If spinach artichoke dip and a big pan of lasagna ever teamed up, it would look a lot like this Spinach and Artichoke Lasagna Soup. You get all that creamy, garlicky, cheesy flavour from the dip everyone hovers around at parties, plus tender pieces of lasagna noodle in each spoonful and a cool dollop of ricotta melting on top. It all comes together in one pot on a weeknight, which makes it an easy sell when it’s cold out and everyone wants something warm and filling for dinner.
Lasagna usually means boiling noodles, layering everything, and waiting on the oven for an hour, so it tends to get saved for Sundays. This soup gives you that same cozy lasagna flavour in a bowl without any of the assembly, and it finally gives those broken noodles at the bottom of the box a purpose. Grab some crusty bread for dunking and dinner is sorted. Want more cozy soups? Try my Minestrone Italian Soup and Sausage Tortellini Soup.
😍 Why You’ll Love This Spinach and Artichoke Lasagna Soup
Your favourite dip, turned into dinner: all the flavours of a spinach artichoke dip, but you can actually call it a meal.
One pot from start to finish: the lasagna noodles cook right in the broth, so there’s no separate pot of boiling water and a lot fewer dishes at the end of the night.
Lasagna flavour without the sausage: a little bit of fennel seed gives the broth that familiar Italian sausage flavour you’d find in a classic meat lasagna, even though there’s no meat in the pot.
Ricotta on top: a cold, creamy spoonful of ricotta slowly melts into the hot soup as you eat, so each bite tastes like the cheesy middle layer of a lasagna.
🥬 Ingredients You’ll Need To Make This Spinach and Artichoke Lasagna Soup
Butter: gives the shallot something rich to soften in and form the base of the roux.
All-purpose flour: gets whisked into the melted butter to make a roux, which is what thickens the broth into a creamy, spoonable soup.
Shallot: adds a mild, slightly sweet onion flavour that stays in the background and lets the artichokes and garlic stand out.
Garlic: brings that warm, savoury bite that any good spinach artichoke dip needs.
Spinach: wilts down to almost nothing and adds colour and freshness to all that creaminess.
Artichokes: adds a tender bite and a slightly tangy flavour that makes this taste like the dip it’s inspired by.
Chicken broth: low-sodium matters here since the Parmesan brings plenty of salt on its own.
Heavy cream: turns the broth silky and rich and gives the soup its creamy, dip-like texture.
Parmesan cheese: grating it finely helps it melt smoothly into the soup rather than clumping up.
Ricotta: brings the mild, creamy cheesiness you’d expect from a layer of lasagna.
Lasagna noodles: bite-sized pieces give you those wide, ruffled pasta bites that make this taste like lasagna and not a regular noodle soup.
Dried basil: adds a sweet, herby note that leans right into classic Italian flavours.
Dried oregano: adds an earthy warmth that pairs really well with the garlic and artichokes.
Red pepper flakes: adds a gentle heat in the background that keeps all that cream from feeling too heavy.
Fennel seeds: what make this soup taste so much like lasagna, since they’re the same seasoning that gives Italian sausage its signature flavour.
Fresh basil: optional, but a sprinkle over each bowl adds a pop of green and a bright, fresh finish.
✔ How To Make Spinach and Artichoke Lasagna Soup
Add the butter to a large, deep pot set over medium-low heat. Once melted, add the shallot and cook for about 2 minutes, or until softened and translucent.
Add the minced garlic, chopped artichokes, dried basil, dried oregano, red pepper flakes, and fennel seeds. Cook for an additional minute, stirring frequently.
Sprinkle in the all-purpose flour and whisk constantly until it is fully incorporated into the butter and no dry flour clumps remain. Cook for about 1 minute to form the roux.
Slowly whisk in 6 cups of chicken broth until the roux is fully incorporated and the broth is smooth. The soup will begin to thicken slightly as it heats. (For a thinner soup, add up to 1 additional cup of chicken broth toward the end of cooking.)
Bring to a boil, then add the broken lasagna noodles. Reduce the heat to maintain a gentle simmer and cook, stirring frequently to prevent the noodles from sticking, until they are nearly tender.
Stir in the spinach and heavy cream. Continue cooking gently, stirring, until the spinach is wilted, the noodles are tender, and everything is well combined.
Once the noodles are cooked, remove the pot from the heat and stir in the Parmesan cheese until melted. Taste and adjust the seasonings as needed.
Ladle into bowls then add a dollop of ricotta. Garnish with freshly cracked black pepper and fresh basil, if desired.
🗒 Variations
Add sausage: brown some crumbled Italian sausage in the pot before adding the butter, then set it aside and stir it back in with the spinach.
Extra cheesy: stir a handful of shredded mozzarella in along with the Parmesan for that stretchy, melty cheese you get from a baked lasagna.
