Oh my gosh, you have to try this white lasagna soup – it’s like wrapping yourself in a cozy blanket, but edible! I first made this on one of those dreary winter nights when my kids were begging for comfort food, and wow, did it deliver. Imagine all the creamy, cheesy goodness of your favorite lasagna, but in spoonable soup form that comes together in under 30 minutes. The ricotta melts into this silky richness while the mozzarella gives those perfect stretchy cheese pulls. My secret? A splash of heavy cream at the end that takes it from good to “can I lick the bowl?” good. Trust me, once you taste this, regular lasagna will seem like way too much work!
Why You’ll Love This White Lasagna Soup
This white lasagna soup is everything you crave in one pot – let me count the ways it’ll steal your heart:
Quick and Easy
Forget layering noodles and waiting hours! This soup version skips all that fuss while keeping all the flavor. You’ll have dinner ready faster than it takes to preheat the oven for traditional lasagna. I’m talking 30 minutes from chopping board to soup spoon.
Rich and Creamy
Oh, that first creamy spoonful! The ricotta melts into silkiness while the mozzarella creates those irresistible cheese strings. My trick? Stirring in the heavy cream last minute so it stays luxuriously thick. It’s basically a hug for your taste buds.
Comfort in a Bowl
One bite and you’ll understand why this became my family’s cold-weather staple. The savory broth, tender noodles, and dreamy cheese combo is pure nostalgia – like your favorite childhood meal grew up and got even better.
Ingredients for White Lasagna Soup
Okay, let’s gather the good stuff! Here’s what you’ll need to make this dreamy white lasagna soup (and yes, I’ve included my favorite swaps in case you’re improvising like I often do):
- 1 tbsp olive oil – for that perfect sauté
- 1 lb ground chicken – though turkey works great too if that’s what’s in your fridge
- 1 onion, diced – yellow or white, whatever makes you happy
- 3 cloves garlic, minced – because more is always better in my book
- 4 cups chicken broth – homemade if you’re fancy, boxed if you’re human
- 1 cup heavy cream – the secret to that velvety texture (but half-and-half works in a pinch)
- 1 cup ricotta cheese – whole milk for maximum creaminess
- 2 cups shredded mozzarella – the stringy, melty magic
- 1 tsp each dried oregano and basil – or fresh if your herb garden is thriving
- Salt and pepper – to taste, obviously
- 8 oz lasagna noodles, broken – gluten-free works perfectly here too
See? Nothing too crazy – just simple ingredients that transform into something magical. Now let’s get cooking! If you’re looking for other great comfort food ideas, check out this recipe for biscuit vegetable pot pie casserole.
How to Make White Lasagna Soup
Alright, let’s turn these ingredients into the coziest bowl of white lasagna soup you’ve ever tasted! I’ve made this so many times I could do it in my sleep, but here are all my little tricks to get it perfect every time.
Step 1: Sauté the Base
First, grab your favorite big pot – I use my trusty Dutch oven – and heat that olive oil over medium heat. Add your ground chicken (hear that sizzle? That’s the sound of flavor starting!) and break it up with your spoon. You want it nicely browned, about 5-6 minutes. Now toss in those diced onions and minced garlic. Ohhh, that smell! Cook them until they’re soft and translucent, about 3 minutes more. This is where all the flavor builds, so don’t rush it! For more one-pot meal inspiration, take a look at this one-pan healthy ground beef pasta recipe.
Step 2: Simmer the Broth
Time for the liquid magic! Pour in your chicken broth and bring everything to a lively simmer. While that’s heating up, break your lasagna noodles into bite-sized pieces – I like uneven chunks for that homemade feel. Toss them right into the pot and let them cook for about 10 minutes, stirring occasionally. You’ll know they’re ready when they’re al dente but still have a tiny bite. Pro tip: the noodles will keep softening as the soup sits, so err on the slightly firmer side.
