There’s something deeply comforting about a big bowl of warm soup that tastes like your favorite pasta dish—this White Chicken Lasagna Soup Recipe does just that. Creamy, cheesy, with tender chicken and just enough spinach, it’s like a hug in a bowl you’ll want to make again and again.
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Why You'll Love This Recipe
I first tried making this White Chicken Lasagna Soup Recipe on a chilly evening when I wanted something cozy but still satisfying. It instantly became a family favorite because it feels indulgent without being complicated or too heavy.
- Creamy Comfort: This soup uses cream cheese and Parmesan to get that rich, lasagna-like texture without the effort of layering noodles.
- Easy Weeknight Dinner: You can have it ready in under an hour, perfect for busy days when you still want a homemade meal.
- Flexibility: You can swap in kale or add more veggies and tweak the seasoning to your taste.
- Family Pleaser: Even the picky eaters enjoy it—it’s like lasagna without the fuss of baking.
Ingredients & Why They Work
Every ingredient in this White Chicken Lasagna Soup Recipe adds a layer of flavor or texture that makes the final dish sing. Combining familiar Italian flavors with fresh veggies and creamy cheeses yields a soup that’s hearty and delicious.
- Unsalted butter: The base for sautéing veggies, it adds a subtle richness without overpowering flavors.
- Onion, carrots, celery: Classic soffritto vegetables that provide a sweet and savory foundation.
- Garlic: Adds that familiar Italian aroma that wakes up the soup.
- Italian seasoning & dried basil: These herbs bring those classic lasagna flavors inside the pot.
- Salt, pepper, nutmeg: Essential seasoning to balance and deepen overall taste.
- All-purpose flour: Helps thicken the soup so you get that luscious, creamy texture.
- Chicken broth & water: Builds a flavorful but light soup base.
- Chicken breasts: Tender protein that soaks up all the flavors beautifully.
- Whole milk & cream cheese: Melt into the broth to create that signature creamy, comforting mouthfeel.
- Parmesan cheese: Adds saltiness and umami, heightening every bite.
- Baby spinach: A bit of green freshness and nutrition without overpowering the soup.
- Lasagna noodles: Broken up into bite-sized pieces, they replace pasta in the classic lasagna experience but in a cozy soup form.
Make It Your Way
This White Chicken Lasagna Soup Recipe is already pretty flexible, but I love to make it my own depending on what I have on hand or what mood I’m in. It easily adapts to be vegetarian, spicier, or extra cheesy.
- Variation: I once swapped out the spinach for kale and added a pinch of red pepper flakes—gave the soup a great depth and a little kick that I couldn’t get enough of.
- Dietary swap: Use gluten-free flour and noodles to accommodate gluten sensitivities; you won’t miss a thing.
- Cheese boost: Stir in a little shredded mozzarella for even cheesier, melty goodness.
Step-by-Step: How I Make White Chicken Lasagna Soup Recipe
Step 1: Sauté the Veggies and Build Flavor
Start by melting butter in a large pot over medium heat until it shimmers. Toss in diced onion, carrots, and celery, then sauté until they're soft and fragrant, about 3-4 minutes. Add the minced garlic and cook for just another minute so it doesn't burn but releases all its flavor. This step is crucial because it creates the aromatic base that carries through the whole soup.
Step 2: Season and Thicken
Sprinkle in your Italian seasoning, dried basil, salt, pepper, and just a touch of nutmeg—it’s subtle but adds warmth. Whisk in the flour to coat the veggies and create a roux-like mixture that will thicken the soup. Stir constantly for about 2 minutes so the flour cooks through, preventing any raw flavor later.
Step 3: Add Broth, Chicken, and Simmer
Pour in the chicken broth and water, stirring everything together before bringing it up to a boil. Nestle the chicken breasts in the pot, then reduce to a gentle simmer. Cover the pot and let it work its magic for 15 minutes, until the chicken is cooked through and tender. This slow simmer gives the chicken time to impart flavor to the broth.
Step 4: Shred Chicken and Cook Pasta
Once the chicken is done, carefully remove it and let it cool just enough to handle safely. Shred the meat into bite-sized pieces — this part always feels rewarding to me because you’re one step closer to dinner! While you’re shredding, cook the lasagna noodles separately according to the package instructions until they’re just tender (al dente). This helps prevent your soup from getting mushy later.
Step 5: Bring the Creaminess Together
Return the soup base to a simmer and stir in the milk and softened cream cheese. Cook for about 3-5 minutes, stirring until everything melts smoothly into a luscious, creamy broth. This is one of my favorite moments because the soup really transforms here—it thickens and becomes indulgent without being heavy.
Step 6: Final Touches Before Serving
Stir in the Parmesan cheese, baby spinach, and shredded chicken. Let everything heat through, the spinach just wilting softly and the chicken warming up. Taste the soup and adjust salt or pepper as needed. Remove from heat and get ready to assemble bowls with the cooked noodles at the bottom—then ladle over the creamy soup. Top with fresh herbs or extra Parmesan if you like, and enjoy the cozy vibes.
Top Tip
After making this soup a handful of times, I realized these simple tips really elevate the final dish—and make the whole process more foolproof.
- Butter + Veggies First: Don't rush the sauté step — softening the veggies over medium heat develops the most flavorful base.
