Comfort in a Bowl: Creamy White Chicken Lasagna Soup – Cozy & Satisfying (With Dreamy Cheese Pulls)

You know those nights when your brain says “lasagna” but your clock says “you’ve got 30 minutes”? This soup is your cheat code. Creamy, garlicky, loaded with tender chicken and melty cheese, it delivers all the white lasagna energy without the stack-and-bake drama.

It’s hearty enough to win over the skeptics and classy enough to serve to company. Bonus: it reheats like a champ and tastes like a hug. Ready to flex your weeknight dinner game?

What Makes This Special

All the flavor, a fraction of the effort. Instead of layering noodles and babysitting a casserole, you simmer everything in one pot for maximum payoff.

It’s like lasagna’s less complicated, more charming cousin.

Ultra-creamy texture without being heavy. A mix of chicken broth, milk or half-and-half, and a touch of cream creates a silky base that doesn’t feel like a brick. The cheeses melt in at the end for that luxurious finish.

Customizable to your vibe. Swap noodles, add veggies, tweak the spice—this recipe is flexible, forgiving, and deliciously tolerant of “what’s in the fridge” energy.

Family-friendly and freezer-friendly. Mild flavors, cozy profile, and smart storage options make it a weeknight winner. Plus, it’s a great way to use rotisserie chicken, which, IMO, is the MVP of busy kitchens.

Ingredients Breakdown

• Olive oil or butter (2 tablespoons): For sautéing and building flavor.
• Yellow onion (1 medium, diced): Aromatic sweetness for the base.
• Celery stalks (2, diced): Adds subtle depth and body.
• Carrots (2 small, diced): Classic soup comfort and a touch of sweetness.
• Garlic (4–6 cloves, minced): The backbone of the flavor.

  Don’t be shy.

• Italian seasoning (2 teaspoons): The herb blend that says “lasagna” without trying too hard.
• Crushed red pepper flakes (1/2 teaspoon, optional): Gentle heat to balance the cream.
• Bay leaf (1): Earthy, aromatic note during simmering.
• Chicken broth (6 cups, low-sodium): Flavorful base without oversalting.
• Milk or half-and-half (1.5 cups): Creamy body; choose half-and-half for extra richness.
• Heavy cream (1/2 cup): The indulgent touch. You’ve earned it.
• Shredded cooked chicken (3 cups): Rotisserie or leftover roast chicken keeps it easy.
• Lasagna noodles (8–10 sheets, broken into pieces): Classic shape and texture; no-boil works too.
• Cornstarch (2 tablespoons) + water (2 tablespoons): Slurry for thickening if needed.
• Fresh spinach (3–4 cups, roughly chopped): Greens to balance the richness.
• Ricotta cheese (1 cup): Creamy dollops that mimic lasagna layers.
• Shredded mozzarella (1.5 cups): Melty, stretchy goodness.
• Grated Parmesan (1/2 cup): Salty umami kick. Use good Parm if possible.
• Lemon zest (1 teaspoon) + lemon juice (1 tablespoon): Brightens the cream base—secret weapon.
• Fresh parsley or basil (2 tablespoons, chopped): Fresh finish and color pop.
• Kosher salt and black pepper: Season to taste at each stage.

Cooking Instructions

1. Sauté the aromatics. In a large heavy pot, heat oil/butter over medium.

   Add onion, celery, and carrots with a pinch of salt. Cook 6–8 minutes until softened and lightly golden.

2. Build the flavor. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 1 minute until fragrant—if it smells amazing, you’re doing it right.
3. Add liquids and simmer. Pour in chicken broth and add the bay leaf.

   Bring to a gentle boil, then reduce to a simmer for 10 minutes to let flavors mingle.

4. Cook the noodles. Add broken lasagna noodles. Simmer, stirring occasionally so they don’t clump, 10–12 minutes or until al dente.
5. Make it creamy. Stir in milk or half-and-half and heavy cream. Keep the heat low to avoid curdling.

   Taste and season with salt and pepper.

6. Thicken (optional). If you want a thicker, chowder-like vibe, whisk cornstarch and water, then stir into the soup. Simmer 2–3 minutes until slightly thickened.
7. Add chicken and greens. Stir in shredded chicken and spinach. Cook 2–3 minutes until spinach wilts and chicken is warmed through.
8. Cheesy finale. Remove from heat.

   Stir in Parmesan and half the mozzarella until melted. Swirl in lemon zest and juice for brightness.

9. Serve with ricotta. Ladle into bowls, top with a spoonful of ricotta and the remaining mozzarella. Garnish with parsley or basil.

