White Chicken Lasagna Soup

If you’re craving something cozy, creamy, and comforting, this White Chicken Lasagna Soup is about to become your new favorite bowl of happiness. It’s everything you love about a hearty lasagna—rich cheese, tender chicken, flavorful broth, and pasta—transformed into a creamy, soul-warming soup. It’s like your favorite comfort food took a dip in a luscious, cheesy broth, and trust me, one spoonful is all it takes to fall in love. Perfect for chilly nights, meal prep, or anytime you need a little edible hug.

Why You’ll Love White Chicken Lasagna Soup

Creamy and Comforting: This soup is ultra-creamy and tastes like a warm, cheesy embrace. The kind of meal that makes you sigh with happiness after each bite.

One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze and the cooking process simple and satisfying.

Great for Leftovers: It reheats beautifully, so it’s perfect for next-day lunches or freezing for a cozy dinner on a busy night.

Family-Friendly: With familiar flavors and a mild, creamy broth, this soup is a hit with both kids and adults.

Customizable: Add spinach, mushrooms, or swap the noodles for gluten-free ones—this soup can easily be tailored to your taste or dietary needs.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in White Chicken Lasagna Soup

Here’s what goes into this dreamy, creamy soup:

Cooked Shredded Chicken

Use rotisserie chicken or leftover cooked chicken—tender, juicy, and perfect for soaking up all the flavors.

Onion & Garlic

A flavorful base that gives this soup depth and richness right from the start.

Chicken Broth

The savory, comforting base that brings everything together.

Lasagna Noodles

Broken into bite-sized pieces, these make every spoonful feel like a cozy lasagna hug.

Cream Cheese

Adds that irresistible creaminess and a tangy twist that takes this soup to another level.

Mozzarella & Parmesan Cheese

Melted right into the broth for cheesy goodness in every bite.

Italian Seasoning

A perfect blend of herbs that gives the soup that classic lasagna flavor profile.

Heavy Cream or Half-and-Half

For that luscious, velvety finish that makes this soup extra indulgent.

Spinach (optional)

Add a handful at the end for a pop of color and a nutritional boost—it blends beautifully with the creamy base.

Instructions

Let’s make this cozy bowl of heaven:

Sauté the Aromatics

In a large pot, heat a bit of olive oil and sauté the onion until it’s soft and fragrant. Add garlic and cook for another minute until everything smells amazing.

Add Broth and Noodles

Pour in the chicken broth and bring to a gentle boil. Add the broken lasagna noodles and cook until they’re tender, stirring occasionally so they don’t stick.

Stir in the Chicken

Once the noodles are nearly cooked, stir in the shredded chicken and let it warm through in the broth.

Make It Creamy

Reduce the heat and stir in the cream cheese until melted and smooth. Add the mozzarella, Parmesan, and heavy cream, stirring until everything is beautifully melted and combined.

Season to Perfection

Sprinkle in the Italian seasoning and season with salt and pepper to taste. Add spinach if using, and let it wilt into the soup.

Serve and Enjoy

Ladle into bowls and top with a bit of extra Parmesan or a sprinkle of fresh herbs like basil or parsley. Get ready to fall in love.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: [Time to prep ingredients]
Cook Time: [Time to cook]
Total Time: [Total time needed]

How to Serve White Chicken Lasagna Soup

This soup is already a meal on its own, but here are some delicious ways to round it out:

Garlic Bread or Breadsticks: Perfect for dipping into that cheesy broth.

Side Salad: A crisp green salad with a light vinaigrette adds a refreshing contrast.

Extra Cheese on Top: Who could say no to a little more mozzarella or Parmesan?

Fresh Herbs: Sprinkle with chopped basil or parsley for a fresh pop of color and flavor.

Additional Tips

Make It Ahead: This soup tastes even better the next day, so go ahead and make it in advance.

Keep the Noodles Separate: If you’re planning to store leftovers, consider keeping the noodles separate and adding them when you reheat to prevent them from getting soggy.

Adjust the Thickness: Add more broth or cream depending on how thick or soupy you like it.

Low-Carb Option: Want to skip the pasta? Try adding spiralized zucchini or riced cauliflower for a lighter version.

