Creamy White Lasagna Soup Recipe: The Ultimate Cozy Comfort Food

Ever had one of those days when you just want to wrap yourself in a blanket, binge-watch your favorite show, and eat something so creamy and cozy it feels like a hug in a bowl? Yeah, me too. That’s exactly why I’m obsessed with this Creamy White Lasagna Soup. It’s all the best parts of lasagna-minus the hours of layering, the oven drama, and the mountain of dirty dishes. Trust me, you’ll want to bookmark this one. 😉

Let’s get into the nitty-gritty of why this soup is about to be your new go-to comfort food, how to make it (with zero stress), and all the pro tips you need to nail it every single time.

Why You’ll Fall in Love with Creamy White Lasagna Soup

What’s so special about this soup? Well, let’s see:

• All the classic lasagna flavors-but in a creamy, slurpable soup.

• No layering required. Seriously, who has time for that on a weeknight?

• One pot wonder. Less cleanup, more chilling.

• Ready in under an hour (even if you’re moving slow).

• Customizable for picky eaters-swap in your favorite veggies or proteins.

• Perfect for leftovers-it tastes even better the next day, IMO.

And let’s be real: sometimes you want lasagna, but you also want your couch. This soup is the answer.

What Exactly IS White Lasagna Soup?

If you’re picturing a pot of lasagna noodles floating in Alfredo sauce, you’re… kinda close. But this soup is so much more. Imagine a creamy, garlicky broth loaded with tender chicken, cozy noodles, melty cheese, and a handful of greens for good measure. It’s like the love child of chicken Alfredo and classic lasagna-without any of the fuss467.

And yes, it’s as dreamy as it sounds.

The Secret to That Signature Creaminess

Let’s talk about what makes this soup so creamy-and no, it’s not just dumping in a carton of cream and calling it a day.

The Creamy Trifecta:

• Roux: A quick mix of butter and flour thickens the soup and gives it that velvety texture.

• Dairy: We’re talking milk, half-and-half, or cream cheese (or all three, if you’re feeling wild).

• Cheese: Mozzarella and Parmesan melt into the soup, making it rich and cheesy-just like lasagna should be46.

Ever wondered why some soups taste watery while others are basically liquid gold? It’s all about building that creamy base.

Ingredients: What You’ll Need (and What to Swap)

I know you’re busy, so here’s the breakdown. And FYI, every ingredient here keeps things strictly within the right dietary guidelines-no funny business, no weird additives.

The Must-Haves

• Olive oil (for sautéing)

• Onion (yellow or white, your call)

• Garlic (the more, the merrier)

• Carrots (diced small)

• Chicken breast or thighs (boneless, skinless, cooked and shredded)

• Chicken broth or stock (low sodium is best)

• Italian seasoning (or a mix of oregano, basil, and thyme)

• Red pepper flakes (optional, for a little kick)

• Lasagna noodles (broken into pieces)

• Fresh spinach or kale (because, you know, vitamins)

• Milk, half-and-half, or cream (pick your favorite)

• Mozzarella cheese (shredded)

• Parmesan cheese (freshly grated is best)

• Cream cheese (softened)

• Salt and black pepper (to taste)

Optional Add-Ins

• Ricotta cheese (for dolloping on top)

• Fresh basil (for serving)

• Sun-dried tomatoes (for a tangy twist)

• Pesto (stir in a spoonful at the end for extra flavor)34

Pro Tip: Want to keep it vegetarian? Swap the chicken for white beans or more veggies, and use veggie broth.

Step-By-Step: How to Make Creamy White Lasagna Soup

Okay, let’s get cooking. Grab your biggest pot and let’s do this!

Step 1: Sauté the Aromatics

• Heat olive oil in a large pot over medium heat.

• Add diced onions and carrots. Cook until soft, about 3-4 minutes.

• Toss in the garlic and cook for another minute. (Your kitchen should smell amazing right about now.)

Step 2: Build the Broth

• Sprinkle in the flour and stir for 1-2 minutes to make a quick roux.

• Slowly pour in the chicken broth, whisking constantly to avoid lumps.

• Add Italian seasoning, red pepper flakes, salt, and pepper.

• Bring to a gentle simmer.

Step 3: Add Chicken and Noodles

• Toss in the shredded chicken.

• Break lasagna noodles into bite-size pieces and add them to the pot.

• Simmer until noodles are cooked al dente, about 8-10 minutes. (Don’t overcook, unless you like noodle mush. No judgment.)

Step 4: Make It Creamy

• Lower the heat.

• Stir in the milk (or half-and-half), mozzarella, Parmesan, and cream cheese.

• Keep stirring until everything’s melted and the soup is creamy.

Step 5: Greens and Final Touches

• Add spinach or kale and stir until wilted.

• Taste and adjust seasoning. Add more broth if you want it thinner, or let it simmer a bit longer to thicken.

Step 6: Serve and Garnish

• Ladle soup into bowls.

• Top with a dollop of ricotta, a sprinkle of Parmesan, and fresh basil.

• Optional: Drizzle with olive oil or add a spoonful of pesto for extra flavor.

Boom. You just made the coziest, creamiest white lasagna soup ever. High five! ✋

Ingredient Breakdown: Why Each One Matters

Olive Oil: Adds flavor and helps the veggies cook evenly.

Onion, Garlic, Carrots: The holy trinity of soup bases. Don’t skip these unless you want a bland soup (and who wants that?).

Chicken: Protein, flavor, and heartiness. Use rotisserie chicken to save time.

Lasagna Noodles: Because it’s not lasagna soup without them.

Spinach/Kale: Sneaks in some greens. Even picky eaters barely notice.

