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White Lasagna Soup Recipe

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★★★★★

4.7 from 103 reviews

This creamy and comforting White Lasagna Soup combines crispy bacon, tender rotini pasta, and a blend of ricotta, mozzarella, and Parmesan cheeses in a savory broth flavored with garlic, onion, and Italian herbs. Finished with fresh spinach and garnished with parsley or basil, this quick and easy soup delivers all the flavors of classic lasagna in a cozy bowl.

Ingredients

Scale

Soup Base

  • 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

Pasta

  • 8 ounces rotini pasta (or other short pasta like ditalini, orzo, or small shells)

Cheeses and Greens

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 2 cups fresh spinach, chopped

Garnish

  • Fresh parsley or basil, chopped

Instructions

  1. Cook the Bacon and Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, careful not to burn.
  2. Add Broth, Milk, and Seasonings: Pour in chicken broth and milk or half-and-half. Stir in dried basil, oregano, crushed red pepper flakes if using, salt, and black pepper. Bring the mixture gently to a boil.
  3. Cook the Pasta: Stir in uncooked rotini pasta. Cook for 8 to 10 minutes, stirring occasionally, until pasta is tender yet al dente and does not stick together.
  4. Stir in the Cheeses and Spinach: Lower heat to a gentle simmer. Gradually add ricotta, mozzarella, and Parmesan cheeses, stirring gently until fully melted and the soup is creamy. Then stir in fresh chopped spinach and cooked bacon pieces. Cook for an additional 1 to 2 minutes until the spinach wilts. Taste and adjust seasoning as needed.
  5. Serve and Enjoy: Ladle the soup into bowls. Garnish with extra Parmesan cheese and freshly chopped parsley or basil. Serve hot, optionally accompanied by crusty or garlic bread for dipping.

Notes

  • To melt cheese smoothly, add cheeses slowly over low heat and stir gently to prevent clumping or sticking.
  • If soup thickens too much after adding cheese, add a splash of broth or milk to loosen it.
  • Frozen spinach can be used instead of fresh—thaw and squeeze out excess moisture before adding, and add it earlier in the cooking process.
  • You can substitute bacon with pancetta, Italian sausage, sautéed mushrooms, or smoked sausage, or omit for a vegetarian version.
  • Store leftovers airtight in the refrigerator up to 3 days; reheat gently on low heat with an optional splash of milk or broth to keep cheese creamy.

Keywords: White Lasagna Soup, creamy soup, bacon soup, Italian soup, comfort food, cheesy soup, spinach soup

Find it online: https://liamjayne.com/white-lasagna-soup-recipe/