White Chicken Lasagna Soup Recipe
If you re anything like me, you know that sometimes what you really crave is comfort food that hits all the right notes-warm, creamy, and packed with cozy flavors. This White Chicken Lasagna Soup Recipe is exactly that kind of hug-in-a-bowl. It s a clever twist on traditional lasagna but way easier, quicker, and perfect for those nights when you want something satisfying without the fuss of layering pasta and sauce.
I love making this soup when I want a meal that feels special yet comes together effortlessly. The creamy broth, tender chicken, spinach, and tender bits of lasagna noodles make every spoonful feel indulgent. If you ve been hunting for cozy soup ideas that feel like a big kitchen win, this White Chicken Lasagna Soup Recipe will become your new go-to, I promise!
Why You’ll Love This Recipe
- Comfort Food Made Easy: This soup transforms beloved lasagna flavors into a simple, one-pot dish that s ready in under an hour.
- Rich and Creamy Texture: The combination of butter, heavy cream, and Parmesan delivers a silky broth that feels luxurious with every spoonful.
- Flexible Ingredients: Use leftover chicken or fresh spinach-the recipe works beautifully with what you have on hand.
- Family Friendly: Even picky eaters tend to love this soup, especially when topped with mozzarella and croutons for extra crunch.
Ingredients You’ll Need
Every ingredient in this White Chicken Lasagna Soup Recipe plays a role in building layers of flavor and texture. The butter and veggies create a savory base, while the cream and cheese bring indulgence. Don t skip on breaking the lasagna sheets into smaller pieces, it s worth it for that perfect bite.
- Salted Butter: Adds richness and helps soften the veggies, plus a bit of salt for seasoning.
- Yellow Onion: A classic base flavor that sweetens as it cooks.
- Carrots: Adds subtle sweetness and a bit of texture.
- Celery Stalks: Brings a mild, savory note that balances the creaminess.
- Garlic Cloves: Essential for that warm aromatic flavor-you ll smell when it s just right.
- All Purpose Flour: Helps thicken the soup into that perfect creamy consistency without being gluey.
- Chicken Broth: Use good-quality broth or homemade if possible for a flavorful base.
- Heavy Cream: Makes the broth luxuriously creamy and smooth.
- Chopped Spinach: Fresh or frozen works well-adds color, nutrients, and freshness.
- Lasagna Sheets: Breaking them into bite-sized pieces helps them cook evenly and creates that lasagna feel.
- Cooked Chicken: Perfect use for leftover or rotisserie chicken to keep this quick and easy.
- Parmesan Cheese: Melts into the soup for umami-rich flavor and creaminess.
- Herbs De Provence: Infuses the soup with subtle herbal notes-try to find a fresh blend for best results.
- Salt and Pepper: To taste-season gradually and adjust as you go.
- Mozzarella Cheese and Croutons (optional): Topping extras that add melty cheesiness and delightful crunch.
Variations
I like to play around with this White Chicken Lasagna Soup Recipe depending on the season and what s in my fridge. It s a really forgiving recipe, so feel free to swap ingredients to suit your taste or dietary needs.
- Make it Spicy: I sometimes add a pinch of red pepper flakes to give it a gentle kick that wakes up all the flavors.
- Vegetarian Twist: Omit the chicken and load it with mushrooms and zucchini for a hearty veggie-packed version that s just as creamy.
- Use Different Greens: Instead of spinach, kale or Swiss chard works beautifully for a little more texture and nutrients.
- Gluten-Free: Swap the flour for a gluten-free blend and use gluten-free pasta sheets to keep it allergy-friendly.
How to Make White Chicken Lasagna Soup Recipe
Step 1: Build Your Flavor Base
Start by melting the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, seasoning lightly with salt and pepper. I like to stir gently and let the veggies soften slowly for about 10 minutes; this really builds a deep flavor as the onions turn translucent and the carrots and celery get tender without browning.
Step 2: Garlic and Thickening
Toss in the minced garlic and cook it just until you can smell that intoxicating aroma-usually 1 to 2 minutes. Be careful not to burn it, or it ll turn bitter. Next, whisk in the flour. Cooking the flour for 4-5 minutes is key to avoiding a raw flour taste -this step thickens the soup base beautifully.
Step 3: Add Broth, Cream, and Seasonings
Slowly pour in the chicken broth and heavy cream while whisking to keep the mixture smooth. Season with more salt and pepper along with Herbs De Provence. Bring everything up to a gentle boil. It s important to watch the heat so the cream doesn t scald but the soup thickens nicely.
Step 4: Add Spinach, Chicken, and Pasta
Stir in the fresh or frozen chopped spinach, the shredded chicken, and those broken lasagna noodles. Put on the lid, lower heat to a simmer, and cook for 15-20 minutes until the pasta is tender but not mushy. Keep an eye on it towards the end, stirring occasionally to prevent sticking.
Step 5: Finish with Parmesan and Serve
Once your pasta is perfectly cooked, stir in the Parmesan cheese until it melts completely into the soup. Taste and adjust salt and pepper as needed. When serving, I love topping each bowl with shredded mozzarella and a handful of croutons for extra texture and cheesiness – a total game-changer you ll want to try!
Pro Tips for Making White Chicken Lasagna Soup Recipe
- Use Good Quality Chicken Broth: It makes a huge difference in flavor since it’s the soup s liquid base.
- Don t Skip Cooking the Flour: Cooking the flour with butter and veggies eliminates any raw taste and thickens perfectly.
- Break Pasta Into Small Pieces: Smaller lasagna sheets cook evenly and mix nicely without huge chunks.
- Season Gradually: Keep tasting as you go, especially after adding cream and cheese, so it s perfectly balanced.
