Italian White Lasagna Soup

The smell of this soup simmering takes me back to a rainy Tuesday when I decided to deconstruct my grandmother's lasagna into something you could eat with a spoon. My husband was skeptical about noodles in soup until he took his first bite and refused to share.

I first made this for a friend recovering from surgery and she texted me the next day asking for the recipe before she'd even finished her leftover portion. Something about the broken lasagna noodles swimming in that herby broth just feels like a warm hug.

Ingredients

• 400 g boneless chicken breast or thighs: Diced into bite sized pieces this stays tender and absorbs all those beautiful Italian flavors from the broth
• 1 tablespoon olive oil: The foundation for sautéing your vegetables and getting that perfect base started
• 1 medium onion: Finely chopped so it melts into the soup rather than leaving chunky bits
• 3 cloves garlic: Minced fresh because nothing compares to that aromatic punch it adds
• 2 medium carrots: Diced small they add sweetness and that classic mirepoix foundation
• 2 celery stalks: The unsung hero that brings essential depth and savory notes to the broth
• 150 g baby spinach: Adds fresh color and nutrition without overpowering the rich flavors
• 1.2 liters low sodium chicken broth: Starting with low sodium lets you control exactly how salty your soup becomes
• 1 teaspoon dried Italian herbs: That classic blend of oregano basil and thyme makes everything taste authentic
• 1/2 teaspoon crushed red pepper flakes: Optional but adds just enough warmth to make you cozy
• Salt and black pepper: Essential for bringing all the flavors together at the end
• 200 g lasagna noodles: Broken into pieces they become the perfect vehicle for catching all that cheesy goodness
• 120 ml heavy cream: The secret to that luxurious velvety texture that coats your spoon
• 250 g ricotta cheese: Dollops of this melt beautifully creating those distinctive lasagna moments
• 100 g shredded mozzarella: Because everything is better with that classic Italian melt
• 40 g grated Parmesan: Adds that salty umami finish that makes you lick the bowl
• 2 tablespoons chopped fresh parsley: Brightens everything up and adds that finishing touch of freshness

Instructions

Build your aromatic base:

Heat the olive oil in your large soup pot over medium heat then toss in the onion carrots and celery. Sauté for about 5 minutes until they've softened and released their sweet aromas.

Add the garlic and chicken:

Stir in the garlic and let it cook for just one minute until fragrant then add your diced chicken. Cook for 4 to 5 minutes until the pieces are lightly golden on the outside.

Create the broth:

Pour in the chicken broth then add the dried Italian herbs red pepper flakes salt and pepper. Bring everything to a gentle boil watching as those herbs start infusing the liquid.

Cook the noodles:

Add your broken lasagna pieces then reduce heat to a simmer. Let it cook for 15 minutes stirring occasionally so the noodles dont stick together until theyre al dente and the chicken is cooked through.

Add the greens:

Toss in the spinach and watch it wilt down into the soup within just 1 or 2 minutes. The pot will look so vibrant and green at this stage.

Make it creamy:

Lower the heat then stir in the heavy cream ricotta mozzarella and Parmesan. Keep stirring gently until all the cheese has melted and the soup has transformed into something incredibly creamy and luxurious.

Finish with fresh herbs:

Add the fresh chopped parsley then taste and adjust your seasoning if needed. Remove from heat and let it sit for just a minute so the flavors meld together.

Serve it up:

Ladle into warm bowls and top with extra parsley and Parmesan if you're feeling fancy. Watch how the cheese stretches as everyone digs in.

Save

This soup has become my go to for Sunday family dinners because it fills the house with the most incredible aroma. My kids now request it on their birthdays instead of cake which I'm going to count as a parenting win.

Making It Vegetarian

Swap the chicken for cannellini beans and use vegetable broth instead of chicken. The beans add protein and a creamy texture that works beautifully with the white lasagna flavors.

Adding More Vegetables

Sauté some sliced mushrooms or diced zucchini along with your onion and carrots for extra nutrition. They'll absorb all those delicious Italian flavors and make each bite even more satisfying.

Perfect Pairings

A crusty loaf of Italian bread is absolutely essential for soaking up every last drop of that cheesy broth. I also love serving a crisp green salad with lemon vinaigrette to cut through the richness.

• Pair with a chilled Pinot Grigio or Sauvignon Blanc to balance the creaminess
• Grate some extra Parmesan over the top right before serving for maximum flavor
• Keep red pepper flakes on the table so everyone can adjust the heat to their liking

Save

There's something so satisfying about turning a complicated dish into a comforting soup that brings everyone to the table faster.

Common Questions

→ Can I make this soup vegetarian?

Yes, substitute diced chicken with cannellini beans and use vegetable broth instead of chicken broth. The soup will still be hearty and satisfying with the beans providing protein and creaminess.

→ What pasta works best if I don't have lasagna noodles?

Penne, rotini, or broken spaghetti pieces make excellent substitutes. The key is using pasta that holds up well in liquid and has surface area to capture the creamy cheesy broth.

→ Can I prepare this soup ahead of time?

The soup reheats beautifully, though the pasta will absorb more liquid as it sits. Store separately if possible, or add extra broth when reheating. The flavors often improve after a day in the refrigerator.

→ How can I make this soup lighter?

Replace heavy cream with half-and-half or whole milk, reduce the amount of cheese by half, or use part-skim ricotta and mozzarella. The soup will still be creamy and satisfying with fewer calories.

→ What other vegetables can I add?

Mushrooms, zucchini, or bell peppers work wonderfully. Add mushrooms with the onions and carrots so they have time to release their moisture and develop flavor. Delicate vegetables like zucchini can go in with the spinach.

→ Can I freeze this soup?

Freezing works best if you leave out the pasta and add freshly cooked pasta when reheating. The dairy can sometimes separate slightly when frozen but will emulsify again when reheated gently with stirring.