Creamy White Lasagna Soup with Veggies

On a chilly evening, as the autumn leaves danced outside my kitchen window, a craving for something deeply comforting, yet utterly new, settled in.

I pictured the rich, layered indulgence of a classic white lasagna, its creamy béchamel sauce and tender pasta, but the thought of all that assembly felt daunting after a long day. “What if,” I mused, “I could transform that beloved dish into an easy, soul-warming bowl of soup?” That’s when the idea for this incredible Creamy White Lasagna Soup with Veggies began to simmer.

I wanted all the familiar flavors – the tangy ricotta, the savory chicken, the tender noodles, and a hidden medley of vibrant vegetables – without the fuss. This recipe truly captures that essence, offering a hearty, satisfying meal that comes together much faster than its traditional counterpart. It quickly became a weeknight hero in my home, a dish I turn to again and again when comfort calls.

Each spoonful of this Creamy White Lasagna Soup with Veggies is a delightful journey, brimming with wholesome ingredients and incredible flavor.

Why You’ll Love This Recipe

This Creamy White Lasagna Soup with Veggies brings pure comfort straight to your table. You will adore its rich, velvety texture, a signature of the white lasagna experience, now in a convenient soup form. Busy weeknights often demand quick yet flavorful meals, and this recipe delivers beautifully.

It truly satisfies those cravings for classic Italian comfort food without requiring hours in the kitchen. Moreover, it is incredibly versatile. You can easily adjust the vegetables or protein to suit your family’s preferences.

This Creamy White Lasagna Soup with Veggies also proves fantastic for meal prepping. Enjoy leftovers for lunch or dinner throughout the week, as the flavors only deepen over time. Ultimately, this soup offers a cozy, delicious, and approachable way to enjoy a beloved dish, making it a guaranteed family favorite. You’ll love preparing and savoring every single bite of this delightful Creamy White Lasagna Soup with Veggies.

Ingredients You’ll Need

Gathering your ingredients forms the first step towards creating this magnificent Creamy White Lasagna Soup with Veggies. I always recommend fresh, high-quality components for the best flavor.

Substitutions & Variations

This Creamy White Lasagna Soup with Veggies is wonderfully adaptable. Feel free to customize it based on what you have on hand or what your family enjoys.

* Protein Swaps: Instead of ground chicken, use ground turkey, lean ground beef, or even Italian chicken sausage (remove from casings before cooking). For a vegetarian version of this Creamy White Lasagna Soup with Veggies, simply omit the meat and add extra mushrooms or a can of drained cannellini beans for protein.
* Vegetable Boosts: Enhance the veggie content!

Add chopped bell peppers, sliced mushrooms, kale instead of spinach, or even small broccoli florets. Adjust cooking times for firmer vegetables.
* Noodle Alternatives: If you don’t have lasagna noodles, try mafalda pasta, broken fettuccine, or even small pasta shapes like ditalini or elbow macaroni.

Remember that smaller pasta cooks faster, so adjust simmering times accordingly for your Creamy White Lasagna Soup with Veggies.
* Dairy Differences: For a richer soup, substitute half-and-half or heavy cream for some of the whole milk. If you prefer a lighter touch, use skim milk, though it may slightly alter the creaminess.

You can also swap out the ricotta for cottage cheese for a similar tang and texture.
* Spice It Up: Add a pinch of red pepper flakes for a subtle kick in your Creamy White Lasagna Soup with Veggies. A dash of nutmeg also wonderfully complements the creamy white sauce elements.

* Cheese Changes: Experiment with different cheeses. A sprinkle of Parmesan or Pecorino Romano cheese on top can add a salty, umami depth.

Step-by-Step Instructions

Creating this delicious Creamy White Lasagna Soup with Veggies is a straightforward process. Follow these steps for a perfect bowl every time.

1. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and zucchini.

Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.
2. Brown the Chicken: Push the vegetables to one side of the pot.

Add the ground chicken to the other side. Break it up with a spoon and cook until no longer pink, about 5-7 minutes. Drain any excess fat if necessary.

3. Build Flavor: Stir the cooked chicken and vegetables together. Add the minced garlic, Italian seasoning, salt, and pepper.

Cook for another minute until fragrant.
4. Simmer the Base: Pour in the chicken broth and crushed tomatoes.

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, allowing the flavors to meld beautifully.
5. Cook the Noodles: Add the broken lasagna noodle pieces to the simmering soup. Stir well to prevent sticking. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are al dente.

