This creamy White Lasagna Soup takes comfort food to a whole new level! It features 3 different types of cheese, most notably ricotta cheese, which is a beloved staple in traditional lasagna.
This combines with tender chicken, al dente campanelle noodles, and a rich and creamy soup base, all cooked in a Dutch oven for easy cooking.
Cozy soups are what keep me and the fam going during the harsh Minnesota winters. When I introduced this white chicken lasagna soup recipe to the household, it was an instant hit.
It’s cheesy, nourishing, and flavorful… what more could you ask for? It’s also simple. Just prepare your 3-cheese mixture, cook up your noodles, make the flavorful broth, and combine — all in a Dutch oven for easy cleanin’.
White Lasagna Soup – What You’ll Need
- Cheese blend: We combined whole milk ricotta cheese, shredded mozzarella, and grated parmesan cheese to create a delicious cheesy topping. The cheese melts into the soup and creates a rich and creamy texture.
- Campanelle noodles: Also known as trumpet noodles, campanelle has a shape and texture very similar to lasagna noodles. It’s great for holding the creamy, cheesy broth.
- Shredded chicken: We kept it classic white lasagna style and used shredded cooked chicken for the protein in this soup.
- Fresh veggies: Mushrooms are sauteed with aromatics and dried herbs, while spinach is added at the end to add flavor, nutrition, and heartiness to this creamy white chicken lasagna soup.
- Dutch oven: You’ll need a Dutch oven to cook this delicious soup recipe. This type of pot is ideal for cooking soups, stews, and braises because it distributes heat evenly and retains it well.
Substitutions & Other Tasty Variations
The great thing about this creamy chicken lasagna soup is that it’s quite forgiving in terms of ingredient substitutions and variations. You can easily adapt it to your liking, dietary restrictions, or what you have on hand in the kitchen.
Here are a few ideas to get you started:
Noodles: Don’t have campanelle noodles on hand? No problem! You can substitute it with broken lasagna noodles. Other great options include rotini, penne, or even egg noodles.
Vegetarian: Make this soup vegetarian by swapping in vegetable broth and 4 additional ounces of mushrooms for a total of 12 oz. You can also add in your favorite veggies like zucchini, bell peppers, or carrots.
Add-ins: Want to make this soup even heartier? You can add in some cooked Italian sausage, diced ham, or even bacon for a touch of smoky flavor.
Tips for Making the Perfect White Lasagna Soup
I say this because I’ve done it before: Don’t forget to have your chicken cooked and shredded before starting the soup! You can use pre-cooked rotisserie chicken or cook your own using your preferred method. Just make sure it’s shredded before adding it to the soup.
If you don’t have a Dutch oven, you can use a large pot or saucepan to cook this soup. Just make sure it’s deep enough to hold all the ingredients.
We recommend using whole milk ricotta cheese for the best flavor and texture. If you only have part skim, it will work fine but may not be as rich and creamy.
Storing Your Cozy Bowl of Soup
Place any leftover white lasagna soup in an airtight container. If you have any remaining ricotta mix, stir it into the soup and store it in the refrigerator for up to 3 days.
When reheating, add a splash of chicken broth or water to thin out the soup, as it may thicken when refrigerated.
What to Serve with White Lasagna Soup
This soup is hearty and filling on its own, but if you want to lower your portion size (or not, we don’t blame you) and add some sides to the mix, here are some ideas for inspiration:
I’m a sucker for a soup and sandwich combo. Dunk this Grilled Cheese with Mayo, Cheese Quesadilla, or Pimento Cheese Sandwich into your soup for a flavorful and delicious lunch.
If you’re looking for a lighter option, pair it with a fresh salad like our Greek Orzo Salad with Feta, Beet Goat Cheese Salad, or Fresh Tomato Mozzarella Salad to balance out the richness of the soup.
White Lasagna Soup Recipe
Ingredients
Topping
- ⅓ cup whole milk ricotta
- .75 oz. grated parmesan cheese ~¼ cup
- 2 oz. shredded mozzarella cheese ~½ cup
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Soup
- 8 oz. campanelle pasta noodles trumpet noodles
- 2 tablespoons olive oil
- 8 oz. sliced mushrooms
- 2 teaspoons kosher salt
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 8 oz. shredded chicken
- 1 cup heavy cream
- 2 cups fresh spinach
Instructions
- Place all of the ingredients for the topping into a bowl. Stir to combine and set aside.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. About 8 minutes. Drain and set aside.
- Heat the olive oil in a Dutch oven over medium heat. When the oil has become fragrant, add the mushrooms and salt and cook for 5 minutes. Add the onion and cook for another 5 minutes. The mushrooms should reduce in size by about half.
- Next, add the garlic, basil, thyme, and pepper to the pot. Stir and cook until the garlic becomes fragrant—about 1 minute.
- Add the broth and shredded chicken to the pot and boil. Reduce the heat and cover, simmer for 15 minutes.
- Remove the lid, add the heavy cream, and fold the fresh spinach. Cook on low for another 5 minutes.
- To serve, dish up the soup and top with 1 tablespoon of the ricotta mixture.
Tips & Notes
- Stir in any remaining ricotta mix to the soup when storing leftovers.
- Make this soup vegetarian by swapping in vegetable broth and 4 additional ounces of mushrooms for a total of 12 oz.
- Any type of past can be used for this recipe.
