Creamy White Lasagna Soup loaded with rotisserie chicken, crispy bacon, tender noodles, and a melty ricotta-Parmesan dollop. All the cozy white lasagna flavors you love, done in 30 minutes with minimal fuss!
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If white lasagna and a cozy winter soup had a love child, it would be this bowl of creamy goodness. And because I can’t leave well enough alone, we’re taking it all the way: rotisserie chicken for speed, crispy bacon for smoky depth, tender noodles cooked right in the pot, and a ricotta-Parmesan dollop that melts into the broth like a cheesy little dream.
It’s rich, comforting, and shockingly simple — the kind of soup that tastes like you fussed for hours, but comes together in the same time it takes the kids to find their shoes. This is white lasagna in its easiest, coziest form.
A few quick reasons this soup hits all the marks every single time.
- Rotisserie chicken adds instant flavor and shaves major time off dinner.
- Crispy bacon builds smoky richness you can taste in every bite.
- The ricotta-Parmesan dollop melts into the hot broth and creates that classic white lasagna creaminess without a roux.
- Italian seasoning + garlic = pure lasagna comfort in every spoonful.
- It’s big-flavor and customizes easily — add greens, swap noodles, keep it mild or make it spicy.
- Cooking the noodles separately keeps the broth silky and prevents them from soaking up all your liquid — perfect texture every time.
- Leftovers reheat beautifully, especially with a splash of broth or cream.
What You'll Need and Why
Here’s everything you need to make this creamy, cozy white lasagna soup.
For the Soup
- Bacon — adds smoky depth and builds the flavor base
- Yellow onion — diced for classic savory backbone
- Crimini mushrooms — sliced for earthy richness
- Garlic — minced; the soul of lasagna
- Kale or spinach — chopped; either works beautifully
- Sun-dried tomatoes — minced for tiny, flavorful pops
- Italian seasoning + kosher salt + black pepper — simple, classic lasagna flavor
- Chicken broth — your silky, savory base
- Heavy cream — makes the broth luxuriously creamy
- Rotisserie chicken — chopped; perfect for speed and big flavor
- Pasta of choice — cooked separately; lasagna pieces, mafalda, bowties, or any short shape
For the Ricotta Dollop
- Whole milk ricotta — the creamy, dreamy foundation
- Mozzarella + Parmesan — shredded/grated for melty, cheesy depth
- Fresh herbs — basil, parsley, or chives for brightness
- Italian seasoning + kosher salt + black pepper — ties the flavors together
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Swaps and Flavor-Boosting Variations
A few fun ways to riff on this creamy white lasagna soup and make it your own.
- Load it with extra veggies — anything goes here: the classic carrots–celery–onion trio, or go modern with zucchini, asparagus, or even spinach and kale for more greens.
- Swap ricotta for cottage cheese — it’s a fantastic, high-protein substitute that still melts beautifully into the broth.
- Use refrigerated ravioli or tortellini as the pasta — they cook in minutes and instantly turn this into a creamy, stuffed-pasta lasagna situation.
- Stir in a little marinara for a “pink” lasagna soup — all the comfort of white lasagna with a cozy blush color and deeper flavor.
- Make it extra cheesy — melt in a handful of mozzarella or fontina right before serving for maximum creamy goodness.
- Add mushrooms or sausage for depth — sauté either one with the onions for a richer lasagna base.
- Boost the greens — wilt in spinach or kale for added texture and color without changing the flavor profile.
- Turn it spicy — add crushed red pepper flakes or a spoonful of Calabrian chili paste for heat that plays perfectly with the creaminess.
- Go lighter — swap heavy cream for half-and-half or evaporated milk if you want something cozy but not overly rich.
Tips and Tricks
A few smart moves that guarantee the creamiest, coziest white lasagna soup every single time.
- Debone the rotisserie chicken while it’s warm — it practically falls apart and saves you from wrestling with cold chicken later.
- Cook the noodles in a separate pot — this keeps the broth silky and prevents the pasta from drinking up all your liquid. Trust me, it makes a huge difference.
- Store the soup and noodles separately if you’re not eating the whole pot at once. Pasta continues to absorb broth even after it’s cooked, and this trick keeps your leftovers perfect.