Ensure you stir frequently.
6. Create the Creaminess: In a medium bowl, whisk together the whole milk, softened cream cheese, and ricotta cheese until smooth.

This creates the signature creamy texture for your Creamy White Lasagna Soup with Veggies.
7. Finish the Soup: Reduce the heat to low.

Stir the milk and cheese mixture into the soup until fully combined and creamy. Add the fresh spinach and stir until it wilts, which takes only 1-2 minutes.
8. Serve and Garnish: Ladle the hot Creamy White Lasagna Soup with Veggies into bowls. Garnish each serving with a sprinkle of shredded mozzarella cheese and fresh chopped parsley. Serve immediately and enjoy!

Pro Tips for Success

Achieving a truly outstanding bowl of Creamy White Lasagna Soup with Veggies comes down to a few key techniques. These tips will help you elevate your soup from good to absolutely amazing.

* Don’t Overcook the Noodles: Keep a close eye on your lasagna noodles. They will continue to soften slightly even after you remove the soup from the heat. Al dente noodles maintain a pleasant texture in your Creamy White Lasagna Soup with Veggies.

Overcooked noodles can become mushy and absorb too much liquid.
* Temper the Dairy: When adding the milk, cream cheese, and ricotta mixture, ensure the soup is simmering gently, not at a rolling boil. This prevents the dairy from curdling.

Whisking the cheeses and milk together separately also ensures a smooth, lump-free addition to your Creamy White Lasagna Soup with Veggies.
* Fresh Herbs Make a Difference: Fresh parsley, or even basil, provides a vibrant, aromatic finish. Stirring in fresh herbs at the very end brightens the entire dish.

* Adjust Seasoning Throughout: Taste your soup at various stages, especially after adding the broth and again before serving. Adjust salt and pepper as needed. Sometimes a tiny pinch of sugar can balance the acidity of the tomatoes.

* Break Noodles Evenly: Breaking the lasagna noodles into roughly 1-2 inch pieces ensures they cook evenly and are easy to eat with a spoon. You want bite-sized pieces, not long, unwieldy strips in your Creamy White Lasagna Soup with Veggies.

* Let It Rest: While tempting to dive in immediately, letting the soup sit for 5-10 minutes off the heat allows the flavors to deepen and the cheese to fully melt and integrate. This small pause makes a big difference to your Creamy White Lasagna Soup with Veggies.

Storage & Reheating Tips

This Creamy White Lasagna Soup with Veggies tastes even better the next day, as the flavors have more time to meld. Proper storage ensures you can enjoy it safely and deliciously.

* Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. The noodles will continue to absorb liquid, making the soup thicker over time.

This is normal for Creamy White Lasagna Soup with Veggies.
* Reheating (Stovetop): For best results, reheat individual portions or the entire batch gently on the stovetop over medium-low heat. Add a splash of extra chicken broth or milk to thin it out to your desired consistency, as it will thicken significantly in the fridge.

Stir frequently until heated through.
* Reheating (Microwave): Reheat individual servings in a microwave-safe bowl. Start with 1-2 minutes, stir, and then heat in 30-second intervals until warmed through.

Again, you might need to add a bit of liquid.
* Freezing: While you can freeze this soup, be aware that the pasta and some dairy components may change texture upon thawing. The noodles can become a bit mushy, and the creamy base might separate slightly.

If you plan to freeze, consider cooking the noodles separately and adding them upon reheating, or undercook them slightly. Freeze the soup base in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. However, for peak deliciousness, I recommend enjoying your Creamy White Lasagna Soup with Veggies fresh or within a few days from the fridge.

What to Serve With This Recipe

This hearty Creamy White Lasagna Soup with Veggies stands alone beautifully as a complete meal. However, pairing it with a simple side can elevate the dining experience further.

* Crusty Bread or Garlic Bread: A warm, crusty baguette or homemade garlic bread is a perfect companion. It is ideal for soaking up every last drop of the rich, creamy broth of this Creamy White Lasagna Soup with Veggies.
* Simple Side Salad: A light, fresh green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.

Think mixed greens, cherry tomatoes, and a light lemon dressing.
* Roasted Vegetables: If you want more veggies, serve a side of simply roasted asparagus or broccoli. Their slightly crisp texture complements the creamy soup wonderfully.

* Focaccia Bread: A soft, savory focaccia, perhaps with rosemary and sea salt, also makes an excellent dipping bread for this Creamy White Lasagna Soup with Veggies.
* Bruschetta: For a slightly more elegant touch, offer some classic tomato bruschetta. The fresh, tangy tomatoes would cut through the creamy soup nicely.

