Name: White Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper flakes (optional); ¼ teaspoon ground nutmeg; 2 tablespoons all-purpose flour; 5 cups low-sodium chicken broth; 2 cups cooked shredded chicken (rotisserie works great!); 8 oz lasagna noodles, broken into pieces; 1½ cups half-and-half or heavy cream; 1½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2–3 cups baby spinach; Salt and pepper, to taste; Ricotta cheese (optional); Extra Parmesan or fresh basil (optional)

White Lasagna Soup

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This White Lasagna Soup transforms the classic flavors of white lasagna into a comforting, creamy soup. Packed with tender chicken, hearty vegetables, and lasagna noodles, it’s a perfect dish for cozy evenings.

Author: Beth
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American, Italian-inspired

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
5 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
8 oz lasagna noodles, broken into pieces
1½ cups half-and-half or heavy cream
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2–3 cups baby spinach
Salt and pepper, to taste

For Topping:

Ricotta cheese (optional)
Extra Parmesan or fresh basil (optional)

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Instructions

Sauté the Aromatics:
In a large soup pot, melt butter and olive oil over medium heat.
Add onion and cook 4–5 minutes until soft. Stir in garlic, Italian seasoning, red pepper flakes, and nutmeg.
Build the Base:
Sprinkle in flour and stir for 1 minute to create a roux.
Slowly whisk in chicken broth. Bring to a gentle boil, then reduce heat and simmer 5 minutes.
Add Chicken & Pasta:
Stir in shredded chicken and broken lasagna noodles. Cook until noodles are al dente, about 10–12 minutes.
Finish with Cream & Cheese:
Lower the heat and stir in half-and-half (or cream), mozzarella, and Parmesan.
Let the cheese melt into the soup. Add salt and pepper to taste.
Add Greens:
Stir in spinach and let wilt, about 1–2 minutes.
Serve:
Ladle into bowls and top with a dollop of ricotta, extra cheese, or fresh herbs if desired.

Notes

For a thicker soup, let simmer a few extra minutes after adding cheese.
You can substitute other short pastas like bowties or rotini if you don’t have lasagna noodles.
Want to make it vegetarian? Use vegetable broth and skip the chicken.

Find it online: https://ukfinda.com/white-lasagna-soup/