Craving the comfort of lasagna but not the layers of effort? This White Chicken Lasagna Soup delivers all the rich, creamy, cheesy flavor of the classic dish—without the hassle. It’s a one-pot wonder, loaded with shredded chicken, tender lasagna noodles, spinach, and a velvety broth that’s perfect for chilly nights.Whether you’re serving it up for a family dinner or meal prepping for the week, this cozy soup is guaranteed to satisfy your craving for something warm, hearty, and delicious.
What Makes This Soup Special?
This recipe transforms a beloved comfort food into a creamy, spoonable version. The combination of garlic, herbs, parmesan, mozzarella, and a splash of cream brings all the richness of a white lasagna, while the chicken and noodles make it hearty enough for a main course. It’s easy to make, reheats beautifully, and tastes even better the next day.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 6 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 2 cups cooked shredded chicken
- 1½ cups baby spinach
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese (optional for serving)
- Fresh parsley, for garnish
Instructions
1. Sauté Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until translucent. Stir in garlic and cook for 1 minute.
2. Add Seasonings and Broth
Stir in dried basil, oregano, salt, pepper, and red pepper flakes. Pour in chicken broth and bring to a boil.
3. Add Noodles and Chicken
Add the broken lasagna noodles to the pot and cook for about 10 minutes, or until al dente. Stir occasionally to prevent sticking. Then add shredded chicken and simmer for another 5 minutes.
4. Stir in Cream and Cheese
Lower the heat and stir in heavy cream, parmesan, and mozzarella. Mix well until the cheese is melted and the soup becomes creamy.
5. Add Spinach and Finish
Stir in baby spinach and let it wilt, about 1–2 minutes. Adjust seasoning if needed.
6. Serve
Ladle the soup into bowls. Top with a dollop of ricotta and a sprinkle of fresh parsley for that lasagna-like finish.
Variations
- Cheesy Upgrade: Add more mozzarella or stir in cream cheese for extra richness.
- Veggie Boost: Add mushrooms or zucchini with the onions for more texture.
- Spicy Kick: Add a bit more red pepper flakes or a splash of hot sauce.
- Gluten-Free: Use gluten-free lasagna noodles.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Knife and cutting board
Nutritional Information (Per Serving)
Approximate values may vary based on ingredients and toppings.
- Calories: ~420
- Carbohydrates: 32g
- Protein: 28g
- Fat: 22g
- Sugar: 3g
- Fiber: 2g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the dairy and add cream and cheese when reheating.
- Reheating: Warm on the stovetop over medium heat, adding broth if needed to loosen the soup.
My Cooking Experience
White Chicken Lasagna Soup has quickly become one of my favorite weeknight meals. It’s cozy and filling without being too heavy, and the blend of cheesy goodness with tender chicken feels like a big warm hug. The best part? My family loves it just as much as I do—and they always ask for seconds.
Conclusion
White Chicken Lasagna Soup is the perfect mix of simplicity and indulgence. It brings all the flavor and comfort of lasagna into a creamy, easy-to-make soup that’s ready in under an hour. Whether you’re curled up with a book or feeding a hungry crowd, this soup is sure to hit the spot.
white chicken lasagna soup
Ingredients
Method
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until translucent. Stir in garlic and cook for 1 minute.
- Stir in dried basil, oregano, salt, pepper, and red pepper flakes. Pour in chicken broth and bring to a boil.
- Add the broken lasagna noodles to the pot and cook for about 10 minutes, or until al dente. Stir occasionally to prevent sticking. Then add shredded chicken and simmer for another 5 minutes.
- Lower the heat and stir in heavy cream, parmesan, and mozzarella. Mix well until the cheese is melted and the soup becomes creamy.
- Stir in baby spinach and let it wilt, about 1–2 minutes. Adjust seasoning if needed.
- Ladle the soup into bowls. Top with a dollop of ricotta and a sprinkle of fresh parsley for that lasagna-like finish.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the dairy and add cream and cheese when reheating.
