Description

Turn lasagna night into a warm, comforting bowl of joy with this Creamy White Chicken Lasagna Soup. It’s a rich, cheesy, and soul-soothing twist on a traditional Italian dish, transformed into a one-pot dinner. Made with tender chicken, broken lasagna noodles, sun-dried tomatoes, and spinach in a luscious cream and cheese broth, this easy recipe is perfect for busy weeknights or weekend cravings. Ideal for anyone hunting for quick dinner ideas, easy comfort food, or hearty soup recipes, this dish is sure to be your next favorite in the world of dinner ideas, cozy meals, and food inspiration.

Ingredients

2 tablespoons olive oil

1 small yellow onion, diced

3 garlic cloves, minced

4 cups low-sodium chicken broth

2 cups cooked shredded chicken

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

1/2 cup chopped sun-dried tomatoes

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

Salt to taste

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Instructions

1. In a large Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for another 1–2 minutes until fragrant.

2. Pour in chicken broth and bring to a gentle boil. Add shredded chicken, oregano, basil, black pepper, and red pepper flakes. Simmer for 5 minutes.

3. Add broken lasagna noodles and cook uncovered, stirring occasionally, for 10–12 minutes until pasta is al dente.

4. Stir in sun-dried tomatoes and spinach. Let them wilt for 2–3 minutes.

5. Reduce heat. Slowly stir in heavy cream, then add mozzarella and Parmesan cheese in batches, stirring constantly until melted. Add salt to taste.

6. Ladle soup into bowls. Garnish with extra Parmesan, herbs, or olive oil if desired. Serve hot with bread or toast.

Notes

Swap in half-and-half or low-fat milk for a lighter version; add a little flour if needed for thickness.

Stir often after adding noodles and cheese to keep the soup smooth and prevent sticking.

Freeze the soup base only—add noodles and cream fresh when reheating for the best texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 4g
Sodium: 600mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg