Creamy White Lasagna Soup | Alfredo-Inspired Comfort

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Course: Dinner / Soup
• Cuisine: Italian-American comfort
• Skill Level: Easy
• Special Equipment: Large Dutch oven or soup pot, ladle, microplane zester

Introduction

When the air turns crisp and everyone migrates to the couch with blankets, I reach for the coziest pot on the stove: Creamy White Lasagna Soup. It has all the indulgent, garlicky goodness of Alfredo and the soul of a lasagna—without any layering or baking. The first time I made it, we ate in quiet bliss and my youngest asked, “Can we have the noodle soup with the cheesy clouds again?” (That would be the ricotta dollops.) From then on, it’s been our shortcut to winter happiness.

Think silky parmesan broth, tender ribbons of pasta, juicy chicken, and a handful of spinach for color. The ricotta is optional but highly recommended—it melts into the bowl and turns every spoonful into Alfredo-inspired comfort. If you love white lasagna but want dinner in under an hour, this is your new tradition.

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 8 oz mushrooms, sliced (cremini or button)
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional, gentle heat)
• 1 lb boneless, skinless chicken thighs or breasts, cut in bite-size pieces (or use 8 oz mild Italian chicken sausage, casings removed)
• 6 cups low-sodium chicken broth
• 8–10 broken lasagna noodles (about 6–7 oz; or use mafaldine, farfalle, or egg noodles)
• 1½ cups milk (whole or 2%)
• ½ cup heavy cream (or sub with more milk + 1 tbsp cream cheese for richness)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 cup freshly grated Parmesan or Pecorino Romano
• 2 packed cups baby spinach (or chopped kale)
• Zest of ½ lemon + 1–2 tsp lemon juice
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• Ricotta “Clouds” (for serving, optional but dreamy)
  • ¾ cup whole-milk ricotta
  • 1 tbsp grated Parmesan
  • Pinch salt & pepper
• To Finish
  • Extra Parmesan, chopped parsley, and cracked black pepper

Optional / Variations

• Rotisserie Shortcut: Skip raw chicken; stir in 2 cups shredded rotisserie chicken during the last 3 minutes.
• Vegetarian: Swap broth for vegetable stock; replace chicken with 1 can cannellini beans (rinsed) and add extra mushrooms.
• Gluten-Free: Use GF lasagna or your favorite GF short pasta; cook separately to prevent excess starch, then add to bowls.
• Lighter: Use all 2% milk; skip cream and increase cornstarch to 1½ tbsp for body.
• Extra Greens: Stir in ½ cup peas or thinly sliced zucchini in the last minutes.
• Herb Lift: Finish with fresh basil instead of parsley for a caprese vibe (especially good with rotisserie chicken).
• White Wine Note: Deglaze the pot with ¼ cup dry white wine after sautéing mushrooms; simmer 1 minute before adding broth.

Instructions

Step 1: Sauté Aromatics for a Flavor Base

Warm olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in mushrooms with a pinch of salt; cook until they release moisture and take on color, 4–5 minutes. Add garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant. This is the moment my husband wanders in to “check on things” (translation: steal a mushroom).

Step 2: Brown the Chicken

Add the chicken to the pot, season with a pinch of salt and pepper, and cook, stirring, until the edges are opaque, 3–4 minutes (it will finish in the broth). If using sausage, crumble and brown it instead, then proceed.

Step 3: Simmer the Broth & Pasta

Pour in chicken broth and bring to a lively simmer. Add the broken lasagna noodles and cook, stirring occasionally so they don’t clump, 9–11 minutes or until just shy of al dente. Keep the simmer steady; the starch from the pasta will help the soup turn velvety.

Step 4: Make It Creamy (Alfredo Style)

Reduce heat to medium-low. Stir in milk and cream. Whisk the cornstarch slurry and stream it in while stirring; simmer 1–2 minutes to thicken slightly. Add Parmesan by handfuls, stirring until melted and glossy. Season with ½ tsp salt and ¼ tsp pepper, then adjust to taste—cheeses vary in saltiness.

Step 5: Finish with Greens & Lemon

Fold in spinach and cook just until wilted, about 1 minute. Stir in lemon zest and lemon juice to brighten the richness. Taste again for salt/pepper and balance (a tiny extra squeeze of lemon is magic).

Step 6: Ricotta Clouds & Serve

In a small bowl, mix ricotta, Parmesan, and a pinch of salt & pepper. Ladle soup into warm bowls and add a dollop of ricotta on top of each (it melts into creamy swirls). Finish with parsley, extra Parmesan, and plenty of black pepper. Around our table, there’s a quiet “mmm” chorus at this point—my favorite.

Tips & Variations

• Pasta Texture: Cook pasta just to al dente; it continues softening as the soup sits. If making ahead, boil the pasta separately and add to bowls so it doesn’t soak up too much broth.
• Cheese Matters: Freshly grated Parmesan melts smoother than pre-shredded blends (which often contain anti-caking starches).
• Silky, Not Heavy: The combo of milk, a splash of cream, and a small slurry gives Alfredoesque body without feeling dense. Prefer ultra-lush? Add 2 oz cream cheese in Step 4.
• No Cornstarch? Use 2 tbsp flour: sprinkle over sautéed mushrooms/chicken in Step 2, cook 1 minute, then add broth and proceed.
• Broth Balance: If the soup thickens too much, whisk in ½–1 cup hot broth or water to loosen. If too thin, simmer uncovered 3–5 minutes.
• Flavor Boosters: A grate of nutmeg (⅛ tsp) plays well with dairy; garlic confit or roasted garlic is lovely for sweetness.
• Kid-Friendly: Skip chili flakes and serve lemon wedges at the table so grown-ups can brighten their bowls.
• Make-Ahead: The soup keeps 3 days refrigerated. Reheat gently over low, adding a splash of broth. Dollop ricotta just before serving.
• Freezer Note: Dairy soups can separate when frozen. If you must freeze, stop right before Step 4, cool, freeze up to 2 months, then reheat and finish with dairy/cheese fresh.
• Protein Swaps: Turkey, leftover roast chicken, or mini meatballs all play nicely here.

Nutrition

(Per serving, 1/6 of recipe with chicken thighs, milk + splash of cream, and ricotta dollop; estimates.)

• Calories: 520
• Protein: 34 g
• Carbs: 48 g
• Fat: 22 g
• Fiber: 3 g
• Sodium: 880 mg
• Sugar: 7 g

Final Thoughts

This Creamy White Lasagna Soup is everything I crave on a busy December night: restaurant-level comfort with weeknight-level effort. It skips the lasagna assembly but keeps the best parts—tender noodles, silky sauce, and that glorious cheese pull (thank you, ricotta clouds). If your crew prefers sausage, go that route; if you’ve got leftover turkey, toss it in. Either way, light the candles, pass the pepper mill, and watch everyone lean over their bowls with steamy smiles.

Save this for white lasagna soup, Alfredo soup, cozy winter dinners, 40-minute meals, and family-friendly pasta soups. From my twinkle-lit, spoon-clinking kitchen to yours—stay warm and well-fed!