If you’re looking for a soup that tastes like a cozy hug in a bowl, White Chicken Lasagna Soup is exactly what you need. Imagine all the creamy, cheesy, comforting goodness of white chicken lasagna—tender shredded chicken, melty cheese, garlicky white sauce, and soft noodles—but in an easy, slurpable soup form. It’s rich, hearty, and absolutely perfect for chilly nights or when you’re just craving something warm and soul-satisfying.
This soup is one of my favorite “dinner heroes.” I make it when I want something that feels like I spent hours in the kitchen, but really came together with pantry staples and one pot. It’s family-friendly, meal-prep friendly, and guaranteed to make your kitchen smell amazing. I stumbled on this recipe during a lasagna craving + soup weather situation—and now it’s a cold-weather staple at my house.
Why You’ll Love This Recipe
- One-pot wonder: Everything cooks in one big pot, which means fewer dishes and more time to relax.
- Ultra-creamy and comforting: It’s basically cheesy pasta in soup form—what’s not to love?
- Easy to make: No layering or baking pans like traditional lasagna. Just simmer, stir, and serve.
- Meal prep magic: Tastes even better the next day and reheats beautifully.
- Freezer-friendly: Make a big batch and freeze portions for future cozy meals.
- Customizable: Add spinach, swap noodles, or go spicy—it’s super easy to tweak.
- Kid-approved: Creamy, cheesy, and full of familiar flavors. Even picky eaters love this one.
Ingredients You’ll Need
Here’s what you’ll need to make this dreamy bowl of lasagna-inspired soup:
Cooked chicken – Shredded rotisserie chicken works great here. Or cook and shred your own.
Lasagna noodles – Broken into bite-sized pieces. You can also use bowtie or rotini in a pinch.
Onion & garlic – The flavor base. Chop the onion small and mince the garlic well.
Chicken broth – The soup base. Use low-sodium so you can control the salt.
Butter & flour – For the roux that thickens the soup.
Milk & heavy cream – To make it creamy and rich. Whole milk is best for flavor.
Italian seasoning – Brings all those classic lasagna herbs into the mix.
Parmesan cheese – Adds salty, umami depth. Use freshly grated if you can!
Mozzarella cheese – For that melty, cheesy lasagna vibe.
Spinach (optional) – A great way to sneak in some greens.
Salt & pepper – Season to taste.
Red pepper flakes (optional) – For a little heat, if you’re into that.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Cook your noodles
Bring a pot of salted water to a boil and cook your lasagna noodles until al dente. Drain and set aside. You can break them up before or after cooking—whatever’s easier. Drizzle with a bit of olive oil so they don’t stick.
Step 2: Sauté the base
In a large soup pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
Step 3: Make the roux
Sprinkle flour over the onions and garlic, stirring constantly for about a minute to cook out the raw flour taste. This helps thicken your soup later.
Step 4: Add liquids & seasoning
Gradually whisk in chicken broth, milk, and cream, stirring to avoid lumps. Add Italian seasoning, a good pinch of salt and pepper, and bring everything to a gentle simmer.
Pro tip: Don’t crank the heat too high once the dairy is in—gentle simmering is key to keeping it creamy and smooth.
Step 5: Add chicken & cheese
Stir in your cooked, shredded chicken. Add the Parmesan cheese and mozzarella, stirring until melted and smooth. Taste and adjust seasoning—this is your flavor moment.
Step 6: Finish with noodles & spinach
Add your cooked noodles and stir them in gently. If you’re using spinach, toss it in now and stir until wilted. Let everything simmer for another 3–5 minutes to marry the flavors.
Step 7: Serve it up
Ladle into bowls and top with more cheese, a sprinkle of parsley, or a pinch of red pepper flakes. Maybe even some crusty bread on the side? Chef’s kiss.
Helpful Tips
Make it ahead
This soup is perfect for making ahead. The flavors deepen as it sits, and it reheats like a dream. Just keep the noodles separate if you want to avoid them getting too soft.
Freezing instructions
Cool the soup completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth or milk if it thickens too much.
Reheat like a pro
Warm leftovers on the stove over low heat, stirring often. Add a little extra broth or milk if needed to loosen it up. It’s still creamy and dreamy the next day.
Customize it your way
- Swap in cooked ground turkey or sausage instead of chicken.
- Add mushrooms or zucchini for more veggies.
- Use gluten-free pasta and flour for a GF version.
- Prefer a little kick? Stir in a dash of hot sauce or red pepper flakes.
Sides that pair perfectly
- Garlic bread or cheesy toast
- A crisp Caesar salad
- Roasted green beans or broccoli
- A glass of chilled white wine (if that’s your vibe)
Frequently Asked Questions (FAQs)
Can I use uncooked noodles in the soup?
It’s better to cook them separately. Cooking noodles in the soup can make the broth too starchy and soak up all your creamy base.
Can I make this dairy-free?
You can try using plant-based milk and a dairy-free cheese alternative. It won’t be quite as rich, but still tasty!
What if I don’t have lasagna noodles?
No problem. Use any short pasta you have—bowtie, penne, rotini, even broken spaghetti will work in a pinch.
Is it spicy?
Not at all! Unless you add red pepper flakes or hot sauce. It’s creamy and mild, perfect for the whole family.
Can I use raw chicken and cook it in the soup?
Yes! Dice raw chicken and sauté it with the onions before adding the flour. Then proceed with the recipe as usual.
This White Chicken Lasagna Soup is one of those recipes that always makes me feel like I’ve done something extra special, even when it only took 30–40 minutes. It’s warm, filling, and the kind of meal that makes everyone at the table go quiet in that “this is really good” kind of way.
Try it out next time you’re in the mood for something comforting and cheesy—then come back and let me know what you thought! Got a twist you added? I’d love to hear it!
White Chicken Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 8 lasagna noodles broken into pieces (or 6 oz other pasta)
- 1 cup half-and-half or heavy cream
- 1½ cups baby spinach or chopped kale
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese softened and cubed
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic, Italian seasoning, basil, salt, pepper, and red pepper flakes, and cook for 1 more minute.
- Simmer the Soup: Add chicken broth and bring to a boil. Stir in shredded chicken and pasta pieces. Reduce heat to medium and simmer until pasta is tender, about 10–12 minutes.
- Add Cream and Greens: Stir in the cream (or half-and-half), spinach, Parmesan, mozzarella, and cream cheese. Cook, stirring frequently, until cheeses are melted and soup is creamy, 3–5 minutes.
- Serve: Ladle into bowls and serve hot. Optionally garnish with extra Parmesan or chopped fresh parsley
Notes
- Rotisserie chicken works great for quick prep.
- For extra flavor, add a splash of white wine with the broth.
- Leftovers thicken as they sit—add more broth or milk to loosen when reheating.
