White Chicken Lasagna Soup
This White Chicken Lasagna Soup has everything you love about white chicken lasagna, from the creamy sauce and tender noodles to a gorgeous trio of ricotta, mozzarella, and Parmesan! - An entire meal all in a bowl that comes together in 45 minutes. One big pot and y'all, it is so good.
📌 Quick Glance: White Chicken Lasagna Soup
- Flavor Profile: Creamy, savory, and rich with Italian herbs and a gentle kick of red pepper, just like a white lasagna in soup form
- Total Time: 45 minutes (10 min prep, 35 min cook)
- Yield: 8 servings, so it's great for feeding a crowd or meal prepping for the week! Just like this sausage ravioli soup recipe!
- Best For: Weeknight dinners, meal prep, feeding a family without a lot of fuss
- Pro Tip: Make the soup base ahead of time and cook the noodles fresh when you're ready to serve. This keeps the noodles from absorbing all the broth as it sits
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Y'all know I love soup in any season, and this one has become a regular in my rotation for good reason. I'm a big fan of white chicken lasagna, but making an actual pan of lasagna on a weeknight is a project. This soup gives you all of that flavor in one pot, with a fraction of the effort.
What I really love about this recipe is how well it stretches a dollar. A rotisserie chicken and some pantry staples are all you need to feed eight people. That's the kind of soup that earns a permanent spot in the weekly lineup. If you're looking for more soups that really work for meal prep, this one is right up there with my creamy chicken tortellini soup and my classic lasagna soup (the red sauce version, if that's more your thing).
One thing that makes this recipe a little different: I blend the cream cheese into the hot broth before adding it back to the pot. It sounds like an extra step, but it takes about 30 seconds and it makes the broth silky-smooth with zero lumps. Trust me on this one; it's worth it!
Why You Will Love This Recipe
- One-pot meal prep. This soup has minimal cleanup, makes plenty to go around, and is incredibly make-ahead friendly.
- Rotisserie chicken soup shortcut you'll use every time. No cooking raw chicken in the broth. Grab a rotisserie on your way home, shred it, and you're already halfway there.
- That blended cream cheese trick. Instead of just stirring cream cheese cubes into the pot and hoping for the best, you melt it into a cup of hot broth and blend it smooth first. The result is a velvety, creamy broth with no lumps and no guesswork.
- The full lasagna experience in every bowl. A dollop of ricotta, a sprinkle of mozzarella, and a generous handful of Parmesan on top. Those three together are what make this soup feel like actual lasagna!
Ingredients + Substitutions
- Rotisserie or cooked chicken: This is the shortcut that makes this soup weeknight-friendly, just like in this chicken enchilada soup! Rotisserie chicken has great flavor and it's already cooked so all you need to do is shred and go. Leftover chicken works great too.
- Cream cheese: The secret to the silky broth is full-fat cream cheese. Softened cream cheese blends into the hot broth much more smoothly than cold cream cheese, so pull it out of the fridge about 30 minutes before you start cooking.
- Lasagna noodles: Standard dry lasagna noodles are broken up and cooked right in the soup. Stir the soup periodically while they cook, because they'll stick to the bottom if you leave them alone.
- Diced tomatoes: Well-drained is key here. Excess liquid from the can will thin out the broth and dull the flavor, so give them a good drain before adding.
- Chicken bouillon: If your chicken broth is good quality, you may not need this. If you want a deeper, more savory broth, it's a great flavor booster.
- Half-and-half: Keeps the soup creamy without making it too heavy. If you want it richer, heavy cream works too, or use whole milk for a lighter version. This sausage gnocchi soup also uses half and half to make it creamy!
- Ricotta, mozzarella, and Parmesan: These aren't optional in my book. All three together are what make this taste like white chicken lasagna and not just a creamy chicken noodle soup. Spoon a generous dollop of ricotta into each bowl before serving.
Check the recipe card below for the full ingredient list and quantities of each one.
White Lasagna Soup Variations
- Protein swaps: Chicken thighs work great in place of breasts or you can use ground chicken, like I did in this ground chicken noodle soup recipe. Leftover turkey is a solid option too, especially after the holidays.
- Raw chicken: If you don't have a rotisserie, add raw chicken breasts or thighs at the same time as the broth, and simmer for 15-20 minutes or until cooked through. Remove the cooked chicken, shred it with two forks, and then stir it back in.
- Add white beans: Cannellini beans add heartiness and a little extra protein. Stir in a drained, rinsed can along with the chicken.