Step 3: Add Cream and Cheese
Here comes the best part! Reduce the heat to low – this is crucial so your dairy doesn’t separate. Stir in the heavy cream first, then dollop in that gorgeous ricotta. Watch how it melts into creamy ribbons! Now sprinkle in the mozzarella a handful at a time, stirring gently until it’s all melted and stretchy. Finish with your oregano, basil, and a good pinch of salt and pepper. Let it all mingle for about 5 minutes on low – the flavors will deepen beautifully. Taste and adjust seasoning if needed (I always sneak an extra sprinkle of basil). For more information on proper food handling temperatures to prevent spoilage, check out official food safety guidelines.
Tips for the Best White Lasagna Soup
Listen, I’ve made this white lasagna soup enough times to learn all the tricks! First, stir frequently when adding the cheese – it prevents clumping and gives you that silky texture. If it gets too thick, just splash in more broth. And here’s my secret: let it sit 5 minutes off heat before serving – the flavors meld perfectly!
Variations of White Lasagna Soup
Oh, the possibilities! This white lasagna soup is like your favorite pair of jeans – totally customizable. Swap in ground turkey if that’s what’s in your freezer, or go wild with gluten-free noodles. I love tossing in a few handfuls of fresh spinach at the end for color (and to pretend it’s healthy). Mushrooms? Yes please! Just keep the creamy base and you can’t go wrong.
Serving Suggestions for White Lasagna Soup
Oh, you’ve gotta serve this white lasagna soup piping hot – that’s when the cheese is at its gooey best! I always pair it with garlic bread for dipping (duh) or a crisp green salad to cut through the richness. Perfect cozy meal, done! If you need a great garlic bread recipe, try these homemade garlic knots.
Storing and Reheating White Lasagna Soup
Here’s the good news – this white lasagna soup tastes even better the next day! Just cool it completely before popping it in the fridge where it’ll keep happily for 3-4 days. When reheating, go low and slow on the stove with an extra splash of broth – the noodles soak up liquid like little sponges. Stir gently to bring back that creamy magic. Pro tip: don’t freeze it unless you want mushy noodles (learned that one the hard way!).
White Lasagna Soup Nutritional Information
Okay, let’s talk numbers! Each hearty bowl of this white lasagna soup packs about 420 calories, with 22g protein to keep you full and 32g carbs for that perfect comfort food balance. The 24g fat (12g saturated) comes mostly from all that glorious cheese – totally worth it in my book! Remember, these are estimates – your exact counts might vary based on cheese brands or if you add extra goodies like spinach. But hey, we’re here for cozy deliciousness, not math class!
FAQs About White Lasagna Soup
Can I freeze white lasagna soup?
Oh honey, I don’t recommend it – those noodles turn into sad little mush puddles when thawed! But the good news? It keeps beautifully in the fridge for 3-4 days. Just add a splash of broth when reheating to bring back that creamy texture.
How can I make this vegetarian?
Easy peasy! Skip the ground chicken and use veggie broth instead. I love adding sliced mushrooms or zucchini for heartiness – just sauté them with the onions. The cheese keeps it just as comforting without the meat.
Can I use different cheeses?
Absolutely! While ricotta and mozzarella are classic, I’ve had great results with fontina or asiago too. Just avoid pre-shredded cheese – that anti-caking powder makes the texture weird. Freshly grated melts so much better!
Why did my soup turn out grainy?
Ah, the dairy probably got too hot! Always reduce the heat before adding cream and cheese. If it starts looking curdled, remove it from heat immediately and whisk in a tablespoon of cold butter – that usually fixes it.
Can I make it ahead for a party?
Totally! Prep everything except the noodles ahead. Store the cooked meat mixture and broth in the fridge, then just before serving, reheat, add noodles, and finish with dairy. Your guests will never know you didn’t slave all day!
Creamy White Lasagna Soup Recipe
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and comforting soup with layers of flavor inspired by white lasagna.
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground chicken and cook until browned.
- Stir in onion and garlic, cooking until softened.
- Pour in chicken broth and bring to a simmer.
- Add lasagna noodles and cook until tender.
- Reduce heat and stir in heavy cream, ricotta, and mozzarella.
- Season with oregano, basil, salt, and pepper.
- Simmer for 5 minutes until creamy.
- Serve hot.
Notes
- Use gluten-free noodles if needed.
- Substitute ground turkey for chicken.
- Add spinach for extra greens.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian