Description

Craving something cozy, creamy, and full of flavor? This Creamy White Lasagna Soup is your new go-to comfort food. Inspired by traditional white lasagna, this recipe transforms those beloved flavors into a one-pot wonder—perfect for quick dinners, weeknight cravings, or impressing guests without the stress. Think “easy dinner,” “comforting lunch idea,” or even a unique take on “hearty soups for the season.” With tender pasta, rich cheesy broth, and vibrant veggies, this soup hits all the right notes: creamy, savory, and satisfying.

Whether you’re gathering around the table on a chilly evening or meal-prepping for the week, this dish is simple, soul-warming, and irresistibly delicious. A perfect option if you’re looking for new dinner ideas, quick comfort food, or even just easy recipes that taste like a warm hug.

Ingredients

Scale

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

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook for another 30 seconds until fragrant.
Add chopped carrots and yellow bell pepper. Sauté for 5 minutes until veggies begin to soften.
Pour in broth and season with Italian seasoning, basil, salt, and pepper. Bring to a gentle boil.
Add broken lasagna noodles and simmer for 10–12 minutes until tender, stirring occasionally.
Reduce heat and stir in the half-and-half or cream. Add shredded chicken if using and heat through.
Add spinach and stir until wilted. Then stir in mozzarella and Parmesan until melted and creamy.
Serve hot, garnished with fresh parsley and cracked pepper. Enjoy with crusty bread.