Creamy White Lasagna Soup
A rich, creamy soup that delivers the flavors of lasagna without the hassle, featuring tender noodles and a silky broth.
Ingredients
Aromatics and Oils
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 small Shallots, finely diced (or 1 medium onion)
- 5 cloves Garlic, minced
- 1/2 teaspoon Crushed red pepper flakes (optional heat)
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Fresh thyme, leaves (or 1/2 teaspoon dried)
Broth and Noodles
- 1/2 cup Dry white wine (or extra stock if skipping alcohol)
- 6 cups Low-sodium chicken or vegetable stock
- 8-10 sheets Lasagna noodles, broken into bite-size pieces
Chicken and Vegetables
- 2 cups Rotisserie chicken, shredded (or use Italian sausage, browned)
- 4 cups Baby spinach, roughly chopped
Cream and Cheese
- 1 cup Heavy cream
- 3/4 cup Whole-milk ricotta
- 1 cup Parmesan, freshly grated (plus more for topping)
Seasoning and Garnish
- 1 whole Lemon, zested and halved
- a pinch Nutmeg (trust me)
- to taste Kosher salt & black pepper
- 1/4 cup Fresh basil or parsley, chopped for garnish
Instructions
Preparation
- Heat butter and olive oil in a heavy pot over medium heat. Add shallots with a pinch of salt; cook 3–4 minutes until glossy.
- Stir in garlic, chili flakes, Italian seasoning, and thyme; cook 1 minute until fragrant.
Building the Broth
- Pour in white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
- Add stock, bring to a gentle boil, then reduce to a lively simmer.
Cooking the Noodles
- Add broken lasagna noodles. Simmer 10–12 minutes, stirring often so they don’t clump.
- Season with salt and pepper.
Adding Protein
- Stir in shredded chicken (or cooked sausage). Simmer 2–3 minutes to warm through.
Making it Creamy
- Lower heat to medium-low. Stir in cream, ricotta, and Parmesan until smooth.
- Add a pinch of nutmeg and the lemon zest. Squeeze in half the lemon; taste and adjust with more salt, pepper, or lemon juice.
Finishing Touches
- Fold in chopped spinach until wilted, 1–2 minutes. If the soup is too thick, splash in more stock.
- If too thin, simmer a couple more minutes.
- Ladle into bowls and top with extra Parmesan, cracked pepper, and fresh basil or parsley. Drizzle of olive oil is optional.
Notes
Leftovers thicken as noodles drink the broth. Store in airtight containers up to 3 days. For meal prep, cook noodles separately and add them to each portion when reheating. Can freeze the base soup without dairy and noodles.