Add Veggies: Feel free to bulk it up with mushrooms, peas, or carrots for even more texture and flavor.

FAQ Section

Q1: Can I use uncooked chicken in this recipe?
A1: Yes, you can simmer raw chicken in the broth until fully cooked, then shred it and continue with the recipe.

Q2: Can I freeze White Chicken Lasagna Soup?
A2: Yes, but it’s best to freeze it without the noodles, as they can get mushy when thawed. Add fresh-cooked noodles when reheating.

Q3: Can I use another type of pasta?
A3: Absolutely! Any short pasta like bowties, penne, or even egg noodles will work if you don’t have lasagna noodles on hand.

Q4: Is there a dairy-free version of this soup?
A4: You can try dairy-free cream cheese and plant-based milk or cream. While the flavor may vary slightly, it will still be creamy and delicious.

Q5: How long will leftovers last?
A5: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Q6: Can I make this in a slow cooker?
A6: Yes! Cook the onion and garlic first, then add all ingredients (except the cream, cheeses, and noodles) to the slow cooker. Cook on low for 4–6 hours, then stir in the remaining ingredients near the end.

Q7: Can I make this vegetarian?
A7: Yes! Swap the chicken for white beans or mushrooms and use vegetable broth instead of chicken broth.

Q8: Can I use pre-cooked noodles?
A8: Sure! Just stir them in at the end to warm through, rather than cooking them in the broth.

Q9: What’s the best way to reheat this soup?
A9: Reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or cream if it thickens too much.

Q10: How can I add more flavor?
A10: Boost the flavor with a dash of white wine, crushed red pepper flakes, or a spoonful of pesto stirred in at the end.

Conclusion

This White Chicken Lasagna Soup is pure, creamy comfort in a bowl. It brings together all the flavors of your favorite baked lasagna in a cozy, slurpable form that’s perfect for weeknight dinners, lazy weekends, or when you just need something warm and satisfying. With every bite, you get tender chicken, gooey cheese, and a hint of herbs and garlic that’ll make this a go-to recipe for years to come. Grab a bowl, a spoon, and dig into something truly special.

Instructions

Prepare the Ricotta Layer:

1. In a large bowl, combine ricotta cheese, grated Parmesan, eggs, salt, and pepper. Mix until well incorporated. Set aside.

Make the Sauce:

2. In a large pot, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
3. Stir in flour to create a roux. Whisk constantly to avoid lumps.
4. Gradually add the milk, continuing to whisk as the sauce thickens. Once fully incorporated, add the heavy cream and bring to a gentle boil, stirring often.
5. Reduce the heat to medium-low and add the shredded mozzarella, spinach, salt, pepper, and chopped basil. Stir until the cheese has melted and the spinach wilts. Remove from heat.

Assemble the Lasagna:

6. Preheat your oven to 350°F (175°C).
7. Grease a 9×13-inch baking dish and spread a few ladles of sauce over the bottom.
8. Add a layer of oven-ready lasagna noodles over the sauce.
9. Spread one-third of the ricotta mixture over the noodles, then layer one-third of the cooked chicken pieces, followed by one-third of the remaining sauce.
10. Repeat this layering process (noodles, ricotta, chicken, sauce) two more times, finishing with a final layer of sauce on top.
11. Sprinkle the remaining mozzarella cheese over the top and scatter the halved cherry tomatoes.

Bake:

12. Place the lasagna dish on a cookie sheet (to catch any potential overflow) and bake for 45 minutes or until the top is golden brown and bubbling.
13. If the lasagna is browning too quickly, loosely cover the dish with foil for the remaining cooking time.

Cool and Garnish:

14. Let the lasagna cool for 10-20 minutes before serving.
15. Top with fresh basil and drizzle with balsamic glaze for added flavor and visual appeal.