- More vegetables: Mushrooms, zucchini, or diced carrots all work well here. Saute them at the start with the onion and pepper.
- Gluten-free: Use your favorite gluten-free lasagna noodles or any GF pasta shape that holds up in soup, and swap the flour for a cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons cold water).
- Spice level: The red pepper flakes range in this recipe (⅛ to ½ teaspoon) gives you a lot of flexibility. Start with just a small amount and add more to taste or serve up extra on the table for everyone to spice it up as they want.
How to Make White Chicken Lasagna Soup
Step 1: Sauté the vegetables. Cook the diced onion and red bell pepper in olive oil over medium-high heat for 5-6 minutes, or until the onion turns translucent and the edges start to soften. Then stir in the garlic, Italian seasoning, and red pepper flakes, cooking for 1-2 minutes until fragrant. This step wakes up the dried herbs and infuses the fat with flavor before the liquid goes in.
Step 2: Build the roux. Add the flour and cook for 2-3 minutes, stirring constantly, until the flour turns lightly golden and smells a little nutty. Scrape up any browned bits from the bottom of the pot as you go - that's flavor you want in the broth.
Step 3: Add the broth and tomatoes. Add the well-drained diced tomatoes, chicken broth, bouillon, salt, and pepper to the pot. Stir to combine, bring to a simmer, then reduce the heat to medium and cook for 5 minutes.
Step 4: Temper the cream cheese. While the broth simmers, add the softened cream cheese pieces to a deep heat-safe measuring cup or blending cup. Carefully ladle about 1 cup of the hot broth over the cream cheese - just enough to submerge it - and set aside for a minute to let it soften.
Step 5: Cook the noodles. Stir the broken lasagna noodles into the broth. Bring it back to a simmer and cook for 8-10 minutes, stirring every couple of minutes, until the noodles are al dente, tender but still with a little bite. Don't walk away from the pot during this step. Lasagna noodles are starchy and will stick to the bottom if you leave them unwatched.
Step 6: Blend the cream cheese. Once it's softened, use an immersion blender (or a regular blender, carefully) to blend it until completely smooth. This takes about 30 seconds and is the step that gives you a silky, lump-free broth. Set the mixture aside while the noodles cook.
Step 7: Add the chicken and cream mixture.
Reduce the heat to low. Stir in the blended cream cheese mixture, shredded chicken, half-and-half, and grated Parmesan. Cook for 3 minutes, stirring, until everything is steaming hot and the broth is creamy and smooth. Keeping the heat on low here is important because adding dairy to a boiling soup can make it grainy.
Step 8: Add the spinach. Stir in the chopped baby spinach and cook for 2-3 minutes to wilt the spinach. Don't overcook the spinach - you want it bright and tender, not mushy. Taste the soup and season with additional salt and pepper as needed. Ladle the soup into bowls and top each one with a generous spoonful of ricotta, a sprinkle of shredded mozzarella, and a handful of grated Parmesan. Serve hot with a pizza grilled cheese!
Lyn's Top Tips
- Soften the cream cheese first. Cold cream cheese, even when blended, can resist melting smoothly. Pull it out of the fridge about 30 minutes before you start, and it'll blend into the broth like a dream.
- Stir the noodles frequently. Lasagna noodles are sticky and starchy. Set a timer and give the pot a stir every 2 minutes while they cook to keep them from clumping or sticking to the bottom.
- Use low heat when adding dairy. Once the cream cheese mixture and half-and-half go in, keep the heat on low. A hard boil at this point can cause the dairy to separate and turn grainy.
- Don't skip the garnish. The ricotta + mozzarella + Parmesan on top is what makes this soup feel like white chicken lasagna. A generous dollop of ricotta in each bowl is non-negotiable.
- Storing: Store leftovers in an airtight container for up to 4 days. You can also freeze the soup base (without noodles) for up to 2 months. Noodles don't freeze well as they turn mushy when thawed. Thaw the base overnight in the fridge and cook fresh noodles when you're ready to reheat.
- Reheating: Warm leftovers slowly on the stovetop over low heat with a splash of broth or water as needed since the noodles will absorb some of the liquid. Avoid a hard boil as it can make the dairy texture go sideways.
Soup-er Toppings & Serving Suggestions
This soup is a full meal on its own, but here are some ideas to round out your meal.
- Bread: Enjoy with these homemade dinner rolls. They're perfect for dunking in that creamy broth! Or try these cheese biscuits instead!
- Salad: A simple green salad on the side keeps it feeling lighter if you're serving a crowd.
