Creamy White Lasagna Soup
This recipe has been a long time coming! I’ve tried my fair share of white lasagna soups, but none were quite right—until now.
This Creamy White Lasagna Soup brings all the cozy, cheesy, and garlicky goodness of classic white lasagna into a one-pot, 30-minute meal.
With tender chicken, silky noodles, a rich Parmesan-infused broth, and a pop of fresh spinach, every bite is pure comfort.
The best part? No layering, no baking—just ladle and enjoy!
Whether you need a quick weeknight dinner or a cozy meal to warm up with, this soup is bound to become a staple in your kitchen.
For White Lasagna Soup
- Chicken – Use boneless, skinless chicken breasts, pounded to even thickness for quick and even cooking.
- Kosher Salt & Black Pepper – To season the chicken and enhance the overall flavor.
- Unsalted Butter – Adds richness and helps sauté the onions.
- Yellow Onion – Diced for a sweet and aromatic base.
- All-Purpose Flour – Used to thicken the soup; use gluten-free flour if needed.
- Garlic – Minced for bold, savory flavor.
- Chicken Broth – Provides a flavorful base; opt for low-sodium for better control of salt.
- Lasagna Noodles – Broken into bite-sized pieces for the perfect soup texture.
- Baby Spinach – Adds freshness and a pop of color.
- Red Pepper Flakes – A pinch gives a subtle kick of heat.
- Italian Seasoning – A blend of herbs to bring out classic Italian flavors.
- Heavy Cream – Makes the soup extra rich and creamy.
- Mozzarella Cheese – Melts beautifully for a cheesy finish.
- Parmesan Cheese – Adds salty, nutty depth to the broth.
For Serving (Optional Toppings)
- Fresh Basil or Thyme – For extra freshness and aroma.
- Ricotta Cheese – A dollop on top makes it even creamier.
- Crusty Bread – Perfect for dipping and soaking up the broth.
Creamy White Lasagna Soup
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Ingredients
- 1 lb boneless, skinless chicken breasts (pounded to even thickness)
- 1 tsp kosher salt (plus more to taste)
- Black pepper (to taste)
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 tbsp all-purpose flour (use gluten-free if needed)
- 4-5 cloves garlic, minced
- 6-7 cups low-sodium chicken broth
- 6 oz lasagna noodles, broken into pieces (gluten-free if needed)
- 4 cups fresh baby spinach, roughly chopped
- Pinch red pepper flakes
- 1 ½ tsp Italian seasoning
- 1 cup heavy cream
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup grated Parmesan cheese (plus more for topping)
- Optional garnishes: fresh basil, fresh thyme, ricotta cheese, or crusty bread
Instructions
- Prepare the Chicken:
Pat the chicken breasts dry and season both sides with salt and black pepper. - Sauté the Onion & Make the Roux:
- In a large Dutch oven or stockpot, melt the butter over medium heat.
- Add the diced onion and sauté for 2-3 minutes until softened.
- Sprinkle in the flour, stirring to coat the onions. Lower the heat to medium-low and cook for 3-4 minutes, stirring frequently.
- Add the minced garlic and cook for another minute.
- Build the Soup Base:
- Whisk in 6 cups of chicken broth, stirring constantly. Increase heat to medium-high to allow the soup to thicken slightly.
- Stir in the red pepper flakes and Italian seasoning.
- Submerge the seasoned chicken breasts in the broth.
- Cook the Chicken:
- Bring the soup to a boil, then reduce the heat to medium-low.
- Simmer uncovered for 6-9 minutes, or until the chicken reaches 165°F internally.
- Remove the chicken from the pot and transfer it to a cutting board.
- Cook the Pasta:
- Bring the broth back to a boil and add the broken lasagna noodles.
- Cook until al dente, about 8-10 minutes.
- Shred the Chicken & Finish the Soup:
- Using two forks, shred the cooked chicken into bite-sized pieces.
- Reduce the heat to low and stir in the spinach, heavy cream, mozzarella, Parmesan, and shredded chicken.
- Stir until the cheese is fully melted and the spinach is wilted.
- Add up to 1 extra cup of broth if a thinner consistency is desired.
- Taste and adjust seasoning with more salt if needed.
- Serve & Enjoy:
- Ladle the soup into bowls.
- Top with extra Parmesan, fresh basil, or a dollop of ricotta.
- Serve with crusty bread on the side.
Recipe Notes
- Chicken Prep: If using thick chicken breasts (over 5 oz each), slice them in half lengthwise and pound them evenly. This helps them cook quickly and evenly.
- Gluten-Free Option: Substitute gluten-free flour and gluten-free lasagna noodles.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream as needed.
Nutrition
Calories: 469kcal | Carbohydrates: 32.3g | Protein: 33.5g | Fat: 22.6g | Saturated Fat: - | Cholesterol: 112.6mg | Sodium: 566mg | Potassium: - | Fiber: 3.8g | Sugar: 2.6g | Vitamin A: 301.4IU | Vitamin C: 8.1mg | Calcium: - | Iron: -
1. Can I use a different pasta instead of lasagna noodles?
Absolutely! While lasagna noodles give that “lasagna feel,” you can swap them for any short pasta like rotini, fusilli, or penne. If you want to keep the wide, ribbon-like shape, Mafalda Corta is a great choice!
2. Do I need to cook the pasta separately?
Nope! The pasta cooks right in the soup, soaking up all the flavor. But if you’re meal prepping, you might want to cook it separately and add it when serving so it doesn’t get too soft.
3. How do I thicken the soup if it’s too thin?
Easy fix! Stir together 1 tablespoon of cornstarch with 2 tablespoons of heavy cream or broth, then add it to the soup. Let it simmer for a few minutes, and it’ll thicken up beautifully!
4. Can I make this ahead of time or freeze it?
Yes, but with one trick—don’t add the pasta until you reheat it. The noodles can get mushy if stored too long in the broth. If freezing, just make the base, freeze it, and add freshly cooked pasta when reheating.
5. What should I serve with White Lasagna Soup?
You can’t go wrong with crusty bread for dipping! A fresh green salad or roasted veggies would also be perfect. Want to go all out? Try it with garlic bread or a dollop of ricotta on top.
