White Lasagna Soup

Creamy, Cheesy, One-Pot Comfort

If you love lasagna but do not want to spend an afternoon building layers, this white lasagna soup is your shortcut. It has everything you want from the classic: tender noodles, juicy chicken, garlicky cream sauce, and plenty of cheese, all in a cozy bowl you can finish in about 45 minutes.

It is rich without being heavy, easy enough for a weeknight, and special enough to serve to guests on a chilly evening.

Why You’ll Love This White Lasagna Soup

• It is a one-pot meal. Sear, simmer, and finish everything in the same pot, so cleanup is easy.
• It tastes like lasagna. Lasagna noodles, Italian seasoning, Parmesan, and creamy ricotta bring all the familiar flavors.
• The broth is silky. A quick roux and a splash of cream make the base smooth and satisfying.
• It is fast. No layering, no baking, and no waiting for a casserole to set.
• It is easy to adapt. Swap the chicken, add more vegetables, or make it spicy to suit your table.

White Lasagna Soup Ingredients

You only need simple grocery-store ingredients. The full list with measurements is in the recipe card below.

• Boneless, skinless chicken breasts: seared for flavor, then simmered until tender.
• Onion and garlic: the savory base of the soup.
• Butter and flour: create a light roux that thickens the broth.
• Chicken broth and heavy cream: make the creamy base.
• Lasagna noodles: broken into bite-sized pieces so they fit on a spoon.
• Baby spinach: adds color and a fresh, mild flavor.
• Parmesan and ricotta: stirred in and spooned on top for classic lasagna richness.
• Italian seasoning and red pepper flakes: for herby flavor and an optional hint of heat.

How to Make White Lasagna Soup

The method has three simple stages: sear and cook the chicken, build the creamy base, and finish with the noodles.

Preparing the Chicken for White Lasagna Soup

Pat the chicken dry and season it with salt, pepper, and a little Italian seasoning. Heat the olive oil in a large pot over medium-high heat and sear the chicken for about 4 minutes per side, until golden. It will not be cooked through yet, and that is fine. Transfer it to a plate and keep the pot, because the browned bits add flavor to the soup.

Making the Creamy Base for White Lasagna Soup

Reduce the heat to medium and melt the butter in the same pot. Cook the diced onion for 4 to 5 minutes until soft, then add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute to cook out the raw taste.

Slowly pour in the chicken broth, stirring as you go and scraping up the browned bits from the bottom. Add the Italian seasoning, salt, pepper, and red pepper flakes. Return the chicken to the pot, bring everything to a boil, then lower the heat, cover, and simmer for 15 to 18 minutes, until the chicken reaches 165°F (74°C). Remove the chicken and shred it with two forks.

Adding the Lasagna Noodles to White Lasagna Soup

Break the lasagna noodles into 1 to 2 inch pieces and add them to the simmering broth. Cook uncovered for 10 to 12 minutes, stirring often so they do not stick together, until they are tender but still slightly firm.

Turn the heat to low and stir in the cream, Parmesan, spinach, and shredded chicken. Cook for 2 to 3 minutes, until the spinach wilts and the soup is hot. Serve with dollops of ricotta, extra Parmesan, and fresh basil.

White Lasagna Soup Tips for the Best Flavor

• Break the noodles small. Bite-sized pieces are easier to eat and cook more evenly.
• Stir while the noodles cook. Lasagna noodles release starch and can stick together or to the bottom of the pot.
• Add the cream at the end. Keep the heat low so the soup stays smooth and does not curdle.
• Grate your own Parmesan. Freshly grated cheese melts better than pre-shredded cheese.
• Watch the thickness. The noodles thicken the soup as it sits, so add a splash of broth if it gets too thick.

How to Store White Lasagna Soup

Let the soup cool, then store it in an airtight container in the refrigerator for 3 to 4 days. The noodles will keep absorbing liquid as they sit, so the soup will be thicker the next day.

Reheat gently on the stove over medium-low heat, adding a splash of chicken broth or milk to loosen it. Avoid boiling, which can cause the cream to separate. For the best texture, store the noodles separately from the soup if you plan to have leftovers.

Can You Freeze White Lasagna Soup?