Cheese: The soul of the soup. Mozzarella for meltiness, Parmesan for umami, cream cheese for body.

Italian Seasoning: Shortcut to flavor town. (Yes, I said it.)

Milk/Cream: Makes it rich and, well, creamy.

Salt & Pepper: Don’t be shy-season as you go!

Variations & Substitutions: Make It Yours

Let’s be real, sometimes you open the fridge and realize you’re missing half the ingredients. Don’t panic-here’s how to improvise:

• No chicken? Use turkey, white beans, or just load up on extra veggies.

• No lasagna noodles? Any short pasta works. Mafalda corta, rotini, or even broken spaghetti in a pinch.

• Dairy-free? Use unsweetened plant-based milk and skip the cheese, or try a dairy-free cheese alternative.

• Extra veggies? Zucchini, mushrooms, or bell peppers fit right in.

• Spicy? Add more red pepper flakes or a dash of hot sauce.

Ever tried adding sun-dried tomatoes or a spoonful of pesto? Game changer.

Pro Tips for the Best Creamy White Lasagna Soup

• Cook noodles separately if you plan to store leftovers. Otherwise, they soak up all the broth and turn into a pasta blob. (Not cute.)

• Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make your soup gritty.

• Adjust the thickness. Add more broth for a lighter soup, or let it simmer longer for a thicker, stew-like vibe.

• Taste as you go. Seriously, don’t just follow the recipe-make it yours.

Ever wondered why restaurant soups taste so good? It’s all about tasting and adjusting as you cook.

What to Serve with White Lasagna Soup

You’ve got a bowl of creamy, cheesy goodness. Now what?

• Crusty bread (for dunking, obviously)

• Simple green salad (because balance)

• Roasted veggies (if you’re feeling extra virtuous)

• Garlic bread (because carbs on carbs is always a good idea)

Or just eat it straight from the pot. I won’t judge.

Storage, Freezing, and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days. The flavors get even better!

• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stove or in the microwave. Add a splash of broth or milk to loosen it up if it’s too thick.

FYI: The noodles will keep soaking up liquid as it sits, so don’t be surprised if your soup turns into more of a casserole the next day. Still delicious, though.

FAQs: Your Creamy White Lasagna Soup Questions, Answered

1. Can I make this soup ahead of time?
Absolutely! Make the soup base and store the noodles separately. Combine when ready to serve for the best texture.

2. What’s the best way to shred chicken quickly?
Use two forks, or (pro tip) toss warm, cooked chicken in a stand mixer with the paddle attachment. Shreds in seconds!

3. Can I use leftover rotisserie chicken?
For sure. It saves time and adds extra flavor.

4. Is this soup gluten-free?
Swap regular noodles for your favorite gluten-free pasta and use gluten-free flour in the roux.

5. Can I use other types of pasta?
Yep! Any short pasta works-just adjust cooking time as needed.

6. How do I make it vegetarian?
Skip the chicken and use white beans or extra veggies. Swap chicken broth for veggie broth.

7. What if I don’t have cream cheese?
Just use extra mozzarella or a splash more milk for creaminess.

8. Can I add mushrooms?
Totally! Sauté them with the onions for extra umami.

9. My soup is too thick. What now?
Add more broth or milk until you reach your desired consistency.

10. Can I double the recipe?
Go for it! This soup is perfect for feeding a crowd or meal prepping for the week.

The Ultimate Creamy White Lasagna Soup Recipe (Step-by-Step)

Here’s the full recipe, all in one place-so you can screenshot, print, or just keep it open while you cook.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 4 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• 6 cups chicken broth (or veggie broth)

• 1 pound boneless, skinless chicken breast or thighs, cooked and shredded

• 8-10 lasagna noodles, broken into pieces

• 2 cups fresh spinach or kale, chopped

• 1 cup milk, half-and-half, or cream

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 4 ounces cream cheese, softened

• Salt and black pepper, to taste

• Ricotta cheese, for topping (optional)

• Fresh basil, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrots, and sauté until soft (about 3-4 minutes).

2. Add garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute.

3. Sprinkle in flour and stir for 1-2 minutes to make a roux.

4. Slowly pour in chicken broth, whisking constantly.

5. Add shredded chicken and bring to a gentle simmer.

6. Stir in broken lasagna noodles. Cook until noodles are al dente, about 8-10 minutes.

7. Lower the heat. Add milk, mozzarella, Parmesan, and cream cheese. Stir until melted and creamy.

8. Add spinach or kale and stir until wilted.

9. Taste and adjust seasoning.

10. Serve hot, topped with ricotta, fresh basil, and extra Parmesan.

The Final Word: Why You Need Creamy White Lasagna Soup in Your Life

Let’s be honest: life’s too short for boring dinners. This Creamy White Lasagna Soup brings all the comfort of classic lasagna, but with way less effort and way more coziness. It’s perfect for chilly nights, lazy Sundays, or anytime you need a little extra comfort.

So next time you’re craving something creamy, cheesy, and soul-warming, skip the oven and grab your soup pot. Your taste buds (and your couch) will thank you.

Now, who’s ready for seconds? 😏

P.S. If you make this soup, snap a pic and tag me! I love seeing your creations-and let’s be real, I need more soup inspiration too. FYI, this recipe is 100% family-approved and picky-eater tested, so you’re in good hands.

Quick Recap: Why This Soup Rocks

• One pot, one hour, zero stress

• Creamy, cheesy, and loaded with flavor

• Customizable for any diet or picky eater

• Perfect for leftovers or meal prep

• Guaranteed to make you the hero of dinner time

Now go forth and soup it up! 🍲