If you have a soft spot for cozy, comforting dishes that feel like a warm hug in a bowl, you are going to adore this Creamy White Lasagna Soup Recipe. Imagine all the rich, layered flavors of a classic white lasagna transformed into a luscious, spoonable soup that’s ready in just about 35 minutes. Each bite offers tender shredded chicken, tender noodles, creamy cheese, and vibrant greens swirled in a savory broth that’s both silky and deeply satisfying. It’s the perfect dish to brighten chilly evenings or anytime you want the essence of lasagna without the fuss of baking.
Ingredients You’ll Need
This Creamy White Lasagna Soup Recipe relies on simple yet vital ingredients that work harmoniously to build a rich texture and irresistible flavor. From the aromatic onions and garlic that lay a fragrant foundation, to the fresh thyme and bay leaf that add depth, each component plays a crucial role. The combination of chicken, creamy cheeses, spinach, and delicate noodles creates a beautifully balanced dish that is as hearty as it is comforting.
- Olive oil: Adds a smooth base for sautéing and helps to meld flavors together effortlessly.
- Medium onion (finely chopped): Provides sweetness and a savory aroma essential to the broth.
- Kosher salt: Enhances all the flavors and balances the soup perfectly.
- Garlic (minced): Brings a punch of warmth and depth without overpowering.
- Red pepper flakes (optional): Adds a subtle hint of heat for those who love a touch of spice.
- Boneless chicken breast: Offers lean protein and a tender bite once shredded.
- Chicken stock: The heart of the soup that enriches the broth with savory goodness.
- Water: Balances the intensity of the stock and helps with the desired soup consistency.
- Bay leaf: Infuses the broth with a gentle herbaceous note.
- Thyme sprigs: Adds earthy flavor and complexity.
- Lasagna noodles (broken or Mafalda Corta): Offers that unmistakable lasagna texture in every spoonful.
- Whole milk: Creates that luscious creaminess that defines this soup.
- Baby spinach: Provides fresh color and delicate taste, plus extra nutrients.
- Parmesan cheese (freshly grated, divided): Contributes salty richness and creamy texture when stirred in and sprinkled on top.
- Ricotta cheese: Used as a creamy topping to elevate the soup’s indulgence.
- Basil leaves (torn): Delivers a fresh, bright herbaceous finish.
How to Make Creamy White Lasagna Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming olive oil in a heavy-bottomed Dutch oven over medium heat, then add finely chopped onion and kosher salt. Cooking for about 5 minutes softens the onions and extracts their natural sweetness, setting the stage for a flavorful broth. The salt helps draw moisture and intensifies the aromas, while a gentle sauté makes the texture silky and soft.
Step 2: Add Garlic and Red Pepper Flakes
Lower the heat slightly and stir in minced garlic and a pinch of red pepper flakes if you like a little heat. Cooking these just for a minute or so releases their essential oils, filling your kitchen with a mouthwatering scent that hints at the deliciousness to come. This step is crucial to prevent burning the garlic while letting its flavor fully develop.
Step 3: Cook the Chicken in Broth
Next, add the chicken cut into thirds along with chicken stock, water, bay leaf, and fresh thyme sprigs. Bring everything to a boil, then reduce to a simmer. Let the chicken cook gently for 9 to 10 minutes until it’s tender and fully cooked through—this infuses the broth with chickeny richness you crave. Afterward, remove the chicken onto a plate to shred it easily.
Step 4: Cook the Noodles in the Soup
With the broth boiling again, toss in broken lasagna noodles or Mafalda Corta pasta. Pour in whole milk, reduce heat to medium-low, and cook for about 8 minutes until the noodles are perfectly al dente. The milk adds that silky, creamy component, transforming a simple soup into something luxuriously smooth and comforting.
Step 5: Finish with Spinach, Chicken, and Cheese
Stir the baby spinach and shredded chicken back into the pot, cooking for another minute. Turn off the heat and add one cup of Parmesan cheese, stirring until it melts smoothly into the broth. This final combination melds fresh greens with cheesy, savory goodness that perfectly balances the dish.
Step 6: Serve with Ricotta and Basil
Ladle your creamy white lasagna soup into bowls and add a generous scoop of ricotta cheese on top. Sprinkle torn basil leaves and extra Parmesan for that fresh herbal crunch and cheesy flourish. Each bowl now looks inviting and tastes like the ultimate comfort food made with love and care.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
Garnishing with creamy ricotta and freshly torn basil leaves highlights fresh, creamy, and herbal notes and gives the soup a layered texture. A sprinkle of extra grated Parmesan cheese adds a sharp, nutty flavor that cuts through the luscious broth beautifully.
Side Dishes
This soup pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some crusty garlic bread to soak up every last drop. These sides keep the meal balanced by adding crunch and freshness, complementing the creamy richness of the soup.
