White Chicken Lasagna Soup

Creamy, cheesy, and soul-warming comfort food in a bowl

---

Introduction: The Cozy Hug of White Chicken Lasagna Soup

Imagine your favorite chicken lasagna — creamy white sauce, tender chicken, rich cheeses, and delicate pasta — now transformed into a warm, spoonable bowl of comfort. That’s exactly what White Chicken Lasagna Soup is: a decadent and hearty twist on the classic Italian favorite.

Where traditional lasagna is a labor of layers, this soup gives you all that flavor with less effort and more comfort. It’s perfect for cool nights, rainy days, potlucks, or cozy family dinners. It combines the richness of a white béchamel-style broth with shredded chicken, herbs, pasta, and a trio of melty cheeses.

If you love soups like chicken noodle or broccoli cheddar, and you’re a lasagna fan, this is going to become your new favorite recipe.

---

Why You’ll Love This Soup

• Easy to Make: All in one pot, no layering or baking required.

• Comforting and Filling: Creamy broth, tender pasta, and protein-packed chicken.

• Versatile: Swap in your favorite cheeses, add veggies, or use rotisserie chicken.

• Crowd-Pleaser: Great for feeding a hungry family or group of guests.

---

Ingredients

🧄 For the Soup Base:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ¼ teaspoon red pepper flakes (optional for heat)

• 1 teaspoon Italian seasoning

🍗 For the Chicken:

• 2 boneless, skinless chicken breasts or thighs

• OR 2½ cups cooked, shredded rotisserie chicken

🍜 For the Liquid Base:

• 4 cups low-sodium chicken broth

• 2 cups whole milk

• 1 cup heavy cream

• 3 tablespoons all-purpose flour (for thickening)

• 1 tablespoon butter

🍝 For the Pasta:

• 8–10 lasagna noodles, broken into bite-sized pieces

• (or 2 cups of bowtie, mafalda, or fusilli pasta)

🧀 For the Cheesy Finish:

• 1 cup shredded mozzarella cheese

• ½ cup shredded Parmesan cheese

• ½ cup ricotta cheese (plus more for topping)

🥬 Optional Add-ins:

• 2 cups fresh baby spinach (stirred in at the end)

• ½ cup mushrooms, sautéed

• Chopped parsley or basil for garnish

---

Tools You’ll Need

• Large Dutch oven or soup pot

• Slotted spoon or tongs

• Whisk

• Ladle

• Measuring cups and spoons

---

Step-by-Step Instructions

1. Sauté the Aromatics

Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions and sauté for 5–7 minutes until translucent and lightly golden.

Add the garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.

Sprinkle in the salt, pepper, thyme, oregano, red pepper flakes, and Italian seasoning. Stir to coat the onions and toast the herbs for a deeper flavor.

---

2. Cook the Chicken

Add your raw chicken breasts or thighs directly into the pot with the aromatics. Pour in the chicken broth, making sure the chicken is mostly submerged.

Bring to a boil, then reduce heat to medium-low and simmer uncovered for about 15–20 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot, set aside to cool slightly, then shred it with two forks. (If using rotisserie chicken, just add it later during the simmer stage.)

---

3. Create the Creamy Base

In the same pot, reduce the heat to low. Melt the butter, then sprinkle in the flour, whisking continuously to form a roux. Cook the roux for 1–2 minutes to remove the raw flour taste.

Slowly whisk in the milk and cream. Stir well to combine, then bring the heat up slightly to medium-low. The soup will begin to thicken gently.

This mixture is what makes the soup luxuriously creamy — like a béchamel sauce mingling with chicken broth.

---

4. Add the Pasta

Break your lasagna noodles into 1–2-inch pieces and drop them into the soup. You want them to mimic the texture of lasagna layers, but be easy to eat with a spoon.

Simmer for about 10–12 minutes, or until the noodles are cooked al dente. Stir occasionally so the pasta doesn’t stick to the bottom.

If the soup gets too thick, add a little more broth or milk to adjust the consistency.

---

5. Return the Chicken and Add the Cheese

Once the noodles are nearly done, return the shredded chicken to the pot. Stir to combine and heat through.

Now comes the glorious cheesy part.

Stir in the mozzarella, Parmesan, and ricotta until fully melted and incorporated. The soup should now be rich, velvety, and cheesy — like lasagna in liquid form.

---

6. Add Spinach and Final Touches (Optional)

If using fresh spinach, stir it in now. It will wilt in the heat of the soup within 1–2 minutes.

Taste the soup and adjust seasoning. Add a little more salt, pepper, or a pinch of nutmeg for a subtle warmth.

Ladle into bowls and top with a dollop of ricotta, extra Parmesan, and a sprinkle of parsley or basil.

---

Tips and Tricks for the Best White Chicken Lasagna Soup

💡 Use Rotisserie Chicken to Save Time

Shredded rotisserie chicken adds convenience and deep flavor, making this a weeknight winner.

💡 Swap in Other Pasta

No lasagna noodles? No problem. Use farfalle, fusilli, or broken manicotti. Even tortellini works for a heartier twist.

💡 Make It Vegetarian

Swap the chicken for sautéed mushrooms and zucchini. Use vegetable broth instead of chicken broth.

💡 Lighten It Up

Use 2% milk and reduce the cream to ½ cup. You can also skip the ricotta and use part-skim mozzarella for a lighter option.

💡 Freeze for Later

This soup freezes well without the noodles. To freeze, make the soup base and chicken, then cool and freeze. Add pasta when reheating.

---

Serving Suggestions

This soup is rich and creamy, so it pairs beautifully with:

• Garlic Bread or Breadsticks: Perfect for dunking.

• Side Salad: Try a crisp Caesar or mixed greens with vinaigrette.

• Roasted Veggies: Like Brussels sprouts or carrots for added nutrition.

• White Wine: A chilled glass of Pinot Grigio or Chardonnay complements it well.

---

Storage and Reheating

• Fridge: Store in an airtight container up to 4 days. The pasta may absorb some liquid, so add a splash of broth or milk when reheating.

• Freezer: Freeze soup (without pasta) for up to 3 months. Thaw in the fridge overnight and reheat gently, adding fresh pasta when warming.

---

Nutrition (Approximate Per Serving)

Note: Based on 6 servings

• Calories: 490

• Protein: 32g

• Fat: 28g

• Carbohydrates: 32g

• Fiber: 2g

• Sugar: 4g

• Calcium: 20% DV

---

White Chicken Lasagna Soup FAQs

Q: Can I make this in a slow cooker?
Yes! Sauté the aromatics first, then add everything (except pasta and cheese) to a slow cooker. Cook on low for 6 hours, shred the chicken, then add the pasta and cheese in the last 30–40 minutes.

Q: Is it spicy?
Not unless you add red pepper flakes. You can control the heat level easily.

Q: Can I use other cheeses?
Absolutely! Try Havarti, Fontina, Monterey Jack, or even cream cheese for added richness.

---

Final Thoughts: Soup That Satisfies Like a Meal

White Chicken Lasagna Soup is a dish that hits every comfort food note — creamy, cheesy, savory, and soul-warming. It’s the kind of meal you serve in big bowls, with steam rising and cheese stretching as you scoop up every bite.

Whether you're making this for a cozy night in, a family dinner, or your next soup-and-salad gathering, this recipe delivers all the indulgence of lasagna with a fraction of the effort.

So keep this one in your recipe box — it’s sure to be a favorite for years to come.