   Add extra pepper and a drizzle of olive oil if you’re feeling fancy.

Storage Tips

• Refrigerator: Store in airtight containers for up to 4 days. The noodles will continue to absorb liquid, so you may want to keep extra broth on hand to loosen when reheating.
• Freezer: For best results, freeze without noodles and without the ricotta topping for up to 3 months. Add freshly cooked noodles and ricotta when reheating.
• Reheating: Warm gently on the stove over medium-low, adding broth or milk to adjust consistency.

  Microwave in 60–90 second bursts, stirring in between. Don’t boil.

Why This is Good for You

• Protein-packed: Chicken and cheese deliver a satisfying dose of protein to keep you full longer.
• Veg-forward balance: Spinach, carrots, onion, and celery bring fiber, vitamins A and C, and minerals to the party.
• Smart fats for satiety: Dairy adds calcium and helps with that “I’m actually satisfied” feeling, not just “I ate soup and now I want snacks.”
• Customizable lighter swaps: Use 2% milk, part-skim ricotta, and reduce heavy cream if you want a lighter bowl without losing the vibe.

Don’t Make These Errors

• Overcooking the noodles. Mushy noodles turn your soup into a starchy swamp. Keep them al dente and stir while they cook.
• Boiling after adding dairy. High heat can split the cream.

  Keep it at a gentle simmer or below.

• Adding cheese too early. Melt cheese off the heat to prevent clumping and graininess.
• Skipping the lemon. The zest and juice cut through richness and wake up the whole bowl. It’s not “optional-optional.”
• Under-seasoning. Taste at every stage. Cream dulls salt perception—adjust as needed.

Recipe Variations

• Mushroom thyme edition: Add 8 oz sliced cremini and 1 teaspoon fresh thyme with the aromatics for a deeper, earthy profile.
• Herb turkey version: Swap chicken for leftover turkey and add a splash of dry white wine with the broth.
• Broccoli Alfredo vibes: Stir in small broccoli florets with the noodles; finish with extra Parmesan and a pinch of nutmeg.
• Gluten-free: Use gluten-free lasagna noodles and ensure broth is GF.

  Watch cook time; GF pasta can over-soften quickly.

• Lighter dairy: Use 2% milk and skip heavy cream; add an extra tablespoon of cornstarch slurry to maintain body.
• Spicy Tuscan: Add 1/2 pound mild Italian chicken sausage (browned) and 1 more teaspoon red pepper flakes, plus sun-dried tomatoes.
• Pesto swirl: Stir in 2 tablespoons basil pesto at the end for a fresh, fragrant twist. FYI, reduce salt slightly if your pesto is salty.

FAQ

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is perfect here—shred the breasts and thighs for the best texture and flavor.

It also cuts your cook time significantly.

What kind of lasagna noodles work best?

Regular or no-boil both work. If using no-boil, reduce the cook time by a couple minutes and keep an eye on texture. You can also substitute mafaldine or broken wide egg noodles.

How do I prevent the soup from getting too thick?

Two tips: cook noodles separately and add to bowls when serving, and keep extra broth or milk on hand to thin during reheating.

Noodles are little sponges—plan accordingly.

Can I make it in a slow cooker?

Yes. Sauté aromatics first, then add everything except noodles, dairy, and cheese to the slow cooker. Cook on Low 4–6 hours, add noodles for the last 20–30 minutes, then stir in dairy and cheeses at the end off heat.

What if I don’t have ricotta?

Use cottage cheese blended until smooth, or mascarpone for extra richness.

In a pinch, a dollop of Greek yogurt works; add it off heat to prevent curdling and adjust seasoning.

How can I make it vegetarian?

Swap chicken broth for vegetable broth, replace chicken with white beans or cannellini, and add more mushrooms or zucchini. Finish with extra Parmesan for depth.

Is there a dairy-free option?

Use unsweetened almond or oat milk and a splash of full-fat coconut milk for body, then skip the cheeses or use dairy-free alternatives. Season generously to compensate.

Can I meal prep this?

Yes—store the soup and noodles separately.

Combine when reheating to maintain texture. Portion into individual containers for grab-and-heat lunches.

Wrapping Up

This Creamy White Chicken Lasagna Soup gives you big lasagna flavor with low effort and zero drama. It’s rich yet balanced, elegant yet weeknight-easy, and customizable to whatever’s in your pantry.

Make it once and it’ll join your regular rotation—because when dinner tastes this good and behaves this well, why gatekeep?