White Chicken Lasagna Soup Recipe

I’m so excited to share this White Chicken Lasagna Soup Recipe with you! It’s like lasagna and soup had a cozy little baby—and trust me, it’s every bit as comforting and delicious as it sounds. This recipe comes together in one pot with hearty chunks of chicken, tender lasagna noodles broken into bite-sized pieces, and a creamy, dreamy broth that just warms you up from the inside out.

Whether you’re looking for a cozy weeknight dinner or a crowd-pleaser for game day, this White Chicken Lasagna Soup Recipe fits the bill. I love making it on chilly evenings when you want something filling but don’t want to fuss over layers and baking. Plus, it’s flexible enough that you can make it your own, which I’ll walk you through too!

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Ingredients & Why They Work

Each ingredient in this White Chicken Lasagna Soup Recipe plays a role in building depth of flavor and texture, so choosing fresh and good-quality basics will really elevate your soup. Let me walk you through the key players and why I think they’re crucial.

• Salted Butter: The foundation for that silky, flavorful base—don’t skip it! It helps soften veggies and adds richness.
• Yellow Onion: Classic aromatic that adds natural sweetness and depth when sautéed slowly.
• Carrots: Their mild sweetness balances the savory creaminess.
• Celery Stalks: Adds a subtle earthiness and crunch that rounds out the flavor palette.
• Garlic Cloves: In my experience, 7-8 cloves promise the perfect garlicky punch but aren’t overpowering.
• All Purpose Flour: Used to thicken the soup base—you’ll want to whisk carefully to avoid lumps!
• Chicken Broth: I recommend a good-quality, low-sodium broth so you can control the saltiness. It’s the heart of your soup’s flavor.
• Heavy Cream: This is what makes the soup luxuriously creamy—don’t substitute with milk if you want the same richness.
• Chopped Spinach: Fresh or frozen works; it adds color, nutrients, and a slight earthiness.
• Lasagna Sheets: Breaking them into small pieces lets them cook evenly in the soup, giving you those classic pasta bites without the complications of layering.
• Cooked Chicken: Leftovers work great here! Shredded gives you a nice texture that melds well with the pasta.
• Parmesan Cheese: Stirred in at the end, it melts into the broth giving that signature umami flavor.
• Herbs De Provence: Adds a fragrant, herby note that lifts the whole dish—it’s my secret little twist.
• Salt and Pepper: Essential for seasoning and bringing everything together.
• Mozzarella Cheese & Croutons (Optional): For topping, they add melty texture and crunch—the kind of finishing touches that keep people coming back for more.

Tweak to Your Taste

One of the things I love about this White Chicken Lasagna Soup Recipe is how easy it is to make your own. I often swap spinach for kale when I have it on hand or add a pinch of crushed red pepper flakes for a little heat. Feel free to get creative with your herbs or cheeses—this soup welcomes personalization!

• Variation: I once made this with shredded rotisserie chicken for an ultra-easy weeknight dinner—it was a hit and saved so much time.
• Vegetarian option: Replace chicken with sautéed mushrooms and use vegetable broth instead of chicken broth for a meatless twist.
• Low carb: Try swapping lasagna noodles for thinly sliced zucchini ribbons, but add them toward the end to avoid getting soggy.

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

Step 1: Sauté the Veggies Until Soft and Fragrant

Start by melting the salted butter in a large Dutch oven over medium heat. Once bubbling, toss in diced onions, carrots, and celery. Give everything a good stir and season lightly with salt and pepper—this draws out the sweetness of the veggies. Cook for about 10 minutes, stirring occasionally until the mix is soft but not browned. This gentle cooking step builds the foundation of flavor, so don’t rush it! Then add minced garlic and cook just until fragrant, about 1-2 minutes—no more, or it will turn bitter.

Step 2: Make the Roux and Add Broth + Cream

Sprinkle the all-purpose flour over your softened veggies and whisk it in. Keep cooking and whisking for about 4-5 minutes—this lets the raw flour taste cook out and thickens your soup later. Slowly pour in the chicken broth, whisking constantly to prevent lumps, then add the heavy cream. You’ll notice the soup starting to thicken up into a silky base—that’s exactly what you want here.

Step 3: Bring to Boil, Then Simmer with Pasta, Chicken & Spinach

Add Herbs De Provence, salt, and pepper to taste, then bring your soup to a gentle boil. At this point, toss in the chopped spinach (fresh or frozen), cooked chicken, and broken lasagna noodle pieces. Cover with a lid, turn the heat to low, and let it simmer for 15-20 minutes until the pasta is tender. I like to stir every 5 minutes to make sure noodles cook evenly and don’t stick to the bottom.

Step 4: Stir in Parmesan and Finish

When the pasta is cooked through, stir in the Parmesan cheese until melted and smooth. Taste and adjust salt and pepper as needed. If you want to get fancy, serve with a sprinkle of shredded mozzarella and crunchy croutons on top—they add texture and make it feel even more like a cozy meal.

How to Serve White Chicken Lasagna Soup Recipe

Garnishes

I love topping this soup with freshly grated mozzarella cheese and crunchy garlic croutons—it adds a playful contrast of creamy and crispy textures that make every spoonful exciting. A sprinkle of fresh chopped parsley or basil brightens the flavor and makes the soup feel even more special.

Side Dishes

Since this soup is hearty on its own, I usually keep sides simple. Garlic bread or a fresh green salad pairs beautifully if you’re serving this for guests. I’ve also enjoyed it with roasted vegetables or a light tomato-based side dish to add some acidity.

Creative Ways to Present

For special dinners, I’ve served this White Chicken Lasagna Soup Recipe in rustic bread bowls—it’s as fun to eat as it is delicious! Another idea is layering with extra cheese and broiling the tops for a lasagna-inspired crust of melted mozzarella and Parmesan that adds a wow factor for guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I always recommend storing the soup separately from any cheesy or crunchy toppings to keep them fresh and crispy when you reheat.

Freezing

I’ve frozen this soup twice with good results. Just be aware that the creaminess can separate slightly upon thawing, so give it a good stir and gently reheat on the stove. For best texture, slightly undercook the pasta if you plan to freeze it.

Reheating

Reheat slowly over low heat on the stove, stirring frequently to bring the soup back to a creamy consistency without scorching. You can add a splash of broth or cream if it feels too thick. Avoid microwaving at high power to prevent curdling or uneven heating.

FAQs

Final Thoughts

This White Chicken Lasagna Soup Recipe feels like a warm hug in a bowl every time I make it. It’s easy enough for a busy weeknight but comforting enough to make you pause and savor. If you love creamy soups and comforting pasta dishes but want a faster prep, this one’s going to become a go-to in your kitchen like it is in mine. Give it a try—you might just find your new favorite soup!

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