- Make Ahead: For meal prep lunches, portion it into containers and store the garnish cheese separately so it doesn't get soggy. Reheat and then add the cheese for garnish.
- Simple Starter: Make mini-sized versions of these prosciutto sandwiches to start the meal!
White Chicken Lasagna Soup Recipe FAQs
The best approach is to store the soup base and noodles separately and combine them during reheating. If you're serving the soup right away, pull it off the heat as soon as the noodles hit al dente. They'll continue to soften a bit from the residual heat, and you want them to still have a little bite when they hit the bowl.
Yes, and it's actually a great make-ahead recipe. Cook the full soup recipe but skip adding the lasagna noodles. Cook and store the lasagna noodles separately. Refrigerate both the soup and noodles for up to 3 days. When you're ready to serve, bring the base back to a simmer, stir in the cooked noodles, and cook until heated.
Sure you can freeze the soup base but leave the noodles out. Noodles turn mushy when frozen and thawed, so it's better to cook them fresh. Ladle the cooked soup without the noodles into freezer-safe containers and freeze for up to 2 months. Thaw the base overnight in the refrigerator, reheat gently on the stovetop, and add fresh noodles before serving.
Yes! To start, sauté the onion, pepper, garlic, and herbs in a skillet on the stovetop. Then add the flour and cook for 2 minutes. Transfer the vegetable mixture to the slow cooker. Add the drained tomatoes, chicken broth, bouillon, salt, and pepper, and stir to combine. Cook on LOW for 4-5 hours or HIGH for 2-3 hours. About 30 minutes before serving, stir in the broken lasagna noodles. Switch to HIGH if on LOW. Cook until the noodles are tender, stirring once or twice. During the last 10 minutes, blend the cream cheese with a ladle of hot broth, then stir the blended mixture, shredded chicken, half-and-half, and Parmesan into the slow cooker, and cook until heated through. Just before serving, stir in the spinach - it wilts quickly. One thing to note: cooking the noodles in the slow cooker may result in softer noodles, so if you prefer them firmer, cook the noodles separately and stir them in at serving time.
White Chicken Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- ⅛-½ teaspoon red pepper flakes or to taste
- 3 tablespoons all-purpose flour
- 1 14-ounce can diced tomatoes well-drained
- 8 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon optional
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ½ cup softened cream cheese cut into small pieces
- 10 dry lasagna noodles about ½ a box, broken into 2-inch pieces
- 3 cups shredded rotisserie or cooked chicken
- ¼ cup half-and-half
- ½ cup grated Parmesan cheese plus more to garnish
- 4 cups chopped baby spinach
- Ricotta cheese to garnish
- Shredded mozzarella cheese to garnish
Instructions
- Heat the olive oil and butter in a large pot over medium-high heat. Add the onion and pepper, then sauté for 5-6 minutes, or until the onion turns translucent.
- Stir in the garlic, Italian seasoning, and red pepper flakes, and cook for 1-2 minutes until fragrant.
- Stir in the flour and cook for 2-3 minutes, or until the flour turns golden, scraping up the browned bits from the bottom of the pot.
- Add the drained tomatoes, chicken broth, chicken bouillon (if using), salt, and pepper. Bring to a simmer, reduce the heat to medium, and cook for 5 minutes.
- While the soup simmers, add the cream cheese pieces to a deep heat-safe measuring or blending cup. Carefully add about 1 cup of the hot broth (or enough to cover) and set aside.
- Stir in the lasagna noodles, bring back to a simmer, and cook for 8-10 minutes or until al dente (tender but still somewhat toothy). Stir the soup periodically to keep the noodles from sticking to the bottom. While the noodles cook, carefully blend the melted cream cheese with the chicken broth with an immersion blender or in a blender until smooth.
- Reduce the heat to low, then stir in the cream cheese mixture, shredded chicken, half-and-half, and grated parmesan cheese. Cook for 3 minutes or until steaming.
- Stir in the chopped baby spinach and cook for 2-3 minutes or until just wilted.
- Season the soup to taste with salt and pepper and serve hot, garnished with ricotta cheese, parmesan, and shredded mozzarella.
Recipe Tips
- Soften the cream cheese first. Pull it out of the fridge about 30 minutes before you start. Cold cream cheese resists blending smoothly, even with hot broth - room temp makes it silky every time.
- Stir the noodles. Lasagna noodles are starchy and will stick to the bottom if you leave them alone. Give the pot a stir every couple of minutes while they cook.
- Keep the heat low when adding dairy. Once the cream cheese mixture and half-and-half go in, drop to low heat. A hard boil at that point can make the broth turn grainy.
