If you’re looking for the coziest, creamiest twist on a classic comfort food, White Chicken Lasagna Soup is about to become your new weeknight hero. Imagine everything you love about lasagna—tender noodles, savory chicken, velvety cheese—transformed into a soul-warming bowl of soup that comes together fast but tastes like you’ve been simmering for hours. Each spoonful is packed with comforting flavors and a hearty texture, making it the perfect dish to bring the whole family together around the table.
Ingredients You’ll Need
This White Chicken Lasagna Soup recipe relies on a handful of simple, everyday ingredients, but each one plays a vital role in creating layers of flavor and luxurious creaminess. Here’s a closer look at what makes this soup extra special:
- Olive oil: The foundation for a rich, aromatic base—use extra virgin for the best flavor boost.
- Yellow onion: Adds natural sweetness and depth to the soup; be sure to sauté until slightly golden for the best results.
- Garlic: Three cloves bring irresistible savor and aroma—don’t skimp!
- Dried Italian seasoning: Delivers a fragrant bouquet of herbs for an authentic lasagna vibe.
- Crushed red pepper flakes (optional): Provides a gentle heat, so use as much or as little as you like.
- Black pepper: Brings gentle warmth and balances the creamy elements.
- Low-sodium chicken broth: The soupy backdrop—using low-sodium allows you to control the saltiness.
- Cooked, shredded chicken breast: Keep things easy by using rotisserie chicken or leftover roasted chicken for tender protein.
- Lasagna noodles: Breaking the noodles into hearty pieces gives you lasagna’s heartiness in every spoonful.
- Heavy cream: Adds silky smoothness, making the soup extra luxurious.
- Whole milk: Keeps things rich but not too heavy, helping blend all the flavors.
- Shredded mozzarella cheese: Melts into the soup and delivers signature lasagna stretchiness.
- Grated Parmesan cheese: Lends nutty, savory depth that balances the soup’s creaminess.
- Fresh spinach: Chopped and stirred in at the end for fresh color, nutrients, and a pop of vibrancy.
- Salt to taste: Season at the end so you can get it just right.
- Chopped parsley or basil for garnish: Bright, herby finish makes every bowl gorgeous and extra inviting.
How to Make White Chicken Lasagna Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, and sauté for 3 to 4 minutes until it’s soft and almost translucent. Once it hits that sweet spot, stir in your garlic, Italian seasoning, red pepper flakes (if using), and black pepper. Let everything mingle for another minute, just until your kitchen smells absolutely heavenly and the garlic is fragrant—but not browned!
Step 2: Build the Soup Base
Now pour in the low-sodium chicken broth. Give it a good stir, scraping up any lovely bits from the bottom of the pot. Bring the mixture up to a gentle boil. This brothy base is where all those classic lasagna flavors really start to shine in their soup form.
Step 3: Add Noodles & Chicken
Break your lasagna noodles into rustic, chunky pieces (think about 2 inches each) and drop them right in. Let them cook for 8 to 10 minutes, or until they’re just al dente. Toss in your cooked, shredded chicken, and reduce the heat to low so everything can cozy up together.
Step 4: Creamy Additions
With the heat down, stir in the heavy cream and whole milk for that classic creamy white lasagna quality. Next, add both the mozzarella and Parmesan cheeses. Stir gently as the cheeses melt into the soup, creating a dreamy, velvety base that’s guaranteed to make you swoon.
Step 5: Add Spinach & Final Touches
Right before serving, toss in that bright green chopped spinach. Let it wilt for about 2 minutes—it keeps its vibrant color and brings a dose of freshness to every bowl. Taste your White Chicken Lasagna Soup and adjust the salt as needed. Ladle it up hot, then sprinkle with chopped parsley or basil for a dazzling finish.
How to Serve White Chicken Lasagna Soup
Garnishes
The finishing touches make all the difference! Try a shower of freshly grated Parmesan, a handful of chopped basil or parsley, and a few twists of cracked black pepper. For an extra-luxe experience, stir a spoonful of ricotta cheese into each bowl just before serving—think pure lasagna bliss in soup form.
