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There’s something truly special about a dish that combines the comforting flavors of lasagna with the ease of a hearty soup. This Creamy White Lasagna Soup delivers just that, offering a rich, cheesy broth. It’s brimming with tender chicken, earthy mushrooms, and wilted spinach. Tender lasagna noodles are the perfect punctuation. It’s a bowl of pure comfort. It feels both indulgent and surprisingly simple to create.
This soup is a weeknight lifesaver. It comes together in under an hour. It’s a guaranteed crowd-pleaser for family dinners or casual gatherings. It stores beautifully, making it a fantastic option for leftovers or meal prepping.
Why I Love This Creamy White Lasagna Soup
There are so many reasons this soup is a favorite in my kitchen!
- Effortless Elegance: It truly tastes like a labor of love, but it’s surprisingly quick to prepare.
- Flavor Packed: You get a delightful creamy base with all the classic, comforting tastes of lasagna.
- Perfect for Any Occasion: It’s a winner for busy weeknights or cozy weekend meals.
- Hearty and Satisfying: This soup is packed with protein and veggies. It’s a complete meal!
Creamy White Lasagna Soup Ingredients
The magic of this Creamy White Lasagna Soup lies in its harmonious blend of familiar, comforting flavors. Each ingredient plays a crucial role in creating that deeply satisfying, rich taste and creamy texture we all crave.
- Onion, Mushrooms, and Garlic: These form the aromatic foundation. They build depth of flavor in our soup.
- Butter: It provides richness. Butter also helps sauté the vegetables perfectly.
- Kosher Salt, Italian Seasoning, Black Pepper: These are essential seasonings. They truly enhance all the other ingredients.
- Chicken Breasts: This lean protein makes our soup hearty and filling. It’s a great source of goodness.
- All-Purpose Flour: We use this to thicken the broth. It creates that signature creamy consistency we love.
- Chicken Broth and Water: This liquid base carries all the delicious flavors together.
- Lasagna Noodles: These are the star of the show. Broken into pieces, they give us that lasagna experience.
- Baby Spinach: It adds a touch of freshness. It also provides vibrant color, wilting beautifully in the soup.
- Heavy Cream and Ricotta Cheese: These are key to achieving that luxurious, creamy, and cheesy finish we adore.
- Parmesan and Mozzarella Cheeses: For that irresistible cheesy, gooey goodness that makes everyone happy.
Substitutions and Tips:
For a vegetarian delight, simply swap the chicken for extra mushrooms or your favorite plant-based protein. Use vegetable broth instead of chicken broth. If you don’t have fresh spinach, frozen spinach works too. Just thaw and squeeze it dry. For an even richer flavor, consider using a good quality chicken stock. Remember, freshly grated Parmesan and mozzarella melt more smoothly. This ensures the best creamy texture for your soup.
How to Make Creamy White Lasagna Soup
Sauté the Aromatics and Vegetables
Dice one medium yellow onion. Thinly slice eight ounces of mushrooms. Mince three cloves of garlic. Melt four tablespoons of unsalted butter in a large Dutch oven. Use medium heat. Add the onion and mushrooms. Add one teaspoon of kosher salt. Stir in one teaspoon of dried Italian seasoning. Add a quarter teaspoon of black pepper. Cook until onions are tender. The mushrooms should release liquid. They will also start to brown. This takes about 12 to 14 minutes. This builds the soup’s flavor base.
Prepare and Cook the Chicken
Butterfly one to one and a half pounds of chicken breasts. Cut them in half horizontally. Season all sides of the chicken. Use the remaining half teaspoon of kosher salt. Sprinkle two tablespoons of all-purpose flour into the pot. Stir constantly for 30 seconds to one minute. Make sure no dry spots remain. This flour helps thicken your soup beautifully.
Simmer the Broth and Chicken
Slowly pour in one 32-ounce carton of chicken broth. Add one cup of water. Stir to combine everything. Scrape up browned bits from the pot’s bottom. Add the seasoned chicken breasts. Ensure they are submerged. Adjust heat for a gentle simmer. Cook for 10 to 12 minutes. Check chicken with a thermometer. It should reach at least 165°F in the thickest part.
Shred Chicken and Cook Noodles
Carefully transfer the cooked chicken to a cutting board. Use tongs. Set the soup back to a simmer. Break eight ounces of lasagna noodles into pieces. Add them to the soup. Cook until al dente. This usually takes 10 to 14 minutes. Follow package directions. Use two forks to shred the chicken. Make the pieces bite-sized.
Finish and Serve Your Creamy White Lasagna Soup
Return the shredded chicken to the pot. Stir in two cups of baby spinach. Add a quarter cup of heavy cream. Mix in the grated Parmesan and mozzarella cheeses. Cook, stirring constantly. Do this until spinach wilts. The cheeses should melt into a creamy sauce. This takes about one minute. Taste the soup. Add more kosher salt if needed. Ladle the hot Creamy White Lasagna Soup into bowls. Dollop with ricotta cheese. Top with black pepper for extra richness.
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Creamy White Lasagna Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A comforting and creamy white lasagna soup, packed with chicken, mushrooms, spinach, and lasagna noodles, all simmered in a rich, cheesy broth.
