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White Chicken Lasagna Soup Recipe

ByCaroline
Jump to Recipe·5 from 23 reviews

If you’re craving comfort food that feels cozy yet a little fancy, this White Chicken Lasagna Soup Recipe is going to become your new weeknight hero. It’s like the best parts of lasagna — cheesy, creamy, and deliciously savory — but all in a comforting bowl of soup that’s easier and faster to make. I love turning to this recipe when I want a warm hug in a bowl without the hassle of layering sheets and waiting for it to bake forever.

What makes this White Chicken Lasagna Soup Recipe truly special is how it brings together simple ingredients to create something that tastes impressively indulgent but is surprisingly straightforward. It’s perfect for chilly evenings, casual dinners, or anytime you want to wow your family or friends with minimal effort. Plus, it keeps well, which means you can enjoy leftovers that taste just as good (if not better) the next day.

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Why This Recipe Works

  • Comfort in a Bowl: Combines the rich flavors of lasagna with the ease of a hearty soup.
  • Simple Ingredients: Uses basic pantry staples and fresh produce that blend effortlessly.
  • Versatile and Customizable: Easy to tweak with different herbs or cheeses to suit your taste.
  • Quick and Stress-Free: Doesn’t require hours in the kitchen or complicated steps, perfect for busy days.
The image shows a close-up of a creamy soup or stew in a gray cooking pot with two light pink handles. The soup has a thick, pale yellow-green base with visible pieces of chopped dark green leafy vegetables, small orange carrot chunks, and light beige shredded meat mixed evenly throughout. There are also some flat noodle pieces spread inside the soup. The pot is placed on a white marbled countertop, and a dark blue spoon is partly immersed in the soup near the bottom left. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this White Chicken Lasagna Soup Recipe come together like an all-star cast. Each one plays its role: the butter and veggies build a savory base, the flour thickens just right, and the lasagna noodles give that familiar layered pasta element without the fuss. I always aim to buy fresh veggies and real Parmesan for the best flavor—fresh beats pre-grated any day!

  • Salted Butter: Adds richness and helps soften the vegetables perfectly.
  • Yellow Onion: Provides a sweet, aromatic foundation for the soup’s flavor.
  • Carrots: Bring a subtle natural sweetness and vibrant color.
  • Celery Stalks: Adds freshness and depth to the broth.
  • Garlic Cloves: Boosts savory notes — use fresh and minced finely for the best aroma.
  • All Purpose Flour: Acts as the thickening agent to give the soup that luscious creamy texture.
  • Chicken Broth: The heart of the soup’s flavor — homemade or good-quality store-bought will shine here.
  • Heavy Cream: Makes the soup rich and silky without overpowering the other ingredients.
  • Chopped Spinach: Adds color, nutrients, and a nice tender bite, fresh or frozen works.
  • Lasagna Sheets: Broken into pieces, they cook quickly and bring that classic pasta feel.
  • Cooked Chicken: Use shredded rotisserie chicken for speed or leftover roasted chicken for extra flavor.
  • Parmesan Cheese: Melts into the soup to create a savory, umami-packed finish.
  • Herbs De Provence: A fragrant mix that gives the soup a subtle herby complexity.
  • Salt and Pepper: Essential for balancing and enhancing all the flavors.
  • Mozzarella Cheese and Croutons (optional): Perfect toppings for extra gooeyness and crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this White Chicken Lasagna Soup Recipe is how adaptable it is. I like to switch up the herbs sometimes or add a pinch of red pepper flakes if I’m in the mood for a little heat. You can absolutely adjust the cheeses or swap the chicken for turkey if that’s what you have on hand. Play with it until it feels like your own soul-warming creation.

  • Variation: I once added sun-dried tomatoes and swapped fresh basil instead of Herbs De Provence — it gave the soup a whole new Mediterranean vibe that my family went crazy for.
  • Vegetarian Option: Leave out the chicken and add cannellini beans or mushrooms for a hearty plant-based twist.
  • Low-Carb Swap: Try cauliflower rice instead of lasagna noodles to lighten it up without losing that satisfying texture.
  • Extra Veggies: Feel free to toss in zucchini or bell peppers for added color and nutrition.

