Italian White Lasagna Soup

Last winter, my sister came over shivering after her car broke down, and I threw together whatever was in the fridge. That accidental creation became this soup, which she now requests every time the temperature drops below freezing. Something about the combination of tender noodles swimming in creamy broth just feels like a warm blanket.

I made a massive batch for my book club meeting, and everyone abandoned their wine to hover around the pot. One friend admitted she typically skips soup courses but went back for seconds. The way the ricotta melts into little pockets throughout the bowl creates these surprise creamy bites that make people pause mid conversation.

Ingredients

• 400 g boneless chicken: Thighs stay juicier in simmering broth, but breast works if that is what you have on hand
• 1 tablespoon olive oil: The foundation for building those aromatic vegetable flavors
• 1 medium onion: White onions become sweeter as they cook down, balancing the richness
• 3 cloves garlic: Do not skip this, even if you think it is too much
• 2 medium carrots: They add natural sweetness and pretty orange flecks throughout
• 2 celery stalks: Essential for that classic soup base flavor profile
• 150 g baby spinach: Wilts beautifully and adds a pop of color without overpowering
• 1.2 liters chicken broth: Low sodium lets you control the seasoning yourself
• 1 teaspoon dried Italian herbs: The backbone of that familiar lasagna taste
• 1/2 teaspoon red pepper flakes: Just enough warmth to make the creaminess interesting
• 200 g lasagna noodles: Breaking them into pieces is surprisingly satisfying
• 120 ml heavy cream: The secret to restaurant style silkiness
• 250 g ricotta cheese: Creates those signature lasagna moments in every spoonful
• 100 g shredded mozzarella: For the cheese pull factor, even in soup form
• 40 g grated Parmesan: Adds that salty umami punch at the end
• 2 tablespoons fresh parsley: Brightens up all that rich cheese and cream

Instructions

Build Your Flavor Base:

Heat the olive oil in your largest pot over medium heat, then add onion, carrots, and celery. Let them soften and become fragrant for about 5 minutes, stirring occasionally so nothing sticks.

Add The Aromatics:

Stir in the garlic for just one minute until you can smell it, then add the diced chicken. Cook until the chicken turns lightly golden on the outside, about 4 to 5 minutes.

Create The Broth:

Pour in the chicken broth along with Italian herbs, red pepper flakes, salt, and pepper. Bring everything to a gentle boil, letting the flavors start mingling together.

Cook The Noodles:

Add your broken lasagna pieces and reduce heat to a steady simmer. Cook for 15 minutes, stirring occasionally to prevent sticking, until noodles are tender and chicken is cooked through.

Add The Greens:

Stir in the spinach and watch it wilt down into the soup, which only takes 1 to 2 minutes. The pot will look incredibly green for a moment before it all blends together.

Make It Creamy:

Lower the heat completely and stir in the heavy cream, ricotta, mozzarella, and Parmesan. Keep stirring until all the cheese has melted and the broth turns luxuriously creamy.

Finish With Freshness:

Add the fresh parsley and taste the soup, adjusting salt and pepper as needed. Remove from heat and let it sit for 5 minutes before serving.

Serve It Up:

Ladle into warmed bowls and sprinkle with extra parsley and Parmesan if you are feeling fancy. The soup stays hot for a long time, so no need to rush to the table.

Save

My husband claimed he was not hungry until he walked through the door and smelled this simmering. He ate two bowls without saying a word, which is basically his highest compliment. The next day he asked if we had leftovers for lunch, which never happens with soup in our house.

Making It Vegetarian

Swap the chicken for cannellini beans and use vegetable broth instead of chicken. The beans hold up beautifully in the simmering liquid and actually make the soup even more filling. I have served this version to vegetarians who said they never missed the meat.

Perfect Pairings

Crusty Italian bread is practically mandatory for soaking up every last drop of the cheesy broth. A crisp white wine like Pinot Grigio cuts through the richness perfectly. I also love a simple green salad with acidic vinaigrette on the side to balance all the creaminess.

Make Ahead Strategy

This soup actually develops deeper flavors after sitting in the refrigerator overnight. Just keep in mind that the noodles will drink up quite a bit of liquid, so you may need to add more broth when reheating. I always make a double batch specifically because the leftovers are so reliable.

• Cool the soup completely before storing to prevent bacterial growth
• Store noodles separately if you prefer them al dente when reheating
• The soup keeps beautifully in the freezer for up to three months

Save

There is something deeply comforting about a recipe that takes all the beloved components of a labor intensive dish and transforms them into something cozy and achievable. This soup has become my go to for feeding people without spending all day in the kitchen.

Recipe FAQs

→ Can I make this soup vegetarian?

Absolutely. Substitute diced chicken with cannellini beans and swap chicken broth for vegetable broth. The creamy cheese base and Italian herbs provide plenty of savory depth even without meat.

→ What type of noodles work best?

Traditional lasagna noodles broken into 2-inch pieces are ideal—they hold up beautifully during simmering and provide that classic lasagna texture. You can also use no-boil lasagna sheets or substitute with short pasta like gemelli or small shells.

→ How do I prevent the dairy from separating?

Add the cream and cheeses at the very end over low heat, stirring constantly until melted and incorporated. Avoid boiling once dairy is added—gentle heat keeps the texture smooth and velvety.

→ Can I freeze this soup?

The broth base freezes well, but dairy-based soups can separate when frozen. For best results, freeze the soup without cream and cheese, then add fresh dairy when reheating.

→ What wine pairs well?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy richness beautifully. The acidity and bright notes cut through the cheese and cream while enhancing the herbal flavors.

→ How can I add more vegetables?

Mushrooms, zucchini, or bell peppers work wonderfully. Sauté them along with the onion and celery in step one so they develop flavor before the broth is added.