Introduction

White Lasagna Soup is a creamy, comforting dish that captures all the flavors of classic lasagna in a warm, hearty bowl. With crispy bacon, tender pasta, and a cheesy broth, it’s perfect for cozy nights or quick dinners. Let’s dive into this delicious twist on a favorite Italian meal.

A white bowl filled with creamy soup that has spiral pasta, small bits of browned meat, and fresh chopped green herbs mixed throughout. The soup looks thick and rich, with a light yellow color from the cream and pasta. On top, there is a sprinkle of finely grated cheese and black pepper giving texture and contrast. A golden spoon is placed inside the bowl on the right side. In the background, there are pieces of toasted bread sitting on a white plate on a round wooden tray, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
4 slices bacon, chopped
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups whole milk or half-and-half
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
8 ounces rotini pasta (or other short pasta)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese, plus more for serving
2 cups fresh spinach, chopped
Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the bacon fat in the pot. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Pour in the chicken broth and milk or half-and-half. Add dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Bring to a gentle boil.
Step 3: Stir in the uncooked rotini pasta. Cook for 8 to 10 minutes until the pasta is tender but still al dente, stirring occasionally to prevent sticking.
Step 4: Reduce heat to low. Slowly add ricotta, mozzarella, and Parmesan cheeses, stirring gently until melted and the soup becomes creamy. Stir in the chopped spinach and cooked bacon. Cook just until the spinach wilts, about 1–2 minutes. Taste and adjust seasoning if needed.
Step 5: Ladle soup into bowls and garnish with extra Parmesan and fresh parsley or basil. Serve warm with crusty or garlic bread on the side.

Tips & Variations

For a vegetarian option, omit bacon or replace with smoked mushrooms for a similar smoky flavor.
Try substituting rotini with ditalini, orzo, or small shells; just watch cooking time to keep the pasta al dente.
Mix in cooked shredded chicken or turkey for extra protein.
Add sautéed mushrooms or bell peppers for additional texture and flavor.
Use Asiago or Pecorino cheese instead of Parmesan for a different twist.
To ensure smooth melted cheese, add it slowly over low heat and stir gently to avoid clumping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to keep the cheese creamy, adding a splash of milk or broth if the soup thickens too much.

How to Serve

A white bowl filled with creamy soup containing pale yellow spiral pasta as the main layer, mixed with green spinach leaves scattered evenly throughout. Small bits of reddish-brown bacon pieces are visible near the bottom layer, partially covered by the creamy broth. The soup is topped with a sprinkling of finely grated white cheese and black pepper flakes spread across the surface. A golden spoon rests inside the bowl on the right side. In the background, two pieces of golden brown bread are placed on a white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and squeeze out excess moisture before adding it to the soup, and add it a little earlier in the cooking process since frozen spinach is already wilted.

Can I make this soup ahead of time?

Absolutely! Prepare the soup, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to maintain a creamy texture.

What can I substitute for bacon?

If you want to skip bacon, try sautéed mushrooms or smoked sausage for a smoky flavor, or omit it entirely for a vegetarian-friendly soup.

How should I store leftovers?

Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat slowly on low heat, adding a splash of milk or broth if needed to prevent the cheese from curdling.