Creamy White Chicken Lasagna Soup
White Chicken Lasagna Soup takes all the comfort of the classic baked casserole and turns it into a creamy, one-pot soup ready in about 35 minutes. It’s packed with tender chicken, broken lasagna noodles, fresh spinach, and a garlicky Parmesan cream broth that tastes like it simmered all day.
You get all the familiar flavors of white lasagna without layering or baking. Just one pot, one spoon, and a bowl that feels indulgent enough for company but easy enough for a Tuesday night.
Why This Soup Belongs on Your Weeknight Menu
The broth is the real star here. It’s rich and velvety from heavy cream and cream cheese, with savory depth from the chicken and Italian seasoning. Broken lasagna noodles soak up all that flavor as they cook, so every spoonful tastes like the best corner piece of a baked white lasagna.
I keep this recipe in regular rotation because it comes together in one pot, uses simple ingredients I usually have on hand, and tastes even better the next day. The spinach wilts right in at the end, adding a pop of green without any fuss.
Ingredients
- 2 tbsp olive oil: any neutral oil works, but olive adds a little flavor
- 1 medium yellow onion, diced: white or sweet onion are fine swaps
- 3 cloves garlic, minced: use the flat side of your knife to smash them first for more flavor
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces: thighs stay juicier if you prefer them, or use leftover rotisserie chicken (see tips)
- 1 tsp salt: plus more to taste at the end
- ½ tsp black pepper: freshly ground gives the best bite
- 1 tsp Italian seasoning: or a mix of dried oregano, basil, and thyme
- 4 cups chicken broth: low-sodium so you can control the salt
- 1 cup heavy cream: full-fat for the creamiest texture; half-and-half works but will be thinner
- 8 oz lasagna noodles, broken into 2-inch pieces: that’s about 6 to 7 whole noodles
- 4 oz cream cheese, softened: take it out of the fridge 30 minutes ahead so it melts smoothly
- 3 cups fresh spinach: packed leaves, not baby spinach if you want a heartier texture
- ½ cup grated Parmesan cheese: plus extra for serving
Variations and Swaps
- Protein: swap the raw chicken for 2 cups shredded rotisserie chicken; stir it in when you add the spinach. You’ll skip the searing step entirely.
- Greens: chopped kale or Swiss chard work in place of spinach. Add them a minute earlier and simmer until tender.
- Dairy-free: use full-fat canned coconut milk instead of heavy cream, a dairy-free cream cheese alternative, and nutritional yeast or a vegan Parmesan in place of the cheese. The flavor will shift but still be creamy.
- Extra veg: sauté sliced mushrooms with the onion, or stir in a drained can of artichoke hearts with the spinach.
- Heat: a pinch of red pepper flakes added with the garlic brings a gentle warmth.
For another creamy soup, try my Tuscan Chicken Soup.
How to Make White Chicken Lasagna Soup
Step 1: Sauté the Aromatics
Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, just until fragrant.
The onion should smell sweet and look glossy, not browned. This base builds the savory start for the whole soup.
Step 2: Sear the Chicken
Add the chicken pieces to the pot, then season with the 1 tsp salt, ½ tsp black pepper, and 1 tsp Italian seasoning. Cook, turning the pieces every couple of minutes, until the outside is no longer pink, about 5 to 7 minutes. The chicken will finish cooking through in the broth.
You’re not looking for deep browning here, just a quick sear that locks in flavor. The seasoning goes right onto the chicken so it seasons the broth later.
Step 3: Simmer the Broth
Pour in the 4 cups chicken broth and 1 cup heavy cream. Raise the heat to high and bring the liquid to a boil. Once boiling, add the broken lasagna noodles, stir well, then reduce the heat to maintain a steady simmer. Cook for 10 to 12 minutes, stirring every few minutes to prevent the noodles from sticking to the bottom of the pot, until the pasta is tender.