A little brighter: a squeeze of fresh lemon juice right before serving lifts all the richness and plays really nicely with the artichokes.
More heat: bump up the red pepper flakes, or stir in a spoonful of Calabrian chili paste with the garlic if you want a bigger kick.
🗒 Substitutions
Chicken broth: vegetable broth works well here if you’d like to keep the soup vegetarian. Just keep in mind that some Parmesan is made with animal rennet, so check the label if that matters to you.
Lasagna noodles: mafalda or mafaldine (sometimes called mini lasagna noodles) give you the same ruffled edges without any breaking. Campanelle or fusilli also work, though cooking times will vary a bit.
Shallot: half of a small yellow onion, finely chopped, can stand in for the shallot.
Ricotta: a spoonful of burrata or a few torn pieces of fresh mozzarella on top makes a really nice alternative.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to 3 days. The noodles will keep absorbing the broth as the soup sits, so it’ll be much thicker the next day. To reheat, warm it in a pot over medium-low heat with a splash of chicken broth, stirring until it’s heated through and back to the consistency you like. Add a fresh dollop of ricotta once it’s in the bowl.
🤔 FAQ’s
Can I make this soup ahead of time?
This soup is best served fresh, since the lasagna noodles soak up broth as it sits. If you want to prep it ahead, make the soup base without the noodles, then cook the noodles separately and add them to each bowl when you’re ready to eat.
Can I freeze Spinach and Artichoke Lasagna Soup?
Freezing isn’t recommended. The noodles tend to turn mushy once they’re thawed and reheated, and the cream can separate and become grainy.
What kind of canned artichokes should I use?
Artichoke hearts packed in water or brine work best since they let the garlic, cheese, and herbs shine. Marinated artichoke hearts work too, but they’ll add their own herby, tangy flavour, so drain them well.
Can I use oven-ready (no-boil) lasagna noodles?
Regular lasagna noodles are the better choice. No-boil noodles are thinner and cook much faster, so they can turn soft and break apart in the soup. If that’s all you have, add them later in the simmer and keep a close eye on them.
How do I keep the noodles from sticking together?
Make sure the broth is at a full boil before you add the noodles, and stir often while they simmer, especially for the first few minutes. Breaking them into smaller pieces also helps them move around the pot more freely.
👩🍳 Hungry For More?
If you loved this Spinach and Artichoke Lasagna Soup, here are a few more recipes worth keeping on rotation:
- Skillet Lasagna
- Sausage Tortellini Soup
- Easy Chicken Noodle Soup
- Chicken Pot Pie Soup
- Broccoli Cheddar Soup Recipe
- Stuffed Pepper Soup Recipe
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Spinach and Artichoke Lasagna Soup recipe (or any recipe of mine) don’t forget to leave a review.
Spinach and Artichoke Lasagna Soup
Ingredients
- 2 tbsp butter
- 3 tbsp all purpose flour
- 1 small shallot, finely chopped
- 4 garlic cloves, minced
- 5 cups spinach, loosely packed
- 1 can artichokes, 14 oz can, drained and chopped
- 5 cups chicken broth, low sodium
- 3/4 cup heavy cream, 33%
- 3/4 cup parmesan cheese, finely grated
- 3/4 cup ricotta, used to dollop at the end
- 8 lasagna noodles, broken into bite sized pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp fennel seeds
- 2 tbsp fresh basil, chopped, to garnish, optional
Instructions
- Add the butter to a large, deep pot set over medium-low heat. Once melted, add the shallot and cook for about 2 minutes, or until softened and translucent.
- Add the minced garlic, chopped artichokes, dried basil, dried oregano, red pepper flakes, and fennel seeds. Cook for an additional minute, stirring frequently.
- Stir in the all-purpose flour and whisk constantly until it is fully incorporated into the butter and no dry flour clumps remain. Cook for about 1 minute to form the roux.
- Slowly (1 cup at a time until well combined) whisk in 5 cups of chicken broth until the roux is fully incorporated and the broth is at a constant simmer.(For a thinner soup, add up to 1 additional cup of chicken broth toward the end of cooking.)
- Once the soup has been boiling for at least 2 minutes, add the broken lasagna noodles. Reduce the heat to maintain a gentle simmer and cook, stirring frequently to prevent the noodles from sticking, until they are nearly tender.
- Stir in the spinach and heavy cream. Continue cooking gently, stirring, until the spinach is wilted, the noodles are tender, and everything is well combined.
- Once the noodles are cooked, stir in the parmesan cheese until melted. Taste and adjust the seasonings as needed.
- Ladle into bowls then add a dollop of ricotta.Garnish with freshly cracked black pepper and fresh basil, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!