Creamy White Chicken Lasagna Soup

I came across a photo of this Creamy White Chicken Lasagna Soup on Pinterest one chilly evening, and I instantly knew I had to try it. Something about that cozy bowl of creamy noodles, tender chicken, and melted cheese just looked like the kind of comfort food that warms you from the inside out. After testing it in my kitchen a few times, I added my own little twist to make it even creamier and more flavorful. Now, it’s one of my favorite soups to make when I want something easy but special—a dish that feels like a hug in a bowl. Every spoonful is rich, cozy, and full of homemade goodness, the kind that makes you want to slow down and savor it.

Ingredients Overview

Chicken Breast: Tender and juicy when simmered in flavorful broth.
Lasagna Noodles: Broken into smaller pieces to mimic lasagna layers.
Garlic, Onion, and Spinach: Add aroma, sweetness, and freshness.
Parmesan & Mozzarella: Melt beautifully into a rich, creamy base.
Heavy Cream: Gives the soup its signature silky, luxurious texture.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 6 lasagna noodles, broken into pieces
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ½ teaspoon lemon juice (optional)
• Fresh parsley or basil for garnish

Kitchen Equipment Needed

• Large pot or Dutch oven
• Measuring cups and spoons
• Wooden spoon
• Ladle

Step-by-Step Instructions

Step 1: Cook the Chicken

In a large pot, melt 1 tablespoon of butter over medium heat. Add diced onion and minced garlic, sautéing until softened, about 3 minutes. Pour in chicken broth and season with basil, oregano, salt, black pepper, and red pepper flakes. Add chicken breasts and bring to a gentle boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

Step 2: Shred the Chicken & Cook the Pasta

Remove the chicken and shred it using two forks. Set aside. Add broken lasagna noodles directly into the broth and cook until tender, about 8–10 minutes.

Step 3: Make the Creamy Base

In a small saucepan, melt the remaining tablespoon of butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly to remove the raw taste. Slowly whisk in heavy cream, allowing it to thicken slightly. Stir in Parmesan and mozzarella cheese until fully melted and smooth.

Step 4: Combine & Serve

Return the shredded chicken to the pot with the noodles and broth. Pour in the creamy cheese mixture and add chopped spinach. Cook for 2 more minutes until the spinach wilts. Add lemon juice for brightness if desired. Ladle the soup into bowls and top with extra Parmesan, parsley, or a sprinkle of cracked black pepper.

Expert Tips

For Extra Creaminess: Stir in a few tablespoons of cream cheese before serving.
Make It Lighter: Swap heavy cream for half-and-half or evaporated milk.
Slow Cooker Version: Cook the chicken, broth, and seasonings on low for 4 hours, then stir in cooked noodles, cream, and cheese before serving.
Reheating Tip: Add a splash of broth or milk when reheating to restore the creamy consistency.

Substitutions & Variations

Gluten-Free: Use gluten-free lasagna noodles or swap with rice or quinoa pasta.
Vegetarian: Substitute the chicken with white beans or sautéed mushrooms.
Spicy Kick: Add chopped jalapeños, more red pepper flakes, or a swirl of hot sauce.

Serving Suggestions

Serve this Creamy White Chicken Lasagna Soup with garlic bread, a crisp green salad, or roasted vegetables for a full comforting meal. The creamy broth pairs beautifully with buttery rolls or homemade breadsticks.

Storing & Freezing

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Add extra broth when reheating if the noodles absorb too much liquid.
Freeze: For best results, freeze the soup without noodles or cream for up to 2 months. Thaw, reheat, and add freshly cooked noodles and cream before serving.

Nutrition (per serving)

Calories: ~400
Fat: ~20g
Carbohydrates: ~35g
Protein: ~28g

FAQs

Q1: Can I make this soup ahead of time?
A1: Yes! Store it in the refrigerator for up to 3 days. Add more broth when reheating as the noodles may absorb liquid.
Q2: Can I freeze creamy lasagna soup?
A2: Yes, but freeze without the pasta and cream. Add them fresh when reheating for the best texture.
Q3: What can I serve with this soup?
A3: Garlic bread, salad, or roasted veggies complement this dish perfectly.
Q4: How can I thicken the soup?
A4: Stir in an extra tablespoon of flour or a spoonful of cream cheese for a thicker, creamier texture.
Q5: Can I use rotisserie chicken?
A5: Definitely! It’s a great shortcut—just skip the cooking step and add it in when combining the soup.
Q6: How can I make it dairy-free?
A6: Use coconut milk or cashew cream instead of heavy cream and dairy-free cheese.
Q7: What’s the best pasta substitute?
A7: You can use bowtie, penne, or even egg noodles instead of lasagna noodles.
Q8: Can I add vegetables?
A8: Absolutely—mushrooms, zucchini, or peas add extra flavor and nutrition.
Q9: How long does it take to cook?
A9: The entire recipe comes together in about 40 minutes from start to finish.
Q10: Is this soup kid-friendly?
A10: Yes! The creamy texture and mild flavor make it a hit with kids and adults alike.

Final Thoughts

This Creamy White Chicken Lasagna Soup is everything you love about traditional lasagna—cheesy, hearty, and comforting—but in a bowl you can enjoy any night of the week. It’s simple, soothing, and full of flavor, perfect for cozy evenings or when you want something warm and satisfying without the extra effort. Each spoonful feels like comfort food at its finest—creamy, rich, and absolutely irresistible.