White Chicken Lasagna Soup delivers all the rich, creamy, and savory lasagna flavors in a creamy, one-pot soup that’s downright delicious and comforting.
Author’s Notes
Lasagna Lovers, This One’s for You!
Lasagna soup has always been one of my favorites! I’ve shared my classic version and even a crockpot one, but somehow never a white chicken lasagna soup.
Well, that changes today! And honestly, it was worth the wait because this version is SO GOOD.
If you’ve tried my other lasagna soups, I have a feeling you’re going to love this one just as much. It’s totally different, but still hits all the right notes–creamy, comforting, and full of flavor. And if you’ve got some warm cheesy bread on hand, trust me, this soup is made for it!
White Chicken Lasagna Soup Ingredients
| Ingredient | Helpful Notes or Swaps |
|---|---|
| Chicken & Broth | Shredded rotisserie chicken keeps things super easy and flavorful. Use low-sodium broth so the soup doesn’t end up too salty. |
| Lasagna | Break into small, bite-sized pieces before adding so they cook evenly. Other small pasta like bowtie or mafalda also works well. |
| Cream, Butter & Parmesan | This trio makes the soup thick and rich. Use freshly grated Parmesan (not pre-shredded) so it melts smoothly. |
| Vegetables | Finely diced onions and carrots build flavor from the start. Take your time sautéing until very tender for the best flavor. Plus, you don’t want crunchy veggies in your white chicken lasagna soup! |
| Herbs & Seasoning | Dried basil, parsley, oregano, and thyme give a classic white lasagna flavor. Taste and adjust salt, pepper, or add a pinch of red pepper flakes before serving. |
Storage
White Chicken Lasagna Soup Leftovers?
- Fridge: Use a slotted spoon or skimmer to remove the pasta before storing so it doesn’t soak up too much broth. Keep the soup in an airtight container in the fridge for 3–4 days.
- Freezer: For best results, freeze the soup without the pasta. Cook fresh pasta when you’re ready to serve.
- Reheat: Warm gently on the stovetop, adding a splash of broth or cream to bring back the creamy texture.
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White Chicken Lasagna Soup
White Chicken Lasagna Soup packs all the creamy, cheesy, and savory flavors of classic lasagna into one rich and comforting pot of soup.
Video
Equipment
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
- 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 see note 1
- 2 cups water
- 2 cups broken lasagna 6 noodles (break into 1–2 inch pieces)
- 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 sandy texture, see note 2
- Red pepper flakes optional, for serving
- Crusty buttered bread optional, for serving
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Add onions, carrots, and salt and pepper (to taste; I add 1/2 teaspoon each). Cook, stirring occasionally, until very tender and golden. Add garlic and cook 1 minute longer.
- Sprinkle flour over the vegetables and stir constantly for 1–2 minutes. Slowly whisk in chicken broth, then water, scraping the bottom of the pot to deglaze.
- Stir in the dried herbs and bay leaves. Bring to a boil, then add the broken-up pasta pieces. Cook, stirring occasionally so it doesn't catch, for 2 minutes less than the package says.
- Remove the bay leaves. Lower the heat and stir in the cream, spinach, chicken, and Parmesan (a small handful at a time) until melted and smooth. Taste and adjust seasoning. For a thinner soup, add more broth; for a thicker soup, increase the heat and simmer a bit longer.
- Ladle the soup into bowls and top with extra Parmesan. Add red pepper flakes for a kick if desired, and serve hot with buttered bread.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: A good chicken broth makes a huge difference in flavor. I recommend using Swanson®.
Note 2: The secret to this soup is the Parm! Always use refrigerated Parmesan—never the shelf-stable kind (it’s not real cheese!). Go for good-quality grated Parmesan with a sandy texture for the best flavor and perfect saltiness.
Storage: Store leftovers in an airtight container for 3–4 days. The pasta will keep soaking up liquid, so use a wire skimmer to remove it and store it separately from the broth.
Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 38g | Protein: 33g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.9g | Cholesterol: 144mg | Sodium: 1382mg | Potassium: 648mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9245IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
White Chicken Lasagna Soup Tips
- Don’t overcook the pasta. Pull the soup off the heat while the pasta is still slightly firm. They’ll keep softening in the hot broth.
- Use fresh Parmesan. Pre-shredded cheese won’t melt as smoothly and can make the broth grainy.
- Adjust consistency. Too thick? Add a little more broth. Too thin? Simmer uncovered for a few extra minutes.
- Add spinach last. Stir it in just before serving so it stays bright and fresh.
Serving Ideas
Serve this White Chicken Lasagna Soup with warm buttered crusty bread, Focaccia, or a side salad for a full meal. A sprinkle of fresh basil or parsley on top adds color and freshness.
If you’re serving guests, set out small bowls of extra cheese so everyone can top their bowl just how they like it.
Variations
Change Things Up!
- Spicy White Chicken Lasagna soup: Add a pinch of red pepper flakes or use hot Italian seasoning.
- Add more veggies: Mushrooms or zucchini fit right in with the other flavors.
Can this soup ( white chicken lasagna) be frozen?
Hey Melissa! I don’t recommend freezing White Lasagna Soup. The dairy base tends to separate when thawed and the pasta gets mushy and soft. For the best texture and flavor, enjoy it fresh or store it in the fridge for a few days instead.
Does it matter at what point I add in the chicken?
Since the chicken is already cooked, don’t add it too early or it’ll overcook. You can stir it in toward the end, anytime in the last few minutes is perfect to warm it through.
I don’t even have words for how good this soup is. It’s creamy and rich. My whole family went silent at dinner, and if you have kids, you know that never happens. We scraped the pot clean, and my husband literally asked if I could make it again tomorrow. I’ve tried a lot of soup recipes, but this one? This one’s the best I’ve ever had. I’m fully obsessed.