If you have ever wished for the cozy comfort of lasagna but longed for a warm, spoonable meal that’s ready in under an hour, this White Chicken Lasagna Soup Recipe is going to steal your heart. It captures every creamy, cheesy, and herb-infused flavor of classic white chicken lasagna, packed into a luscious, hearty soup that feels like a hug in a bowl. Whether you’re coming in from a chilly day or just craving something satisfying and unique, this dish brings all the rich tastes of Italian comfort food with a fresh, homey twist you’ll want to make again and again.
Ingredients You’ll Need
Every great dish starts with simple, quality ingredients, and this recipe is no different. Each item here plays a crucial role in layering creamy, savory, and fresh flavors while adding texture and depth to the soup.
- Unsalted butter (¼ cup): Creates a rich base and helps soften the onions perfectly.
- Olive oil (1 tablespoon): Adds a subtle fruity flavor and prevents the butter from burning.
- Onion, chopped (½ medium): Adds sweetness and aromatic depth.
- Garlic, minced (4 cloves): Brings warmth and pungency to the broth.
- Thyme sprigs (2): Infuses herbal notes that brighten and elevate the dish.
- Kosher salt (1 teaspoon): Essential for seasoning, enhancing all other flavors.
- Black pepper (½ teaspoon): Provides subtle heat and complexity.
- All-purpose flour (3 tablespoons): Thickens the broth to a silky, luxurious texture.
- Low-sodium chicken broth (6 cups): The hearty liquid base that carries flavors without overwhelming.
- Chicken breasts (1 pound, cut into thirds): Protein-packed and tender, absorbing the creamy broth beautifully.
- Lasagna noodles (8 ounces, broken into 2-inch pieces): Offers that familiar bite and texture of traditional lasagna pasta.
- Heavy cream (â…“ cup): Adds velvety richness and smoothness to the soup.
- Cream cheese (4 ounces, room temperature and cubed): Melts into the broth for a tangy creaminess that is truly addictive.
- Shredded mozzarella (1 cup): Creates the delightful stretchy cheese factor everyone loves.
- Grated Parmesan (¼ cup plus more for serving): Offers a nutty, salty punch that rounds out the flavors perfectly.
- Baby spinach (2 cups, packed): Brings fresh color and a pop of nutritional goodness.
- Fresh parsley (for serving): Adds a bright, herbaceous finishing touch.
How to Make White Chicken Lasagna Soup Recipe
Step 1: Build Your Flavor Base
Begin by melting the butter and olive oil together in a large Dutch oven over medium heat. This perfect pairing prevents the butter from burning and sets the stage for the soup’s savory notes. Add the chopped onion and cook until it’s soft and translucent, about 4 to 5 minutes. Next, toss in the minced garlic and thyme sprigs—stir until fragrant, which should take about a minute. This step wakes up the senses and puts you halfway to that warm lasagna vibe. Season with kosher salt and black pepper.
Step 2: Thicken and Simmer
Sprinkle in the flour, stirring constantly to form a golden, pasty roux that will thicken the soup. Give it about 2 to 3 minutes to cook fully and lose any raw flour taste. Pour in the chicken broth and add the chicken breasts. Bring the mixture to a boil, then stir in the broken lasagna noodles. Lower the heat to a simmer and cook until the chicken is tender and the noodles are soft but still hold their shape, about 15 to 20 minutes. Carefully remove the chicken and shred it with forks, setting it aside. Don’t forget to discard the thyme sprigs that infused so much flavor.
Step 3: Get Creamy and Cheesy
Now for the magic moment: add the heavy cream and cubed cream cheese to the pot, stirring until the cream cheese melts completely and blends into a silky sauce. Toss in the shredded mozzarella and Parmesan, stirring until everything is gorgeously combined. Stir the shredded chicken back into the soup along with the baby spinach, cooking just until the spinach wilts into the cheesy goodness. Taste the soup and adjust salt and pepper or add a splash more broth or cream if you want it thinner.
Step 4: Final Touches and Serving
Your White Chicken Lasagna Soup Recipe is ready to be devoured! Ladle it into bowls and generously sprinkle with extra grated Parmesan and fresh chopped parsley. The brightness of the parsley cuts through the richness, creating that perfect balance with every hearty spoonful.
How to Serve White Chicken Lasagna Soup Recipe
Garnishes
Adding fresh, flavorful garnishes can turn this soup into a standout meal. A generous sprinkle of finely chopped parsley adds fresh green color and a pop of brightness. Don’t hesitate to add some extra Parmesan or even a drizzle of good-quality olive oil to elevate every bite.
Side Dishes
This soup is a complete meal on its own but pairs wonderfully with light side dishes to round out your dinner. A crisp Caesar salad or garlic-roasted vegetables can provide a crisp contrast to the creamy soup. For an extra indulgence, serve with warm, crusty bread or cheesy garlic knots to scoop up every last delicious drop.
