This White Lasagna Soup is everything you love about lasagna—creamy, cheesy, and cozy—but in slurpable soup form! It’s the kind of meal that warms you from the inside out, and it comes together in just one pot. Total weeknight win.
I love throwing in fresh spinach at the end for that pop of green, and the mix of ricotta and cream gives it a luscious texture without being too heavy. It’s like a warm hug in a bowl… with noodles!
Ingredients & Substitutions
- Olive Oil: Great for sautéing, but avocado or canola oil works too.
- Onion & Garlic: Classic aromatics. You can swap onion for shallots or leeks in a pinch.
- Chicken Broth: Store-bought or homemade—your call! Sub with veggie broth to make it vegetarian.
- Cooked Chicken: Rotisserie chicken makes this super easy. Turkey or plant-based alternatives also work.
- Lasagna Noodles: Break ‘em up! Or use any pasta shape—penne, bowtie, whatever’s in the pantry.
- Heavy Cream + Ricotta Cheese: Swap with half-and-half or even blended cottage cheese for something lighter. Vegan options like cashew cream work too.
- Spinach: Fresh baby spinach is perfect, but thawed frozen spinach or even kale works great too.
What You’ll Need
Main Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 8 oz lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 2 cups baby spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper, to taste
Toppings (optional but delicious):
- Grated Parmesan
- Chopped fresh parsley
How to Make It
1. Sauté the Aromatics
In a big soup pot, heat the olive oil over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook another minute until fragrant.
2. Boil the Broth + Noodles
Pour in the chicken broth and bring to a boil. Add your broken lasagna noodles and cook for 8–10 minutes (or according to the package directions), stirring occasionally so they don’t clump.
3. Stir in the Creamy Goodness
Once the noodles are al dente, add the cooked chicken, heavy cream, ricotta cheese, spinach, oregano, and basil. Let it all simmer for 2–3 minutes until creamy and the spinach is wilted.
4. Season & Serve
Taste and adjust with salt and pepper. Ladle into bowls and top with a sprinkle of Parmesan and fresh parsley for a little color and extra flavor. Enjoy while it’s warm and cozy!
FAQs
Can I Use Different Chicken?
Definitely! Rotisserie chicken is super convenient, but grilled or leftover chicken works great. If starting with raw chicken, cook it with the onions and garlic first.
Can I Make It Vegetarian?
Yes! Just skip the chicken and use veggie broth. Add in white beans, mushrooms, or extra veggies to bulk it up.
How Do I Store Leftovers?
Let it cool, then pop it into an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. If it thickens, add a splash of broth or milk.
Can I Swap Out the Cream or Ricotta?
You sure can. Half-and-half works well, and for a dairy-free option, use unsweetened plant-based milk and a vegan cheese or cashew cream. Cottage cheese (blended smooth) is another great sub for ricotta!
