

Broken lasagna noodles are traditional, but you can substitute with small shells, orecchiette, or cavatappi. Adjust cooking time slightly as different shapes may cook faster or slower.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some liquid, so add a splash of broth when reheating on the stovetop over medium-low heat.

→ Can I freeze this soup?

Freezing is possible but the dairy and noodles may affect texture. For best results, freeze without the cream and cheese, then add those fresh when reheating. Use within 2 months.

→ What wine pairs well with this soup?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy richness. The acidity cuts through the dairy while enhancing the Italian herb flavors.