Creamy White Lasagna Soup Recipe

Cozy, rich, and brimming with comfort, Creamy White Lasagna Soup is everything you love about classic white lasagna—transformed into a spoonable, soul-soothing bowl. This hearty soup brings together creamy broth, tender noodles, vibrant vegetables, and a touch of herbs to wrap you in warmth with every bite. Whether you’re looking for a comforting dinner on a chilly evening or a crowd-pleasing dish for family gatherings, this soup delivers both nostalgia and indulgence in one pot.

It’s a beautiful blend of textures and flavors: the soft chew of lasagna noodles, sweet pops of carrot, the slight bitterness of spinach, and the creamy, cheesy base that ties it all together. Perfect for when you’re craving comfort food but want something just a little different from the usual casserole. The best part? It tastes like it’s been simmering all day, but it’s surprisingly simple and quick to prepare.

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Ingredients for Creamy White Lasagna Soup

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 1 yellow bell pepper, chopped
• 4 cups chicken or vegetable broth
• 1 ½ cups half-and-half or heavy cream
• 8 lasagna noodles, broken into pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• Salt and black pepper to taste
• 1 cup cooked, shredded chicken (optional)
• 1 ½ cups baby spinach, chopped
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley and cracked black pepper for garnish

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Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for about 3–4 minutes until it starts to soften. Stir in the garlic and cook for another 30 seconds until fragrant.

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Step 2: Add the Vegetables

Toss in the chopped carrots and yellow bell pepper. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften and brighten in color.

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Step 3: Pour in the Broth and Season

Pour in the chicken or vegetable broth, then stir in the Italian seasoning, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.

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Step 4: Cook the Noodles

Add the broken lasagna noodles directly to the pot. Reduce the heat slightly and let everything simmer for about 10–12 minutes, stirring occasionally, until the noodles are tender but not mushy.

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Step 5: Make it Creamy

Lower the heat and pour in the half-and-half or heavy cream. Stir well, allowing the soup to thicken slightly. Add the shredded cooked chicken if using, and let it heat through for a couple of minutes.

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Step 6: Add Cheese and Greens

Stir in the chopped spinach and let it wilt into the soup—this takes just a minute or two. Then add the shredded mozzarella and Parmesan cheese. Stir until the cheese is melted and the soup is silky and creamy.

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Step 7: Serve and Garnish

Ladle the hot soup into bowls and top with freshly cracked black pepper, a sprinkle of Parmesan, and chopped fresh parsley. Serve warm with crusty bread for dipping, if desired.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~380 kcal
• Protein: 18g
• Carbohydrates: 32g
• Fat: 20g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 5g
• Sodium: 580mg
• Calcium: 180mg

Note: Nutritional values may vary depending on specific ingredients and portion sizes.

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Frequently Asked Questions

1. Can I make this soup vegetarian?

Absolutely! Simply use vegetable broth and skip the chicken. Add more vegetables like mushrooms or zucchini for extra heartiness.

2. What’s the best way to reheat leftovers?

Gently warm the soup in a pot over low heat, stirring occasionally. Add a little extra broth or milk to loosen it up, as the noodles will absorb some liquid.

3. Can I use different pasta?

Yes, any short pasta like rotini, bowtie, or even penne can work if you don’t have lasagna noodles on hand.

4. How can I make it gluten-free?

Use gluten-free lasagna noodles or your favorite GF pasta and double-check that your broth and cheese are certified gluten-free.

5. Can I use milk instead of cream?

You can use whole milk for a lighter version, but the soup won’t be as rich or creamy. Avoid low-fat milk, as it may curdle.

6. Is it possible to make this in a slow cooker?

Yes, sauté the aromatics first, then cook everything (except noodles and dairy) on low for 4–6 hours. Stir in noodles and dairy about 30 minutes before serving.

7. How do I thicken the soup if it’s too runny?

Let it simmer uncovered for a few minutes or stir in a slurry of 1 tablespoon cornstarch with 2 tablespoons water to thicken.

8. Can I add more protein?

Sure! Cooked Italian sausage, ground turkey, or even white beans are great protein-boosting add-ins.

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