White Lasagna Soup is a rich and creamy twist on traditional lasagna, featuring tender pasta, savory ground chicken or sausage, and a luscious cheesy broth. This cozy, one-pot meal brings all the comforting flavors of white lasagna without the hassle of layering. It’s perfect for chilly nights or when you’re craving a creamy, indulgent dish.
Why You’ll Love This Recipe
- One-Pot Wonder – Minimal cleanup with maximum flavor.
- Creamy & Comforting – A velvety, cheesy broth makes it irresistible.
- Easy to Make – No layering required like traditional lasagna.
- Customizable – Use different proteins, pasta shapes, or veggies.
- Perfect for Leftovers – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground chicken or Italian sausage
- Onion
- Garlic
- Chicken broth
- Italian seasoning
- Crushed red pepper flakes (optional)
- Lasagna noodles (broken into pieces)
- Heavy cream
- Cream cheese
- Parmesan cheese
- Mozzarella cheese
- Spinach (optional)
- Fresh basil (for garnish)
Directions
- In a large pot, cook the ground chicken or sausage over medium heat until browned. Drain excess grease.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the Italian seasoning and red pepper flakes (if using).
- Pour in the chicken broth and bring to a boil.
- Add the broken lasagna noodles and cook until tender, stirring occasionally.
- Reduce heat to low and stir in the heavy cream and cream cheese until smooth.
- Mix in the Parmesan and mozzarella cheese until fully melted.
- If using, stir in fresh spinach and let it wilt.
- Serve hot, garnished with fresh basil and extra cheese if desired.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Meat Options: Swap chicken for ground turkey, sausage, or shredded rotisserie chicken.
- Lighter Version: Use half-and-half instead of heavy cream and reduced-fat cream cheese.
- Vegetarian: Omit the meat and add mushrooms or zucchini.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce.
- Gluten-Free: Use gluten-free pasta.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze without the noodles for up to 3 months. Add fresh pasta when reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or cream if needed. Microwave in short bursts, stirring in between.
FAQs
Can I use a different pasta?
Yes! Any short pasta like rotini or bowtie works well.
How do I prevent the soup from getting too thick?
Add extra broth when reheating to adjust consistency.
Can I make this soup in a slow cooker?
Yes! Cook everything except the dairy and noodles for 4-6 hours on low, then add them in the last 30 minutes.
What’s the best cheese for this soup?
Parmesan and mozzarella melt beautifully, but provolone or fontina are great too.
Can I make this dairy-free?
Use coconut milk instead of cream and dairy-free cheese alternatives.
How do I make it extra cheesy?
Stir in extra shredded cheese before serving, or top with ricotta.
Can I use fresh lasagna sheets?
Yes! Just cut them into smaller pieces and add them at the end to prevent overcooking.
What goes well with this soup?
A side of garlic bread or a fresh green salad pairs perfectly.
Why is my soup grainy?
Make sure to melt the cheeses slowly over low heat to keep the texture smooth.
Can I prepare this soup ahead of time?
Yes! Just cook the noodles separately and add them when serving.
Conclusion
White Lasagna Soup is a creamy, comforting dish that delivers all the flavors of classic white lasagna in a simple, one-pot meal. It’s rich, cheesy, and perfect for cozy nights or family dinners. With endless variations and easy prep, this recipe is sure to become a favorite in your home. Try it today and enjoy a bowl of pure comfort!
Print
White Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This White Lasagna Soup is a creamy, cheesy twist on traditional lasagna, packed with savory ground chicken or sausage, tender pasta, and a luscious broth. Made in just one pot, this comforting dish is perfect for chilly nights or an easy weeknight dinner. With customizable ingredients and simple prep, this soup delivers all the flavors of white lasagna without the hassle of layering.
Ingredients
- 1 lb ground chicken or Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach (optional)
- Fresh basil (for garnish)
Instructions
- In a large pot, cook the ground chicken or sausage over medium heat until browned. Drain excess grease.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the Italian seasoning and red pepper flakes (if using).
- Pour in the chicken broth and bring to a boil.
- Add the broken lasagna noodles and cook until tender, stirring occasionally.
- Reduce heat to low and stir in the heavy cream and cream cheese until smooth.
- Mix in the Parmesan and mozzarella cheese until fully melted.
- If using, stir in fresh spinach and let it wilt.
- Serve hot, garnished with fresh basil and extra cheese if desired.
Notes
- Meat Variations: Use ground turkey, sausage, or shredded rotisserie chicken.
- Lighter Version: Swap heavy cream for half-and-half and use reduced-fat cream cheese.
- Vegetarian Option: Omit the meat and add mushrooms or zucchini.
- Spicy Kick: Increase red pepper flakes or add hot sauce.
- Gluten-Free: Use gluten-free pasta.
- Slow Cooker Method: Cook all ingredients (except dairy and noodles) on low for 4-6 hours, then add them in the last 30 minutes.
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