White Chicken Lasagna Soup is the ultimate comfort food, blending all the creamy, cheesy richness of a classic white chicken lasagna into a cozy, slurpable soup. This dish brings together tender chicken, hearty lasagna noodles, and a medley of savory vegetables in a luxurious Parmesan-laced broth. Whether you’re warding off winter chills or just craving something deeply satisfying, this soup will quickly become a favorite in your rotation. It’s an easy, one-pot meal that tastes like it’s been simmering all day—and your kitchen will smell like heaven while it cooks.
Why You’ll Love This White Chicken Lasagna Soup
This White Chicken Lasagna Soup is everything you love about lasagna with none of the layering fuss. The creamy broth is both hearty and velvety, packing a rich punch thanks to quality Parmesan and heavy cream. Every spoonful is loaded with perfectly cooked chicken, tender lasagna noodles, and sweet vegetables that provide a balanced texture and flavor. Whether you’re feeding a family or prepping meals for the week, this soup delivers comfort, convenience, and crave-worthy flavor in every bowl.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups finely diced yellow onion (about 1 large onion)
- 2 cups finely diced carrots (4–5 carrots)
- Salt and pepper, to taste
- 1 tablespoon minced garlic
- 1/4 cup flour
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken broth (Swanson® recommended)
- 2 cups water
- 2 cups broken lasagna noodles (about 6 noodles)
- 1 1/2 cups heavy cream
- 2 1/2 packed cups chopped spinach (optional)
- 2 1/2 cups cooked chicken, shredded or cubed
- 1/2 cup grated Parmesan cheese (refrigerated, sandy texture)
- Red pepper flakes (optional, for serving)
- Crusty buttered bread (optional, for serving)
Step-by-Step: How to Make White Chicken Lasagna Soup
- Warm the olive oil and butter in a large pot over medium-high heat.
- Add the diced onions and carrots, seasoning with salt and pepper. Sauté until vegetables are soft and golden.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mixture and stir continuously for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
- Add the dried herbs and bay leaves. Bring the soup to a gentle boil.
- Stir in the broken lasagna noodles and cook until just shy of al dente (about 2 minutes less than the package instructions).
- Remove bay leaves. Reduce the heat to low and stir in the cream, spinach (if using), chicken, and Parmesan cheese a handful at a time.
- Simmer until everything is heated through and the cheese is melted. Adjust the seasoning to taste.
- Dish up the soup while it’s hot and garnish with extra Parmesan and a dash of red pepper flakes if you like. Pair with crusty buttered bread for the ultimate meal.
Helpful Tips
- Chop vegetables uniformly to ensure even cooking.
- Stir frequently after adding noodles to prevent sticking.
- Use freshly grated Parmesan from the refrigerated section—it melts better and has superior flavor.
- For the best texture, don’t overcook the noodles as they will continue to absorb broth.
Substitutions And Variations
- Protein: Swap chicken with turkey or Italian sausage for a different twist.
- Dairy-Free: Use coconut cream and a dairy-free Parmesan substitute.
- Vegetarian: Skip the chicken and use vegetable broth; add white beans or mushrooms for heartiness.
- Low-Carb: Substitute lasagna noodles with zucchini ribbons or low-carb pasta options.
Storage Instructions
Refrigerate any leftover soup in a sealed container for up to 3 to 4 days. For best results, store the noodles separately to maintain their texture. When reheating, add a bit of broth or cream to revive the soup’s consistency.
Nutritional Information
- Serving Size: 1 serving
- Calories: 619 kcal
- Carbohydrates: 38 g
- Protein: 33 g
- Fat: 35 g
- Saturated Fat: 18 g
- Cholesterol: 144 mg
- Sodium: 1382 mg
- Potassium: 648 mg
- Fiber: 3 g
- Sugar: 5 g
- Vitamin A: 9245 IU
- Vitamin C: 10 mg
- Calcium: 190 mg
- Iron: 2 mg
Serving Suggestions
Serve this soup piping hot with a generous sprinkle of extra Parmesan and a touch of red pepper flakes if you want a little heat. Crusty, buttered bread makes the perfect accompaniment to soak up every last drop. Pair with a light green salad or roasted vegetables for a complete meal. For a cozy dinner party, serve in small bread bowls for an impressive touch.
Frequently Asked Questions About White Chicken Lasagna Soup
Can I make this soup ahead of time? Yes! Make the soup base in advance and store the noodles separately to prevent them from becoming mushy. Just reheat and combine when ready to serve.
Can I freeze White Chicken Lasagna Soup? It’s best enjoyed fresh, but you can freeze the broth and chicken mixture without the noodles. Add fresh pasta when reheating for best texture.
Is it okay to use rotisserie chicken? Definitely! It’s a convenient shortcut and brings a flavorful boost to the dish.
What can I use instead of lasagna noodles? Any short pasta like rotini, penne, or farfalle works well as a substitute.
How can I make it thicker or thinner? Simmer longer to thicken or add more broth or cream to thin the soup to your liking.
Final Thoughts
Thank you for stopping by to try this creamy and soul-warming White Chicken Lasagna Soup. It’s one of my personal favorites because it transforms classic lasagna flavors into a comforting, easy-to-make meal perfect for any day of the week. I love how the Parmesan adds depth while the chicken and vegetables make it hearty enough to stand alone. I hope this recipe brings the same warmth and satisfaction to your table as it does to mine. Happy cooking, and thank you for being part of this delicious journey!
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White Chicken Lasagna Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This White Chicken Lasagna Soup has everything you love about creamy lasagna in a comforting soup form. Made with tender chicken, hearty pasta, and a rich Parmesan-infused broth, it’s the perfect one-pot dinner. Great for busy weeknights or weekend meal prep!
Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
2 cups diced yellow onion
2 cups diced carrots
Salt and pepper to taste
1 tbsp minced garlic
1/4 cup flour
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
6 cups chicken broth
2 cups water
2 cups broken lasagna noodles
1.5 cups heavy cream
2.5 cups chopped spinach (optional)
2.5 cups cooked chicken (shredded or cubed)
1/2 cup grated Parmesan cheese
Red pepper flakes (optional)
Crusty buttered bread (optional)
Instructions
- Warm the olive oil and butter in a large pot over medium-high heat.
- Add the diced onions and carrots, seasoning with salt and pepper. Sauté until vegetables are soft and golden.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mixture and stir continuously for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
- Add the dried herbs and bay leaves. Bring the soup to a gentle boil.
- Stir in the broken lasagna noodles and cook until just shy of al dente (about 2 minutes less than the package instructions).
- Remove bay leaves. Reduce the heat to low and stir in the cream, spinach (if using), chicken, and Parmesan cheese a handful at a time.
- Simmer until everything is heated through and the cheese is melted. Adjust the seasoning to taste.
- Dish up the soup while it’s hot and garnish with extra Parmesan and a dash of red pepper flakes if you like. Pair with crusty buttered bread for the ultimate meal.
Notes
Use freshly grated Parmesan for the best flavor.
Store pasta separately if prepping ahead.
For a thinner soup, add more broth when reheating.
Rotisserie chicken works well and saves time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 619
- Carbohydrates: 38g
- Protein: 33g