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Some nights you want the cozy hug of Italian American comfort food, but you also want it to fit real life, one pot, one ladle, no stack of lasagna pans. That is exactly where white lasagna soup shines in my kitchen, creamy, herby, and just fancy enough to feel like a Sunday dinner without the Sunday effort.
Think of it as a deconstructed white lasagna with a Béchamel profile, silky broth, tender chicken, and noodles that catch every milky, Parmesan kissed spoonful. I will walk you through keeping the pasta al dente, balancing richness, and adding one little twist that makes people pause mid bite.
Why You’ll Love This Recipe
That “white lasagna” flavor, without the layering: The soup leans into a Béchamel profile, creamy and mellow, but it stays weeknight friendly as a true one-pot meal.
The secret twist at the table: In my kitchen, ricotta mixed with lemon zest and a pinch of ground nutmeg turns the garnish into something you would expect at a trattoria, bright, aromatic, and luxurious.
Rich, but not heavy: Nutmeg echoes classic lasagna bianca, and that little citrus pop gives the acidity that dairy and starch beg for, so each bowl tastes balanced instead of sleepy.
Deep savor with simple steps: Mushrooms bring umami, Parmesan rounds it out, and you still get the ease of one pot, which means more time at the table.
Ingredients and Substitutions
These are humble grocery staples, but together they build a creamy, herb scented broth with plenty of body. Keep the salt measured, because Parmesan does plenty of talking on its own.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons salt
- 16 ounces cremini or button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 quart unsalted chicken stock or broth
- 2 cups water
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces dry lasagna noodles
- 10 ounces baby spinach
- 1 cup freshly grated Parmesan cheese
- 2 cups whole milk
- Ricotta, to serve
- Freshly ground black pepper
Ingredient Notes & Substitutions
Lasagna noodles vs. Mafaldine: If you can find Mafaldine, those frilly mini ribbons cling to the broth beautifully and stay pleasantly chewy, almost like the “perfect corner piece” of lasagna in spoon form.
Chicken options: Thighs stay extra juicy with the gentle poach, while breasts shred a little cleaner and feel lighter in the bowl.
Protein swaps: Spicy Italian sausage gives a bolder, zippier profile, especially if you like that pizzeria vibe. For a vegetarian direction, cannellini beans give that hearty spoonable comfort, and the cozy feel is similar to what I love in ham bean soup, just without the meat.
Spinach vs. kale: Baby spinach melts fast and keeps the soup delicate, while kale holds texture longer, especially for leftovers.
Ricotta garnish: Lemon zest and a pinch of ground nutmeg in the ricotta is the quiet “restaurant move,” because it perfumes the whole bowl as it slowly melts.
How to make white lasagna soup
Build the pale, aromatic base
- Warm 1 tablespoon olive oil in a large Dutch oven or stock pot over medium heat, then add 1 yellow onion, diced and let it sweat for about 5 minutes. You want the onion translucent and sweet smelling, not browned, so the soup stays beautifully light in color.
- Add 16 ounces cremini or button mushrooms, thinly sliced and sprinkle with 1/2 teaspoon of the salt. Cook about 10 minutes, stirring now and then, until the mushrooms give up their liquid and the pot looks almost dry again, the aroma should shift from raw to deep and savory.
- Push the vegetables aside to clear a small spot, then add 3 cloves garlic, minced right onto the bare surface. Let it bloom 30 to 60 seconds until fragrant, then stir it through so it does not scorch.
Poach the chicken gently
- Pour in 1 quart unsalted chicken stock or broth and 2 cups water, then add 5 sprigs fresh thyme, 1 bay leaf, and the remaining 1 1/2 teaspoons salt. Increase the heat to high and bring everything to a boil so the herbs wake up.
- Add 1 pound boneless, skinless chicken breasts or thighs, let the pot return to a rapid simmer, then reduce the heat to medium-low. Cook 10 to 15 minutes, until the chicken is cooked through and yields easily when you tug it with a fork.
- Lift the chicken onto a plate and let it cool just until you can handle it comfortably. The broth should smell herby and clean, with that mushroom umami underneath.
Noodles, greens, and that creamy emulsification
- Bring the soup back to a rapid simmer, then break 8 ounces dry lasagna noodles into bite sized pieces directly over the pot so you do not lose any shards. Broken sheets cook differently than standard shapes, so start checking at 8 minutes, you want true al dente, a firm center that still has a little bite.
- Stir in 10 ounces baby spinach and keep the simmer steady, not aggressive, for 8 to 10 minutes total. The spinach should look vivid and just wilted, not dark or slippery, and the noodles should feel pleasantly chewy.
- While the noodles cook, shred the chicken with two forks into small pieces. I like bite size strands so every spoon gets chicken without turning the soup into a stew.
- When noodles and spinach are ready, return the shredded chicken to the pot and remove the thyme stems and bay leaf. Stir in 1 cup freshly grated Parmesan cheese, then pour in 2 cups whole milk and bring it back to a gentle simmer, the goal is a smooth emulsification, not a boil.
