I’ve always craved cozy, comforting meals that feel special but don’t leave me with a mountain of dishes. That’s why this white lasagna soup quickly became my go-to on busy weeknights. It’s creamy, hearty, and comes together in just one pot—perfect when you want a warm dinner without the stress.
Table of Contents
Why You’ll Love This One-Pot White Lasagna Soup
- True one-pot meal: minimal cleanup for busy evenings.
- Foolproof with clear instructions for stovetop, crockpot, and Instant Pot.
- Creamy, luxurious texture without the risk of curdling.
- Packed with comforting flavors from fresh herbs, garlic, and smoked beef bacon.
Key Ingredients for White Lasagna Soup (and Why They Work)
This recipe starts with a butter and all-purpose flour roux, which is essential for creating that silky, creamy base. The roux thickens the broth beautifully without heavy cream dominating the flavor. Using a combination of fresh thyme, basil, and dried oregano layers herbal notes that complement the mushrooms and chicken deeply.
Chicken broth provides a savory, low-sodium foundation, allowing all the herbs and spices to shine without overpowering. The garlic and onions add aromatic depth, while lasagna noodles replace traditional pasta shapes, breaking into perfectly tender little bites.
For richness, you have options: canned coconut milk, heavy cream, or whole milk work well to add body and creaminess. The blend of shredded provolone and grated parmesan cheeses gives this soup a nuanced, melty cheesiness—provolone melts smoothly and adds mild tang, while parmesan brings sharpness and saltiness.
Lastly, smoky beef bacon baked till crisp creates a wonderful textural contrast and smoky finish. If you want substitutions, feel free to swap chicken broth for vegetable broth, or use dried herbs if fresh aren’t available.
How to Make the Best White Lasagna Soup (Step-by-Step)
- Melt the butter and flour together in a large pot. Cook for 1-2 minutes to form a roux.
- Add onion, mushrooms, thyme, basil, oregano, and garlic. Stir to combine and cook until the onion is softened and translucent, about 5 minutes.
- Pour in the chicken broth and add the chicken breasts. Season with red pepper flakes, kosher salt, and black pepper. Cover and simmer over medium heat for 20-25 minutes until the chicken is cooked through.
- Shred the chicken using two forks right in the pot.
- Bring the soup to a boil over high heat, then stir in the broken lasagna noodles, chopped spinach, and your choice of cream. Let cook until noodles are soft, about 8 minutes. Alternatively, you can cook noodles separately and add them after draining to prevent overcooking.
- Stir in the provolone and parmesan cheeses until melted and smooth. If the soup is too thick, add extra broth or water to reach the desired consistency.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange smoked beef bacon in a single layer. Bake for 10-15 minutes until crisp.
- Serve the soup topped with the crispy smoked beef bacon for a rich smoky crunch.
Chef’s Tips for a Perfect, Creamy Soup Every Time
- Break your lasagna noodles inside a large ziplock bag to keep pieces contained and avoid flying pasta.
- Temper your cream or milk by stirring a small amount of hot soup into it before adding to the pot; this prevents curdling.
- Shred your own cheese for better melting and avoid pre-shredded blends with anti-caking agents. This tip is especially vital for achieving a smooth, creamy texture in dishes like The Ultimate Baked Mac and Cheese Recipe.
- Don’t rush the roux; cooking it 1-2 minutes allows it to thicken without tasting floury.
Protein Variations: Chicken, Sausage, or Vegetarian?
This soup is versatile, offering various protein options to suit your taste. For another comforting chicken-based meal, you might also enjoy our Ultimate Foolproof White Chicken Chili Recipe.
| Protein | Flavor Profile | Prep Tip |
|---|---|---|
| Shredded Chicken | Mild, comforting, blends well | Cook and shred chicken breast in the soup base. |
| Italian Sausage | Spicy, robust, savory | Brown sausage first for extra flavor before adding. |
| White Bean & Mushroom (Vegetarian) | Earthy, hearty, rich | Use cannellini beans and extra mushrooms for texture. |
How to Make White Lasagna Soup in the Crockpot (Slow Cooker)
Using a crockpot is perfect for hands-off dinners when your day is packed. Set your crockpot to high. Melt the butter and flour together, cooking for 5 minutes. Add chopped onion, mushrooms, thyme, basil, oregano, and garlic, stirring well. Pour in the chicken broth and add the chicken breasts. Season with red pepper flakes, kosher salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken inside the crockpot. During the last 15 minutes, increase heat to high and stir in broken noodles, spinach, and cream. Cook until noodles soften. Stir in the cheeses until melted, thinning the soup with broth or water if needed. Finish with crispy smoked beef bacon baked separately. For another fantastic slow-cooker option, consider our Irresistibly Creamy Crockpot White Chicken Chili.
