White Chicken Lasagna Soup is a creamy, comforting twist on traditional lasagna. Packed with shredded chicken, tender lasagna noodles, savory Italian seasonings, and a rich white cheese sauce, this soup is a warm hug in a bowl. Unlike the classic tomato-based version, this white lasagna soup features a velvety broth made with chicken stock, garlic, onions, herbs, and a luxurious blend of cheeses. It’s everything you love about creamy chicken lasagna, just without the layering or baking. Whether you’re feeding a hungry family or looking for a cozy dinner idea, this one-pot soup is hearty, satisfying, and perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach or kale (optional)
- Chopped parsley for garnish (optional)
Preparation
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add garlic, crushed red pepper flakes, and Italian seasoning, stirring for 1 minute until fragrant.
Step 2: Pour in the chicken broth and bring to a gentle boil. Add shredded chicken and broken lasagna noodles. Stir well, reduce heat to medium-low, and let it simmer uncovered for about 10–12 minutes, or until the noodles are tender.
Step 3: Once the noodles are cooked, stir in milk and heavy cream. Simmer for 3–5 minutes until warmed through but not boiling. This keeps the cream from curdling.
Step 4: Lower the heat and gradually stir in mozzarella and Parmesan cheese until melted and smooth. Stir in ricotta last for an extra creamy finish.
Step 5: Add salt and black pepper to taste. If using spinach or kale, stir it in now and cook just until wilted, about 1–2 minutes.
Step 6: Serve hot, topped with chopped parsley or extra cheese if desired. Pair with crusty bread or garlic toast.
Variation
- Use turkey instead of chicken for a post-holiday twist.
- Substitute gluten-free lasagna noodles or other pasta shapes.
- Add mushrooms for extra umami flavor.
- Stir in sun-dried tomatoes for a tangy contrast to the creaminess.
- Make it spicy by using pepper jack cheese or adding more crushed red pepper.
- Use half-and-half instead of cream for a lighter broth.
- Skip the ricotta for a thinner soup or use cream cheese for tang.
Cooking Note
Do not overcook the noodles, as they will continue to soften in the hot broth. For best results, cook the noodles to al dente. Add dairy slowly over medium-low heat and avoid boiling the soup once cream and cheese are added to maintain a smooth texture. If the soup thickens as it rests, thin it with extra broth or milk. Always taste and adjust seasoning at the end for a perfectly balanced flavor.
Serving Suggestions
White Chicken Lasagna Soup pairs perfectly with buttery garlic bread, cheesy breadsticks, or a crisp Caesar salad. Serve in large bowls with a spoonful of ricotta or a sprinkle of Parmesan on top for a restaurant-style finish. This soup is ideal for dinner parties, holiday gatherings, or cozy nights when you need comfort in a bowl. For extra flair, top with fresh basil, lemon zest, or a drizzle of olive oil before serving.
Tips
- Use rotisserie chicken for a fast shortcut.
- Shred cheese from the block, it melts smoother than pre-shredded.
- Add a splash of white wine during the sauté step for extra depth.
- Store leftovers in an airtight container for up to 4 days.
- Reheat over low heat with a splash of broth or milk to loosen.
- For meal prep, freeze the soup base without dairy and stir in cheese and cream after reheating.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information
Calories: 530 per serving
Protein: 31g
Sodium: 750mg
FAQs
Can I make White Chicken Lasagna Soup in a slow cooker?
- Yes. Add onions, garlic, chicken broth, seasoning, and raw chicken breasts to a slow cooker. Cook on low for 6–7 hours or high for 3–4. Shred the chicken, stir in cooked noodles, dairy, and cheese just before serving.
Can I freeze this soup?
- For best results, freeze the soup without dairy and noodles. Add them fresh when reheating. Dairy can separate upon freezing and noodles tend to become mushy.
What if I don’t have lasagna noodles?
- You can use rotini, bowtie, or penne pasta. Adjust the cook time based on the pasta you choose.
Can I use canned chicken?
- Yes, although freshly shredded or rotisserie chicken offers better texture and flavor. If using canned, drain it well before adding.
What kind of cheese is best?
- A blend of mozzarella, Parmesan, and ricotta gives the soup its signature creamy lasagna flavor. Avoid skipping any of the three for best results.
Conclusion
White Chicken Lasagna Soup is the ultimate comfort meal, bringing the creamy, cheesy richness of white lasagna into a convenient, soul-warming soup. With shredded chicken, delicate noodles, fragrant Italian spices, and a trio of cheeses, this one-pot dish delivers maximum flavor with minimal effort. It’s easy to customize, quick to make, and perfect for both weeknight dinners and special occasions. Whether you’re serving a crowd or looking for cozy leftovers, this soup is sure to become a staple in your kitchen, simple, hearty, and incredibly satisfying.