You can, with a few adjustments. Cream-based soups can separate a little after freezing, and cooked noodles turn soft. For the best results, make the soup without the noodles and cream, freeze it for up to 3 months, and thaw it overnight in the fridge.

Reheat the base gently, then add freshly cooked noodles, the cream, and the spinach just before serving. If you freeze the finished soup, expect a softer texture and stir well while reheating.

White Lasagna Soup Variations and Substitutions

• Different protein: use chicken thighs, rotisserie chicken, or cooked Italian sausage instead of chicken breasts.
• More vegetables: add sliced mushrooms, diced zucchini, or chopped kale.
• Lighter version: replace the cream with half-and-half or whole milk. The soup will be thinner but still delicious.
• Extra cheesy: stir in a handful of shredded mozzarella with the Parmesan.
• Gluten free: use gluten free lasagna noodles and flour, and check that your broth is gluten free. Cook the noodles carefully, since they soften faster.

Love cozy chicken soups? Try our gluten free chicken noodle soup for a lighter, brothier option.

What to Serve With White Lasagna Soup

This soup is hearty enough to be the main course, but a few simple sides make it feel like a complete meal:

• Garlic bread: perfect for dipping into the creamy broth.
• Green salad: a crisp Caesar or arugula salad balances the richness.
• Crusty bread or focaccia: great for soaking up every last spoonful.
• Chicken salad sandwiches: a classic soup and sandwich pairing with our chicken salad recipe.

Looking for more creamy chicken dinners? Try our Creamy Chicken and Rice or Lemon Chicken Pasta.

White Lasagna Soup Recipe

Creamy, cheesy soup with tender chicken, spinach, and lasagna noodles in a garlicky white broth

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings6 servings

Print Recipe Pin Recipe

Creamy white lasagna soup with tender chicken, spinach, and lasagna noodles in a cheesy garlic broth. An easy one-pot dinner ready in 45 minutes.

Ingredients

Chicken and Base

• 1 lb (450 g) boneless, skinless chicken breasts
• 1 tsp Italian seasoning, divided
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 6 cups (1.4 L) chicken broth

Noodles, Cream, and Toppings

• 8 oz (225 g) lasagna noodles, broken into 1 to 2 inch pieces
• 1 cup (240 ml) heavy cream
• ¾ cup (about 60 g) grated Parmesan cheese, plus more for serving
• 3 cups (about 90 g) baby spinach
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ½ cup (120 g) ricotta cheese, for topping
• Fresh basil, for garnish

Instructions

1. Pat the chicken dry and season with ½ tsp of the Italian seasoning, a pinch of salt, and pepper. Heat the olive oil in a large pot over medium-high heat and sear the chicken for about 4 minutes per side until golden. Transfer to a plate.
2. Reduce the heat to medium and melt the butter in the same pot. Cook the onion for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds.
3. Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, scraping up the browned bits. Add the remaining Italian seasoning, 1 tsp salt, pepper, and red pepper flakes.
4. Return the chicken to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 18 minutes, until the chicken reaches 165°F (74°C). Remove the chicken and shred it with two forks.
5. Add the broken lasagna noodles to the pot and simmer uncovered for 10 to 12 minutes, stirring often, until tender but slightly firm.
6. Reduce the heat to low. Stir in the cream, Parmesan, spinach, and shredded chicken. Cook for 2 to 3 minutes until the spinach wilts. Do not let the soup boil.
7. Taste and adjust the seasoning. Serve hot with dollops of ricotta, extra Parmesan, and fresh basil.

Tips

Break the noodles into small pieces and stir often while they cook. Add the cream over low heat at the end, and add a splash of broth if the soup thickens as it sits.

Substitutions

Use rotisserie chicken (about 3 cups shredded) and skip the searing and simmering steps, adding it with the cream. Replace the cream with half-and-half for a lighter soup, or use gluten free lasagna noodles and flour for a gluten free version.

Storage

Keep leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat gently with a splash of broth or milk. For freezing, freeze the base without noodles and cream for up to 3 months.

Notes

The noodles keep absorbing liquid as the soup sits, so expect a thicker soup the next day. Reheat over medium-low heat and avoid boiling to keep the cream smooth.