White Chicken Lasagna Soup

This White Chicken Lasagna Soup brings everything you love about white chicken lasagna to a cozy, one-pot meal — creamy parmesan broth, tender lasagna noodles, and a trio of ricotta, mozzarella, and parmesan on top. It's rich, hearty, and ready in 45 minutes using rotisserie chicken.

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Course: Main Course, Soup

Cuisine: Italian-American

Keyword: white chicken lasagna soup, white lasagna soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 394kcal

Author: Lyn Croyle

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.

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