White Chicken Lasagna Soup

White Chicken Lasagna Soup is a comforting twist on a classic Italian favorite, blending tender shredded chicken, broken lasagna noodles, and a medley of cheeses into a cozy, creamy broth studded with vibrant spinach. This one-pot meal captures the heartiness of lasagna in soup form, with garlic-scented broth, silky ricotta, and melting mozzarella in every spoonful. Whether it’s a busy weeknight dinner or a weekend treat, this recipe is sure to warm you up and have everyone reaching for seconds.

Key Ingredients

Let’s take a look at the key ingredients that make White Chicken Lasagna Soup so irresistible:

• 2 tablespoons olive oil: Provides a fruity base for sautéing the onion and garlic and building the soup’s flavor.
• 1 medium onion, diced: Adds sweetness and depth when softened in the olive oil.
• 3 cloves garlic, minced: Infuses a warm, aromatic punch throughout the broth.
• 1 teaspoon dried oregano: Contributes earthy, herbaceous notes characteristic of Italian soups.
• 1 teaspoon dried basil: Brings a sweet, peppery flavor that complements the chicken and cheese.
• 1/4 teaspoon red pepper flakes: Offers a subtle heat to balance the creamy elements.
• 6 cups chicken broth: Forms the savory, garlic-scented base for our cozy soup.
• 2 cups cooked chicken, shredded: Delivers tender protein and soaks up the creamy broth.
• 4 ounces lasagna noodles, broken into 2-inch pieces: Creates hearty pasta ribbons that mimic classic lasagna layers.
• 2 cups fresh spinach, roughly chopped: Adds vibrant color and a boost of nutrients.
• 1 cup ricotta cheese: Blends into the soup for a silky, creamy texture.
• 1/2 cup heavy cream: Enriches the broth, making it luxuriously smooth.
• 1/2 cup grated Parmesan cheese: Imparts sharp, nutty flavor and helps thicken the soup.
• 1 cup shredded mozzarella cheese: Melts into gooey strands for that signature lasagna feel.
• Salt to taste: Enhances overall flavor and balances the richness.
• Black pepper to taste: Adds a final touch of spice and depth.

How To Make White Chicken Lasagna Soup

This step-by-step guide will walk you through building flavor from the bottom of the pot up, sautéing aromatics, simmering noodles in a garlic-scented broth, and finishing with creamy cheeses and fresh spinach. With straightforward techniques like sautéing, simmering, and folding, you’ll have a bowl of hearty, lasagna-inspired soup on the table in under an hour.

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and tender, about 5 minutes, stirring occasionally.

2. Stir in minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until the herbs release their fragrance and the garlic softens.

3. Pour in chicken broth and bring to a boil. Add broken lasagna noodles, then reduce heat to a simmer.

4. Cook noodles for 8–10 minutes or until tender, stirring occasionally to prevent sticking and ensuring even cooking.

5. Stir in shredded chicken, ricotta cheese, and heavy cream. Simmer gently for 3–4 minutes until the chicken is heated through and the ricotta swirls into a creamy base.

6. Add grated Parmesan and half of the mozzarella, stirring constantly until all the cheese has melted and the soup is luxuriously creamy.

7. Fold in chopped spinach and cook until wilted, about 2 minutes, making sure the greens are evenly distributed. Season with salt and black pepper to taste.

8. Ladle soup into bowls and sprinkle remaining mozzarella on top. Serve hot for that gooey, cheesy finish.

Serving Suggestions

When it’s time to serve, think beyond the ladle—these simple pairings and garnishes will elevate your White Chicken Lasagna Soup into a complete feast.

• Crusty Garlic Bread: Toast slices of baguette brushed with garlic-butter and serve alongside to soak up every creamy drop.
• Mixed Green Salad: A crisp salad of arugula, cherry tomatoes, and a light vinaigrette offers a refreshing contrast.
• Extra Parmesan Sprinkle: Keep a small bowl of freshly grated Parmesan at the table for guests to add a salty, nutty finish.
• Fresh Herb Garnish: Scatter chopped basil or parsley over each bowl to brighten flavors and add a pop of green.

Tips For Perfect White Chicken Lasagna Soup

Mastering this creamy soup is all about timing and quality shortcuts. Here are a few friendly pointers to make your cooking seamless and the results unforgettable:

• Use rotisserie chicken to save time and add extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a lighter version, substitute half-and-half for heavy cream without sacrificing creaminess.
• Gluten-free noodles can be used for a gluten-free adaptation; just watch the cooking time on the package.

