This white lasagna soup recipe brings together rotisserie chicken, crispy bacon, tender noodles, and a creamy broth finished with a ricotta-Parmesan dollop. It is cozy, easy, and exactly the kind of one pot lasagna soup that earns repeat status.
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If white lasagna and one pot soup had a very good idea together, it would be this bowl. Rotisserie chicken keeps it easy, bacon adds smoky depth, and the ricotta-Parmesan dollop melts right into the broth for that creamy white lasagna finish.
It is rich, comforting, and simple enough for a weeknight—the kind of creamy white lasagna soup that tastes far fussier than it is.
Why It Works
- Rotisserie chicken keeps it fast: Big flavor without extra cooking.
- Bacon adds smoky depth: A small move that changes the whole broth.
- The ricotta dollop creates white lasagna flavor: Creamy without needing a roux-heavy base.
- Cooked pasta keeps the broth silky: Better texture now and later.
- Leftovers reheat beautifully: Especially with a splash of broth.
What You'll Need & 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 & Flavor-Boosting Variations
A few fun ways to riff on this creamy white lasagna soup and make it your own.
- Swap the pasta: Mafalda, broken lasagna noodles, bowties, or ravioli all work well.
- Use cottage cheese instead of ricotta: A simple high-protein swap.
- Add extra greens: Spinach or kale fold in easily.
- Make it spicy: Red pepper flakes or Calabrian chili add heat.
- Lighten it up: Half-and-half works if you want less richness.
Tips & Tricks
A few smart moves that guarantee the creamiest, coziest white lasagna soup every single time.
- Debone the rotisserie chicken while it is warm: It pulls apart much more easily.
- Cook the noodles separately: This keeps the broth silky and prevents the pasta from soaking up too much liquid.
- Add extra broth as needed: The soup naturally thickens as it sits.
- Use the bacon fat: Sautéing the vegetables in it adds extra depth.
- Use freshly grated Parmesan: It melts more smoothly into the broth.
- Taste before adding extra salt: The ricotta topping adds seasoning as it melts.
- Add greens at the end: Spinach or kale stay brighter and softer this way.
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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.
- Garlic bread or sourdough: Ideal for the broth.
- Simple salad: Caesar, arugula, or chopped Italian balance the richness.
- Extra herbs at the table: Brightens every bowl.
- Extra bacon on top: Always worth it.
Storage & Reheating
Here’s how to store and reheat your one pot 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 gluten-free—just use your favorite gluten-free pasta or skip the noodles altogether.
What pasta can I use for this white lasagna soup?
Broken lasagna noodles are great, but any short pasta works well. Cook it separately so the broth stays silky.
Can you make this soup dairy-free?
Yes. Use a dairy-free cream alternative and your favorite dairy-free cheese for the topping.
Why does the soup get thicker as it sits?
The pasta absorbs liquid and the creamy broth naturally thickens as it cools.
You'll Also Love
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!