One-Pot White Lasagna Soup – Easy Comfort Dinner That Tastes Like a Hug

Skip the marathon meal prep and get straight to the good part: a big, creamy bowl of lasagna vibes with none of the stack-and-bake drama. This One-Pot White Lasagna Soup is the weekday hero you didn’t know you needed—cozy, garlicky, and loaded with tender noodles. It’s the kind of meal that makes people think you planned ahead when you absolutely did not.

Fifteen minutes to prep, one pot to clean, and flavor that punches above its weight class. You bring the bowl. I’ll bring the strategy.

What Makes This Recipe Awesome

• One pot, zero stress: Everything cooks in the same pot—broth, noodles, chicken, and creamy goodness—so cleanup is a breeze.
• Lasagna comfort, soup simplicity: All the layers you love (cheese, noodles, herbs) without the assembly line.
• Ultra-creamy without feeling heavy: A smart mix of cream, broth, and ricotta delivers velvet texture without food coma.
• Customizable: Swap proteins, add veggies, or go gluten-free.

  Your pot, your rules.

• Kid-friendly, date-night worthy: Mild, cozy flavors with room to level up with chili flakes and herbs.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 cups cooked shredded chicken (rotisserie works great) or 1 lb Italian chicken sausage, casings removed
• 6 cups low-sodium chicken broth
• 1 cup water (as needed for noodle absorption)
• 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 ounces)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups baby spinach, roughly chopped
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 3/4 cup whole-milk ricotta
• Zest of 1/2 lemon and 1 tablespoon lemon juice (optional but amazing)
• Fresh basil or parsley, chopped, for garnish

The Method – Instructions

1. Heat and build flavor: In a large pot or Dutch oven, heat olive oil over medium. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant—don’t let it brown.
2. Add protein: If using sausage, add now and cook, breaking it up, until browned.

   If using cooked chicken, skip browning—just warm it in the next step.

3. Broth bath: Pour in chicken broth. Add Italian seasoning, black pepper, and red pepper flakes (if using). Bring to a gentle boil.
4. Noodle time: Add broken lasagna noodles.

   Stir well to prevent sticking. Reduce to a lively simmer and cook 8–10 minutes, stirring occasionally, until just shy of al dente. Add a splash of water if the noodles drink too much liquid.

5. Add greens and chicken: Stir in spinach and cooked shredded chicken (if not using sausage).

   Simmer 2 minutes to wilt greens and warm through.

6. Creamy finish: Lower heat to medium-low. Stir in heavy cream and Parmesan until smooth and lightly thickened, 1–2 minutes. Taste and adjust salt and pepper.
7. Ricotta ribbon: Turn off heat.

   Dollop ricotta into the pot and gently swirl so you get creamy pockets. Don’t fully whisk it in unless you prefer a uniformly creamy soup.

8. Brighten it up: Add lemon zest and juice for a clean finish (optional but 10/10).
9. Serve: Ladle into bowls. Top with extra Parmesan, cracked pepper, and fresh basil or parsley.

   If you’ve got garlic bread, now’s its time to shine.

How to Store

• Fridge: Store in an airtight container for up to 3 days. The noodles will continue to absorb liquid, so add a splash of broth or water when reheating.
• Reheat: Warm gently on the stove over low heat. Add a bit of cream or broth to bring back the silky texture.

  Microwave works in a pinch—30–45 second bursts, stirring between.

• Freezer: Best to freeze without noodles. Freeze the creamy base and protein for up to 2 months; add cooked noodles when reheating for best texture.

Why This is Good for You

• Protein-forward: Chicken or sausage plus ricotta and Parmesan keep you satisfied longer—bye, 9 p.m. snack attack.
• Greens that don’t feel like homework: Spinach melts into the soup and brings iron, folate, and vitamins A and C.
• Balanced comfort: Carbs from noodles, fats from dairy, and protein from meat create a steady, feel-good meal. IMO, this is what “cozy” tastes like.
• Control the sodium and quality: Homemade beats canned—use low-sodium broth and real cheese for better flavor and better you.

Common Mistakes to Avoid

• Overcooking the noodles: They soften as the soup sits.

  Stop at al dente or slightly under, especially if you plan leftovers.

• Boiling after adding dairy: High heat can cause separation. Keep it at a gentle simmer once cream and ricotta enter the chat.
• Skipping salt: Cream and pasta dull flavors. Taste and season at multiple points for a balanced, savory result.
• Adding ricotta too early: It can disappear into the soup.

  Swirl it at the end for those signature cheesy pockets.

• Not stirring noodles: They will clump and stick to the bottom. Stir frequently in the first few minutes.

Variations You Can Try

• Mushroom + thyme: Sauté 8 ounces sliced cremini with the onion and add 1 teaspoon fresh thyme.
• Turkey kale version: Swap chicken for ground turkey and use chopped kale instead of spinach. Add a pinch of nutmeg.
• Gluten-free: Use gluten-free lasagna sheets or any short GF pasta; adjust cook time and stir often.
• Veggie-forward: Add zucchini ribbons or peas in the last 3 minutes.

  Keep it meatless by skipping chicken and adding a can of white beans.

• Truffle night-in: Finish with a drizzle of truffle oil and extra Parmesan. Fancy? Yes.

  Difficult? Nope.

• Pesto swirl: Spoon a teaspoon of basil pesto into each bowl for herby brightness.

FAQ

Can I make this ahead?

Yes, but cook the noodles separately if you plan to hold it more than a day. Combine when reheating to avoid soggy pasta.

What’s the best pasta shape if I don’t have lasagna noodles?

Mafalda, farfalle, or broken pappardelle work beautifully.

Short shapes with ridges hold the creamy broth like champs.

How do I lighten it up?

Use half-and-half instead of heavy cream and part-skim ricotta. Add extra spinach and skip the sausage. Still rich, still delicious.

Can I make it vegetarian?

Absolutely.

Use vegetable broth, skip the meat, and add mushrooms and white beans for heartiness.

Will the lemon make it curdle?

Not if the heat is low and you add it at the end. It brightens the cream without drama—just don’t boil after adding.

What cheese can I substitute for ricotta?

Cottage cheese whipped smooth works in a pinch. Mascarpone also delivers dreamy richness, FYI.

How can I thicken the soup more?

Simmer uncovered a few extra minutes, or whisk 1 teaspoon cornstarch into cold cream before adding.

Parmesan also naturally thickens as it melts.

The Bottom Line

This One-Pot White Lasagna Soup is your shortcut to maximum comfort with minimum effort. It delivers the cheesy, creamy payoff of classic lasagna without the layering, waiting, or sink full of dishes. Keep it simple, tweak it to your taste, and watch it become a weeknight staple that feels special every single time.

Hungry now? Good—your pot’s waiting.