why make this recipe
This soup brings lasagna flavors to a simple bowl with less work and less time. If you enjoy creamy pasta soups, try the creamy lasagna soup for another easy family favorite.
introduction
White Lasagna Soup turns lasagna into a fast, warm meal. It uses shredded chicken, ricotta, cream, and broken lasagna noodles for a creamy dish. You can pair it with a crisp side or serve it on its own, and if you like rich, comforting soups, also check a hearty option like the bacon cheddar gnocchi soup for variety.
how to make White Lasagna Soup
Make the soup in one pot for less cleanup. First, cook the onion and garlic until soft. Add broth and bring to a boil. Add broken lasagna noodles and cook until tender. Lower the heat and stir in heavy cream, ricotta, and shredded chicken. Add chopped spinach and cook until it wilts. Season with salt, pepper, and Italian seasoning. Serve hot and top with mozzarella and Parmesan.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup ricotta cheese
- 2 cups spinach, chopped
- 8 ounces lasagna noodles, broken into pieces
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Italian seasoning to taste
Directions :
- In a large pot, sauté the onion and garlic until soft.
- Add the chicken broth and bring to a boil.
- Stir in the lasagna noodles and cook until tender.
- Reduce heat and stir in the heavy cream, ricotta cheese, and chicken.
- Add the spinach and cook until wilted.
- Season with salt, pepper, and Italian seasoning.
- Serve hot, topped with mozzarella and Parmesan cheese.
how to serve White Lasagna Soup
Serve in warm bowls so the cheese melts nicely. Add extra grated Parmesan on top. A simple green salad or garlic bread goes well with this soup, and for a lighter choice try it with a small side like the cauliflower soup idea.
how to store White Lasagna Soup
Cool the soup to room temperature before storing. Put it in an airtight container and refrigerate for up to 3–4 days. To freeze, use a freezer-safe container for up to 2 months. When reheating, warm slowly on the stove and stir to keep the cheese and cream smooth.
tips to make White Lasagna Soup
Break the noodles into small pieces so they cook evenly and fit well on a spoon. Use leftover cooked chicken to save time. If the soup gets too thick after standing, add a splash of chicken broth while reheating. For more soup ideas with simple steps, see this easy copycat Outback potato soup recipe for inspiration.
variation (if any)
- Make it with turkey instead of chicken.
- Add mushrooms or cooked sausage for more flavor.
- For a lighter version, swap heavy cream for half-and-half. You might also enjoy a different creamy mix like the cottage cheese mushroom soup for another twist.
FAQs
Q: Can I use fresh lasagna sheets?
A: Yes. Cut fresh sheets into bite-size pieces and cook until tender.
Q: Can I make this vegetarian?
A: Replace chicken with cooked white beans or extra spinach and omit the chicken broth for vegetable broth.
Q: How do I reheat leftovers without curdling the cheese?
A: Reheat slowly on low heat and stir often. Add a little broth if needed.
Q: Can I prepare this ahead for a meal?
A: Yes. Cook and cool, then refrigerate. Add fresh cheese when reheating for best texture.
White Lasagna Soup
Ingredients
Method
- In a large pot, sauté the onion and garlic until soft.
- Add the chicken broth and bring to a boil.
- Stir in the lasagna noodles and cook until tender.
- Reduce heat and stir in the heavy cream, ricotta cheese, and shredded chicken.
- Add the chopped spinach and cook until wilted.
- Season with salt, pepper, and Italian seasoning.
- Serve hot, topped with mozzarella and Parmesan cheese.