FAQs

Here are some common questions about making this delightful Creamy White Lasagna Soup with Veggies.

Can I make this Creamy White Lasagna Soup with Veggies vegetarian?

Absolutely! To make this Creamy White Lasagna Soup with Veggies vegetarian, simply omit the ground chicken. Instead, you can add extra vegetables like mushrooms, bell peppers, or even a can of drained cannellini beans for added protein and texture. Lentils also make a fantastic addition.

How do I prevent the noodles from getting too mushy?

The key lies in not overcooking them initially. Cook the lasagna noodles until they are just al dente. Also, remember that they will continue to absorb liquid and soften as the soup sits. If you plan on having leftovers, you can undercook the noodles slightly, or even cook them separately and add them to individual bowls just before serving your Creamy White Lasagna Soup with Veggies.

What kind of lasagna noodles should I use?

Regular dried lasagna noodles work perfectly. Just break them into 1-2 inch pieces before adding them to the soup. You do not need to pre-cook them. They will cook directly in the broth, absorbing all those delicious flavors for your Creamy White Lasagna Soup with Veggies.

Can I prepare this soup ahead of time?

Yes, you can prepare the base of the soup (steps 1-4) ahead of time and store it in the refrigerator for up to 2 days. When ready to serve your Creamy White Lasagna Soup with Veggies, reheat the base, then add the noodles, milk, and cheeses, following the remaining steps. This helps prevent the noodles from becoming too soggy.

Why did my creamy base separate or curdle?

This can happen if the dairy is added to a soup that is boiling too rapidly, or if it’s subjected to very high heat for too long. Ensure you reduce the heat to low before stirring in the milk and cheese mixture. Whisking the dairy components together before adding them to the soup also helps to stabilize them and prevents separation in your Creamy White Lasagna Soup with Veggies.

Nutrition Information (per serving)

This information serves as an estimate for one serving of Creamy White Lasagna Soup with Veggies. Values can vary based on specific ingredients and brands used.

Creamy White Lasagna Soup with Veggies

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• Author: Lena
• Total Time: 40 mins
• Yield: 4 servings 1x
• Diet: Gluten Free (with appropriate noodles)

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Description

Creamy White Lasagna Soup with Veggies is a comforting dish that combines the rich flavors of traditional white lasagna into a quick and easy soup. Packed with ground chicken, vibrant vegetables, and creamy cheeses, it’s perfect for busy weeknights and satisfying cravings for Italian comfort food.

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Ingredients

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2 tablespoons Olive Oil
1 pound Ground Chicke
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 medium Carrots, finely diced
1 medium Zucchini, finely diced
1 tablespoon Dried Italian Seasoning
1 teaspoon Salt (or to taste)
½ teaspoon Black Pepper (or to taste)
6 cups Chicken Broth
1 (14.5 ounce) can Crushed Tomatoes
6–8 sheets Uncooked Lasagna Noodles, broken into 1–2 inch pieces
1 cup Whole Milk
4 ounces Cream Cheese, softened
½ cup Ricotta Cheese
5 ounces Fresh Spinach, chopped
½ cup Mozzarella Cheese, shredded (plus more for garnish)
2 tablespoons Fresh Parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and zucchini. Cook, stirring occasionally, for 5-7 minutes until the vegetables softe
2. Push the vegetables to one side of the pot. Add the ground chicken to the other side. Break it up with a spoon and cook until no longer pink, about 5-7 minutes. Drain any excess fat if necessary
3. Stir the cooked chicken and vegetables together. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant
4. Pour in the chicken broth and crushed tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes
5. Add the broken lasagna noodle pieces to the simmering soup. Stir well to prevent sticking. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are al dente. Ensure you stir frequently
6. In a medium bowl, whisk together the whole milk, softened cream cheese, and ricotta cheese until smooth
7. Reduce the heat to low. Stir the milk and cheese mixture into the soup until fully combined and creamy. Add the fresh spinach and stir until it wilts, about 1-2 minutes
8. Ladle the hot soup into bowls. Garnish with a sprinkle of shredded mozzarella cheese and fresh parsley. Serve immediately

Notes

Keep an eye on the noodles to ensure they do not overcook.

Fresh herbs can enhance the flavor at the end.

Allow the soup to rest for a few minutes before serving for better flavor integration.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 450 kcal
• Sugar: 6 g
• Sodium: 950 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: n/a
• Trans Fat: n/a
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 85 mg