Last December, I was hosting a holiday potluck when I realized I’d completely forgotten to make the main course. With guests arriving in an hour, I panicked—until I spotted some leftover white cheddar, lasagna noodles, and chicken broth.
Throwing them together felt like a gamble, but what emerged was this magical creamy white cheddar lasagna soup that had everyone asking for the recipe. Now it’s my go-to whenever I need something that feels both fancy and effortless, much like our simple potato leek soup that works perfectly in any season.
There’s something about the way the tender pasta ribbons swirl through that velvety broth, with little pockets of melted cheese in every spoonful. It’s the kind of meal that makes your kitchen smell like a cozy Italian trattoria, wrapping you in warmth from the first taste. Whether you’re cooking for a crowd or just need a comforting bowl on a quiet night, this dish delivers that classic lasagna satisfaction without the layering fuss.
Recipe Overview
Cuisine: American-Italian Fusion
Category: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
What You’ll Need
When I’m shopping for this recipe, I look for high-quality white cheddar—it really makes a difference in the soup’s smoothness. The sharper the cheese, the more depth it adds. I’ve found that blocks you grate yourself melt better than pre-shredded, which often has anti-caking agents. For the pasta, any wide ribbon noodle works, but I prefer mafaldine for its ruffled edges that catch extra broth.
- A large Dutch oven or heavy-bottomed pot for even heating
- Wooden spoon for stirring without scratching
- Cheese grater for fresh cheddar
- Ladle for serving
INGREDIENTS
One Tuesday, I discovered my fridge was nearly empty except for these core ingredients. I decided to experiment with what I had, and the result was so good I now keep these staples on hand. The moment you start sautéing the garlic and onion, that golden aroma tells you something wonderful is coming together.
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 8 oz lasagna noodles, broken into pieces
- 3 cups shredded white cheddar cheese
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
- ½ tsp nutmeg, freshly grated
- Salt and black pepper to taste
- Fresh parsley for garnish
PREPARATION
From experience, the key to perfect texture is adding the cheese off the heat. I once rushed this step and ended up with stringy clumps—a lesson in patience! You’ll know it’s ready when the soup coats the back of a spoon thickly but still flows smoothly. If you’re looking for other easy-to-make treats, try our tangy sweet frozen Sour Patch grapes for a refreshing dessert.
- Heat olive oil in your Dutch oven over medium heat. Add onion and cook for 5 minutes until translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, then bring to a gentle simmer.
- Add broken lasagna noodles and cook for 15 minutes, stirring occasionally.
- Reduce heat to low and whisk in white cheddar and ricotta until fully melted.
- Season with Italian seasoning, nutmeg, salt, and pepper. Simmer for 5 final minutes.
- Garnish with fresh parsley and serve immediately.
NUTRITION INFORMATION
- Calories: 485 per serving
- Carbohydrates: 32g
- Protein: 18g
- Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 95mg
- Sodium: 890mg
Making It Your Own
What I appreciate about this recipe is how adaptable it is. My neighbor prefers adding spinach and grilled chicken for extra protein, while my cousin swears by a sprinkle of red pepper flakes for heat. You could easily turn this into a white lasagna soup crock pot version by adding all ingredients except cheese to your slow cooker on low for 4 hours, then stirring in the cheddar at the end.
Perfect Pairings
This creamy pasta dish stands beautifully on its own, but I often serve it with garlic bread for dipping into that luxurious broth. A simple arugula salad with lemon vinaigrette cuts through the richness nicely. For wine pairings, a crisp Sauvignon Blanc complements the sharp cheese without overpowering the delicate flavors.
Creamy White Cheddar Lasagna Soup – Smooth & Classic Recipe
What You’ll Need
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Creamy White Cheddar Lasagna Soup – Smooth & Classic Recipe!
Nutrition Information
Storage Tips
This comfort food keeps well in the refrigerator for up to 3 days, though the noodles will continue absorbing liquid. When reheating, you may need to add a splash of broth or cream to restore the soup’s original consistency. I don’t recommend freezing this particular recipe—the dairy can separate upon thawing, altering that smooth texture we love. For a freezer-friendly alternative, check out our delicious keto pumpkin muffins that store beautifully.
FREQUENTLY ASKED QUESTIONS
Can I make this white lasagna soup ahead of time?
Absolutely! Prepare everything except adding the pasta. Store the broth base and noodles separately, then combine when reheating to prevent the noodles from becoming too soft.
What if I don’t have lasagna noodles?
Any wide pasta works wonderfully. I’ve used pappardelle, fettuccine, or even rigatoni with great results. The cooking time may vary slightly depending on the pasta shape you choose.
How can I lighten up this creamy lasagna soup?
You can substitute half-and-half for heavy cream and use part-skim cheeses. The texture will be slightly less rich but still deliciously satisfying for a lighter version.
Conclusion
This creamy white cheddar lasagna soup has become my favorite solution for busy days when I want something special without the effort. It brings people together around the table with its familiar flavors and comforting warmth. I hope it becomes a cherished recipe in your home too—maybe even with your own delicious variations. Happy cooking!
