Name: White Lasagna Soup with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 cups cooked chicken (shredded or cubed); 8 lasagna noodles, broken into bite-sized pieces; 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1/2 cup heavy cream or half-and-half; 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper, to taste; 2 cups fresh spinach; Optional garnish: red pepper flakes, fresh basil, extra Parmesan

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White lasagna soup with chicken is a creamy, cozy twist on classic lasagna that I love making when I want all the comfort of pasta and cheese without the layering. This rich and hearty soup is packed with tender chicken, lasagna noodles, spinach, and a creamy broth infused with garlic, herbs, and melty cheeses. It’s everything I crave in a comforting bowl — warm, filling, and so flavorful.

Why You’ll Love This Recipe

I love this recipe because it gives me all the best parts of lasagna in a one-pot meal that’s easier and faster to make. The creamy broth is loaded with flavor, and the chicken adds satisfying protein without making the soup feel too heavy. It’s perfect for chilly nights, and I like how versatile it is — I can use rotisserie chicken, switch up the pasta, or add extra veggies depending on what I have on hand. White Lasagna Soup with Chicken

Ingredients

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

Cooked chicken (shredded or cubed, rotisserie works great)
Lasagna noodles (broken into pieces)
Olive oil
Onion, diced
Garlic, minced
Chicken broth
Heavy cream or half-and-half
Cream cheese
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Italian seasoning
Salt and pepper
Fresh spinach
Optional garnish: fresh basil, red pepper flakes, extra Parmesan

Directions

I heat olive oil in a large soup pot over medium heat, then sauté the diced onion until it’s soft and translucent.
I add the garlic and cook for another minute until fragrant.
I stir in the Italian seasoning, salt, and pepper, then pour in the chicken broth and bring everything to a gentle boil.
I add the broken lasagna noodles and cook until they’re tender, about 10–12 minutes.
Once the pasta is cooked, I stir in the cooked chicken and reduce the heat to low.
I add the cream cheese, heavy cream, and a handful of mozzarella, stirring until everything is melted and smooth.
I toss in the spinach and let it wilt for a minute or two.
I taste and adjust seasoning if needed, then serve hot with grated Parmesan and a sprinkle of red pepper flakes or fresh herbs if I want a little kick.

Servings and Timing

This recipe serves about 6 people. It takes around 10 minutes to prep and 25 minutes to cook, so it’s ready in about 35 minutes.

Variations

I sometimes swap the chicken for cooked Italian sausage for a spicier, meatier version.
For a lighter soup, I use milk instead of heavy cream and reduce the cheese slightly.
I’ve made it with gluten-free pasta or rotini when I didn’t have lasagna noodles on hand.
To add more veggies, I stir in mushrooms or zucchini along with the onion.
I occasionally blend some of the soup base before adding the chicken to make it even creamier.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles soak up some of the broth as it sits, so I add a splash of broth or milk when reheating on the stove or in the microwave to loosen it back up. I don’t recommend freezing this soup, as the dairy and pasta don’t hold up well once thawed. White Lasagna Soup with Chicken

FAQs

Can I use uncooked chicken in this soup?

Yes, I sometimes add diced raw chicken with the broth and let it simmer until fully cooked before adding the cream and noodles.

What kind of lasagna noodles should I use?

I break up traditional lasagna noodles into small pieces, but I’ve also used no-boil noodles or even pasta scraps.

Can I make this soup ahead of time?

Yes, but I keep the noodles separate if I’m making it ahead so they don’t soak up too much liquid. I add them just before reheating.

Is there a dairy-free option?

To make it dairy-free, I use a dairy-free cream (like coconut cream or oat-based) and skip the cheese, or use dairy-free alternatives. It won’t be quite the same, but still delicious.

What cheeses work best in this soup?

Mozzarella melts beautifully, Parmesan adds sharpness, and cream cheese gives it that rich texture. I sometimes add ricotta if I want even more lasagna flavor.

Conclusion

White lasagna soup with chicken is one of my favorite comfort meals — creamy, cheesy, and full of hearty flavors. I love how simple it is to make and how it turns classic lasagna into a cozy, satisfying bowl. Whether I’m feeding the family or just want leftovers for the week, this soup never disappoints.