Creative Ways to Present
Feel like impressing guests or family? Serve the soup in rustic bread bowls for a dramatic and cozy presentation. Alternatively, top individual bowls with a little fried sage or a sprinkle of chili flakes for an unexpected, flavorful twist. You could even layer the soup in clear mugs to showcase the rich layers of noodles, chicken, and cheese — visual delight guaranteed!
Make Ahead and Storage
Storing Leftovers
Store your leftover White Chicken Lasagna Soup Recipe in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some liquid, so if the soup thickens too much upon reheating, just stir in a splash of broth or cream to loosen it up.
Freezing
This soup can be frozen, but since the noodles can become mushy, it’s best to store the broth, chicken, and cheeses separately if possible. Freeze in airtight containers for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove, adding fresh noodles that you can cook right before serving for best texture.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally to prevent sticking and to blend all the flavors once more. Adding a little extra broth or cream as you warm it up helps maintain that perfect creamy texture. Avoid microwaving for long stretches to keep the soup from breaking or separating.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken is a fantastic shortcut and keeps the dish just as flavorful. Simply shred the chicken and add it in during the final cheesy step to warm through.
What can I substitute for heavy cream?
If you want to lighten the soup, you can swap heavy cream for half-and-half or whole milk, but keep in mind the soup will be less rich and creamy. For a dairy-free option, coconut cream is a good alternative, though it will change the flavor profile slightly.
Can I make this soup vegetarian?
While this recipe centers on chicken, you can turn it vegetarian by using vegetable broth and omitting the chicken. Adding sautéed mushrooms or beans can help maintain heartiness without sacrificing flavor.
How do I prevent the noodles from getting mushy?
Breaking the lasagna noodles into 2-inch pieces helps, but cooking time matters most. Add the noodles only when you’re ready to simmer, and don’t overcook. If making ahead, consider cooking the noodles separately and adding them just before serving.
Is this soup spicy?
No, this White Chicken Lasagna Soup Recipe is not spicy by default. It’s all about creamy, cheesy, and herbaceous flavors. But if you love a little heat, feel free to add red pepper flakes or a dash of hot sauce when serving.
Final Thoughts
There is something incredibly satisfying about turning a beloved comfort food into a warm, slurpable soup, and this White Chicken Lasagna Soup Recipe does just that with effortless flair. It’s creamy, cheesy, and full of layered flavors that’ll make your kitchen smell divine. Perfect for family dinners, casual get-togethers, or whenever you need a rich bowl of happiness, this soup is sure to become a new favorite. Give it a try—you won’t regret it!
Print
White Chicken Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy White Chicken Lasagna Soup combines the rich flavors of classic lasagna in a comforting, easy-to-make soup form. Tender chicken, broken lasagna noodles, and a creamy blend of cheeses with spinach create a satisfying meal perfect for chilly days or anytime you crave Italian-inspired comfort food.
Ingredients
Soup Base
- ¼ cup unsalted butter
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 2 thyme sprigs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
Main Ingredients
- 1 pound chicken breasts, cut into thirds
- 8 ounces lasagna noodles, broken into 2″ pieces
Dairy & Cheese
- â…“ cup heavy cream
- 4 ounces cream cheese, room temperature and cubed
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus more for serving
Vegetables & Garnish
- 2 cups baby spinach, packed
- Fresh parsley, for serving
Instructions
- Sauté Aromatics: In a large dutch oven over medium heat, melt the unsalted butter and olive oil together. Add the chopped onion and cook for 4-5 minutes until it becomes slightly softened and translucent. Add the minced garlic and thyme sprigs, cooking for about 1 minute until fragrant. Season this mixture with kosher salt and black pepper to taste.
- Create Roux and Add Broth: Stir in the all-purpose flour and cook for 2-3 minutes until the flour turns golden and forms a pasty consistency. Gradually add the low-sodium chicken broth, stirring constantly to prevent lumps, then add the chicken breasts. Bring this mixture to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat and allow the soup to simmer gently for 15-20 minutes until the chicken is cooked through and the noodles are tender. Carefully remove the chicken breasts and shred them using forks, then set aside. Remove and discard the thyme sprigs from the soup.
- Add Cream and Cheese: Stir in the heavy cream, cubed cream cheese, shredded mozzarella, and grated Parmesan cheese into the soup. Continue stirring for 3-5 minutes until all the cheeses have melted completely and are fully incorporated, creating a rich and creamy texture. Add the shredded chicken back into the soup, along with the baby spinach, cooking just until the spinach wilts. Taste the soup and adjust seasoning with additional salt and pepper if necessary. If the soup is too thick, add more chicken broth or cream to achieve your desired consistency.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra grated Parmesan cheese and freshly chopped parsley for brightness and an herbal finish. Serve immediately to enjoy the comforting flavors.
Notes
- Use low-sodium chicken broth to better control salt levels in the soup.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup.
- For a richer soup, increase the amount of cream cheese slightly.
- If the soup thickens too much upon standing, thin it out with additional broth or cream before reheating.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.