- Cook Pasta Separately: It’s tempting to toss noodles straight into the soup, but cooking separately keeps them from turning mushy while the chicken simmers.
- Softened Cream Cheese: Bring it to room temperature before stirring in so it melts smoothly, avoiding lumps.
- Season Gradually: I always taste after adding the creamy ingredients before adjusting salt and pepper, so it’s perfectly balanced without being too salty.
How to Serve White Chicken Lasagna Soup Recipe
Garnishes
I love topping my bowls with a sprinkle of freshly grated Parmesan and a few basil leaves or chopped parsley to brighten the creamy richness. Sometimes I even add a pinch of crushed red pepper flakes for a subtle heat that balances the cheese.
Side Dishes
This soup pairs wonderfully with a crisp Caesar salad or some garlic bread for dipping. A simple green salad with a lemon vinaigrette also complements the richness of the soup nicely.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in small, rustic mugs with parmesan crisps on the side. It’s unexpected and adds a fun, approachable vibe. Another time, I layered it in clear bowls so you could see the colorful veggies and noodles—great for impressing guests without extra work!
Make Ahead and Storage
Storing Leftovers
I keep leftovers covered tightly in an airtight container in the fridge for up to three days. Before adding noodles, I usually store them separately to keep their texture intact. When reheating, just add the noodles back in at the end to warm through.
Freezing
This soup freezes well without the noodles, so I remove or cook the pasta fresh after thawing. Freeze in portions, then thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, warm the soup slowly over low heat to prevent curdling. Stir occasionally to keep everything creamy, then add cooked noodles just before serving so they don’t get soggy.
Frequently Asked Questions:
Absolutely! Using shredded rotisserie chicken is a great shortcut. Just add it toward the end of cooking when you add the cream cheese and Parmesan so it reheats rather than cooks further.
Yes! You can substitute the cream cheese and milk with dairy-free alternatives like cashew cream or coconut milk and use a dairy-free Parmesan-style topping. The soup will still be creamy and flavorful.
If the soup thickens too much while simmering, simply add a splash of chicken broth or water to loosen it up. Stir well and adjust seasoning as needed. Remember that cream cheese also thickens as it melts, so add gradually.
Definitely! Prepare the soup base (without noodles) up to two days in advance and keep it refrigerated. Reheat gently, add cooked noodles just before serving, and garnish. It makes hosting so much easier!
Final Thoughts
This White Chicken Lasagna Soup Recipe has become a staple in my kitchen, especially when I need something that feels like a special dinner but comes together quickly. I hope you find it as comforting and satisfying as I do—it's the kind of recipe you’ll want to keep in your regular rotation for busy nights or lazy weekends. Trust me, once you try it, bowls of cheesy, tender chicken and noodles swimming in creamy broth will be your new favorite way to eat lasagna!
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White Chicken Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
This White Lasagna Soup with Chicken is a creamy, comforting dish packed with tender chicken breasts, sautéed vegetables, cream cheese, and Parmesan cheese. Combining the classic flavors of white lasagna in a cozy soup form, it features sautéed onions, carrots, celery, and garlic seasoned with Italian herbs, simmered chicken, and al dente broken lasagna noodles, all finished with fresh spinach and a creamy blend of milk and cheeses.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 1 cup celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ⅛ teaspoon ground nutmeg
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup water
- 2 medium chicken breasts (boneless and skinless)
Dairy & Cheese
- 1 cup whole milk
- 4 oz cream cheese (softened)
- ½ cup Parmesan cheese (grated)
Vegetables & Pasta
- 3 oz baby spinach
- 6 oz lasagna noodles (broken into pieces)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, sautéing for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Season and Thicken: Stir in Italian seasoning, dried basil, salt, pepper, and nutmeg. Whisk in all-purpose flour until fully combined to create a roux.
- Add Broth and Simmer Chicken: Pour in chicken broth and water, stirring to combine. Bring the mixture to a boil, then add chicken breasts. Reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until the chicken is cooked through.
- Shred Chicken: Remove chicken breasts from the pot and let them cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
- Cook Lasagna Noodles: In a separate pot, cook broken lasagna noodles according to package instructions until al dente. Drain and set aside. You may cook extra noodles if you prefer a more pasta-heavy soup.
- Finish Soup Base: Bring the soup base to a simmer again. Add whole milk and softened cream cheese, stirring occasionally for 3-5 minutes until the cheese melts completely.
- Add Cheese, Spinach, and Chicken: Stir in grated Parmesan cheese, baby spinach, and shredded chicken. Cook for an additional 3 minutes until the cheese is melted, spinach is slightly wilted, and chicken is reheated. Adjust seasoning with salt and pepper as needed.
- Serve: Remove the soup from heat. Ladle soup into bowls and add cooked lasagna noodles just before serving. Garnish with fresh herbs and additional shaved Parmesan cheese if desired. Enjoy hot.
Notes
- You can substitute kale for spinach if preferred for a heartier green.
- Adjust the amount of lasagna noodles based on how pasta-heavy you want the soup.
- Use low-fat milk or cream cheese for a lighter version.
- Fresh herbs such as parsley or basil make excellent garnishes to enhance flavor and presentation.
- Ensure to cook noodles al dente so they don’t become mushy when added to the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 417 kcal
- Sugar: 6 g
- Sodium: 1309 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 96 mg
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