The noodles will swell and soften as they cook, absorbing the creamy broth. A stray noodle stuck to the pot bottom can scorch, so a quick stir every couple of minutes makes a difference.
Step 4: Stir in Cream Cheese and Spinach
Lower the heat to low. Drop the softened cream cheese into the pot in chunks, then stir gently until it melts completely into the broth, about 2 minutes. Add the 3 cups spinach and stir until the leaves are fully wilted, about 2 minutes more. Finally, stir in the ½ cup grated Parmesan just until combined.
The cream cheese adds body and a subtle tang that balances the richness. The spinach will look like a mountain at first but cooks down fast. Once the Parmesan goes in, taste the broth and add a pinch more salt if it needs it.
Step 5: Ladle and Serve
Ladle the hot soup into wide bowls. Top each serving with a generous sprinkle of extra Parmesan and a few cracks of black pepper. Serve right away with crusty bread for dipping if you like.
The soup is thick and creamy, with ribbons of wilted spinach and plenty of chicken and pasta in every scoop. It’s at its best while the noodles are tender and the broth is still loose.
A Few Tips for the Best Soup
- Use softened cream cheese. Cold cream cheese will seize into little lumps instead of melting smoothly. Thirty minutes on the counter does the trick.
- Shortcut with rotisserie chicken. Skip the raw chicken step entirely and stir in 2 cups shredded cooked chicken when you add the spinach. The soup will still taste deep and savory.
- Mind the pasta. Lasagna noodles can turn soft quickly. Start checking a noodle a minute before the package time suggests, and know the soup will continue softening them as it sits.
- Reheat gently. This soup thickens in the fridge because the pasta soaks up liquid. Add a splash of broth or milk when you warm it back up to loosen it.
Cook times by pasta shape:
| Shape | Time | Note |
|---|---|---|
| Broken lasagna | 10-12 mins | Stir every few minutes |
| Mafaldine (mini lasagna) | 8-10 mins | Check a noodle early |
| Campanelle | 8-10 mins | Holds sauce well |
Storing Leftovers
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat single portions in a saucepan over medium-low heat, adding a little broth or milk to restore the creamy consistency. The pasta will soften further as it sits, but the flavor deepens nicely.
What to Serve With White Chicken Lasagna Soup
A simple arugula salad with lemon vinaigrette cuts through the richness of the creamy broth. Garlic bread or toasted ciabatta is great for sopping up the last spoonfuls. Roasted broccoli tossed with olive oil and a pinch of salt also works well as a bright, crisp side.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Shred about 2 cups of cooked chicken and stir it in when you add the spinach. You’ll skip the step where you sear raw chicken, which saves about 7 minutes.
Can I make this soup dairy-free?
You can swap the heavy cream for full-fat canned coconut milk, use a dairy-free cream cheese alternative, and replace the Parmesan with a good vegan version or nutritional yeast. The soup will still be creamy, though the flavor will shift slightly.
Why are my noodles mushy?
They likely cooked too long, or the soup sat at a high temperature after the pasta was tender. Reduce the cook time by a minute and serve right away. Leftover soup will always have softer noodles, but the taste holds up.
Can I freeze this soup?
It’s not ideal. Creamy broths can separate when frozen and reheated, and the pasta soaks up liquid and turns to mush. If you want to prep ahead, make the soup without the noodles, freeze it, and add freshly cooked pasta when you reheat.
Creamy White Chicken Lasagna Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
- Add the chicken, salt, pepper, and Italian seasoning. Cook until the outside is no longer pink, about 5-7 minutes.
- Pour in the broth and heavy cream, bring to a boil. Add the broken lasagna noodles, reduce to a simmer, and cook until tender, 10-12 minutes, stirring occasionally.
- Reduce heat to low. Stir in the cream cheese until melted, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes. Stir in the Parmesan.
- Ladle into bowls, top with extra Parmesan and black pepper, and serve hot.
