White Lasagna Soup is a wonderfully warm mix of tender chicken, veggies, kale and lasagna noodles in a creamy, dreamy broth. It’s a hug in a bowl and such a fun twist on a classic lasagna soup. This soup is perfectly easy for when you need comfort food on the table in no time and great for both the kids and adults alike. And, don’t forget how amazing this soup recipe is for dunking with a nice pieces of crusty bread. I can’t wait.
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White Lasagna Soup is a perfect recipe for anytime, any season, and any appetite. It’s for those busy days, for the lazy days, and for the days when you just need something easy to put on the table. It’s great on the days where the weather is cooling off and you need something super tasty and comforting. I make this soup all year long, and for good reason. Everyone loves it. You can dip bread into it. It tastes amazing. All of the things. All of boxes checked.
Serve it for quick and easy dinner, take it to work for a simple, comforting lunch. Just don’t forget that delicious dollop of ricotta at the end. If you don’t do the ricotta at the end, we can’t be friends. I’m not kidding. Maybe.
It’s impossible to have just one bowl. Believe me. I’ve tried. The broth in of itself is the stuff of legend. The creamy, cheesy, melty dollop is incredible. It’s a favorite here and it will be at your house soon!
white lasagna soup ingredients
Soup season is upon us and I am here for it! This White Lasagna Soup is one of my favorites and for several reasons. Creamy, hearty, perfect for a cold day. It’s super simple to throw together and beyond delicious. All you need is:
- Cooked Chicken – This recipe is perfect for a rotisserie chicken!
- Bacon – I love using the bacon renderings to cook my veggies in.
- Mushrooms – For this recipe, I love using Baby Bellas. They have more flavor!
- Onions – I don’t know how to cook without onions.
- Garlic – Or, garlic.
- Sun Dried Tomatoes – For a tangy bite and color.
- Kale – For added nutrition, color, and to get more veggies into my kids. Spinach would be a great substitute.
- Italian Seasoning – Use your favorite for easy, added Italian flavor.
- Chicken Broth – For the soup base. I use my bone broth.
- Heavy Cream – To make the soup rich and creamy.
- Parmesan Cheese – For that awesome, salty bite that makes parm the king of cheeses.
- Ricotta Cheese – A creamy base for the surprise dollop at the end.
- Mozzarella Cheese – To add to the dollop for ooey, gooey-ness.
- Fresh Herbs – An easy way to add a ton of flavor to the ricotta dollop. Use dried herbs if you would like.
- Kosher Salt and Fresh Ground Pepper – Because you need it. That’s why.
how to make white lasagna soup
There is no reason you can’t have this White Lasagna Soup ready to serve in 30 minutes. With the rotisserie chicken, this recipe comes together so quickly there is little else to do but throw everything in the pot and warm it through.
To begin, start by rendering the bacon in a large, heavy bottomed pot on medium-high heat. After the fat is rendered, remove the bacon. Save said bacon to crumble on top at the end. It’s much tasty.
Add the onions. Sauté those for just a few minutes and then add the mushrooms and garlic. After 2-3 minutes, toss in the kale, sun dried tomatoes, and Italian seasoning, cooking those until the kale begins to wilt.
Now, it’s time to add the chicken broth. Let that and the veggies come up to a simmer.
While the soup comes up to heat, in a separate pot, boil the water for the pasta. I don’t like cooking the pasta in the White Lasagna Soup because it soaks up all of the liquid. Keep the pasta and White Lasagna Soup separate in the fridge, too. It will prevent a thick, reheating situation.
Once the soup comes up to a simmer, simply stir in the chicken and heavy cream. You just have to warm it through at this point. That’s it!
the ricotta dollop
Arguably, my favorite part of a lasagna soup is the ricotta dollop at the end. It’s so simple, too. All you do is mix together the ricotta, mozzarella, parmesan cheese, herbs and seasoning, and salt and pepper. Once you serve the soup, just add a healthy scoop of this mixture and stir it through. It’s creamy and salty and herbaceous. It’s perfect.
And, should you have leftover ricotta dollop (which I don’t think you will), smear it over a toasted bagel or a piece of crusty bread for a snack that is out of this world. You’re welcome.
recipe frequently asked questions
The soup itself is gluten-free. All you need to do is either substitute the pasta for a GF version or leave it out all together.
Any kind of pasta you like! I am using broken up pieces of lasagna noocles. You can use long pasta, short pasta, or whatever you need to use in your pantry. You cannot go wrong. I do, however, recommend you cook the pasta separate to prevent the soup from becoming too thick.
I’ve even made a lower carb version of this and thrown in small cauliflower florets and cooked until tender!
You can! However, I highly suggest freezing it without the noodles. Pasta does not freeze well. Once you’re ready to use it, just let it thaw out in the fridge. Heating/thawing it too quickly can cause the cream to separate. If you take your time, you’ll have no problems.
In a airtight container, this soup will last in the freezer 2-3 months.
white lasagna soup storage instructions
White Lasagna Soup is absolutely incredible. You’ll understand exactly what I’m talking about as soon as you make it. However, I do have some storage suggestions that will make life easier for you.
If you don’t plan on eating the entire batch in one sitting, store the noodles and soup separately in the fridge. The broth is so good in the recipe that you don’t want to lose it to the noodles. You can heat them up together, no problem. Just store them separately. This soup will stay good in the fridge 3-4 days.
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White Lasagna Soup
Equipment
- dutch oven or large heavy-bottomed pot
Ingredients
- 3-4 pieces bacon
- 1 med yellow onion, diced
- 1 (8 oz container) crimini mushrooms, sliced
- 4-5 cloves garlic, minced
- 1 bunch kale, chopped spinach would be a great substitution
- ¼-⅓ cup sun dried tomatoes optional
- 1 tsp Italian seasoning
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, chopped this recipe is perfect for a rotisserie chicken
- ½ lb pasta of choice
Ricotta Dollop
- 16 oz whole milk ricotta
- 1 cup part skim mozzarella, shredded
- 1 cup parmesan cheese, grated
- 2-3 tbsp fresh herbs, minced I used basil, parsley, and chives
- ½ tsp Italian seasoning
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
Instructions
- Render the bacon in a large, heavy bottomed pot on medium-high heat. After the fat is rendered, remove the bacon. Reserve the cooked bacon for topping at the end.
- Add the onions. Sauté those for just a few minutes and then add the mushrooms and garlic. After 2-3 minutes, toss in the kale, sun dried tomatoes, and Italian seasoning, cooking those until the kale begins to wilt.
- Add the chicken broth. Let that and the veggies come up to a simmer.
- While the soup comes up to heat, in a separate pot, boil the water for the pasta. Cook pasta according to package instructions.
- Once the soup comes up to a simmer, simply stir in the chicken and heavy cream.
Ricotta Dollop
- Mix all of the ingredients for the ricotta dollop together in a separate bowl. Taste for salt and pepper. Add to your liking.
Serving
- Add the cooked pasta to the White Lasagna Soup. Add a healthy dollop/scoop of the ricotta mixture and stir it through. Top with the crumbled bacon.
- Enjoy!
Notes
Nutrition
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Thank you!
I am so incredibly happy that you are here! I hope you try my White Lasagna Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star review below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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