White Lasagna Soup

White Lasagna Soup is a creamy, comforting twist on the traditional red-sauce lasagna. With tender pasta, flavorful ground meat, a rich white broth, and plenty of melty cheese, this soup gives me all the cozy, satisfying flavors of lasagna—without the layering and baking.

Why You’ll Love This Recipe

I love how this soup transforms a classic dish into an easy one-pot meal. It’s rich and hearty, but still light enough to enjoy year-round. The cheesy, garlicky broth is ultra-soothing, and it’s simple enough for a weeknight but impressive enough to serve to guests. Plus, it reheats like a dream, which makes it even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken, turkey, or Italian sausage

• Onion (chopped)

• Garlic (minced)

• Italian seasoning

• Crushed red pepper flakes (optional)

• Chicken broth

• Lasagna noodles (broken into pieces)

• Heavy cream

• Ricotta cheese

• Mozzarella cheese (shredded)

• Parmesan cheese (grated)

• Spinach or kale (optional)

• Salt and pepper

• Olive oil

Directions

1. I heat olive oil in a large pot and sauté the onion until soft.

2. I add garlic, Italian seasoning, and red pepper flakes, cooking for about a minute.

3. I stir in the ground meat and cook until browned and fully cooked.

4. I pour in the chicken broth and bring it to a boil.

5. I break the lasagna noodles into pieces and add them to the pot, letting them simmer until tender.

6. I stir in the heavy cream and taste for seasoning.

7. I reduce the heat and add mozzarella and Parmesan, stirring until melted and creamy.

8. I swirl in some spinach or kale if I’m using it, and let it wilt.

9. When serving, I top each bowl with a dollop of ricotta for that classic lasagna flavor.

Servings and timing

This recipe makes about 6 servings. It takes 10–15 minutes to prep and about 30 minutes to cook, so dinner is on the table in under 45 minutes.

Variations

Sometimes I use no-boil lasagna sheets for ease, or I substitute other pasta shapes like bowties or rotini. For extra flavor, I use spicy Italian sausage or add a splash of white wine to the broth. If I want to make it vegetarian, I use mushrooms and white beans instead of meat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or cream to loosen the soup and bring it back to its original creamy consistency. It thickens as it sits, but a quick stir fixes that right up.

FAQs

Can I use store-bought rotisserie chicken?

Yes, I’ve added shredded rotisserie chicken to save time. I just skip the browning step and stir it in before the cream and cheeses.

What’s the best type of cheese for this soup?

I love using mozzarella for meltiness, Parmesan for saltiness, and ricotta for that classic lasagna feel. I sometimes add provolone or fontina for a twist.

Can I make this soup ahead of time?

Yes, I often make the base ahead and cook the pasta separately. That way, the noodles don’t soak up all the broth before I’m ready to serve.

Is this soup freezer-friendly?

I don’t recommend freezing it with the noodles and dairy, but I’ve frozen the broth and meat base before adding the cream and pasta with good results.

Can I make this lighter?

Yes, I swap heavy cream for half-and-half or even whole milk, and I go easy on the cheese for a lighter version. It’s still creamy and flavorful.

Conclusion

White Lasagna Soup is one of those comfort meals I turn to when I want something familiar but a little different. It’s cozy, creamy, and loaded with everything I love about lasagna—without the fuss. Whether it’s a chilly night or just a craving for something cheesy and delicious, this soup always hits the spot.

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