Side Dishes
This soup is plenty hearty on its own, but a hunk of crusty garlic bread or a slice of warm focaccia is a match made in heaven. Pair with a simple green salad tossed in lemony vinaigrette to round out the meal. If you’re serving a crowd, a platter of roasted vegetables makes a colorful, nutritious side.
Creative Ways to Present
For fun, ladle the White Chicken Lasagna Soup into shallow bowls and stack a few big lasagna noodle pieces on top as a playful nod to the dish’s roots. Or try individual soup crocks, each finished with extra melty cheese and a broiler kiss. For parties, small mugs or espresso cups make for a charming (and spill-proof) appetizer presentation.
Make Ahead and Storage
Storing Leftovers
Let any leftover soup cool to room temperature first. Transfer to airtight containers and refrigerate up to 3 days. The flavors deepen beautifully as it sits; just know that the noodles may soak up more broth, thickening the soup (which is honestly not a bad thing!).
Freezing
To freeze, ladle cooled soup—minus the garnishes—into individual or family-size freezer containers, leaving a little space for expansion. The soup freezes well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture; dairy-based soups like this can separate if reheated too aggressively from frozen.
Reheating
Warm leftover White Chicken Lasagna Soup gently on the stovetop over medium-low heat, stirring often so the dairy base doesn’t scorch. Add a splash of broth or milk to loosen the soup if it’s thickened. Microwave reheating works, too—just use medium power and stir halfway through.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a huge time-saver here and infuses wonderful flavor into the soup. Just shred or chop it up, and be sure to remove the skin for the best texture.
What’s the best way to make this gluten-free?
All you need to do is swap out regular lasagna noodles for your favorite gluten-free version. Everything else about the recipe remains the same, making White Chicken Lasagna Soup incredibly adaptable for gluten-free diets.
Can I add vegetables or swap the greens?
Definitely! While spinach adds great color and nutrients, feel free to swap in kale or Swiss chard for a heartier bite. Diced mushrooms, zucchini, or carrots can also be sautéed with the onion for extra veg power.
Why did my soup get really thick after storing?
The noodles tend to soak up more broth as the soup sits, so it can thicken overnight in the fridge. Simply stir in extra broth or milk when reheating to bring your White Chicken Lasagna Soup back to its perfect silky-soup consistency.
Is there a way to make this dairy-free?
It’s a bit tricky since the creaminess is such a signature of this soup, but you could substitute your favorite unsweetened, plain non-dairy milk and dairy-free cheeses. Keep in mind it may change the flavor and texture a bit, but it’ll still be hearty and comforting.
Final Thoughts
If you’re ready to shake up your cozy meal routine with something irresistibly creamy and packed with flavor, you simply have to try this White Chicken Lasagna Soup. It’s comforting, impressive enough for company, and easy enough for any weeknight—dishing up all the nostalgia of classic lasagna with a uniquely delicious twist. I hope you’ll make it soon and find it just as soul-soothing as I do!
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White Chicken Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This White Chicken Lasagna Soup is a creamy and comforting twist on classic lasagna. With tender chicken, cheesy goodness, and flavorful broth, this soup is sure to become a family favorite.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
Additional Ingredients:
- 2 cups cooked, shredded chicken breast
- 6 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- Salt to taste
- Chopped parsley or basil for garnish
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened.
- Add Flavors: Stir in garlic, Italian seasoning, red pepper flakes, and black pepper, cooking until fragrant.
- Cook Noodles: Pour in chicken broth, bring to a boil, and add broken lasagna noodles. Cook until tender.
- Combine Ingredients: Stir in shredded chicken, then reduce heat. Add cream, milk, mozzarella, and Parmesan, stirring until melted.
- Add Spinach: Mix in chopped spinach and cook until wilted.
- Adjust Seasoning: Taste the soup and add salt as needed.
- Serve: Garnish with fresh herbs and enjoy hot.
Notes
- For extra richness, stir in ricotta cheese before serving.
- To make it gluten-free, use gluten-free lasagna noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
