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An overhead close-up shot of a bowl of creamy chicken lasagna soup, with melted cheese and pieces of spinach visible.

White Lasagna Soup: The Creamiest One-Pot Comfort Meal

This White Lasagna Soup is an easy one-pot meal delivering all the creamy, cheesy flavors of traditional lasagna. Made with chicken, spinach, and a rich three-cheese blend, it's ready in under 40 minutes for the perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 medium Onion finely diced
  • 3 cloves Garlic minced
  • 1 lb Boneless, Skinless Chicken Breasts cut into bite-sized pieces
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 6 cups Chicken Broth low sodium
  • 2 tsp Italian Seasoning
  • 8 oz Lasagna Noodles broken into 2-inch pieces
  • 1 cup Heavy Cream
  • 1/2 cup Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese plus more for serving
  • 1 cup Shredded Mozzarella Cheese
  • 3 cups Fresh Spinach packed

Equipment

  • 1 Large Dutch oven or pot
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add chicken pieces, season with salt and pepper, and cook until browned on all sides.
  2. Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the Italian seasoning. Bring to a simmer.
  3. Add the broken lasagna noodles to the simmering broth. Cook for 10-12 minutes, or until al dente, stirring occasionally.
  4. Reduce heat to low. Stir in the heavy cream, ricotta, Parmesan, and mozzarella cheese until smooth and melted. Do not boil.
  5. Stir in the fresh spinach and cook for 1-2 minutes until just wilted. Serve immediately, garnished with extra Parmesan.

Notes

For the best flavor and texture, use full-fat cheeses and heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to thin if needed.