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white chicken lasagna soup
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white chicken lasagna soup

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: chicken
Calories: 420
Ingredients Method Notes

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

Method
 

  1. 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. Stir in dried basil, oregano, salt, pepper, and red pepper flakes. Pour in chicken broth and bring to a boil.
  3. 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. Lower the heat and stir in heavy cream, parmesan, and mozzarella. Mix well until the cheese is melted and the soup becomes creamy.
  5. Stir in baby spinach and let it wilt, about 1–2 minutes. Adjust seasoning if needed.
  6. 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.
Reheating: Warm on the stovetop over medium heat, adding broth if needed to loosen the soup.