Step-by-Step: How I Make White Chicken Lasagna Soup Recipe

Step 1: Softening the Veggies to Build Flavor

Start by melting salted butter in a Dutch oven over medium heat — the aroma when the butter begins to melt always feels like the start of something delicious. Add the diced onions, carrots, and celery, then season with a pinch of salt and pepper. Cook them gently for about 10 minutes, stirring occasionally, until they’re soft and the onions turn translucent. This step builds a flavorful foundation, so don’t rush it! If your heat is too high, they might brown too fast — keep it medium to coax out their natural sweetness.

Step 2: Garlic and Flour Bring It All Together

Toss in the minced garlic and cook for just 1-2 minutes until fragrant — garlic burns quickly, so keep an eye on it. Now the magic begins: whisk in the flour and let it cook down for 4-5 minutes, stirring continuously so it doesn’t clump or taste raw. This bit creates the base for a creamy, luscious soup without needing heavy roux or extra cream. Patience here rewards you with amazing texture.

Step 3: Slowly Adding Broth and Cream

Start whisking in the chicken broth gradually, followed by the heavy cream, ensuring the mixture stays smooth and thickens nicely. Bring the soup gently to a boil, then season with more salt, pepper, and the fragrant Herbs De Provence. The smell at this point is always intoxicating — herby, creamy, and homey all at once.

Step 4: Adding Spinach, Chicken, and Pasta

Once your broth base is lovely and thick, stir in the chopped spinach, cooked chicken, and the broken lasagna sheets. Put the lid on, lower the heat to a simmer, and let everything cook together for 15-20 minutes until the pasta is tender. While it’s simmering, the flavors meld beautifully, and the soup thickens to a perfect creamy consistency without needing extra cheese.

Step 5: Finishing Touch with Parmesan

Finally, stir in the Parmesan cheese until it melts completely into the soup, enhancing the savory, creamy depth. At this point, taste to adjust salt and pepper — sometimes I add just a pinch more for balance. The Parmesan really brings everything together, turning good soup into something unforgettable.

Step 6: Serve and Delight

Ladle the soup into bowls, then top with shredded mozzarella and crunchy croutons if you’re feeling indulgent. I love the way the mozzarella melts over the hot soup — it’s like a gooey, cheesy bonus that makes every spoonful extra special. Grab a spoon and jump right in!

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Tips from My Kitchen

  • Don’t Overcook the Pasta: Keep an eye on the soup during the last simmer so the broken lasagna doesn’t get mushy — check for tenderness but still firm bites.
  • Use Freshly Grated Parmesan: It melts better and has much more flavor than pre-grated cheese.
  • Simmer Gently: A low simmer helps flavors develop without evaporating too much liquid or burning the bottom.
  • Prep Veggies Ahead: Dice onions, carrots, celery, and garlic the night before to cut your cooking time in half after a busy day.

How to Serve White Chicken Lasagna Soup Recipe

A yellow bowl with two handles holds a creamy dish that is pale greenish with visible dark green bits mixed in. On top of this creamy base is a layer of white shredded cheese scattered unevenly. Over the cheese, there is a layer of golden brown croutons, some small and cube-shaped, adding a crunchy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowls with extra grated mozzarella cheese because it melts into beautiful, gooey ribbons and takes the soup up a notch. Crispy croutons add a wonderful crunch, and sometimes a sprinkle of fresh chopped parsley brightens things up visually and flavor-wise. If you like a little heat, a few chili flakes can be a fun addition too.

Side Dishes

This soup is a complete meal on its own but pairing it with a simple green salad or garlic bread makes dinner feel a little more special. I especially love buttery garlic knots or crusty baguette slices to soak up every last drop of that creamy broth.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini cast iron skillets with melted mozzarella on top — it looks stunning and stays warm longer. Ladling it into pretty bowls and adding a colorful herb garnish instantly makes it look restaurant-worthy, even if it’s just Tuesday night. Leftover soup even works beautifully in wide-rimmed pasta bowls for that authentic feel.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them refrigerated for up to 3 days. The flavors deepen overnight, making the soup taste even better the next day. Just make sure to cool it completely before sealing to keep everything fresh and safe.

Freezing

Freezing works well but I recommend cooking the lasagna noodles separately and adding fresh pasta when reheating to avoid sogginess. You can freeze the soup base with chicken and spinach for up to 3 months—thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup slowly on the stove over low-medium heat, stirring often to prevent sticking. If it’s too thick, add a splash of broth or water to loosen it up. Avoid microwaving straight from frozen to preserve texture and flavor.

