Well, Pull Up a Chair — Let’s Talk White Lasagna Soup

You ever have one of those days where you want lasagna, but the universe is like, “how about you don’t spend three hours layering noodles and cursing at ricotta splatters today?” That was me, at least, until this White Lasagna Soup showed up in my kitchen like a friendly neighbor dropping off a hot dish. Actually, the first time I made it, I absolutely dumped half the pasta shells on the floor (the dog’s a fan). But you know what? It smelled so good simmering away that nobody even cared. Now, every time it starts to get chilly or someone in the house needs a hug in food form, this is the magic I make.

Why You’ll Love This (Or At Least, Why I Do)

I pull this together when a regular red lasagna feels like too much work (let’s be honest, nine times out of ten). My family has decided it’s the only reason I should ever buy spinach. And listen, if you ever feel like classic lasagna’s just a little intimidating—or you’ve run out of bakeware because someone used your favorite roasting pan for “science experiments”—this soup’s got your back (and your belly). Plus, it’s really forgiving. Even that one time I forgot the parmesan, it still got devoured. Cheers to food that forgives you for not being perfect!

Gather These Ingredients (Plus My Lazy Swaps)

2 tablespoons olive oil (or honestly, a blob of butter works too if you like it richer)
1 large onion, diced
4 garlic cloves, minced
500g ground chicken or turkey (Italian sausage is awesome if I want extra flavor, or leftover rotisserie chicken in a pinch)
1 teaspoon dried Italian seasoning (My aunt swears by adding a pinch of nutmeg—I sometimes forget and it’s still great)
4 cups low-sodium chicken broth (Bouillon and water does the trick in a hurry. I’ve even done part veggie stock.)
8 lasagna noodles, broken up (or a few big handfuls of any short pasta—shells, rotini, what-have-you. Lasagna gets points for drama.)
2 cups baby spinach, roughly chopped (frozen spinach works if you thaw and squeeze it—I’ve done both, no shame)
1 cup heavy cream (Have totally tried half-and-half or a mixture of milk and cream when running low)
1 cup shredded mozzarella cheese
1/2 cup grated parmesan
Salt & pepper (to taste, obviously—my cousin dumps in red pepper flakes, but that’s…advanced)
Fresh basil for garnish (optional), though it’s only optional until someone sees you forget it!

So, How Do You Make White Lasagna Soup? (Story Version)

Sauté the base: Heat olive oil in a big pot over medium heat. Toss in your onion and garlic. Stir them until fragrant; you’re aiming for “my kitchen smells like an Italian grandma moved in.” This is where I usually shoo the kids out, because onions and hot oil are not for the faint of heart.
Add meat and seasonings: In goes your ground chicken or chosen protein. Break it up with a spoon, let it get a little golden. Add Italian seasoning, a good pinch of salt, and a hit of pepper. If you want to live dangerously, toss in that nutmeg. My uncle claims it “makes the soup sing.”
Broth time: Pour in the chicken broth. Give things a stir and bring it all to a bubbling simmer—not a wild boil, you don’t want to scare the flavors away.
Pasta plunge: Drop in your broken lasagna noodles. Don’t panic if they don’t all lie flat right away. The soup looks odd here—I always feel like I messed up. But trust me. Just keep stirring so nothing sticks and cook until the noodles are almost tender, maybe 10 minutes. Or until you get distracted and come back, which is usually how I know they’re done.
The creamy finish: Stir in the spinach (it wilts almost instantly), then pour in the cream. Now comes the best bit: add mozzarella and parmesan, stirring until everything’s creamy and the cheese melts like a dream. Taste, adjust seasoning. This is where I habitually sneak a spoonful—you know, for “quality control.”
Garnish and serve: If you’ve got fresh basil on hand, scatter it over the top. Looks fancy, tastes fancy. Or just yell, “Soup’s ready!” and watch everyone come running.

