A warm bowl of White Chicken Lasagna Soup is like a big, cozy hug on a chilly day. Rich and creamy, this soup marries all the best parts of classic lasagna—tender chicken, hearty noodles, melty cheese, and bright spinach—into one delightful spoonful. As someone who’s spent many weekends experimenting in my kitchen, I can’t help but get excited about how effortless this recipe is. It’s one of those meals I turn to when I want comfort food that still feels a little special, like a surprise twist on an old favorite. You’ll love the way the broken lasagna noodles soak up that luscious broth, and how the combination of mozzarella and Parmesan transforms every bite into a velvety dream.
I remember the first time I made this for a group of friends during a snowstorm—everyone kept dipping their spoons in for “just one more bite,” and before I knew it, every last drop was gone. The garlic and onion sauté give it an inviting aroma, while the Italian seasoning and optional red pepper flakes sneak in a gentle warmth that lingers. Best of all, it’s a beginner-friendly recipe with just 15 minutes of prep and 30 minutes of cooking, so you can have a gourmet-style bowl on the table without breaking a sweat. Whether you’re looking for a satisfying lunch, a fuss-free dinner, or something easy to meal-prep for the week, this White Chicken Lasagna Soup has got your back—and your taste buds will thank you.
KEY INGREDIENTS IN WHITE CHICKEN LASAGNA SOUP
Before you dive into the cooking, let’s chat about what makes this soup shine. Each ingredient brings its own magic, working together to create layers of flavor, creaminess, and texture. From the pantry staples like olive oil to the fresh pop of parsley at the end, here’s what you’ll need to gather:
- Olive oil
Acts as the flavorful base for sautéing. It helps brown the chicken and garlic, bringing out their natural sweetness and adding a fruity richness to the broth.
- Boneless, skinless chicken breasts
Provide tender, protein-packed bites throughout the soup. Diced into small pieces, they cook quickly and absorb the creamy broth, making every spoonful satisfying.
- Salt and pepper
Fundamental seasonings that enhance all other flavors. A simple sprinkle keeps the soup balanced and brings out the best in the chicken and vegetables.
- Onion
Offers a gentle sweetness and depth of flavor when sautéed. It forms the aromatic foundation of the broth without overpowering the dish.
- Garlic
Delivers a warm, savory punch. Minced garlic infuses the soup with a classic Italian character and pairs beautifully with the herbs.
- Italian seasoning
A blend of dried herbs like oregano, basil, and thyme. This seasoning imparts that signature Italian twist to the soup, tying all the flavors together.
- Crushed red pepper flakes
Optional but recommended if you like a subtle kick. Just a hint of heat balances the creamy richness and adds a playful zing.
- Chicken broth
The savory backbone of the soup’s liquid. It brings a robust chicken flavor and forms the bulk of the creamy base when combined with heavy cream.
- Water
Helps to adjust the soup’s consistency. Combined with broth, it ensures the soup isn’t overly salty or heavy.
- Lasagna noodles
Broken into pieces, these noodles add a hearty pasta element. They soak up the broth and lend a chewy texture reminiscent of classic lasagna.
- Heavy cream
Contributes to the soup’s luscious, velvety texture. It mellows the broth and creates a rich mouthfeel that’s simply irresistible.
- Baby spinach
Adds a pop of vibrant color and a fresh, earthy note. Stirred in at the end, it wilts gently, keeping a tender bite.
- Shredded mozzarella cheese
Melts into gooey strands throughout the soup. Its mild creaminess pairs perfectly with the Parmesan for a balanced cheesy finish.
- Grated Parmesan cheese
Brings a sharp, nutty flavor that cuts through the creaminess. It deepens the overall taste and creates a wonderfully smooth texture.
- Chopped fresh parsley
A bright, herbaceous garnish that wakes up the flavors. It adds freshness and a final pop of color to each bowl.
HOW TO MAKE WHITE CHICKEN LASAGNA SOUP
Let’s turn these ingredients into a comforting masterpiece. This recipe steers you through each step, from browning the chicken to stirring in that final sprinkle of cheese. With minimal fuss and straightforward techniques, you’ll have a hearty, restaurant-quality soup in about 45 minutes.
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken, season generously with salt and pepper, and cook until the pieces are golden and cooked through, about 5–7 minutes. Use a slotted spoon to remove the chicken from the pot and set it aside.
