Italian White Lasagna Soup

The first time I made this soup, it was a complete accident. I had leftover lasagna noodles from a failed Sunday dinner attempt and a fridge full of random ingredients. My husband walked in, sniffed the air, and asked what kind of magic was happening in the kitchen. That night, we ate soup straight from the pot, standing at the counter, and forgot all about the lasagna that never was.

Last winter, my sister came over after a terrible week at work. She took one sip of this soup and literally stopped talking for five whole minutes. When she finally looked up, she said it tasted like something our grandmother would have made if she had been Italian instead of stubbornly Southern. Now she demands I make a double batch whenever she visits.

Ingredients

• 400 g boneless chicken breast or thighs: Diced into bite sized pieces, thighs stay juicier but breasts work perfectly fine too
• 1 tablespoon olive oil: The foundation for building all those vegetable flavors
• 1 medium onion: Finely chopped so it practically disappears into the soup
• 3 cloves garlic: Minced fresh because garlic powder cannot do this work
• 2 medium carrots and 2 celery stalks: Diced small, this is your classic soup base trio
• 150 g baby spinach: Fresh wilts beautifully and adds such a lovely color
• 1.2 liters low sodium chicken broth: Starting low sodium lets you control the seasoning
• 1 teaspoon dried Italian herbs: Oregano, basil, thyme blend works perfectly here
• 1/2 teaspoon crushed red pepper flakes: Optional but highly recommended for that gentle warmth
• Salt and black pepper: Taste as you go, the cheese will add salt too
• 200 g lasagna noodles: Broken into 2 inch pieces, no boil noodles work in a pinch
• 120 ml heavy cream: The secret to that restaurant quality silky finish
• 250 g ricotta cheese: Whole milk ricotta creates those dreamy creamy pockets
• 100 g shredded mozzarella: Freshly shredded melts better than pre shredded
• 40 g grated Parmesan: For that salty umami punch at the end
• 2 tablespoons chopped fresh parsley: Brightens everything and makes it look pretty

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat and add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.

Add the aromatics and chicken:

Stir in garlic for 1 minute until fragrant, then add chicken and cook until lightly golden, about 4 to 5 minutes.

Create the soup foundation:

Pour in chicken broth, dried Italian herbs, red pepper flakes, salt, and black pepper. Bring to a gentle boil while stirring everything together.

Cook the noodles:

Add broken lasagna pieces, reduce heat, and simmer for 15 minutes. Stir occasionally to prevent sticking until noodles are al dente and chicken is cooked through.

Add the greens:

Stir in spinach and cook for 1 to 2 minutes until just wilted. The pot should be smelling incredible by now.

Make it creamy:

Lower heat and stir in heavy cream, ricotta, mozzarella, and Parmesan. Keep stirring until all cheese melts into a velvety, gorgeous broth.

Finish and serve:

Add fresh parsley, taste and adjust seasoning, then remove from heat. Ladle into bowls and garnish with extra parsley and Parmesan.

Save

This soup became my go to for new parents and sick friends because it feels substantial but not heavy. One friend told me it was the first thing she truly enjoyed eating after having her baby. Those moments make recipe testing worth every single failed attempt.

Making It Vegetarian

Swap chicken for cannellini beans and use vegetable broth instead. The beans add protein and a creamy texture that actually works beautifully. I have served this to vegetarian dinner guests who had no idea they were eating a modified version.

Rustic Additions

Sliced mushrooms or diced zucchini can be added with the carrots and celery. They cook down and become part of the vegetable base without changing the cooking time. My kids somehow do not notice the extra vegetables when they are surrounded by cheese and noodles.

The Bread Situation

Crusty Italian bread is non negotiable here. You need something substantial to drag through that cheesy broth and soak up every last drop. I have been known to make this soup just as an excuse to eat an entire loaf of bread with zero guilt.

• Toast slices of bread rubbed with garlic and olive oil for the ultimate dipping experience
• The soup freezes well but add the cream and cheese when reheating
• A crisp white wine like Pinot Grigio cuts through the richness perfectly

Save

This soup has saved more weeknight dinners than I can count. Sometimes the best recipes come from kitchen accidents and a little bit of desperation.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply substitute the diced chicken with cannellini beans and swap the chicken broth for vegetable broth. The soup remains just as hearty and satisfying.

→ Why break the lasagna noodles instead of leaving them whole?

Breaking lasagna noodles into 2-inch pieces creates manageable spoon-sized portions that cook evenly and infuse the broth with starch for extra body. It delivers all the flavors of traditional lasagna in soup form.

→ What vegetables work best in this soup?

The classic mirepoix of onion, carrots, and celery provides a flavorful base. Baby spinach adds fresh color and nutrients. You can also add mushrooms or zucchini for extra vegetables without compromising the creamy texture.

→ Can I make this soup ahead of time?

The soup reheats beautifully, though the noodles will continue softening. For best results, cook the noodles separately and add them when reheating, or slightly undercook them initially if planning to store leftovers.

→ What makes the broth white instead of red?

Unlike traditional lasagna with tomato sauce, this version uses a light chicken broth base enhanced with heavy cream and three cheeses—ricotta, mozzarella, and Parmesan—to create the signature white, creamy consistency.

→ What wine pairs well with this soup?

A crisp Pinot Grigio or Sauvignon Blanc complements the rich, creamy elements beautifully. The acidity and lightness of these white wines cut through the creaminess while enhancing the Italian herb flavors.