White Chicken Lasagna Soup Recipe

If you’re looking for a cozy, comforting meal that feels like a big warm hug, this White Chicken Lasagna Soup Recipe is exactly what you need. It’s like all the best parts of lasagna—creamy, cheesy, and packed with tender chicken—merged into a luscious soup that’s perfect for busy weeknights or when you want something special but fuss-free. I love how this soup gives you all those familiar Italian flavors without the work of layering and baking a whole lasagna.

Whipping up this White Chicken Lasagna Soup Recipe feels like an instant win in my kitchen. It’s hearty enough to satisfy a crowd but simple enough to make any day feel like a cozy dinner party. Plus, it’s perfect for using leftover chicken, and the combination of fresh spinach and herbs makes it feel fresh and bright rather than heavy. Trust me, once you try this, it’ll become your go-to when you crave something warm, cheesy, and simply delicious.

this …

Ingredients & Why They Work

This White Chicken Lasagna Soup Recipe comes together with ingredients that complement each other perfectly, creating layers of flavor and texture. I always make sure to get good-quality chicken broth and freshly grated Parmesan—it really makes a difference.

• Salted Butter: Adds a rich base and helps soften veggies while boosting flavor.
• Yellow Onion: Provides sweetness and depth to the soup’s flavor.
• Carrots: Bring a mild earthiness and a little natural sweetness.
• Celery Stalks: Adds freshness and a slight crunchy texture that balances the creaminess.
• Garlic Cloves: Boosts aroma and adds signature Italian zest.
• All Purpose Flour: Thickens the soup to that perfect creamy consistency.
• Chicken Broth: The heart of the soup’s flavor—homemade or low-sodium store-bought works best.
• Heavy Cream: Gives that luxurious, silky texture that truly makes it “white” lasagna soup.
• Spinach (fresh or frozen): Adds color, nutrients, and a delicate earthy note.
• Lasagna Sheets: Broken into pieces, they cook right in the soup and bring that classic lasagna feel.
• Cooked Chicken: I use shredded leftover roast chicken or rotisserie—it’s super convenient.
• Parmesan Cheese: Adds savory umami and creamy melt-in-your-mouth richness.
• Herbs De Provence: This blend elevates the soup with floral, herbal hints—don’t skip it!
• Salt and Pepper: Always taste and season carefully to keep flavors balanced.
• Mozzarella Cheese and Croutons (optional for topping): Adds cheesy melty goodness and crunch for texture contrast.

Tweak to Your Taste

I love that this White Chicken Lasagna Soup Recipe is so adaptable. Whether you want it lighter, cheesier, or packed with more veggies, you can easily tailor it to your mood or what’s in your fridge.

• Make it Spicy: Sometimes I throw in a pinch of red pepper flakes or a splash of hot sauce for a little kick.
• Veggie Boost: Adding mushrooms or zucchini works well if you want extra texture and nutrition.
• Dairy-Free: Swap heavy cream with coconut milk and use nutritional yeast instead of cheese for a vegan-friendly option.
• Protein Swap: Turkey or shredded rotisserie turkey also taste fantastic in place of chicken.

Step-by-Step: How I Make White Chicken Lasagna Soup Recipe

Step 1: Sauté the Base Veggies

Start by melting the salted butter over medium heat in a heavy-bottomed Dutch oven—this helps distribute heat evenly. Toss in chopped onions, carrots, and celery, seasoning lightly with salt and pepper. Sauté them for about 10 minutes or until they soften and start to sweeten, stirring occasionally so nothing sticks or browns too much. This slow caramelizing step really builds layers of flavor.

Step 2: Add Garlic and Create the Roux

Next, stir in minced garlic and cook until fragrant, just 1-2 minutes—you don’t want it to burn here. Then sprinkle in the flour, whisking constantly for about 4-5 minutes; this cooks out that raw flour taste and thickens the soup base beautifully. Don’t rush this step, as it’s key to getting that creamy, velvety texture that makes this soup special.

Step 3: Add Liquids and Simmer

Slowly pour in the chicken broth and heavy cream while whisking to keep lumps from forming. Bring the soup to a gentle boil, then add the Herbs de Provence, plus salt and pepper to taste. Lower the heat to a simmer as it thickens up, then stir in fresh or frozen spinach, the shredded chicken, and broken pieces of lasagna noodles. Cover the pot and let it simmer for 15-20 minutes until the pasta is tender but not mushy.

Step 4: Finish with Cheese and Serve

Once the noodles are cooked through, stir in the grated Parmesan cheese until silky and melted into the broth. Taste and adjust with salt and pepper as needed. Serve hot, and if you want to treat yourself, sprinkle grated mozzarella cheese and crunchy croutons on top for an irresistible cheesy crunch. Trust me, those little extras make this soup feel indulgent without extra work!

How to Serve White Chicken Lasagna Soup Recipe

Garnishes

I usually top my bowl with a generous handful of freshly grated mozzarella cheese and a few crunchy croutons for texture contrast. Sometimes I add a sprinkle of fresh thyme or basil just for a pop of color and freshness—it makes the experience feel extra special. If you want a little heat, a dash of chili flakes works wonders here too!

Side Dishes

This soup is so rich and satisfying that you really only need a simple side. I like serving it with a crisp green salad with a tangy vinaigrette or garlic bread to soak up every last drop of that creamy broth. A crusty baguette or some roasted veggies also pair beautifully if you want something heartier.

Creative Ways to Present

For a fun dinner party, I’ve served this soup in individual mini cocotte pots or pretty soup bowls with a cheesy crostini perched on the edge. Stack the bowls on a wooden board with fresh herbs scattered around to create a rustic, inviting vibe. Adding a drizzle of good olive oil or a swirl of cream can elevate presentation and please the eye just as much as the palate.

Make Ahead and Storage

Storing Leftovers

I always pop leftover White Chicken Lasagna Soup into an airtight container and store it in the fridge for up to 3 days. When you do this, the pasta soaks up a lot of the liquid overnight, so you might want to stir in a splash of broth or cream before reheating to get that perfect consistency back.

Freezing

This soup freezes nicely, though the texture of the pasta can soften a bit more after thawing. If you anticipate freezing, consider undercooking the noodles slightly before freezing, so they don’t turn mushy when reheated. Freeze in portion-sized containers for easy meals later.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring often and adding a bit of broth or cream if needed. Microwaving works too, but be sure to stop halfway and stir to warm evenly and keep the texture spot on.

FAQs

Final Thoughts

I can’t recommend this White Chicken Lasagna Soup Recipe enough—it’s become one of my all-time favorites whenever I want comfort food with minimal effort. It’s cozy, creamy, and bursting with flavor, but still simple enough for a busy evening. I’m excited for you to try it and make it your own, whether you stick to the classic or add your own twist. Grab your pot and let’s get cooking!

Print