White Lasagna Soup is a cozy twist on a classic comfort food. Imagine all the creamy, cheesy goodness of lasagna — ricotta, mozzarella, and Parmesan — mixed into a warm, flavorful broth with tender noodles and a touch of garlic and herbs. It’s like lasagna in a bowl, perfect for chilly days when you want something filling and easy to enjoy.
I love making this soup when I’m craving lasagna but don’t feel like fussing with layers and baking. It comes together quickly and still feels special. One of my favorite things about this recipe is how the creamy cheese blends with the broth to make it so rich and satisfying. I usually add a handful of fresh spinach for a pop of color and a little extra green, which makes it feel a bit lighter too.
When I serve White Lasagna Soup, I like to pair it with some crusty bread to soak up all the delicious broth, and maybe a simple salad on the side. It’s a great meal for sharing with family or friends, and everyone always asks for seconds. This soup is just warm hugs in a bowl, and it always makes me feel right at home.
Key Ingredients & Substitutions for White Lasagna Soup
Lasagna Noodles: No-boil noodles save time and cook right in the soup. If you don’t have these, regular lasagna noodles broken into pieces work—just boil them separately first.
Mushrooms: They add a nice earthiness and texture. Cremini or button mushrooms are great. You could swap for zucchini or spinach if you want a different veggie.
Ricotta Cheese: This is what gives the soup its creamy, lasagna feel. You can use cottage cheese in a pinch but drain it well first. Or skip it and add extra mozzarella.
Half-and-Half or Heavy Cream: This adds richness. For a lighter option, try whole milk with a tablespoon of flour to thicken, or use a non-dairy cream substitute.
How Do You Get the Perfect Creamy Texture Without Curving or Separating?
The key is to add the dairy slowly and use gentle heat once you add it. Here’s how:
- Cook the soup and noodles fully in the broth first.
- Turn heat to low before stirring in half-and-half or cream.
- Add shredded cheeses gradually, stirring until melted before adding more.
- Gently spoon in ricotta at the end so it softens without breaking apart completely.
- Avoid boiling once the cream and cheese go in; just keep it warm to keep the texture smooth.
This helps keep the soup creamy and prevents the dairy from curdling or separating. I’ve found this gentle approach makes the soup luscious and rich every time.
Equipment You’ll Need
- Large soup pot – perfect for cooking the soup and noodles all in one place.
- Wooden spoon – great for stirring gently so the cheese melts smoothly without sticking.
- Knife and cutting board – for slicing mushrooms and mincing garlic easily.
- Measuring cups and spoons – to get your broth, cream, and spices just right.
Flavor Variations & Add-Ins
- Swap mushrooms for cooked Italian sausage if you want extra protein and a meaty flavor.
- Add fresh baby spinach or kale at the end for a boost of green and nutrients.
- Use fresh basil or thyme instead of dried herbs for a brighter, fresher taste.
- Stir in a pinch of red pepper flakes for a little heat if you like it spicy.
How to Make White Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups water
- 8 ounces no-boil lasagna noodles, broken into bite-sized pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For The Cheesy Layers:
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup half-and-half or heavy cream
Optional for Serving:
- Dried parsley or basil for garnish
- Toasted bread slices
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook. So, you can have a warm, cheesy bowl of White Lasagna Soup ready in about 30 minutes total, perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Cook the Mushrooms and Garlic:
Heat olive oil in a large pot over medium heat. Add sliced mushrooms and sauté until they are tender and nicely browned, about 5-7 minutes. Then add minced garlic and cook for another 1-2 minutes until you can smell that lovely garlic aroma.
2. Add Broth, Water, and Noodles:
Pour in the chicken broth and water, then bring the mixture to a gentle simmer. Add the broken lasagna noodles, dried basil, oregano, salt, and black pepper. Let the noodles cook until tender, which takes about 8-10 minutes.
3. Stir in Cream and Cheeses:
Lower the heat to gentle warmth and stir in the half-and-half or heavy cream. Next, add the shredded mozzarella and grated Parmesan cheese, stirring until they melt smoothly into the soup.
4. Add Ricotta and Finish Up:
Spoon small dollops of ricotta cheese into the hot soup and let it soften a bit without stirring it completely in — this gives those delightful creamy pockets in every spoonful. Taste the soup and add more salt or pepper if you like.
5. Serve and Enjoy:
Dish the soup into bowls and sprinkle with dried parsley or basil if you want a fresh touch. Serve with toasted bread slices on the side for dipping into that rich, cheesy broth.
Can I Use Regular Lasagna Noodles Instead of No-Boil?
Yes! Just break them into bite-sized pieces and cook separately until tender before adding to the soup, as regular noodles take longer to cook and won’t soften fully in the broth alone.
How Can I Make This Soup Vegetarian?
Use vegetable broth instead of chicken broth and load up on extra veggies like spinach or zucchini. The recipe is naturally flexible and still delicious without meat.
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally.
Can I Freeze White Lasagna Soup?
It’s best to freeze before adding the cream and cheeses. Freeze the broth and noodles mixture separately, then thaw and add the dairy ingredients fresh when reheating for best texture and flavor.