- Taste, then adjust with Freshly ground black pepper and a touch more salt only if needed. Off the heat, ladle into bowls and finish with Ricotta, to serve so it melts slowly into creamy clouds.
Secrets for a Restaurant Quality Finish
The best flavor in a creamy soup often starts with browning done on purpose, not by accident. That moment when mushrooms go from wet to concentrated is where savor is born, and the science behind the Maillard reaction when browning vegetables explains why your pot suddenly smells so irresistibly “roasted.”
Salt control is the difference between “cozy” and “too much” in a white lasagna soup. Unsalted broth lets you steer the whole pot, especially because Parmesan can be salty, and the CDC guidance helps you manage the saltiness with more intention.
A Parmesan rind is my quiet trick when I want extra umami without extra fat. If you have one, simmer it in the broth while the chicken poaches, then fish it out before adding the milk, it perfumes the soup like a long cooked sauce.
Al dente is not just chef snobbery, it is texture insurance. When you keep broken lasagna sheets slightly firm, the soup stays silky instead of gummy, and that specific guidance on ‘al dente’ timing helps explain how starch behaves as it cooks.
Pro Tips & Troubleshooting
Pro Tips
- Stir the noodles frequently during the first 3 minutes of boiling, that early movement prevents clumps that never fully separate.
- Keep the simmer lively before noodles, then gentle after dairy, it protects the creamy texture.
- A final squeeze of lemon right before serving brightens the milk and Parmesan notes, even if you already used zest in the ricotta.
- For extra depth, a Parmesan rind in the broth adds a savory backbone.
Common Mistakes to Avoid
- Boiling hard after adding the milk can cause curdling, keep it at a gentle simmer.
- Overcooking the noodles, remember they continue softening off heat in hot broth.
- Adding the spinach too early turns it dull and slimy, it should only wilt at the end.
- Overbrowning the onions, it darkens the soup and dulls the “white lasagna” look.
Serving & Storage
Serving Ideas
I love serving this in wide bowls so the ricotta can sit on top like a snowy little island, then slowly melt into the hot broth. A few cracks of Freshly ground black pepper right at the end wakes up the nutmeg and thyme.
Something crisp on the side keeps the meal from feeling too rich, like an arugula salad with balsamic vinaigrette. For maximum comfort, a dunkable side like cheesy garlic bread turns the last spoonful into the best bite.
Storage & Make-Ahead
The biggest leftover secret is separating noodles from broth, because pasta keeps drinking and turns mushy overnight. If you expect leftovers, cook and store the noodles in a separate container, then ladle hot soup over them bowl by bowl.
Reheat gently on the stovetop over low heat, stirring often, and add a splash of broth or milk to loosen the starch thickened texture. Once it looks silky again and steams steadily, it is ready to serve.
White Lasagna Soup
Equipment
- Dutch oven
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons salt
- 16 ounces cremini or button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 quart unsalted chicken stock or broth
- 2 cups water
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces dry lasagna noodles
- 10 ounces baby spinach
- 1 cup freshly grated Parmesan cheese
- 2 cups whole milk
- Ricotta, to serve
- Freshly ground black pepper
Instructions
Build the pale, aromatic base
- Heat olive oil in a large Dutch oven over medium heat. Add the diced yellow onion and sweat for about 5 minutes until translucent and sweet smelling, but not browned.
- Stir in the sliced mushrooms and 1/2 teaspoon of salt. Cook for 10 minutes, stirring occasionally, until the mushrooms release their liquid and the pot becomes mostly dry and fragrant.
- Clear a small space in the center and add the minced garlic. Let it bloom for 30 to 60 seconds until fragrant, then stir into the vegetables.
Poach the chicken gently
- Pour in the chicken stock and water. Add the thyme sprigs, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase heat and bring to a boil.
- Add the chicken breasts or thighs and bring back to a rapid simmer. Reduce heat to medium-low and cook for 10 to 15 minutes until the chicken is cooked through.
- Remove the chicken to a plate to cool slightly for handling. Keep the broth at a steady simmer.
Noodles, greens, and that creamy emulsification
- Bring the broth back to a rapid simmer. Break the lasagna noodles into bite-sized pieces directly into the pot. Cook for about 8 minutes, checking for an al dente texture.
- Stir in the baby spinach and maintain a steady simmer for 8 to 10 minutes total until the spinach is wilted and the noodles are perfectly chewy.
- While the noodles cook, shred the cooled chicken with two forks into bite-sized strands.
- Return the shredded chicken to the pot. Remove the bay leaf and thyme stems. Stir in the Parmesan cheese and whole milk, bringing the soup back to a very gentle simmer to emulsify the dairy.
- Taste and adjust with black pepper or more salt. Serve in bowls topped with a dollop of ricotta cheese.
Notes
Nutrition
Conclusion
This bowl is everything I crave on a chilly evening, silky creamy broth, earthy mushrooms, tender chicken, and that bright citrus lift at the end. The lemon zest and nutmeg in the ricotta garnish is the little touch that makes it feel special, even when you made it on a Tuesday.
If your table loves cozy creamy dinners, the same comfort loving crowd often enjoys white chicken enchiladas too, for a different kind of velvety bite.