Ingredients
- 1 medium yellow onion
- 8 ounces white button or cremini mushrooms
- 3 cloves garlic
- 2 ounces Parmesan cheese
- 4 ounces low-moisture mozzarella cheese
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 1 (32-ounce) carton low-sodium chicken broth
- 1 cup water
- 8 ounces dried lasagna noodles
- 2 cups baby spinach
- 1/4 cup heavy cream
- 1/2 cup ricotta cheese
Instructions
- Dice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 8 ounces white button or cremini mushrooms, halving the mushrooms first if they are larger than 1 1/2 inches in diameter. Mince 3 garlic cloves.
- Finely grate 2 ounces Parmesan cheese (about 1 cup) if needed, or measure out scant 1/2 cup store-bought grated. Grate 4 ounces low-moisture mozzarella cheese or measure out 1 cup store-bought shredded.
- Melt 4 tablespoons unsalted butter in a large Dutch oven over medium heat. Add the onion mixture, 1 teaspoon of the kosher salt, 1 teaspoon dried Italian seasoning, and 1/4 teaspoon black pepper. Cook until the onions are translucent and the mushrooms have released most of their liquid and begin to brown, 12 to 14 minutes.
- Butterfly 1 to 1 1/2 pounds boneless, skinless chicken breasts: Starting at the thicker end and holding your knife parallel to the cutting board, cut each chicken breast in half. Season all over with the remaining 1/2 teaspoon kosher salt.
- Sprinkle 2 tablespoons all-purpose flour into the pot and cook, stirring constantly, until no dry spots remain, 30 seconds to 1 minute. Slowly pour in 1 (32-ounce) carton low-sodium chicken broth and 1 cup water, stirring to combine and scraping any brown bits from the bottom of the pot. Add the chicken, making sure it is completely submerged, and adjust heat to maintain a simmer.
- Cook, stirring occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F, 10 to 12 minutes.
- Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.
- Return the chicken to the pot. Add 2 cups baby spinach, 1/4 cup heavy cream, and the Parmesan and mozzarella cheeses. Cook, stirring constantly, until the spinach wilts and the cheeses melt, about 1 minute. Taste and season with more kosher salt as needed. Ladle into bowls. Dollop with ricotta cheese and top with more black pepper if desired.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth.
- Adjust the amount of spinach to your preference.
- Freshly grated cheese will result in a smoother, more evenly melted sauce.
How to Store Creamy White Lasagna Soup
Leftovers of this delicious Creamy White Lasagna Soup can be stored well. Use an airtight container. Keep it in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop. Use low heat. Stir occasionally until heated through. You can also reheat portions in the microwave. For longer storage, freeze the soup. Omit the ricotta dollop. Freeze for up to 2-3 months.
Tips for Success
- Don’t Overcook Noodles: Add lasagna noodles towards the end of cooking. This prevents them from getting mushy.
- Grate Your Own Cheese: Freshly grated cheese melts so much smoother. It makes for a creamier soup.
- Taste and Adjust Seasoning: Always taste your soup before serving. Adjust salt and pepper as needed.
- Gentle Simmer: Cook the chicken at a gentle simmer. Avoid a rolling boil. This keeps the chicken tender.
Kitchen Tools You’ll Need
To whip up this delightful Creamy White Lasagna Soup, a few key kitchen tools will be your best friends. Having these on hand makes the process smooth and efficient, even on a busy weeknight!
- Large Dutch oven or heavy-bottomed pot: Essential for sautéing and simmering.
- Cutting board and sharp knife: For chopping veggies and chicken.
- Measuring cups and spoons: Precision is key for balanced flavors.
- Tongs: Handy for safely moving the chicken.
- Forks: Perfect for shredding the cooked chicken into bite-sized pieces.
- Grater: For freshly grating Parmesan and mozzarella cheese.
- Ladle: For serving up generous portions of your soup.
Serving Suggestions
- Serve with crusty bread or garlic bread for dipping.
- A simple side salad complements the richness.
- Garnish with fresh parsley or basil. Adds beautiful color.
- A sprinkle of red pepper flakes adds a nice heat.
Frequently Asked Questions
Can I make this Creamy White Lasagna Soup ahead of time?
Yes, you can prepare the soup base a day in advance. Store it in the refrigerator. Reheat gently on the stovetop. Add spinach, cream, and cheeses before serving. This maintains the best texture for your soup.
What if I don’t have chicken? Can I make this Creamy White Lasagna Soup vegetarian?
Absolutely! For a vegetarian version, omit the chicken. Use vegetable broth instead of chicken broth. Add extra mushrooms or veggies like zucchini. This adds heartiness to the soup.
How do I prevent the lasagna noodles from getting soggy in the soup?
The secret is noodles towards the end. Add them just before finishing the soup. Cook until al dente. They’ll soften slightly. This keeps them from getting mushy.
Can I use a different type of pasta if I don’t have lasagna noodles for this Creamy White Lasagna Soup?
Certainly! Other short pasta shapes work well. Try rotini, penne, or farfalle. Cook them per package directions until al dente. Adjust cooking time as needed for your pasta.
