Creamy White Chicken Lasagna Soup | Cozy Italian Pasta Recipe That Tastes Like a Hug in a Bowl

You know those nights when you want lasagna-level comfort without the 90-minute bake? This is the cheat code. Creamy White Chicken Lasagna Soup lands all the buttery, garlicky, herby satisfaction of a classic white lasagna—minus the stack, the stress, and the dishes.

It’s rich without being heavy, elegant without being fussy, and wildly weeknight-friendly. One pot, big flavor, and zero judgment if you swipe the first spoonful right out of the ladle.

What Makes This Recipe Awesome

• All the lasagna vibes, none of the layering: You get the comfort factor with a fraction of the effort.
• Balanced richness: A silky Parmesan-and-cream base brightened with lemon and herbs keeps it luxurious but not cloying.
• Texture heaven: Tender chicken, soft ribbons of noodles, and melty pockets of ricotta for that “lasagna bite.”
• One pot wonder: Minimal cleanup, maximum payoff. Your future self says thanks.
• Flexible by design: Swap noodles, use rotisserie chicken, add spinach or mushrooms—this soup adapts to your fridge.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 3–4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced (optional but recommended)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
• 1/4 cup all-purpose flour (for thickening)
• 6 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 8–10 lasagna noodles, broken into bite-size pieces (or use mafaldine/mini lasagna noodles)
• 2–3 cups cooked shredded chicken (rotisserie works like a charm)
• 3 cups baby spinach (loosely packed)
• 1 cup freshly grated Parmesan cheese
• 1 cup whole-milk ricotta
• Zest of 1 lemon + 1–2 teaspoons lemon juice
• Salt and black pepper to taste
• Fresh basil or parsley, chopped for garnish

Instructions

1. Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat.

   Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

2. Cook the mushrooms (optional): Add sliced cremini and cook 4–5 minutes until they release moisture and brown slightly.

   Sprinkle in Italian seasoning and red pepper flakes.

3. Make the roux: Sprinkle flour over the mixture and stir for 1 minute to coat and cook off the raw taste.
4. Add the liquids: Slowly whisk in chicken broth until smooth, scraping up any browned bits. Stir in milk and bring to a gentle simmer.
5. Cook the pasta: Add broken lasagna noodles. Simmer, stirring occasionally, 10–12 minutes until al dente.

   If it gets too thick, splash in more broth.

6. Enrich and finish: Stir in heavy cream, shredded chicken, and spinach. Simmer 2–3 minutes until spinach wilts and chicken is warmed through.
7. Cheesy finale: Reduce heat to low. Stir in Parmesan until melted and smooth.

   Add lemon zest and juice. Taste and season generously with salt and black pepper.

8. Serve with ricotta: Ladle into bowls and dollop each with a spoonful of ricotta. Swirl it in or leave it as a creamy “island.” Garnish with basil or parsley.

   Proceed to happy sighs.

Storage Instructions

• Refrigerator: Store in airtight containers for up to 3–4 days. The pasta will continue to absorb liquid, so expect a thicker texture.
• Reheating: Warm gently on the stovetop over medium-low heat. Add broth or milk to loosen as needed.

  Adjust salt after thinning.

• Freezer: For best results, freeze the soup without the pasta for up to 2 months. Cook fresh noodles when reheating to avoid mushy texture.
• Make-ahead tip: Keep the ricotta separate and add when serving to maintain its creamy, fluffy texture.

Benefits of This Recipe

• Comfort meets convenience: Lasagna flavor in 35–40 minutes, no baking pan required.
• Protein-packed: Chicken, milk, and cheese deliver staying power without a food coma (okay, maybe a tiny one).
• Kid-friendly but adult-approved: Mild, creamy flavors with optional heat and mushrooms for grown-up depth.
• Budget-smart: Uses pantry staples and rotisserie chicken—big flavor without a big bill.
• Meal-prepable: Stores well and reheats easily; ideal for lunches or cozy weeknights.

Pitfalls to Watch Out For

• Curdling the dairy: Add cream and Parmesan off a rolling boil. Keep heat moderate and stir steadily.
• Overcooking pasta: Taste at 9–10 minutes; remember it softens more as it sits.

  Nobody wants noodle mush, IMO.

• Skimping on seasoning: Creamy soups need salt and acid. Taste after adding Parmesan and finish with lemon to brighten.
• Using pre-shredded cheese: It often contains anti-caking agents that don’t melt smoothly. Freshly grated is worth it.
• Thickness troubles: If too thick, add broth.

  If too thin, simmer a few minutes uncovered or whisk in a cornstarch slurry.

Recipe Variations

• Turkey or sausage swap: Use ground turkey or mild Italian sausage. Brown first, then proceed with the recipe.
• Gluten-free: Use GF lasagna noodles and a 1:1 GF flour blend for the roux.
• Veggie-forward: Add diced zucchini, roasted red peppers, or peas. Double the mushrooms if skipping meat.
• Pesto twist: Stir in 2 tablespoons basil pesto at the end for herby richness.

  Reduce lemon juice slightly.

• Garlic confit moment: Swap minced garlic for 3–4 cloves of garlic confit and a spoon of its oil for luxe depth.
• Cheese crown: Finish bowls with a shower of Pecorino Romano and a crack of black pepper, cacio e pepe style.
• Brothy-light version: Use more broth and less cream (try 1/2 cup) for a lighter, slurpier soup. FYI: still delicious.

FAQ

Can I use rotisserie chicken?

Absolutely. Shred 2–3 cups and add during the final simmer to warm through.

It’s fast, flavorful, and perfect for weeknights.

What noodles work best if I don’t have lasagna sheets?

Mafaldine, farfalle, or broken pappardelle are great. You want something with edges or surface area to catch the creamy sauce.

How do I keep the soup from getting grainy?

Lower the heat before adding Parmesan and cream, and use freshly grated cheese. High heat + pre-shredded cheese = grainy city.

Can I make it without mushrooms?

Yes.

Just skip them and proceed. If you want similar umami, add a splash of Worcestershire or a teaspoon of white miso when adding broth.

How do I reheat leftovers without drying them out?

Warm gently and add a splash of broth or milk as you stir. Season again with salt and a squeeze of lemon to refresh the flavors.

Is there a dairy-light option?

Use half-and-half instead of heavy cream, and reduce Parmesan to 2/3 cup.

It’ll be less rich but still silky and satisfying.

Can I cook the pasta separately?

Yes, especially if you plan to store leftovers. Add cooked pasta to bowls and ladle soup over top to keep noodles al dente.

Wrapping Up

Creamy White Chicken Lasagna Soup is the culinary equivalent of a weighted blanket and a good playlist. It’s indulgent but approachable, nostalgic yet modern, and ready faster than your delivery app can find parking.

Keep it classic, riff with variations, and season like you mean it. When a cozy Italian pasta craving hits, this bowl brings the A-game—spoon at the ready.