Italian White Lasagna Soup

My tiny apartment kitchen smelled like an Italian grandmother had moved in for the afternoon. I'd been craving white lasagna but didn't have the energy for all those layers, so I started throwing everything into my biggest soup pot instead.

Last winter my sister came over during that miserable week when everyone was getting sick. This soup saved us—warm, nourishing, and so incredibly soothing that she asked for the recipe before she even finished her first bowl.

Ingredients

• Chicken: Thighs stay juicier in soup but breasts work perfectly fine if that is what you have
• Olive oil: Creates the foundation for sautéing those aromatics properly
• Onion, carrots, celery: The classic mirepoix base that builds depth from the bottom up
• Garlic: Minced fresh adds that essential Italian backbone
• Chicken broth: Low sodium lets you control the salt level exactly
• Italian herbs: Dried works beautifully here but fresh oregano and basil are gorgeous if you have them
• Red pepper flakes: Just a hint of warmth that cuts through the cream
• Lasagna noodles: Breaking them into pieces feels oddly satisfying and they cook faster
• Baby spinach: Wilts beautifully into the hot soup without becoming mushy
• Heavy cream: Creates that luxurious silky texture we all crave
• Ricotta cheese: Dolloped into bowls or stirred in, it becomes little clouds of creamy goodness
• Mozzarella and Parmesan: The dynamic cheese duo that makes everything better
• Fresh parsley: Brightens up all that rich creaminess

Instructions

Sauté the base:

Heat olive oil in your largest soup pot over medium heat and cook onion, carrots, and celery until softened and fragrant, about 5 minutes.

Add the aromatics:

Stir in garlic for just a minute until fragrant, then add diced chicken and cook until lightly golden on the outside.

Build the broth:

Pour in chicken broth, Italian herbs, red pepper flakes, salt, and pepper. Bring everything to a gentle boil.

Cook the pasta:

Add broken lasagna noodles, reduce heat to a simmer, and cook for 15 minutes until noodles are tender.

Add the greens:

Stir in spinach and cook until just wilted, about 1 to 2 minutes.

Make it creamy:

Lower heat and stir in heavy cream, ricotta, mozzarella, and Parmesan until melted and gorgeous.

Finish with herbs:

Add fresh parsley, taste and adjust seasoning, then remove from heat.

Serve it up:

Ladle into bowls and garnish with extra parsley and Parmesan.

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This has become my go-to when friends need feeding but I want something that feels special without spending hours at the stove. Something about soup feels like a hug in a bowl.

Making It Vegetarian

Swap the chicken for cannellini beans and use vegetable broth instead. The beans add protein and a creamy texture that works beautifully with all that cheese.

The Bread Situation

You really want crusty Italian bread here. Tear it directly into the bowl and let it soak up all that cheesy broth—it might be the best part of the whole experience.

Wine Pairing Made Simple

A crisp Pinot Grigio or Sauvignon Blanc cuts right through the richness. Something cold and refreshing balances all that creamy warmth perfectly.

• Chill your wine glasses first for an extra nice touch
• Keep extra Parmesan at the table for sprinkling
• This soup freezes surprisingly well if you leave out the pasta

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There is something so wonderful about recipes that evolve from cravings and laziness into family favorites.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply substitute the diced chicken with cannellini beans and swap chicken broth for vegetable broth. The creamy texture and cheesy flavors remain just as satisfying.

→ What type of noodles work best?

Traditional lasagna noodles broken into 2-inch pieces are ideal. No-boil noodles can also work—just add them a few minutes earlier to ensure they soften properly in the broth.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The noodles will continue absorbing liquid, so you may need to add extra broth when reheating.

→ Can I freeze this soup?

Freezing works best if you leave out the noodles and dairy. Freeze the broth and vegetable base, then cook fresh noodles and stir in cream and cheese when reheating.

→ What can I serve alongside?

Crusty Italian bread is perfect for soaking up the cheesy broth. A crisp green salad with vinaigrette balances the richness, and Pinot Grigio complements the creamy flavors.

→ Is the red pepper necessary?

No, crushed red pepper flakes are completely optional. Add them if you enjoy a gentle warmth, or skip for a family-friendly version without any spice.