Winter is just around the corner, and a big bowl of cozy, creamy soup on a cold winter night brings warmth and comfort. This white lasagna soup is one of my go-to favorites this season. I love the satisfying flavors, pinging of tender, tasty chicken, lasagna noodles with the perfect texture, and fragrant broth that will have you adding this to your fall and winter dinner lineups.
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So, whether you want something new for a family dinner or are craving something comforting, chicken lasagna soup is the perfect choice. If you still are looking for more comfort in a bowl recipes try this easy Chicken Noodle Soup or Chicken Tortellini Soup for new family favorite dinner recipes this fall.
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Why You’ll Love This White Lasagna Soup!
If you love soul-warming soups and creamy pastas, this white chicken lasagna soup is going to be your latest go-to recipe. It's rich, satisfying, and most importantly, easy to make! No layering required!
Here are more reasons to try it!
- Comfort in a bowl - Creamy and cozy all at once.
- Quick and easy to make - From start to finish, it will only take 30 minutes.
- Family-friendly - Loved by both kids and kids at heart!
- Versatile - You can easily customize to your liking!
Equipment Needed
- Heavy-bottomed soup pot or large Dutch oven.
- Cutting board and sharp knife
- Mixing bowl
- Whisk
- Forks or tongs
- Soup bowls and ladle
Key Ingredients
Chicken breast - Boneless, skinless chicken breasts cook quickly, but if you are in a hurry, you can use a shredded rotisserie chicken, too!
Butter, garlic, and onion - The flavor foundation that makes the soup rich and aromatic.
Italian seasoning - Brings that classic lasagna flavor you love.
Chicken broth - The base of your white lasagna sauce. Use low-sodium for better control of seasoning.
Lasagna noodles - Break the lasagna noodles into smaller pieces to mimic lasagna layers in every bite.
Heavy cream, mozzarella, and ricotta - the trifecta for achieving the signature cheesy, creamy texture.
Baby spinach - Adds nutrients, freshness, and color to balance the creaminess.
Basil and parmesan - Perfect finishing touches for brightness and depth.
Step-By-Step Instructions
In a large pot over medium heat, melt the butter. Sauté the aromatics. Cook the onion for 5 to 7 minutes or until soft and translucent. Stir in the garlic and Italian seasoning, cook just until fragrant.
Move the onions to the side of the pot. Add the chicken breast and sear for 2 minutes per side, then pour in chicken broth. Bring to a simmer and cook until the chicken reaches 165°F, about 10 minutes.
Remove the cooked chicken from the pot and set aside on a cutting board. Add the broken lasagna noodles to the simmering broth. Cook for 8 to 10 minutes or until tender.
While noodles are cooking shred the chicken using two forks.
In a bowl, whisk together the flour, ricotta, and heavy cream until smooth. Temper the mixture by slowly whisking in a few tablespoons of hot broth to prevent them from curdling.
Reduce the heat to low and stir in the cream and ricotta mixture. Let it simmer gently for 2 minutes to thicken. Add the shredded chicken back to the pot.
Remove from the heat, stir in mozzarella cheese and baby spinach. The residual heat will melt the cheese and wilt the greens.
Ladle into bowls and top with parmesan and fresh basil. Your creamy & cozy white lasagna soup is ready to enjoy.
Serving Suggestions
Serve this white lasagna chicken soup with:
- Warm baguette slices or crusty garlic bread.
- Green salad or a crisp Caesar salad.
- A sprinkle of extra parmesan or red pepper flakes for a little spice.
It also pairs beautifully with a glass of white or red wine for a restaurant-worthy dinner at home.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. When ready to enjoy reheat over medium heat either in the microwave of stovetop. The noodles will continue to soak up the broth the longer it is stored so you may need an extra splash of cream or chicken broth. Because of the dairy I do not recommend freezing this soup.
Expert Tips
- Make a slurry: It is essential to stir the flour into a cold liquid before adding it to the pot; otherwise, the flour will clump in the soup and not dissolve easily.
- Temper the cheese: Add a few tablespoons of the hot broth to the dairy (cheese and cream) while whisking, allowing the dairy to gradually warm without separating when added to the hot broth.
- Simmer, don’t boil: Keep the heat low after adding the ricotta mixture. A gentle simmer prevents curdling and keeps the soup silky.
- Customize it: Try using rotisserie chicken for a quicker version or add mushrooms for extra heartiness.
- Cheese tip: Freshly shredded cheese melts better and gives you the dreamy, stringy texture.
This white chicken lasagna soup is everything you love about lasagna-comforting, cheesy, and creamy but so much easier and quicker to make. Once you try it, you'll understand why it's become a family favorite in my kitchen.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
White Lasagna Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 4-6 ounce boneless skinless chicken breast
- 6 cups low sodium chicken broth
- 6 regular size no boil lasagna noodles, broken into small pieces
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk ricotta
- 1 cup mozzarella cheese, shredded
- 2 cups baby spinach leaves
- parmesan for garnish
- fresh basil for garnish
- salt and pepper to taste
Instructions
- In a large Dutch oven or pot heat on the stovetop on medium heat. Add the butter to melt.
- Stir in the onion and sauté for 5-7 minutes or until the onion is translucent and tender. When the onion is cooked add the garlic and Italian seasoning and stir constantly so the garlic does not burn.
- Move the onion mixture to the side and add the chicken breast to the pot. Cook on each side for 2 minutes. Pour in the chicken broth and bring to a simmer. Continue to simmer for 10 minutes or until the chicken reaches 165℉ when tested with a meat thermometer.
- When chicken is cooked through transfer from the pot to a cutting board.
- Add the broken lasagna noodles to the boiling pot of chicken broth. Because these noodles are precooked they will need 8-10 minutes to become tender.
- While the noodles are cooking, use two forks to shred the chicken. Return the chicken to the pot with the pasta.
- In a bowl add the flour, heavy cream and ricotta cheese whisking together until smooth. Ladle a few tablespoons of the hot soup broth into the cream mixture while whisking. This will temper the cheese so that it does not curdle in the soup.
- When the pasta is tender make sure to lower the heat to a low simmer. Slowly stir in the cream ricotta mixture while stirring. Keep on a low simmer not boiling for 2 minutes to cook the flour and thicken the soup.
- Remove the pot from the heat and stir in the mozzarella cheese and the spinach. The cheese and spinach will wilt from the residual heat. Ladle into soup bowls and serve immediately with grated parmesan cheese and fresh basil if desired.
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