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Nutrition Facts

Serving Size: 1 slice (based on 12 servings)
Calories per Serving: ~430 calories
Total Fat: 25g

• Saturated Fat: 14g
• Trans Fat: 0g
  Cholesterol: 95mg
  Sodium: 560mg
  Total Carbohydrates: 31g
• Dietary Fiber: 2g
• Sugars: 6g
  Protein: 23g
  Vitamin A: 15%
  Vitamin C: 10%
  Calcium: 25%
  Iron: 8%

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Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

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How to Serve

• Garnish: Fresh basil and balsamic glaze for a pop of color and extra flavor.
• Side Dishes:
• A simple mixed green salad with a light vinaigrette.
• Garlic bread or gluten-free garlic bread if you’re following a gluten-free diet.
• Roasted vegetables (such as zucchini, bell peppers, or asparagus) to complement the rich flavors of the lasagna.
• A glass of crisp white wine, such as Chardonnay or Pinot Grigio, to balance the creamy richness of the lasagna.

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Additional Tips

1. Make-Ahead Option: This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
2. Gluten-Free Version: Be sure to use gluten-free oven-ready lasagna noodles and gluten-free flour in the sauce for a completely gluten-free meal.
3. Chicken Substitutes: Try swapping the chicken for ground turkey or even a vegetarian version with mushrooms or tofu for a different twist.
4. Cheese Varieties: Experiment with different cheeses, such as gouda or fontina, for added depth of flavor in the sauce.
5. Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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Recipe Variations

• Vegetarian White Lasagna: Skip the chicken and add more vegetables like mushrooms, zucchini, and bell peppers. For extra protein, you can add a layer of lentils or beans.
• Spicy Chicken Lasagna: Add a teaspoon of red pepper flakes to the sauce or layer in some sliced jalapeños for a spicy kick.
• Pesto Chicken Lasagna: Stir in a tablespoon or two of pesto into the ricotta layer for an extra burst of basil flavor.

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Serving Suggestions

• As a Main Dish: White Chicken Lasagna is hearty enough to be served on its own as the star of the meal.
• For a Potluck: This dish is perfect for feeding a crowd at a family gathering, party, or potluck event. Just double the recipe and bring a large pan.
• With Soup: Pair it with a light soup, such as tomato basil or a vegetable minestrone, to start the meal with a lighter touch before diving into the rich lasagna.

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Freezing and Storage

• Freezing: To freeze, assemble the lasagna in a baking dish but don’t bake it. Cover tightly with plastic wrap and aluminum foil, and store in the freezer for up to 3 months. When ready to cook, bake from frozen at 375°F (190°C) for about 1.5 hours, or until bubbly and golden brown.
• Refrigerating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.

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FAQ

1. Can I use regular lasagna noodles instead of oven-ready?
   Yes, you can use regular noodles, but make sure to cook them according to package instructions before assembling the lasagna.
2. Can I make this recipe dairy-free?
   You can try substituting dairy-free ricotta and mozzarella cheeses, and using almond or oat milk instead of whole milk. The sauce may have a slightly different texture, but it will still be delicious.
3. How do I prevent the lasagna from being too watery?
   Be sure to drain the spinach well before adding it to the sauce, and use a slotted spoon to layer the ricotta mixture to avoid excess liquid.
4. Can I make this lasagna without chicken?
   Absolutely! You can make a vegetarian version by adding extra veggies or substituting with another protein like tofu or mushrooms.
5. How can I make the sauce thicker?
   If you prefer a thicker sauce, simply cook the roux (flour and butter mixture) a little longer or add a little extra cheese to the sauce.
6. Can I use frozen spinach?
   Yes, frozen spinach works fine. Just be sure to thaw and drain it well to remove excess moisture before adding it to the sauce.
7. Can I double this recipe?
   Yes, this recipe can easily be doubled for a larger crowd. Just be sure to use a bigger baking dish and adjust cooking times if necessary.
8. How long can I store leftovers?
   Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
9. Can I use heavy whipping cream instead of heavy cream?
   Yes, heavy whipping cream can be used interchangeably with heavy cream for the sauce.

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. How can I make the lasagna spicier?
Add red pepper flakes, diced jalapeños, or a dash of hot sauce to the sauce for an extra kick.

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Conclusion

This White Chicken Lasagna is the perfect comfort food that combines rich, creamy layers of cheese and sauce with tender chicken and fresh spinach. The recipe is versatile, with a gluten-free option and variations to suit all tastes. Whether you’re making it for a family dinner or a special occasion, this lasagna is sure to impress. With its perfect balance of cheesy goodness, fresh ingredients, and just the right amount of comfort, it’s a dish you’ll want to make again and again. Enjoy!

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