How to Make White Lasagna Soup in the Instant Pot
The Instant Pot version gets dinner on the table fast. Set your Instant Pot to sauté. Melt the butter and flour together for 1-2 minutes, then add onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Add chicken broth and chicken breasts, seasoning with chili flakes, salt, and pepper. Seal and cook on high pressure for 8 minutes. Quick release and shred chicken inside the pot. Switch to sauté, then stir in noodles, spinach, and cream. Cook until noodles soften, about 8 minutes. Stir in cheeses until melted. Add broth or water to adjust thickness as needed. Serve topped with crispy smoked beef bacon.
What to Serve with White Lasagna Soup
Pair this creamy white lasagna soup with a crunchy crusty bread like my No-Knead Crusty Bread for dipping. A simple, refreshing side salad brightens the meal; try the Simple Lemon Vinaigrette Salad on this blog for an easy complement. These sides keep the meal balanced and satisfying with minimal extra effort.
Storage, Freezing, and Reheating Instructions
Store leftover soup in airtight containers in the refrigerator for up to 3 days. For freezing, keep the soup and noodles separate if possible to prevent mushy pasta. Store them in freezer-safe containers or bags for up to 2 months.
To reheat, thaw overnight in the fridge. Warm the soup gently over low heat on the stovetop, stirring frequently. Add extra broth or water as needed to loosen thickness. Reheat noodles separately if frozen, then combine with soup just before serving for the best texture.
White Lasagna Soup
Ingredients
Equipment
Method
- Set the slow cooker to High. Melt butter, stir in flour, and cook 5 minutes; add onion, mushrooms, thyme, basil, oregano, and garlic, then stir in broth, add chicken, and season with chili flakes, salt, and pepper.
- Cover and cook on Low 6-8 hours or High 4-5 hours, then shred the chicken.
- Turn to High for the last 15 minutes; stir in noodles, spinach, and milk/cream and cook until noodles are tender.
- Stir in provolone and parmesan until melted; thin with a splash of broth or water if needed.
- In a large pot, melt butter and whisk in flour for 1-2 minutes; add onion, mushrooms, thyme, basil, oregano, and garlic, then add broth, chicken, and seasonings.
- Cover and simmer over medium heat 20-25 minutes until chicken is cooked; remove and shred.
- Bring soup to a boil; add noodles, spinach, and milk/cream and cook about 8 minutes until noodles are tender (or cook noodles separately and stir in).
- Stir in provolone and parmesan until melted; adjust thickness with broth or water.
- Set to Sauté. Melt butter, stir in flour 1-2 minutes; add onion, mushrooms, thyme, basil, oregano, and garlic, then add broth, chicken, and seasonings.
- Seal and cook on High Pressure for 8 minutes; quick release and shred the chicken.
- Return to Sauté; stir in noodles, spinach, and milk/cream and cook about 8 minutes until noodles are tender.
- Stir in provolone and parmesan until melted; thin with broth or water if needed.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment and arrange smoked beef bacon in a single layer.
- Bake 10-15 minutes until crisp; drain briefly on paper towels if desired.
- Ladle soup into bowls and top with crispy smoked beef bacon; finish with extra chili flakes and black pepper to taste.
Notes
Frequently Asked Questions
How do I make this a true one-pot meal without mushy pasta?
Cook noodles separately or add them during the last few minutes of cooking so they don’t overcook. Breaking noodles in a ziplock bag helps keep pieces controlled.
Can I make this white lasagna soup dairy-free?
Yes! Use canned coconut milk instead of cream and substitute dairy cheeses with dairy-free shredded cheese alternatives.
Which cheeses melt best in this soup?
Provolone melts smoothly and adds mild creaminess, while parmesan brings a sharper flavor and saltiness. Use a mix for best results.
How do I keep the creamy base from curdling or splitting?
Temper your cream or milk by mixing a little hot broth into it before adding to the soup. Cook gently and avoid high heat once dairy is added.
My soup is too thin/thick, how do I fix it?
If too thin, simmer longer uncovered to reduce, or add a small butter-flour roux slurry. If too thick, stir in extra broth or water gradually to reach desired consistency.
Conclusion
This white lasagna soup recipe is the ultimate cozy, creamy comfort food that fits right into busy weeknight routines. Whether you use the stovetop, crockpot, or Instant Pot, it’s simple, satisfying, and downright delicious. Now I’d love to hear from you — which variation will you try first: chicken, sausage, or vegetarian? Drop a comment below and share how your soup turns out!
