White Lasagna Soup
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Table of Contents
White Lasagna Soup
Introduction
Did you know that over 70% of home cooks crave the comforting, cheesy layers of lasagna but are deterred by the lengthy assembly and baking time? That’s where the genius of White Lasagna Soup comes in. This recipe transforms every beloved element of a classic white lasagna—tender chicken, creamy ricotta, savory Italian herbs, and pasta—into a single, soul-warming pot of soup. It delivers all the complex, satisfying flavors in a fraction of the time, making it the ultimate weeknight comfort food hack. Imagine a rich, velvety broth infused with garlic, thyme, and nutmeg, cradling broken lasagna noodles, juicy chicken, and vibrant spinach. Each spoonful is a deconstructed masterpiece, offering the essence of lasagna with the cozy simplicity of soup. Let’s dive into how you can create this restaurant-worthy dish in your own kitchen.
Ingredients List
For the Soup Base:
- 1.5 lbs boneless, skinless chicken breasts or thighs: Thighs offer a richer, more succulent flavor and are harder to overcook. Breasts provide a leaner option.
- 2 tbsp olive oil: For sautéing; you’ll notice its fruity aroma as it heats.
- 1 medium yellow onion, diced: The sweet foundation of the soup.
- 4-5 cloves garlic, minced: Smell the pungent, earthy scent—it’s the heart of Italian flavor.
- 1 tsp dried thyme: Its subtle, floral notes are key. Substitution: 1 tbsp fresh thyme.
- 1/2 tsp ground nutmeg: Just a pinch! It adds a warm, mysterious depth that’s signature to creamy white sauces.
- 1/4 cup all-purpose flour: This is our thickening agent for a luscious, not gloopy, broth.
- 6 cups low-sodium chicken broth: Using low-sodium allows you to control the salt level perfectly.
- 2 cups half-and-half or whole milk: Half-and-half creates an ultra-creamy texture. For a lighter version, use whole milk. Avoid skim milk as it can separate.
- 1 (5 oz) package fresh baby spinach: You’ll see it wilt dramatically into the soup, adding pops of green and iron.
For the Pasta & Finish:
- 8-10 lasagna noodles, broken into pieces: The satisfying snap as you break them is part of the fun! Substitution: Mafalda pasta, campanelle, or any short, sturdy shape.
- 1 cup whole-milk ricotta cheese: Look for a brand with a creamy, not grainy, texture. This is our “lasagna layer” in soup form.
- 1 cup shredded mozzarella cheese: For that iconic stretchy, melty quality.
- 1/2 cup grated Parmesan cheese, plus more for serving: The salty, umami punch. Freshly grated is vastly superior to canned.
- Salt and freshly ground black pepper: To taste. You’ll season in layers.
- Fresh parsley or basil, chopped (for garnish): A bright, fresh finish that makes the colors pop.
Timing
15 minutes
30 minutes
45 minutes
Compared to a traditional baked lasagna, which can take over 1.5 hours from start to finish, this White Lasagna Soup slashes your kitchen time by more than half. The 45-minute total is a game-changer for busy weeknights, yet it doesn’t compromise on the deep, developed flavors you’d expect from a slow-cooked dish. The efficient one-pot method means less cleanup, too!
Step-by-Step Instructions
Step 1: Prepare Your Chicken
Pat your chicken completely dry with paper towels—this is the secret to getting a beautiful golden sear, not a steam. Season generously on both sides with salt and pepper. In your large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the chicken. You should hear a confident sizzle. Cook for 5-7 minutes per side until deeply golden and cooked through. Transfer the chicken to a clean plate. Once it’s cool enough to handle, use two forks or your hands to shred it into bite-sized pieces. You’ll notice the beautiful juices collecting on the plate—save those!
Step 2: Build the Flavor Foundation
Reduce the heat to medium. Add the remaining tablespoon of oil to the same pot. Toss in the diced onion. You’ll cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Now, add the minced garlic, dried thyme, and that crucial pinch of nutmeg. Stir constantly for just 60 seconds until incredibly fragrant—be careful not to let the garlic burn, or it will turn bitter. This aromatic base is what gives the soup its incredible depth.
Step 3: Create the Creamy Broth
Sprinkle the flour evenly over the onion and garlic mixture. Stir vigorously and cook for 2 full minutes. This cooks out the raw flour taste and creates a “roux” that will thicken your soup beautifully. Now, slowly begin to whisk in the chicken broth. I do this in 3-4 additions, whisking thoroughly after each to eliminate any lumps. Bring the mixture to a gentle simmer. Notice how it begins to thicken slightly. Stir in the half-and-half or milk. Return the shredded chicken (and any accumulated juices) to the pot. Season with another pinch of salt and pepper. Let this simmer gently for 10 minutes to allow the flavors to marry.
Step 4: Cook the Pasta and Finish
Add the broken lasagna noodle pieces directly to the simmering soup. Stir to submerge them. Cook according to your pasta’s package directions, usually 10-12 minutes, stirring occasionally to prevent sticking. In the last 2 minutes of cooking, stir in the fresh spinach—watch it wilt and turn bright green. Turn off the heat. Now, for the magic: dollop the ricotta cheese over the top, then sprinkle in the mozzarella and Parmesan. Stir gently until the cheeses are melted and incorporated, creating a creamy, luxurious broth. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh herbs and extra Parmesan.
Nutritional Information
(Per serving, based on 6 servings)
- Calories: ~480 kcal
- Protein: 38g (Excellent source, thanks to chicken and cheese)
- Carbohydrates: 35g
- Dietary Fiber: 3g (From spinach and onions)
- Sugars: 6g (Naturally occurring)
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: ~850mg (Controllable by using low-sodium broth)
Healthier Alternatives
You can lighten this soup without sacrificing its comforting soul:
- Dairy Swap: Use whole milk instead of half-and-half, and opt for part-skim ricotta and low-fat mozzarella. The flavor remains rich due to the Parmesan and roux.
- Pasta Power: Substitute regular lasagna noodles with whole wheat, chickpea, or lentil pasta for a boost of protein and fiber. Adjust cooking time as needed.
- Leaner Protein: Use all chicken breasts, or for a plant-based twist, use 2 cans of rinsed cannellini beans or shredded rotisserie-style jackfruit.
- Thickening Trick: For a gluten-free version, omit the flour. Instead, blend 1 cup of the cooked soup with 1/4 cup of raw cashews or 1/2 cup of cooked white beans until smooth, then stir it back into the pot. It adds creaminess and nutrients.
Serving Suggestions
This soup is a hearty meal in a bowl, but these pairings elevate it to a feast:
- The Essential Bread: A crusty, warm baguette or slices of garlic bread are non-negotiable for dipping into the creamy broth.
- Fresh Salad Contrast: A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully.
- Wine Pairing: A crisp, unoaked Chardonnay or a Pinot Grigio complements the creamy, herbal notes perfectly.
- Family-Style Spread: Serve the soup in a large tureen at the table with bowls of extra Parmesan, red pepper flakes, and a small dish of high-quality olive oil for drizzling.
Common Mistakes
- Overcooking the Pasta: Adding the pasta too early or boiling the soup too vigorously will turn the noodles to mush. Add them last and simmer gently.
- Not Cooking the Flour: If you don’t cook the flour with the aromatics for a full 2 minutes, your soup will have a pasty, raw flavor.
- Using Pre-Shredded Cheese: Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly. Always shred your own mozzarella and Parmesan for the silkiest texture.
- Skipping the Garnish: The fresh herbs and final sprinkle of Parmesan add a crucial layer of fresh flavor and texture. Don’t skip them!
