Creamy White Lasagna Soup

published Dec 11, 2023
Creamy White Lasagna Soup Recipe

Everything you love about the classic cheesy pasta, without the fuss.

Serves6 to 8

Makes8 cups

Prep15 minutes

Cook40 minutes to 45 minutes

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White Lasagna Soup in a bowl.
Credit: Sara Haas

My winter dinner rotation alternates between cozy soups and comforting casseroles. One dinner that I serve combines the best of both. Meet: creamy white lasagna soup. Instead of painstakingly layering lasagna, I add all of the ingredients directly to a Dutch oven

Inspired by white lasagna, this soup trades tangy marinara sauce for cheesy, creamy white sauce, and is made with sliced mushrooms, shredded chicken, and wilted spinach. Since it wouldn’t be lasagna without cheese, I call for adding shredded mozzarella and Parmesan cheeses, which melt into the broth. Top every bowl with a generous spoonful of creamy ricotta cheese before serving. 

Ingredients in Creamy White Lasagna Soup

  • Onion and garlic: Onion and garlic are the building blocks of flavor in this rich and creamy soup. You’ll need 1 medium yellow onion and 3 cloves of garlic.
  • Mushrooms: Choose either white button or cremini mushrooms, and wipe away dirt with a dry paper towel before slicing.
  • Italian seasoning: Who has fresh herbs in winter? This herb blend usually contains a combination of dried rosemary, basil, and oregano. Store-bought is fine or make your own Italian seasoning blend.
  • Chicken: I’ll show you how to butterfly chicken breasts for quick-cooking in the broth.
  • Unsalted butter: Adds rich buttery flavor when sautéeing the vegetables, and helps the flour disperse evenly without clumping.
  • All-purpose flour: Gives the broth body, so that you can use less heavy cream.
  • Chicken broth: Using low-sodium chicken broth gives you control over the soup’s seasoning. If you’re using homemade chicken broth, taste and adjust the amount of salt to your taste.
  • Lasagna noodles: Cook the lasagna noodles directly in the broth until al dente. This may be slightly longer than the time indicated on the box.
  • Heavy cream: Just 1/4 cup of heavy cream gives this soup a creamy consistency.
  • Cheese: The best lasagnas contain a variety of cheeses, so I haven’t skimped just because this is soup! Stir shredded mozzarella cheese (low-moisture, not fresh mozzarella) and grated Parmesan cheese into the broth until melted. Add a dollop of creamy ricotta cheese to every bowl of this white lasagna soup.

How to Make Creamy White Lasagna Soup

  • Saute aromatics and mushrooms. Cook onion, garlic, and mushrooms until the moisture from the mushrooms evaporates and they begin to brown.
  • Add flour. Coating the vegetables with all-purpose flour helps to avoid any lumps and cooking until no dry spots remain removes the raw flour taste.
  • Simmer chicken. Add butterflied chicken breasts directly to the broth to cook and soak up flavor at the same time. Once cooked through, remove from the pot and shred with two forks. If using already cooked chicken, wait to add until stirring in the spinach. 
  • Cook lasagna noodles. Break dried lasagna noodles into bite-size pieces and cook directly in the broth.
  • Add cheeses and spinach. Stir in mozzarella, Parmesan cheese, baby spinach, heavy cream, and the shredded chicken until the cheese melts, spinach wilts, and chicken is warmed through.
  • Serve with ricotta. Ladle the soup into bowls and serve with a generous spoonful of creamy ricotta cheese.

What to Serve with Creamy White Lasagna Soup

This cozy soup is a complete one-pot meal, but if you’d like to include a side dish, here are a few ideas.

Creamy White Lasagna Soup Recipe

Everything you love about the classic cheesy pasta, without the fuss.

Prep time 15 minutes

Cook time 40 minutes to 45 minutes

Makes 8 cups

Serves 6 to 8

Nutritional Info


  • 1

    medium yellow onion

  • 8 ounces

    white button or cremini mushrooms

  • 3 cloves


  • 2 ounces

    Parmesan cheese (about 1 cup freshly grated or scant 1/2 cup store-bought grated)

  • 4 ounces

    low-moisture mozzarella cheese

  • 4 tablespoons (1/2 stick)

    unsalted butter

  • 1 1/2 teaspoons

    kosher salt, divided, plus more as needed

  • 1 teaspoon

    dried Italian seasoning

  • 1/4 teaspoon

    freshly ground black pepper, plus more for serving

  • 1 to 1 1/2 pounds

    boneless, skinless chicken breasts

  • 2 tablespoons

    all-purpose flour

  • 1 (32-ounce) carton

    low-sodium chicken broth (about 4 scant cups)

  • 1 cup


  • 8 ounces

    dried lasagna noodles (about 8 sheets)

  • 2 cups

    baby spinach (2 ounces)

  • 1/4 cup

    heavy cream

  • 1/2 cup

    ricotta cheese


  1. Prepare the following, adding each to the same large bowl as it is completed: Dice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 8 ounces white button or cremini mushrooms, halving the mushrooms first if they are larger than 1 1/2 inches in diameter. Mince 3 garlic cloves.

  2. Prepare the following, adding each to the same medium bowl: Finely grate 2 ounces Parmesan cheese on the small holes of a box grater (about 1 cup) if needed, or measure out scant 1/2 cup store-bought grated. Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater or measure out 1 cup store-bought shredded.

  3. Melt 4 tablespoons unsalted butter in a large Dutch oven over medium heat. Add the onion mixture, 1 teaspoon of the kosher salt, 1 teaspoon dried Italian seasoning, and 1/4 teaspoon black pepper. Cook until the onions are translucent and the mushrooms have released most of their liquid and begin to brown, 12 to 14 minutes.

  4. Meanwhile, butterfly 1 to 1 1/2 pounds boneless, skinless chicken breasts: Starting at the thicker end and holding your knife parallel to the cutting board, cut each chicken breast in half. Season all over with the remaining 1/2 teaspoon kosher salt.

  5. Sprinkle 2 tablespoons all-purpose flour into the pot and cook, stirring constantly, until no dry spots remain, 30 seconds to 1 minute. Slowly pour in 1 (32-ounce) carton low-sodium chicken broth and 1 cup water, stirring to combine and scraping any brown bits from the bottom of the pot. Add the chicken, making sure it is completely submerged, and adjust heat to maintain a simmer.

  6. Cook, stirring occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F, 10 to 12 minutes.

  7. Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.

  8. Return the chicken to the pot. Add 2 cups baby spinach, 1/4 cup heavy cream, and the Parmesan and mozzarella cheeses. Cook, stirring constantly, until the spinach wilts and the cheeses melt, about 1 minute. Taste and season with more kosher salt as needed. Ladle into bowls. Dollop with ricotta cheese and top with more black pepper if desired.

Recipe Notes

Ingredient substitutions: 3 cups shredded cooked chicken (about 1 pound) can be substituted for the raw chicken. Add to the soup with the spinach and cheeses.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb some of the liquid, so add more broth to thin to desired consistency when reheating.