How To Store It

This soup makes fabulous leftovers, so cool it completely before storing to preserve its creamy texture and fresh flavors.

• Refrigeration: Transfer cooled soup into an airtight container and refrigerate for up to 3 days, keeping the broth rich and the pasta tender.
• Freezing: Portion into freezer-safe containers, leaving about ½ inch of headspace. Freeze for up to 2 months, then thaw overnight in the fridge before reheating gently on the stove.

Frequently Asked Questions

Here are answers to some common questions that might pop up while you’re making or enjoying this soup:

• How long does it take to prepare and cook this recipe?

A: From start to finish, you’re looking at about 35 minutes. Prep takes roughly 10 minutes, then sautéing and simmering steps bring you to a hearty bowl quickly.

• Can I use store-bought rotisserie chicken or leftover chicken?

A: Yes, using rotisserie chicken or any pre-cooked leftovers saves time and adds flavor. Simply shred about 2 cups and stir in when you add the ricotta and cream.

• How can I make this soup gluten-free?

A: Swap the broken lasagna noodles for gluten-free pasta broken into 2-inch pieces, and ensure your broth and cheeses are labeled gluten-free.

• What’s the best way to store and reheat leftovers?

A: Let the soup cool, refrigerate in an airtight container for up to 3 days, then reheat gently on the stove with a splash of broth or cream if needed.

• Can I freeze this soup?

A: Yes, freeze for up to 2 months in freezer-safe containers with headspace. Thaw overnight and reheat over low heat, whisking in a little fresh cream if the texture has separated.

• How can I lighten this recipe for fewer calories?

A: Replace heavy cream with half-and-half or whole milk, reduce ricotta by ¼ cup, and use part-skim mozzarella. Extra spinach or zucchini adds volume without many calories.

• What should I do if the soup is too thick or too thin?

A: If too thick, stir in extra chicken broth or a splash of milk. If too thin, simmer uncovered for a few extra minutes or whisk in a bit more ricotta or Parmesan.

• Can I substitute the ricotta cheese if I don’t have any on hand?

A: Yes—blend plain cottage cheese until smooth or beat in cream cheese until lump-free. Both will keep the soup creamy, with slight texture and flavor differences.

What Makes This Special

White Chicken Lasagna Soup stands out because it takes all those cozy lasagna flavors—garlicky broth, tender chicken, ribbons of pasta, and melting cheeses—and distills them into a single, slurpable bowl that’s ready faster than you can say “more, please.” Its combination of creamy ricotta, gooey mozzarella, and bright spinach creates a harmony of textures that feels both indulgent and comforting. Don’t forget to print this recipe and save it for a chilly evening craving—then drop a comment below if you whip up a batch or have any questions. Enjoy every spoonful!

Print Recipe

White Chicken Lasagna Soup

Author: Eva Rossi Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 422

Description

This creamy soup bubbles with garlic-scented broth, tender chicken, and pasta ribbons, finished with melting cheeses and vibrant spinach that folds into every silky spoonful.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ¹⁄₄ teaspoon red pepper flakes

• 6 cups chicken broth

• 2 cups cooked chicken, shredded

• 4 ounces lasagna noodles, broken into 2-inch pieces

• 2 cups fresh spinach, roughly chopped

• 1 cup ricotta cheese

• ¹⁄₂ cup heavy cream

• ¹⁄₂ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• Salt to taste

• Black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Add broken lasagna noodles and reduce heat to a simmer.
4. Cook noodles for 8–10 minutes or until tender, stirring occasionally to prevent sticking.
5. Stir in shredded chicken, ricotta cheese, and heavy cream. Simmer for 3–4 minutes until heated through.
6. Add grated Parmesan and half of the mozzarella, stirring until cheese is melted and the soup is creamy.
7. Fold in chopped spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
8. Ladle soup into bowls and sprinkle remaining mozzarella on top before serving.

Note

• Use rotisserie chicken to save time and add extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a lighter version, substitute half-and-half for heavy cream.
• Gluten-free noodles can be used for a gluten-free adaptation.

Keywords: chicken soup,lasagna soup,creamy soup,one pot meal,italian soup,spinach soup