White Lasagna Soup Recipe – Cheesy Chicken & Tender Noodles

White Lasagna Soup is a cozy twist on the traditional lasagna soup, made with creamy broth, tender shredded chicken, lasagna noodles, and a trio of melty cheeses. This soul-warming dish takes all the creamy, cheesy goodness of white chicken lasagna and turns it into a hearty, slurpable soup.

Perfect for chilly nights or easy family dinners, this one-pot meal delivers serious comfort food vibes without the fuss of layering and baking. It’s rich, savory, and ultra-satisfying—like a warm hug in a bowl.

Ingredients Overview

Protein

• Shredded cooked chicken: Rotisserie chicken works perfectly here for ease and flavor.

• Optional sausage: Add a mild or spicy Italian sausage for a meatier version.

Aromatics

• Onion, garlic, and celery: These build the base flavor of the soup.

• Carrots (optional): For sweetness and added texture.

Broth Base

• Chicken broth: The backbone of the soup—use low-sodium to control salt levels.

• Heavy cream or half-and-half: For that rich, velvety finish.

• Cream cheese: Adds tang and thickness without needing a roux.

Pasta

• Lasagna noodles, broken into smaller pieces.

• You can also use mafaldine, bowtie, or rotini if preferred.

Cheese Blend

• Mozzarella: For melty, gooey texture.

• Parmesan: Nutty, salty, and essential.

• Ricotta (for topping): Brings that classic lasagna creaminess to the bowl.

Herbs & Seasonings

• Italian seasoning: A mix of oregano, basil, thyme, and rosemary.

• Bay leaf: Adds depth during simmering.

• Salt & pepper: To taste.

• Spinach or kale (optional): For added color and nutrition.

Step-by-Step Instructions

1. Sauté Aromatics

In a large Dutch oven, heat 1–2 tablespoons olive oil over medium heat. Add:

• 1 small diced onion

• 2–3 minced garlic cloves

• 2 stalks celery, diced

• 1 cup carrots (optional), diced

Sauté for 4–5 minutes until soft and fragrant.

2. Add Broth & Seasoning

Stir in:

• 6 cups chicken broth

• 1 tsp Italian seasoning

• 1 bay leaf

• Salt and pepper to taste

Bring to a boil.

3. Cook the Pasta

Break 8–10 lasagna noodles into bite-sized pieces and add to the pot. Simmer 10–12 minutes, or until al dente. Stir occasionally to prevent sticking.

4. Add Chicken & Creaminess

Once pasta is nearly done, add:

• 2–3 cups cooked shredded chicken

• ½ cup heavy cream or half-and-half

• 4 oz cream cheese, softened and cubed

Stir until the cream cheese is fully melted and incorporated. Simmer 5 more minutes.

5. Stir in Greens & Cheese

Add:

• 1–2 cups baby spinach or chopped kale

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

Let the cheese melt and greens wilt. Taste and adjust seasoning.

6. Serve with Ricotta Topping

Ladle soup into bowls. Top each serving with:

• A generous dollop of ricotta

• Extra mozzarella or Parmesan

• Fresh parsley or cracked black pepper

Tips, Variations & Substitutions

• Gluten-free: Use gluten-free pasta or pasta alternative.

• No cream cheese? Use a roux (butter + flour + milk) to thicken instead.

• Spicy twist: Add red pepper flakes or a spoonful of Calabrian chili paste.

• Vegetarian option: Omit chicken and add mushrooms, white beans, or zucchini.

• Extra creamy: Stir in a bit of mascarpone or more cream at the end.

Make it ahead: Cook pasta separately if storing for later. Add it to soup just before serving to prevent it from getting soggy.

Serving Ideas & Occasions

White lasagna soup is perfect for:

• Weeknight comfort dinners: Fast, filling, and crowd-pleasing.

• Cold weather meals: The ultimate warm-up bowl.

• Meal prep: It reheats beautifully for lunch or dinner all week.

• Dinner parties: Ladled into rustic bowls with crusty bread, it feels elevated and indulgent.

Pair with:

• Garlic bread or herbed focaccia

• A crisp green salad with lemon vinaigrette

• A glass of white wine or sparkling water with lemon

Nutrition & Storage Notes

Each bowl contains approximately 400–500 calories, depending on the cheese and cream used.

Storage:

• Refrigerator: Store in airtight container for up to 4 days.

• Freezer: Freeze without pasta and cheese for best texture. Add fresh before serving.

• Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen it up.

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  White Lasagna Soup Recipe – Cheesy Chicken & Tender Noodles

  

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  This creamy White Lasagna Soup features shredded chicken, tender pasta, and melty cheese in a rich, herb-infused broth—perfect for cozy nights and easy family meals.

  • Author: Maya Lawson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2–3 garlic cloves, minced

  • 2 stalks celery, diced

  • 1 cup diced carrots (optional)

  • 6 cups chicken broth

  • 8–10 lasagna noodles, broken into pieces

  • 2–3 cups shredded cooked chicken

  • ½ cup heavy cream or half-and-half

  • 4 oz cream cheese, cubed

  • ½ cup shredded mozzarella

  • ¼ cup grated Parmesan

  • 1–2 cups baby spinach or kale

  • 1 tsp Italian seasoning

  • 1 bay leaf

  • Salt and pepper, to taste

  Topping:

  • Ricotta cheese

  • Extra mozzarella or Parmesan

  • Fresh parsley or cracked pepper

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  Instructions

  • In a large pot, heat olive oil. Sauté onion, garlic, celery, and carrots until soft.

  • Add broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil.

  • Add pasta and simmer until al dente (10–12 minutes).

  • Stir in chicken, cream, and cream cheese. Simmer until melted and smooth.

  • Add greens and cheeses. Stir until wilted and melty.

  • Serve with ricotta and extra cheese on top.

  Notes

  • Store pasta separately for leftovers.

  • Add a touch of chili flakes for heat.

  • Use veggie broth and beans for a meat-free version.