Creative Ways to Present
For a fun twist, serve this soup in small, individual ramekins topped with breaded Parmesan crisps or drizzle with a bit of basil-infused olive oil. You can also offer assorted cheese accompaniments on the side for guests to customize their bowls, making it interactive and extra special.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy White Lasagna Soup Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more comforting the next day.
Freezing
You can freeze the soup, but it’s best to do so before adding dairy ingredients like ricotta or fresh spinach for optimal texture. Freeze in portions for easy thawing and reheat gently on the stove while adding fresh spinach and cheese afterwards.
Reheating
Reheat on low to medium heat, stirring occasionally to prevent scorching. Add a splash of milk or chicken stock if the soup thickens too much during storage. Finish by stirring in fresh Parmesan and torn basil leaves to revive the soup’s vibrant flavors and creamy consistency.
FAQs
Can I use a different type of chicken for this soup?
Yes! While boneless chicken breast is preferred for tender, lean pieces, you can also use thigh meat for a juicier texture. Just adjust cooking time accordingly to ensure it’s cooked through.
What can I substitute if I don’t have lasagna noodles?
Any pasta that holds up well in soup, like broken mafalda corta, fettuccine, or even penne, works nicely. Just be mindful of cooking times so they don’t get mushy.
Is it possible to make this soup vegetarian?
Definitely! Swap the chicken stock for vegetable stock and omit the chicken, or use a plant-based protein. You could also add more vegetables like mushrooms or zucchini for extra heartiness.
Why does the soup need both milk and cheese?
The milk creates the creamy base, while the Parmesan cheese adds a salty, nutty depth and slightly thickens the soup. Together, they create a complex creamy texture layered with cheesy flavor.
Can I prepare the soup entirely in advance?
You can cook the soup fully but hold off on adding fresh spinach, ricotta, and basil until serving to keep those ingredients bright and fresh. Reheat gently and add garnishes just before enjoying.
Final Thoughts
This Creamy White Lasagna Soup Recipe is truly one of those magical dishes that transforms simple ingredients into a bowl of pure comfort. Whether you’re looking for a new weeknight favorite or a crowd-pleaser that feels special but is easy to make, this recipe will quickly become a beloved staple. So dive in, spoon it up, and savor the warm, cheesy goodness that’s guaranteed to brighten any day.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy White Lasagna Soup is a comforting and hearty dish that combines the classic flavors of lasagna in a warm, easy-to-make soup. Featuring tender shredded chicken, broken lasagna noodles, baby spinach, and a rich creamy broth made with whole milk and Parmesan cheese, this recipe is perfect for a satisfying meal in about 35 minutes. Topped with ricotta cheese and fresh basil, it’s a flavorful soup that’s both cozy and elegant.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 teaspoons kosher salt (or more to taste)
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
Main Ingredients
- 2 pounds boneless chicken breast, cut into thirds
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 4 sprigs thyme
- 8 ounces lasagna noodles, broken into pieces (or Mafalda Corta pasta)
- 2 cups whole milk
- 6 ounces baby spinach
Cheese and Garnishes
- 1 ½ cups Parmesan cheese, freshly grated (divided)
- 8 ounces ricotta cheese (for serving)
- ½ cup basil leaves, torn (for serving)
Instructions
- Sauté the Aromatics: Heat a heavy-bottom Dutch oven over medium heat and add the olive oil. Stir in the finely chopped onions and kosher salt, cooking for about 5 minutes until the onions become soft and translucent.
- Add Garlic and Spices: Lower the heat to low, then add the minced garlic and optional red pepper flakes. Cook for 1 minute, stirring frequently to release their flavors without burning.
- Cook the Chicken: Add the chicken breasts cut into thirds to the pot. Pour in the chicken stock and water, then add the bay leaf and thyme sprigs. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 9-10 minutes or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot onto a plate. Use two forks to shred the chicken into bite-sized pieces and set aside.
- Cook the Pasta and Milk: Bring the soup back to a boil. Add the broken lasagna noodles to the pot, followed by the whole milk. Reduce the heat to medium-low and cook for 8 minutes or until the noodles are al dente, according to the package instructions.
- Combine Spinach and Chicken: Stir the baby spinach and shredded chicken back into the soup. Cook for an additional 1 minute until the spinach wilts. Turn off the heat and stir in 1 cup of the grated Parmesan cheese until melted and well combined.
- Serve with Garnishes: Ladle the soup into bowls. Top each serving with a generous scoop of ricotta cheese, torn fresh basil leaves, and a sprinkle of the remaining Parmesan cheese. Enjoy immediately.
Notes
- You can substitute boneless chicken thighs for chicken breasts if preferred for a richer flavor.
- If you want a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce.
- For a lighter version, substitute whole milk with 2% or skim milk, though the soup will be less creamy.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Lasagna noodles can be replaced with other short pasta like Mafalda Corta or broken fettuccine.
- Leftovers keep well in the fridge for up to 3 days; reheat gently on the stovetop to prevent curdling.
