White Chicken Lasagna Soup Recipe
If you’re craving the cozy comfort of a traditional lasagna but want something quicker and soupier to warm you up, this White Chicken Lasagna Soup Recipe is a total game-changer. It’s like all the rich, creamy flavors of a classic white chicken lasagna, but without the fuss of layering noodles and waiting forever for it to bake. Trust me, this soup hits every note — creamy, cheesy, packed with tender chicken and fresh spinach — it’s basically a hug in a bowl that you can make any night of the week.
I first whipped this soup up on a chilly evening when I wanted lasagna vibes but needed dinner on the table fast. It instantly became one of my favorite easy dinners to share with friends or cozy up with on a solo night in. Plus, you can make a big batch, so leftovers taste even better the next day. If you love classic Italian comfort food but want a relaxed, hearty twist, you’ll love this White Chicken Lasagna Soup Recipe as much as I do.
Why This Recipe Works
- Comfort in a Bowl: Combines all the flavors of a white chicken lasagna without the long wait or messy layers.
- Simple, Everyday Ingredients: Uses pantry staples and straightforward steps, perfect for busy weeknights.
- Customizable & Cozy: Easily tailored with your favorite veggies, cheeses, or herbs to suit your taste.
- One-Pot Wonder: Minimal cleanup means more time enjoying your meal and less time scrubbing pots.
Ingredients & Why They Work
The ingredients in this White Chicken Lasagna Soup Recipe are what make the magic happen: creamy, savory, and fresh all at once. Each component plays its part — the butter and flour form the base for a silky roux, fresh veggies add natural sweetness, and those broken lasagna sheets offer satisfying texture without fuss.
- Salted Butter: Adds rich flavor and helps sauté the veggies without needing extra oil.
- Yellow Onion: Gives a natural sweetness and depth of flavor when softened slowly.
- Carrots: Bring a subtle earthiness and gentle sweetness that balance the creaminess.
- Celery Stalks: Add a classic aromatic note to round out the soup’s base.
- Garlic Cloves: Freshly minced for that irresistible fragrant pop.
- All Purpose Flour: Essential for thickening the soup into that luscious, creamy texture.
- Chicken Broth: The heart of the soup, giving it savory richness and depth.
- Heavy Cream: Makes the soup decadently creamy and comforting.
- Chopped Spinach: Adds a burst of color, nutrition, and freshness — frozen works beautifully here.
- Lasagna Sheets: Broken into bite-size pieces to mimic the noodles without the layering hassle.
- Cooked Chicken: Your protein power, shredded or chopped so every spoonful has a meaty bite.
- Parmesan Cheese: Melts in for that signature Italian tang and extra umami richness.
- Herbs De Provence: Adds aromatic herbal warmth — you can swap for Italian seasoning if needed.
- Salt and Pepper: To taste — always taste as you go to get the seasoning just right.
- Mozzarella Cheese and Croutons (optional): Perfect finishing touches for a melty, crunchy contrast.
Make It Your Way
One of the things I love most about this White Chicken Lasagna Soup Recipe is how flexible it is — it’s a great base to experiment with depending on what you have on hand or what flavors you prefer. I often swap out veggies, try different cheeses, or add a bit of spice to keep it exciting. Don’t hesitate to make it truly yours!
- Variation: I’ve made this soup with mushrooms for an earthy twist and added red pepper flakes when I wanted a little heat — both worked wonderfully.
- Dietary Modifications: Use gluten-free flour and pasta if you need a gluten-free version, or swap heavy cream with coconut milk for a dairy-free option.
- Seasonal Changes: In the summer, fresh herbs like basil and oregano add a bright punch, while in winter, I like to add a little nutmeg for warmth.
Step-by-Step: How I Make White Chicken Lasagna Soup Recipe
Step 1: Soften Your Veggies to Build Flavor
Start by melting the salted butter in a Dutch oven over medium heat. Then toss in your diced onions, carrots, and celery, seasoning with salt and pepper. Cook these for about 10 minutes or until they become soft and fragrant — this slow softening really brings out their natural sweetness and builds a flavorful base you can smell from the other room.
Step 2: Garlic and Roux Magic
Add your minced garlic and cook for just 1-2 minutes until you get that mouthwatering aroma (don’t let it brown or burn). Then whisk in the flour, stirring constantly so it cooks down for about 4-5 minutes. This step is key — it gets rid of the raw flour taste and starts the thickening process, turning your soup creamy later on.
Step 3: Creamy Simmer and Add-in Goodness
Slowly whisk in the chicken broth and heavy cream, stirring until the soup thickens up nicely. Season generously with salt, pepper, and Herbs De Provence. Bring it to a gentle boil, then add in your chopped spinach, cooked chicken, and the broken lasagna sheets. Cover and reduce the heat to a simmer for 15-20 minutes, until those pasta pieces are tender but not mushy — I usually test one or two to nail that texture.
Step 4: Final Touches and Serve
Once the pasta is cooked through, stir in the parmesan cheese until melted and fully incorporated. Give your soup a final taste test to adjust the salt and pepper. To serve, I love sprinkling shredded mozzarella and some crunchy croutons on top for that extra melty and crispy contrast. Then dive in and enjoy!
