Creamy White Chicken Lasagna Soup

Save this recipe on:

Rich, creamy, and soul-warming, this Creamy White Chicken Lasagna Soup takes everything you love about traditional lasagna and transforms it into a cozy, one-pot meal. Tender shredded chicken, luscious cream, fragrant herbs, and ribbons of lasagna noodles create a bowlful of comfort that feels indulgent yet surprisingly easy to whip up.

The addition of sun-dried tomatoes and spinach offers a burst of flavor and freshness, balancing the richness of the creamy base. It’s perfect for chilly nights, busy weekdays, or when you’re craving a comforting twist on a classic Italian favorite without the fuss of layering a full lasagna.

Why You’ll Love This Creamy White Chicken Lasagna Soup

• All the flavor of white chicken lasagna in a faster, easier format
• Creamy, cheesy, and packed with hearty ingredients
• Ideal for meal prepping or feeding a family
• Comfort food that’s elegant enough to serve guests

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

Before diving into the cooking, gather these essential tools:

• Large Dutch oven or stockpot: Necessary for sautéing, simmering, and combining all the ingredients in one pot.
• Sharp chef’s knife and cutting board: To prepare the vegetables and dice or shred the chicken efficiently.
• Wooden spoon or silicone spatula: Perfect for stirring without damaging your pot’s surface.
• Measuring cups and spoons: For accuracy in creating the perfect balance of flavors.
• Ladle: Helps serve the soup neatly into bowls.

These tools ensure your cooking process is streamlined, mess-free, and delivers a consistently delicious result every time.

Preparation Tips

Use rotisserie chicken or leftover cooked chicken to cut down your prep time significantly. If using dry lasagna noodles, break them into bite-sized pieces before adding to the pot—they’ll cook directly in the soup and absorb all the flavors. Don’t skip the sun-dried tomatoes; they add a tangy depth that elevates the creamy broth. Keep an eye on the pasta as it cooks to prevent over-softening, and stir occasionally to keep noodles from sticking. For an extra smooth texture, add the cream slowly at the end and stir constantly.

Ingredients for this Creamy White Chicken Lasagna Soup

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup chopped spinach (fresh or frozen)
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 8-10 lasagna noodles, broken into bite-sized pieces
• Salt to taste

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Step 2: Build the Soup Base

Pour in the chicken broth and bring it to a gentle boil. Stir in the shredded chicken, dried oregano, basil, black pepper, and red pepper flakes. Let the mixture simmer for 5 minutes to allow the flavors to meld.

Step 3: Add the Noodles

Add the broken lasagna noodles directly into the soup. Reduce heat to medium and cook uncovered, stirring occasionally, for 10–12 minutes or until the noodles are tender.

Step 4: Stir in the Goodness

Once the noodles are cooked, stir in the sun-dried tomatoes and spinach. Let them soften in the hot soup for 2–3 minutes.

Step 5: Make It Creamy

Lower the heat and stir in the heavy cream. Add mozzarella and Parmesan cheeses gradually, stirring continuously to melt and combine evenly. Adjust seasoning with salt to taste.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls and garnish with extra Parmesan, a sprinkle of herbs, or a drizzle of olive oil if desired. Serve with crusty bread or garlic toast for a complete, satisfying meal.

Notes

For a lighter version, you can substitute half-and-half for heavy cream or use low-fat milk with an extra tablespoon of flour to maintain thickness. If you’re going gluten-free, swap the lasagna noodles with your favorite GF pasta alternative. Fresh herbs like parsley or basil added at the end give the soup an aromatic lift, especially if you’re serving it for guests. Don’t forget to stir the pot occasionally while simmering to prevent sticking, especially after adding the pasta.

Watch Out for These Mistakes While Cooking

• Overcooking the noodles: Since they continue to soften in the hot soup, aim for slightly al dente texture when cooking.
• Adding cream too early: Introduce the cream after reducing the heat to avoid curdling.
• Using low-moisture sun-dried tomatoes: If not oil-packed, rehydrate them in hot water first for best texture and flavor.
• Neglecting to stir: Especially after adding cheese, stirring ensures a smooth and creamy consistency.
• Too much salt: Taste before adding salt, especially if your broth or cheese is already salty.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools, so you may want to add a splash of broth or water when reheating. For freezing, avoid adding the dairy and noodles beforehand—freeze the base, then stir in fresh cream and pasta when reheating for best texture.

Estimated Nutrition

Serving Size: 1.5 cups (approximate)

• Calories: 420
• Protein: 28g
• Carbohydrates: 28g
• Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 600mg
• Fiber: 2g
• Sugar: 4g

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, prepare the soup base ahead and store it in the fridge. Add noodles and cream when reheating for best texture.

What can I use instead of lasagna noodles?

You can use any short pasta like rotini, penne, or bowtie, but broken lasagna noodles give it that lasagna-like texture.

Is it possible to make this vegetarian?

Absolutely. Use vegetable broth and substitute the chicken with white beans or extra veggies like mushrooms and zucchini.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding it to the soup.

How can I thicken the soup?

Add a slurry of 1 tablespoon flour mixed with 2 tablespoons water or milk before adding the cream.

What kind of chicken works best?

Shredded rotisserie chicken or leftover roasted chicken are both excellent choices.

Can I use plant-based cream and cheese?

Yes, dairy-free alternatives work well, especially if you’re vegan or lactose-intolerant.

How spicy is the soup?

It’s mild by default, but you can skip or increase the crushed red pepper flakes to your taste.

Conclusion

Creamy White Chicken Lasagna Soup is everything you love about classic comfort food in a cozy, creamy bowl. It delivers all the richness of a baked lasagna with a fraction of the effort and time. Whether you’re feeding a crowd, meal prepping for the week, or just treating yourself on a cold evening, this soup is a reliable favorite that satisfies every time.

---

Print

Save this recipe on: