Discover a rich, creamy lasagna experience without the layers or fuss. This Easy White Lasagna Soup combines velvety ricotta, tender spinach, and bite-sized lasagna noodles all in a warming, one‑pot recipe. Whether you’re cooking for family or craving a vegetarian twist, grab your wooden spoon and cozy up with this inviting, flavorful bowl of comfort.
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Why This White Lasagna Soup Wins Hearts
This soup turned dinner into magic when I craved lasagna on a hectic, chilly evening but didn’t want the pan-layers or baking time. I found something better: all the creamy ricotta, spinach, and pasta layered flavors… in a single pot. One spoonful and I was sold. Now, it’s my easy, feel-good go-to whenever I want comfort without cleanup.
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Easy White Lasagna Soup with Ricotta & Spinach
- Total Time: 30 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
This creamy White Lasagna Soup with Ricotta & Spinach is a cozy, vegetarian one-pot meal. With tender noodles, three cheeses, and wilted spinach, it brings the full comfort of lasagna without the layers.
Ingredients
1–2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
Italian seasoning, salt, pepper to taste
4–6 cups chicken or vegetable broth
About 2 cups broken lasagna noodles or small pasta
1 cup half‑and‑half or cream
¾ cup ricotta cheese
½ cup shredded mozzarella
2–3 tablespoons grated Parmesan
1–2 cups fresh spinach
Instructions
1. Heat oil or butter in a large pot over medium heat. Sauté onions until soft.
2. Add garlic and seasoning; cook for another minute.
3. Pour in broth and bring to a simmer.
4. Add broken noodles and cook until al dente (8–12 minutes), stirring occasionally.
5. Stir in half‑and‑half or cream.
6. Remove from heat and stir in ricotta, mozzarella, and Parmesan until melted.
7. Fold in fresh spinach until just wilted.
8. Serve hot with extra ricotta or Parmesan if desired.
Notes
For extra flavor, stir in a spoonful of pesto or fresh basil before serving.
To keep noodles from soaking up broth, cook them separately and combine before serving.
Make it vegan by swapping dairy for plant-based alternatives and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
Keywords: White Lasagna Soup, Vegetarian Lasagna Soup, Ricotta Spinach Soup, Creamy Lasagna Soup
Essential Ingredients for Creamy Goodness
Here’s what you’ll need for 4–6 servings—based on trusted meatless lasagna soup recipes.
| Ingredient | Amount |
|---|---|
| Olive oil or butter | 1–2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Italian seasoning, salt, pepper | To taste |
| Chicken or vegetable broth | 4–6 cups |
| Lasagna noodles, broken or small pasta | About 2 cups |
| Half‑and‑half or cream | 1 cup |
| Ricotta cheese | ¾ cup |
| Shredded mozzarella | ½ cup |
| Grated Parmesan | 2–3 tablespoons |
| Fresh spinach | 1–2 cups |
Step‑by‑Step Instructions
1. Heat oil or butter in a large pot or Dutch oven. Add onion and cook until translucent; stir in garlic and seasoning and cook for one minute.
2. Pour in the broth and bring to a simmer.
3. Add broken noodles and cook until al dente (usually 8–12 minutes), stirring occasionally.
4. Stir in half‑and‑half or cream to create a silky base.
5. Remove from heat. Fold in ricotta, mozzarella, and Parmesan until creamy.
6. Stir in fresh spinach until just wilted.
7. Serve piping hot, topping with extra ricotta, Parmesan, or a sprinkle of fresh herbs if desired.
Vegetarian, Cozy, and Flavorful Variations
Meatless Magic
This soup is perfectly vegetarian. For added richness and texture, stir in mushrooms, zucchini, or sun-dried tomatoes during the noodle simmer phase.
Herbaceous Twists & Extra Layers
Brighten the flavor with a swirl of pesto or fresh basil. Tiny mushrooms lend extra depth and pair beautifully with the creamy, cheesy soup.
Pro Tips for Texture and Save‑Time Serving
Keep Noodles Perfect
Adding noodles directly to the hot soup ensures silky texture—but they continue to absorb liquid as it cools. If you’ll serve leftovers, consider cooking pasta separately and stirring it in just before serving to preserve texture.
Perfect for Leftovers
Refrigerate for up to 4 days. Gently reheat in a pot with a splash of broth or cream to revive that creamy consistency; cold pasta thickens soup quickly, so extra liquid helps keep it spoonable.
Frequently Asked Questions
Is this vegetarian?
Yes—there’s no meat in the recipe. It’s easily adaptable to vegan by switching dairy for plant-based alternatives and using veggie broth.
Can I substitute cream for half‑and‑half?
Absolutely—you’ll get a richer soup; if you prefer a lighter texture, half‑and‑half works beautifully too.
Gluten‑free option?
Swap lasagna noodles for certified gluten‑free pasta or small shapes, remembering to adjust the cook time as needed.
Love cozy soups? Check out the Ultimate Best Meatloaf Recipe – Juicy Every Time for more one-dish goodness. If you want an Italian twist, try the cheesy Italian Style Meatloaf with Mozzarella or go bold with the smoky BBQ Glazed Meatloaf. Prefer herbs and garlic? The Mediterranean Meatloaf with Garlic Herb Sauce delivers fresh herby flavor.
Conclusion
Easy White Lasagna Soup gives you all the creamy comfort of lasagna in a single-electric pot—no layering, no baking, no extras. With bright spinach, luscious ricotta, and three cheeses melting in every spoonful, it’s the ultimate vegetarian comfort meal made simple. Go ahead—stir, spoon, and savor.