Tips from My Kitchen
- Don’t Rush the Veggies: Taking your time softening the onions, carrots, and celery really builds a flavor base that elevates the whole soup.
- Roux Is Your Friend: Make sure to cook the flour fully in the butter before adding liquids to avoid a pasty taste and to get that silky texture.
- Pasta Testing: Always test a broken lasagna piece before calling it done — pasta cooked too long turns mushy quickly in soup.
- Stir Cheese Slowly: Add parmesan off the heat or on very low to prevent clumping or grainy texture.
How to Serve White Chicken Lasagna Soup Recipe
Garnishes
I usually top my bowl with a generous handful of grated mozzarella because it melts beautifully and adds that stretchy, gooey goodness we all crave. Sometimes I throw on some crunchy croutons or toasted garlic bread crumbs for texture contrast — it makes every spoonful even more delicious and comforting.
Side Dishes
I like pairing this soup with a crisp green salad tossed in lemon vinaigrette to balance out the richness. Garlic bread or a warm baguette is another favorite—perfect for dipping and soaking up every drop.
Creative Ways to Present
For special occasions, I serve this soup in small, pretty ramekins with a sprinkle of fresh basil or parsley on top, and a drizzle of good olive oil. It instantly feels fancy but still cozy enough to enjoy on a chilly night with friends or family.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but keep in mind the pasta will continue to soak up liquid, so you might want to add a splash of broth or water when reheating.
Freezing
Freezing this soup is doable, but because of the cream and pasta, I prefer to freeze it without the pasta and add fresh broken lasagna noodles when reheating. This keeps the texture much better and prevents sogginess.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup is too thick, add a little broth or milk to loosen it up. Adding fresh pasta here means you can reheat until just tender without mushiness.
FAQs
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Can I use frozen spinach in this White Chicken Lasagna Soup Recipe?
Absolutely! Frozen spinach works perfectly and can actually save prep time since it’s already chopped. Just be sure to thaw and drain it well before adding to prevent watering down your soup.
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What’s the best type of chicken to use?
Leftover roasted or rotisserie chicken is ideal because it’s flavorful and ready to go. You can also poach chicken breasts or thighs specifically for this dish—just cook and shred before adding to the soup.
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Can I make this soup dairy-free?
Yes! Substitute the heavy cream for full-fat coconut milk or a cashew cream, and use a dairy-free butter alternative. Nutritional yeast is a nice cheese alternative to sprinkle on top for savory flavor.
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How do I prevent the pasta from getting mushy?
Keep an eye on the simmer time and test the pasta often. Adding the lasagna sheets towards the end of cooking helps, and if freezing leftovers, add fresh pasta when reheating instead of freezing with the cooked noodles.
Final Thoughts
This White Chicken Lasagna Soup Recipe has become one of those go-to dishes I turn to when I want the comfort of lasagna but can’t commit to the full process. It’s forgiving, delicious, and just plain cozy in the best way. I hope you love making it as much as I do — it’s perfect for sharing or savoring solo with a big hunk of crusty bread. Give it a try, and let me know how you customize it — it’s truly a soup that welcomes your own spin with open arms.
Print
White Chicken Lasagna Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A comforting and creamy White Chicken Lasagna Soup that combines tender chicken, fresh spinach, broken lasagna sheets, and a rich blend of cheeses in a savory creamy broth. Perfect for a hearty meal that tastes just like classic lasagna in a bowl.
Ingredients
Soup Base
- 8 tbs Salted Butter
- 1 Yellow Onion, Diced
- 3 Carrots, Diced
- 2 Celery Stalks, Diced
- 8 Garlic Cloves, Minced
- 1/2 cup All Purpose Flour
- 6 cups Chicken Broth
- 1 pint Heavy Cream
- 1 tbsp Herbs De Provence
- Salt and Pepper to taste
Main Ingredients
- 16 oz Chopped Spinach, Fresh or Frozen
- 16 oz Lasagna Sheets, Broken into Small Pieces
- 3 cups Cooked, Shredded or Chopped Chicken
Cheese & Toppings
- 5 oz Parmesan Cheese
- Grated Mozzarella Cheese (optional, for topping)
- Croutons (optional, for topping)
Instructions
- Sauté Vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and pepper. Cook for about 10 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Create Roux: Whisk in the flour and cook for about 4-5 minutes, stirring constantly to cook out the raw flour taste and create a roux.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream until the soup starts to thicken.
- Season and Simmer: Add salt, pepper, and Herbs de Provence. Bring the soup to a gentle boil, then add the chopped spinach, cooked chicken, and broken lasagna pieces.
- Cook Pasta: Cover the pot with a lid, reduce heat to a simmer, and cook for 20 minutes until the lasagna pasta is fully cooked and tender.
- Finish with Cheese: Stir in the Parmesan cheese until melted and well incorporated. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy warm.
Notes
- You can substitute fresh spinach with frozen spinach; just thaw and drain excess water before adding.
- For a gluten-free version, use gluten-free flour and gluten-free pasta sheets.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling of cream.
- Adding mozzarella on top is optional but adds a lovely melty finish typical of lasagna flavors.
- Use cooked rotisserie chicken for a quicker preparation.
- Adjust the thickness by adding more broth if soup becomes too thick after resting.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 85 mg