2. In the same pot, add the onion and garlic. Sauté over medium heat until the onions turn translucent, about 3–4 minutes. Stir in the Italian seasoning and crushed red pepper flakes, letting the spices bloom in the hot oil for about 30 seconds.
3. Pour in the chicken broth and water, then bring to a boil. Once bubbling, add the broken lasagna noodles and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
4. Reduce the heat to low, then stir in the reserved chicken, heavy cream, and chopped spinach. Simmer gently until the spinach is fully wilted, about 3 minutes.
5. Remove the pot from heat, then stir in the shredded mozzarella and grated Parmesan until they’re completely melted and the soup turns decadently creamy.
6. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness in every bowl.
SERVING SUGGESTIONS FOR WHITE CHICKEN LASAGNA SOUP
Presenting your White Chicken Lasagna Soup is almost as fun as making it. With a few thoughtful touches, you can elevate each bowl into a cozy dining experience that feels special.
- Serve in deep bowls to keep the soup warm longer. Ladle in generous portions, making sure each bowl has plenty of chicken and noodles for a hearty meal.
- Pair with crusty bread or garlic knots for dipping. The bread soaks up the creamy broth and makes every spoonful extra satisfying.
- Add a side green salad tossed in a light vinaigrette. The crisp, acidic dressing cuts through the richness, balancing the meal and adding a fresh contrast.
- Enjoy with a glass of white wine, such as Pinot Grigio or Chardonnay. The bright acidity and subtle fruit notes complement the creamy textures and herbal flavors of the soup.
HOW TO STORE WHITE CHICKEN LASAGNA SOUP
Once you’ve indulged in the first bowl, you’ll be glad to know this soup stores beautifully. Proper storage keeps it tasting just as vibrant and ensures you can enjoy leftovers without any compromise in quality.
- Refrigerator storage: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3–4 days, stirring gently before reheating.
- Freezer storage: For longer keeping, cool the soup completely and portion it into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the stovetop: Warm the soup over low heat, stirring occasionally. If it’s too thick, add a splash of water or broth. Heat just until everything is warmed through—you want to keep the noodles tender, not mushy.
- Reheating in the microwave: Place a single serving in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals on medium power. Stir between intervals to ensure even heating and to maintain that creamy consistency.
CONCLUSION
White Chicken Lasagna Soup is an irresistibly creamy, cheesy, and comforting dish that comes together with minimal effort. Whether you’re a beginner looking to impress your family or an experienced home cook seeking a weeknight winner, this recipe checks all the boxes. The tender chicken, broken lasagna noodles, and vibrant spinach come together in a broth that’s rich with garlic, Italian herbs, and a gentle heat from red pepper flakes. A sprinkle of parsley on top adds a bright finish, while the combination of mozzarella and Parmesan ensures every bowl is decadently cheesy. With just 15 minutes of prep and 30 minutes of cooking, you can have a complete meal that feels like a special occasion any night of the week.
Feel free to print this article and save it for later—keep it in your recipe binder, kitchen bulletin board, or digital folder for when you crave a bowl of pure comfort. You can also scroll down to find a FAQ section if you have questions about substitutions, reheating tips, or ingredient swaps. I’d love to hear your thoughts, so drop a comment below if you try this recipe, have any tweaks to share, or need help with any step. Your feedback helps me make these recipes even better for you, and I can’t wait to see how your White Chicken Lasagna Soup turns out!
White Chicken Lasagna Soup
Description
This White Chicken Lasagna Soup combines tender chicken, hearty lasagna noodles, and a creamy broth, all topped with melty cheese and vibrant spinach for a comforting meal.
Ingredients
Instructions
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In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
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In the same pot, add the onion and garlic. Sauté until onions are translucent, about 3-4 minutes. Stir in Italian seasoning and red pepper flakes.
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Add chicken broth and water to the pot. Bring to a boil, then add the broken lasagna noodles. Cook according to package instructions until al dente, stirring occasionally.
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Reduce the heat and stir in the cooked chicken, heavy cream, and chopped spinach. Simmer until spinach is wilted, about 3 minutes.
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Remove from heat and stir in the mozzarella and Parmesan cheeses until melted and creamy.
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Serve hot, garnished with freshly chopped parsley.
Note
- This soup can be thickened by adding a slurry of cornstarch and water if desired.
- For a richer flavor, use half chicken broth and half chicken stock.
- Substitute kale or Swiss chard for spinach for a different taste.
- Consider using rotisserie chicken as a time saver.
- This recipe can be made gluten-free by using gluten-free pasta.