- If your soup thickens as it sits, just add more broth. Between the dairy and the pasta starch, this soup loves to tighten up as it cools — totally normal.
- Leftover ricotta dollop makes the world’s best snack — spread it on a toasted bagel or crusty bread and thank me later.
- Sauté your veggies in the leftover bacon fat to build that deep, smoky lasagna base you can taste in every spoonful.
- Use freshly grated Parmesan if you can — it melts smoother and gives the broth that gorgeous glossy finish.
- Taste at the end before adjusting salt — the ricotta dollop adds seasoning as it melts.
- Add greens at the end (kale, spinach, or both) so they stay vibrant and don’t overcook.
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Creamy White Lasagna Soup Recipe
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, minced
- 1 teaspoon 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 tablespoon fresh herbs, minced I used basil, parsley, and chives
- ½ teaspoon Italian seasoning
- 2 tsp kosher salt
- 1 teaspoon 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
Serving Ideas
Here are a few delicious ways to turn this creamy white lasagna soup into the coziest dinner ever.
- Top each bowl with extra crispy bacon for a smoky crunch in every bite.
- Serve with garlic bread, focaccia, or crusty sourdough — the broth begs for dipping.
- Pair with a bright salad like Caesar, chopped Italian, or arugula with lemon vinaigrette to balance the creaminess.
- Add roasted veggies on the side — broccoli, zucchini, or asparagus make it a full meal.
- Stir in extra fresh herbs at the table for a pop of color and freshness.
- Finish with a drizzle of good olive oil to make the broth even silkier.
- Serve with a small bowl of marinara on the side for anyone who likes to swirl in a little “pink sauce” magic.
- Make it part of an Italian night with antipasto skewers, caesar salad, and warm bread.
Storage & Reheating
Here’s how to store and reheat your creamy white lasagna soup so it stays silky and delicious.
- Store the soup and noodles separately to keep the pasta from absorbing all the broth and turning mushy.
- Refrigerate the soup for up to 3 days in an airtight container; it thickens as it sits — totally normal.
- Add a splash of broth or cream when reheating to bring back the silky texture.
- Reheat on the stovetop over medium-low heat until warmed through; avoid boiling to protect the dairy.
- Noodles reheat beautifully on their own — just warm in the microwave for a few seconds or run under hot water.
- Freeze the soup without the dairy or noodles for the best texture; add cream and pasta fresh when reheating.
- If freezing fully prepared soup, expect a slightly grainier texture after thawing if you do it too fast — thaw slow, stir well, and add a splash of cream to smooth it back out.
You Asked, I Answered
Can you make this White Lasagna Soup recipe gluten-free?
Yes! The soup base is naturally GF. Just swap the pasta for a gluten-free version — or skip the noodles and use small cauliflower florets for a low-carb option.
What pasta can I use for this soup?
Anything works. I love broken lasagna noodles, but short or long pasta is great too. Cook the pasta separately so it doesn’t soak up all your broth.
Can you make this soup dairy-free?
You can! Use unsweetened coconut milk or another DF cream alternative. For the dollop, use DF cream cheese + your favorite DF cheese. Nutritional yeast works in place of Parmesan.
Why does the soup get thicker as it sits?
Pasta absorbs liquid and dairy thickens as it cools — totally normal. Add a splash of broth or cream when reheating.
Does it freeze well?
Freeze the broth base only for best texture. Add cream + pasta fresh when reheating.
Can I meal prep this?
Yes — just store the soup and pasta separately, then combine when serving.
Other Fantastic Comforting Soup Recipes
If cozy, creamy, soul-hugging soups are your love language, add these to your rotation.
- Mexican Chicken Soup — bright, brothy, and big on flavor.
- Easy One-Pot Lasagna Soup — classic lasagna comfort without the layering.
- Quick and Easy Pastina (aka Italian Penicillin) — the coziest bowl for any kind of day.
- Mushroom Coconut Curry Soup — creamy, aromatic, and full of warm spice.
- Loaded Baked Potato Soup — rich, hearty, and the definition of comfort.
- Creamy White Chicken Chili — a cozy, crowd-pleasing favorite.
Who's Stirring The Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Sarah says
This is one of our new favs! Everybody likes it and it's so easy to make!
Rufus says
I am so very glad to hear it! Thank you very much for letting me know! Have a wonderful day!