If you’re craving all the creamy, cheesy goodness of lasagna but don’t have the time or energy to layer noodles, this White Lasagna Soup will be your new obsession. It’s rich, garlicky, and full of tender chicken, noodles, and melted cheese all swimming in a luscious creamy broth that tastes like a cozy Italian dream.
The first time I made this soup, it was one of those nights when I was too tired for real lasagna but wanted something that tasted just as comforting. I used leftover chicken, a few lasagna noodles, and whatever cheese I had in the fridge. When I took the first bite, I actually said “oh wow” out loud. It was everything I love about white lasagna creamy sauce, gooey cheese, and that savory garlic flavor — but in an easy one-pot dinner.
Now this White Lasagna Soup sits right next to my Hearty Pasta Fagioli Soup and Creamy Parmesan Pasta Soup as one of my favorite soups to make when the family wants something warm, cheesy, and extra comforting.
White Lasagna Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil and butter over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and Italian seasoning, cooking for 30 seconds until fragrant.
- Pour in chicken broth and bring it to a simmer. Stir in shredded chicken and let it cook for 5 minutes to blend the flavors.
- Add broken lasagna noodles to the pot and cook until tender, about 10 minutes, stirring occasionally to prevent sticking.
- Lower the heat and stir in milk, cream, ricotta, mozzarella, and Parmesan until melted and smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with extra cheese and chopped parsley. Serve warm with crusty bread or rolls.
Nutrition
Notes
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Let us know how it was!Why You’ll Love White Lasagna Soup
This soup takes the best parts of creamy white lasagna tender noodles, rich Alfredo-like sauce, and juicy chicken — and makes them into a simple, 30-minute dinner. It’s luxurious without being fussy and uses ingredients you probably already have on hand.
If you love recipes like my Marry Me Chicken Soup or Chicken Mushroom Soup, this one will hit that same spot — comforting, creamy, and full of flavor.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 6 lasagna noodles, broken into pieces (or 2 cups small pasta)
- 1 cup heavy cream
- 1 cup milk
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
For Garnish:
- Fresh parsley or basil
- Extra Parmesan
If you love recipes that mix creaminess and coziness like my Crockpot Chicken Corn Chowder or Cheesy Beef and Potato Soup, this one’s right up your alley — simple ingredients that taste indulgent.
How to Make White Lasagna Soup
Step 1: Sauté the Aromatics
In a large pot, heat olive oil and butter over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and Italian seasoning, cooking for 30 seconds until fragrant.
Step 2: Add the Broth and Chicken
Pour in chicken broth and bring it to a simmer. Stir in shredded chicken and let it cook for 5 minutes to blend the flavors.
Step 3: Cook the Noodles
Add broken lasagna noodles to the pot and cook until tender, about 10 minutes, stirring occasionally to prevent sticking.
Step 4: Make It Creamy
Lower the heat and stir in milk, cream, ricotta, mozzarella, and Parmesan until melted and smooth. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Ladle the soup into bowls and top with extra cheese and chopped parsley. Serve warm with Christmas Bread Recipe or Garlic Herb Dinner Rolls.
If you love creamy pasta-style soups, you’ll enjoy my Chicken Enchilada Soup too — it’s got the same bold, satisfying texture with a different twist of flavor.
Tips for the Best White Lasagna Soup
- Use lasagna noodles: Breaking them into small pieces keeps that authentic texture.
- Add cheese off the heat: Prevents clumping and keeps the soup velvety.
- Don’t skip the ricotta: It adds that classic lasagna creaminess.
- Make it ahead: It reheats beautifully — just add a splash of broth or milk before serving.
These same tips make my Ham and Potato Chowder come out rich and creamy every time.
How to Store and Reheat
Storage: Keep in an airtight container for up to 4 days in the fridge.
Freezing: Freeze before adding cheese and cream for the best texture.
Reheating: Warm gently over low heat, adding a little milk or broth if needed.
If you enjoy meals that taste even better the next day, my Beef Lombardi Casserole is another winner for easy reheating.
Flavor Variations
- Spinach White Lasagna Soup: Add a handful of fresh spinach at the end.
- Mushroom Version: Sauté sliced mushrooms with the onions for extra flavor.
- Bacon Twist: Add crumbled bacon for a smoky touch.
- Vegetarian Option: Skip the chicken and use veggie broth.
Like my Snow Day Soup, this one is endlessly adaptable — no matter how you make it, it’s always comforting.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Absolutely — it saves time and adds great flavor.
2. Can I make this gluten-free?
Yes! Use gluten-free pasta and check that your broth and cheese are GF-friendly.
3. How can I make it thicker?
Add a tablespoon of cream cheese or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
4. Can I use other cheeses?
Fontina, provolone, or Monterey Jack melt beautifully too.
The Final Bite
This White Lasagna Soup is the ultimate cozy comfort food — creamy, cheesy, and full of flavor that feels like home. It’s everything you love about lasagna, made easier and even more comforting in a bowl.
Serve it with a side of No-Knead Dutch Oven Bread or Christmas Bread Recipe, and you’ve got a weeknight meal that feels special every time.