White Lasagna Soup with Chicken

White Lasagna Soup with Chicken is the ultimate comfort food in a bowl. It takes all the creamy, cheesy richness of white chicken lasagna and transforms it into a cozy, hearty soup. I love making this on chilly nights when I want something satisfying, flavorful, and easy to throw together.

Why You’ll Love This Recipe

I love this soup because it tastes like I spent hours in the kitchen, but it comes together quickly and with minimal effort. The broth is creamy and cheesy, the chicken is tender, and the pasta gives it that classic lasagna feel. It’s one of those dishes that feels special and homey at the same time. Plus, it reheats beautifully, so I often make a big batch and enjoy it throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie works great)

• Onion

• Garlic

• Chicken broth

• Lasagna noodles (broken into pieces)

• Heavy cream

• Cream cheese

• Mozzarella cheese

• Parmesan cheese

• Italian seasoning

• Spinach (optional)

• Olive oil

• Salt and pepper

Directions

1. I start by sautéing chopped onion in olive oil until it’s soft and translucent, then I stir in the garlic and cook for another minute.

2. I pour in the chicken broth and bring it to a simmer.

3. I add the broken lasagna noodles and cook until they’re al dente, stirring occasionally so they don’t stick.

4. I stir in the shredded cooked chicken and let it warm through.

5. I reduce the heat and add the cream cheese, letting it melt slowly into the soup.

6. I stir in the heavy cream, mozzarella, and parmesan until the soup becomes rich and creamy.

7. I season with Italian seasoning, salt, and pepper to taste.

8. If I’m adding spinach, I toss it in at the end and let it wilt.

9. I serve it hot with extra cheese on top—or some crusty bread on the side.

Servings and timing

This recipe serves 6–8 people. It takes about 10 minutes to prep and around 30 minutes to cook, making the total time roughly 40 minutes.

Variations

• I sometimes use ground chicken or turkey instead of shredded chicken for a different texture.

• Adding mushrooms gives the soup a nice earthy flavor.

• I’ve used different cheeses like provolone or gouda for a fun twist.

• For a low-carb option, I replace lasagna noodles with zucchini ribbons or cauliflower florets.

• If I want extra richness, I add a splash of white wine before the broth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently over the stove or in the microwave, adding a splash of broth or cream if it thickens too much. I don’t recommend freezing it if it contains cooked pasta, but I sometimes freeze the base (before adding noodles) and finish it fresh later.

FAQs

Can I use uncooked chicken in the soup?

Yes, I’ve simmered raw chicken breasts in the broth, then shredded them once cooked. It adds about 10–15 extra minutes, but it works well.

What can I use instead of lasagna noodles?

I’ve used rotini, bowtie, or even broken fettuccine when I didn’t have lasagna noodles—anything sturdy works fine.

Is it possible to make this soup lighter?

Yes, I use half-and-half instead of heavy cream or reduce the cheese a bit. The flavor’s still great, just less rich.

How do I keep the noodles from getting mushy?

I cook the noodles just until al dente and avoid overcooking when reheating. Sometimes, I even cook the noodles separately and add them when serving.

Can I make this soup in a slow cooker?

Absolutely. I cook everything except the noodles and dairy in the slow cooker on low for 4–6 hours, then stir in the cooked pasta and cheeses just before serving.

Conclusion

White Lasagna Soup with Chicken is one of those meals I always crave when I want something warm, hearty, and full of flavor. It’s a fun twist on a classic lasagna that’s easier and quicker to make, without sacrificing any of the creamy comfort. Whether I’m feeding a crowd or making something cozy just for me, this soup always hits the spot.

White Lasagna Soup with Chicken

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White Lasagna Soup with Chicken is a comforting, creamy soup that combines all the flavors of a white chicken lasagna—cheesy, hearty, and savory—into a bowl. It features tender chicken, broken lasagna noodles, creamy cheese, and a flavorful broth, all in one cozy dish.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings
• Category: Soup / Main Course
• Method: Stovetop
• Cuisine: Italian‑inspired / American

Ingredients

• Cooked shredded chicken (rotisserie or poached)
• 1 onion, chopped
• 2–3 cloves garlic, minced
• Chicken broth (enough to cover + extra for consistency)
• Lasagna noodles, broken into pieces
• Heavy cream (or milk / half‑and‑half)
• Cream cheese
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Italian seasoning (or basil, oregano)
• Spinach (optional)
• Olive oil
• Salt and pepper

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Instructions

1. In a large pot, heat olive oil over medium heat. Sauté chopped onion until softened, then add garlic and cook for another minute.
2. Add chicken broth and bring to a simmer.
3. Add broken lasagna noodle pieces and cook until al dente, stirring occasionally so noodles don’t stick.
4. Stir in shredded chicken and warm through.
5. Lower the heat. Add cream cheese, stirring gently until it melts into the soup.
6. Stir in heavy cream (or alternative), mozzarella, and Parmesan until melted and the soup becomes creamy.
7. Add Italian seasoning, salt, and pepper to taste.
8. If using, stir in spinach until wilted.
9. Serve hot with extra cheese or crusty bread on the side.

Notes

• You can use raw chicken (breasts) in the broth and shred it once cooked.
• To prevent mushy noodles, you can cook them separately and add right before serving.
• Swap in different cheeses (provolone, gouda) for variation.
• For a lighter version, use half-and-half instead of heavy cream or reduce the cheese.
• Leftover soup is best stored *without* the pasta to prevent it becoming overly soft.

Nutrition

• Serving Size: 1 bowl (⅙ of recipe)
• Calories: ≈ 417
• Sugar: 6 g
• Sodium: ≈ 1,309 mg
• Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: ≈ 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 96 mg