How to Serve White Chicken Lasagna Soup Recipe
Garnishes
Personally, I love topping this soup with freshly grated mozzarella because it melts beautifully and adds that extra cheesy layer. Croutons are another favorite of mine – they add a satisfying crunch that contrasts the creamy soup perfectly. Fresh basil or chopped parsley sprinkled on top brightens up the bowl and adds a fresh herbal note.
Side Dishes
This soup is quite filling, but if I m feeling fancy, I ll serve it with a simple green salad dressed with lemon vinaigrette to lighten things up. Garlic bread or a crusty baguette is always a winner, perfect for dipping into the creamy broth. Sometimes, a light roasted vegetable side works well for extra nutrients without weighing you down.
Creative Ways to Present
For family dinners or entertaining, I like to ladle this soup into mini ramekins and top with parmesan and breadcrumbs, then broil them briefly for a golden crust like a lasagna-inspired gratin. It s a fun way to elevate a simple soup and impress guests. You can also serve the soup in hollowed-out mini bread bowls for a charming, rustic touch that s both delicious and Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
I store leftover White Chicken Lasagna Soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting overnight, but the pasta may soak up some broth, so you might want to add a splash of chicken broth or water when reheating to loosen it up.
Freezing
Freezing works okay, but since the pasta can become mushy, I usually freeze the soup without the broken lasagna noodles or add the noodles fresh when reheating. If you do freeze it fully assembled, expect a softer texture after thawing-still tasty but different.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring frequently and adding a bit more broth if it s thickened too much. This prevents the cream from curdling and keeps everything smooth and luscious, just like the day you made it.
FAQs
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Can I use pre-cooked chicken for this White Chicken Lasagna Soup Recipe?
Absolutely! Using pre-cooked chicken, like rotisserie or leftover roast chicken, makes this recipe quicker and easier. Just shred or chop the chicken and add it in during the simmer step to warm through.
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What can I substitute for lasagna noodles if I can t find them?
You can substitute broken pieces of other pasta shapes like penne, rigatoni, or even broken spaghetti. Just adjust the cooking time accordingly so the pasta is tender but not overcooked.
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Is this White Chicken Lasagna Soup Recipe freezer-friendly?
It can be frozen, though the pasta texture may soften after thawing. To best preserve quality, freeze the soup base without pasta and add cooked pasta fresh when reheating.
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Can I make this soup dairy-free?
For a dairy-free version, use a non-dairy cream substitute like coconut cream and omit the cheeses or replace with dairy-free alternatives. The flavor profile will be different but still comforting.
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How thick should the soup be?
The soup should be creamy and thick enough to coat your spoon but still spoonable like a hearty chowder. The flour helps thicken it during cooking, but you can thin it with extra broth if it gets too thick.
Final Thoughts
Honestly, this White Chicken Lasagna Soup Recipe is one of those meals I come back to again and again when I want comfort without stress. It s forgiving for cooks of any skill level, cozy for colder nights, and so satisfying when you want creamy, cheesy goodness with a hit of protein and greens. Give it a try-you might find it becoming a new family favorite and your secret weapon for uncomplicated weeknight dinners!
Print
White Chicken Lasagna Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This White Chicken Lasagna Soup is a comforting and creamy twist on the classic Italian lasagna. Featuring tender chicken, fresh vegetables, broken lasagna noodles, and a rich broth thickened with butter and flour, it’s perfect for chilly days or anytime you crave a warm, hearty meal. Topped with mozzarella and croutons for added texture and flavor, this soup delivers all the cozy flavors of lasagna in a bowl.
Ingredients
Vegetables
- 1 Yellow Onion, Diced
- 2-3 Carrots, diced
- 2 Celery Stalks, diced
- 7-8 Garlic Cloves, minced
- 16 oz Chopped Spinach (fresh or frozen)
Soup Base
- 8 tbs Salted Butter
- 1/2 cup All Purpose Flour
- 6 cups Chicken Broth
- 1 pint Heavy Cream
- 1 tbsp Herbs De Provence
- Salt and Pepper to taste
Main Ingredients
- 16 oz Lasagna sheets, broken into small pieces
- 3 cups Cooked, shredded or chopped chicken
- 5 oz Parmesan Cheese
Toppings (Optional)
- Grated Mozzarella Cheese
- Croutons
Instructions
- Sauté Vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and pepper and cook for about 10 minutes, until the vegetables start to soften.
- Add Garlic: Add the minced garlic and cook just until fragrant, about 1-2 minutes, making sure not to burn it.
- Create Roux and Add Liquids: Whisk in the flour and cook for 4-5 minutes to eliminate the raw flour taste. Slowly whisk in the chicken broth and heavy cream, stirring constantly until the soup thickens.
- Season and Combine: Season the soup with additional salt, pepper, and Herbs De Provence. Bring the mixture to a gentle boil, then add in the chopped spinach, cooked chicken, and broken lasagna pieces.
- Simmer and Cook Pasta: Cover with a lid, reduce heat to a simmer, and cook for 15-20 minutes until the pasta is fully cooked and tender.
- Finish with Cheese: Stir in the Parmesan cheese until completely melted and incorporated. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with grated mozzarella cheese and croutons if desired. Enjoy your comforting White Chicken Lasagna Soup!
Notes
- Breaking lasagna sheets into small pieces helps them cook more evenly and quickly in the soup.
- You can use fresh or frozen spinach; if using frozen, make sure to thaw and drain excess water before adding.
- For added flavor, consider using homemade chicken broth or low-sodium broth if you want to control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Optionally, add a pinch of red pepper flakes for some heat or substitute mozzarella with provolone for a different twist.