FAQs

  1. Can I use fresh lasagna noodles for this soup?

    Fresh lasagna noodles can absolutely be used, but I recommend breaking them into small pieces and watching the cooking time carefully, as fresh pasta cooks faster than dried. This helps prevent the soup from getting mushy.

  2. What can I substitute for Herbs De Provence if I don’t have it?

    If you don’t have Herbs De Provence, you can mix thyme, rosemary, basil, and oregano to mimic the flavor. Alternatively, Italian seasoning works well too as a convenient swap.

  3. Is it possible to make this soup dairy-free?

    Yes! Substitute the butter with olive oil and use coconut cream or a dairy-free creamer in place of heavy cream. Also, try nutritional yeast instead of Parmesan for a cheesy flavor without dairy.

  4. How can I make this soup spicier?

    Adding crushed red pepper flakes when you sauté the veggies or topping with hot sauce right before serving are easy ways to give the White Chicken Lasagna Soup Recipe a nice spicy kick.

  5. Can I prepare the soup in a slow cooker?

    While you can start by sautéing the veggies on the stove, the rest of the ingredients (except the pasta) can be added to a slow cooker and cooked on low for 4-6 hours. Add the broken lasagna noodles in the last 20-30 minutes to prevent overcooking.

Final Thoughts

This White Chicken Lasagna Soup Recipe holds a special place in my heart because it marries convenience with comfort perfectly. Whenever I’m pressed for time but still want a nourishing, satisfying meal, this soup delivers every single time. I hope you’ll make it your own and enjoy it as much as my family and I do — there’s really nothing like cozying up with a bowl that feels like a warm embrace on a chilly evening.

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White Chicken Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
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Description

A creamy and comforting White Chicken Lasagna Soup made with tender chicken, broken lasagna noodles, fresh spinach, and a blend of cheeses, simmered together to create a hearty and flavorful dish perfect for cozy meals.

Ingredients

Units Scale

Vegetables

  • 1 Yellow Onion, diced
  • 3 Carrots, diced
  • 2 Celery Stalks, diced
  • 7 Garlic Cloves, minced
  • 16 oz Chopped Spinach, fresh or frozen

Proteins and Dairy

  • 3 cups Cooked, shredded or chopped chicken
  • 8 tbsp Salted Butter
  • 1 pint Heavy Cream
  • 5 oz Parmesan Cheese
  • Grated Mozzarella Cheese, for topping (optional)

Pantry

  • 1/2 cup All Purpose Flour
  • 6 cups Chicken Broth
  • 16 oz Lasagna sheets, broken into small pieces
  • 1 tbsp Herbs De Provence
  • Salt and Pepper to taste
  • Croutons for topping (optional)

Instructions

  1. Sauté the vegetables. In a Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and pepper and cook for about 10 minutes until the veggies start to soften.
  2. Add garlic. Stir in the minced garlic cloves and cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
  3. Create the roux and add liquids. Whisk in the all-purpose flour and cook for about 4 to 5 minutes to remove the raw flour taste. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the soup thickens.
  4. Season and bring to boil. Add more salt and pepper along with the Herbs De Provence. Bring the mixture to a gentle boil.
  5. Add spinach, chicken, and pasta. Stir in the chopped spinach, cooked chicken, and broken lasagna sheets. Cover with a lid, reduce heat to a simmer, and cook for 20 minutes until the pasta is fully cooked.
  6. Finish the soup. Stir in the Parmesan cheese until completely melted. Taste and adjust salt and pepper as needed.
  7. Serve. Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy warm.

Notes

  • Use fresh spinach for a brighter flavor or frozen spinach for convenience; just be sure to drain excess water when using frozen.
  • Broken lasagna sheets can be substituted with broken lasagna noodles or wide egg noodles if needed.
  • For a lighter version, use low-fat milk instead of heavy cream but expect a thinner soup.
  • Adding herbs like basil or oregano can enhance the flavor profile along with Herbs De Provence.
  • Cooked rotisserie chicken is a time-saving option for shredded chicken in this recipe.
  • For a thicker soup, allow it to simmer uncovered for a few minutes to reduce excess liquid.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 20 g
  • Cholesterol: 75 mg

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