Notes from a Soup-Tinkerer (Learn from My Chaos)

The noodles can get pretty soft if you reheat the soup a lot, which I care about exactly zero percent if I’m hungry.
If your cheese looks stringy or doesn’t quite melt in, just give it an extra minute; it sorts itself out.
One time, I forgot the spinach. Nobody noticed. So, I sometimes leave it out if I’m totally out. (Or swap it for kale. But only if you want a bit more chew!)
I’ve made this a full day ahead and actually, I think it tastes better the next day. The flavors kind of hang out together and get cozy, you know?

White Lasagna Soup Experiments (Some Worked, Some…Not So Much)

Tried it with gluten-free pasta—yep, it works, but make sure you don’t overcook or it basically melts away.
Once, I swapped in ricotta instead of cream. It’s good, but you end up with little cheese blobs. Not my favorite, but if you love ricotta, maybe!
Veggie version: Left out the meat, boosted the veggies (added mushrooms and zucchini). Surprisingly hearty! Even the meat-lovers didn’t complain. Well, much.

Handy Stuff, But Not Dealbreakers if You Don’t Have ‘Em

Big soup pot – Mine’s battered but reliable. If you only have a deep frying pan? It’ll probably be okay, just don’t walk away for too long.
Ladle – I like using a ladle for serving, but a mug and a steady hand have worked in a pinch when all the ladles are soaking “for later.”
Wooden spoon – Just because I like the way it feels instead of metal. Personal quirk more than a necessity.

Storing Your Soup (Not That It’ll Last Long)

This soup keeps in the fridge for up to two days in a covered container, although honestly, in my house, it never lasts more than a day! If you want to freeze it, just know the pasta will soak up a lot of the broth and go a bit mushy. Sometimes I cook the noodles separate and add ’em fresh then, but most times, I can’t be bothered. (Priorities!)

Serving Suggestions? How About a Big Crusty Slab of Bread…

We usually just ladle it straight into big bowls and hit it with more parmesan. If it’s Sunday, I’ll put out some garlic bread. If there’s a glass of white wine around, even better. Once, we ate it alongside a tangy arugula salad with lots of lemon. Super refreshing. But honestly, a spoon’s all you really need. And maybe someone to tell you you’re not weird for eating soup for breakfast. (Thanks, Mom.)

Okay, Here Are My Hard-Earned “Pro Tips” (They’re Not Fancy)

Don’t try to rush the cheese-melting step. I once did because I was late for a Zoom call—result: cheese stuck to my spoon, not the soup. Just let it melt slow (the soup’s more patient than we are).
If you accidentally over-salt, I add a bit more broth or even chuck in a small peeled potato, then fish it out later. It helps (most of the time).
I tend to think it’s best eaten with friends or family, but it’s also kind of therapeutic solo.

Soup-FAQ: Stuff People Have Really Asked Me

Can I make this vegetarian? Yep! Just skip the meat, maybe add more mushrooms or white beans. Turns out even my carnivorous uncle was fooled once (he still hasn’t forgiven me).
Does it reheat well? It does, but the noodles get softer. I don’t mind, but if you do, cook the noodles separate and add fresh when serving. Or, don’t worry about it and embrace the “stew” vibe.
What kind of pasta works if I have no lasagna noodles? Anything short and sturdy. Penne, ziti, even broken-up spaghetti in a moment of desperation.
Can I freeze it? Sure, but the noodles get extra mushy. If that bothers you, freeze the soup base without any pasta, then add fresh pasta when you reheat. To be honest, I almost never get to freezing point!
Why is my soup too thick? Probably the noodles sucked up all the broth—just add more stock or even water until it looks good to you. It’s soup, not rocket science!
If you want to compare this with classic lasagna or need sauce ideas, Serious Eats has a pretty neat Lasagna primer or if you’re curious about cream sauces, Bon Appetit talks about them here. Both are fun reads.

Alright, ramble over! If you give this a go, drop me a note or some of those wild photos (last time someone sent me a pic with hot dogs in…) Soup’s not precious, so play with it. Hope you love it as much as we do!

White Lasagna Soup Recipe