Easy White Chicken Lasagna Soup – Creamy Pasta Comfort You’ll Want on Repeat

This is the kind of soup that makes people cancel plans. Creamy, cheesy, loaded with tender chicken and lasagna noodles, it tastes like your favorite white lasagna decided to become a cozy blanket. No roux, no fuss—just one pot, big flavors, and a smug feeling that you hacked comfort food.

Serve it to impress guests or crush a weeknight dinner when you want restaurant vibes without the bill. Warning: leftovers vanish mysteriously.

Why You’ll Love This Recipe

• All the flavors of white chicken lasagna in a faster, easier soup format—no layered drama, just spoonable perfection.
• One pot, minimal cleanup. You’re done before your brain realizes you cooked.
• Ultra-creamy without being heavy. Chicken broth + cream + Parmesan = silky, not stodgy.
• Flexible. Use rotisserie chicken, leftover turkey, gluten-free noodles, or whatever greens are bossing your fridge.
• Freezer-friendly base. Make the soup, freeze it, and add noodles/cream fresh for best texture.

Shopping List – Ingredients

• Olive oil – 2 tablespoons
• Unsalted butter – 2 tablespoons
• Yellow onion – 1 medium, diced
• Garlic – 4–5 cloves, minced
• Carrots – 2 medium, peeled and diced (optional but great)
• Celery – 2 ribs, diced
• Mushrooms – 8 ounces, sliced (cremini or button)
• Italian seasoning – 2 teaspoons
• Crushed red pepper flakes – 1/2 teaspoon (adjust to heat tolerance)
• Kosher salt and black pepper – to taste
• Chicken broth – 6 cups (low-sodium preferred)
• Cooked shredded chicken – 3 cups (rotisserie works great)
• Lasagna noodles – 8–10 sheets, broken into 2-inch pieces (or mafalda/campanelle)
• Heavy cream – 1 cup (or half-and-half for lighter)
• Cream cheese – 4 ounces, softened
• Baby spinach – 4 cups, roughly chopped
• Parmesan – 3/4 cup, freshly grated, plus more for serving
• Lemon juice – 1 tablespoon (brightens everything)
• Fresh parsley – 1/4 cup, chopped
• Optional boosts: white wine (1/3 cup for deglazing), nutmeg (a pinch), ricotta dollops for serving

The Method – Instructions

1. Sauté the aromatics. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery.

   Cook 5–6 minutes until softened. Stir in mushrooms and cook another 4–5 minutes until lightly browned.

2. Season like you mean it. Add garlic, Italian seasoning, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 1 minute until fragrant.

   If using white wine, splash it in now and simmer 2 minutes to reduce.

3. Add broth and chicken. Pour in chicken broth and bring to a gentle boil. Stir in shredded chicken.
4. Noodle time. Break lasagna noodles into chunky pieces and add to the pot. Reduce to a lively simmer and cook 10–12 minutes, stirring occasionally so they don’t stick.

   Aim for al dente—they’ll soften further.

5. Make it creamy. In a small bowl, whisk softened cream cheese with a ladle of hot broth until smooth. Stir this mixture into the soup along with heavy cream. Simmer 2–3 minutes; do not boil.
6. Finish with greens and cheese. Stir in spinach until wilted, about 1–2 minutes.

   Remove from heat and whisk in Parmesan until silky. Add lemon juice and adjust salt/pepper to taste.

7. Garnish and serve. Ladle into bowls and top with extra Parmesan, parsley, and a pinch of red pepper flakes. If you’re feeling luxurious, add a dollop of ricotta right in the center.

   Chef’s kiss.

Storage Tips

• Fridge: Store in airtight containers for 3–4 days. The noodles will continue to absorb liquid; add a splash of broth or water when reheating.
• Freezer: Best strategy: freeze the soup without noodles and cream for up to 3 months. Reheat, then add fresh noodles and dairy right before serving.
• Reheating: Warm gently on the stovetop over medium-low.

  Avoid boiling after adding cream to prevent separation, FYI.

Why This is Good for You

• Protein-packed: Chicken supplies high-quality protein to keep you full and help with recovery after workouts.
• Veggie power: Spinach, carrots, celery, and mushrooms add fiber, potassium, iron, and antioxidants—quietly doing the heavy lifting while the cheese gets the applause.
• Satisfying fats: A measured amount of dairy creates satiety, so you’re not rummaging for snacks 30 minutes later.
• Balanced bowl: Carbs from noodles + protein + fats + micronutrients equals a legit, balanced meal. Your future self approves.

What Not to Do

• Don’t overcook the noodles. Mushy pasta turns your soup into regret. Pull them at al dente.
• Don’t boil after adding dairy. High heat can cause curdling.

  Keep it to a gentle simmer.

• Don’t skip the lemon. That tiny hit of acid wakes up the creaminess and keeps flavors bright.
• Don’t dump cold cream cheese straight in. Soften and temper with hot broth first to make it smooth.
• Don’t forget salt control. Use low-sodium broth and season gradually—Parmesan adds salt too.

Variations You Can Try

• Garlic-Parmesan Alfredo Twist: Skip mushrooms, add 1 extra clove of garlic and a pinch of nutmeg; finish with more Parmesan for a sauce-like vibe.
• Pesto Spin: Stir 2 tablespoons basil pesto in at the end. Fresh, herbaceous, and dangerously addictive.
• Tuscan Sun: Add sun-dried tomatoes and swap spinach for kale. Use a splash of the tomato oil for extra flavor.
• Smoky Rotisserie: Use smoked paprika (1 teaspoon) and rotisserie chicken thighs.

  The depth is unreal.

• Lighter Lift: Use half-and-half instead of cream and scale back Parmesan to 1/2 cup. Still creamy, a bit lighter.
• Gluten-Free: Use GF lasagna noodles and check broth labels.
• Vegetarian: Swap chicken for cannellini beans and use veggie broth. Add extra mushrooms for umami.

FAQ

Can I use leftover turkey instead of chicken?

Absolutely.

Shredded turkey works perfectly and absorbs the creamy broth like a champ.

What if I don’t have lasagna noodles?

Use mafalda, bowties, broken fettuccine, or even egg noodles. Shape isn’t sacred; texture is.

How do I make it thicker?

Reduce the broth by 1 cup or simmer a few extra minutes before adding dairy. You can also stir in an extra ounce of cream cheese.

How do I prevent the cream from curdling?

Keep the heat at a gentle simmer after adding cream and tempered cream cheese.

Avoid boiling, and add lemon juice at the very end.

Can I make this in a slow cooker?

Yes. Add everything except noodles, dairy, spinach, and Parmesan; cook on low 4–6 hours. Stir in noodles for the last 20–30 minutes, then add dairy, spinach, and cheese just before serving.

Is there a way to meal prep this?

Cook the base (broth, chicken, veg, seasonings) and refrigerate or freeze.

Cook noodles separately and store; combine with cream and Parmesan when reheating for best texture.

What if it gets too thick after storing?

Add a splash of broth or water when reheating until it reaches your happy place. Adjust salt afterward.

Can I make it spicy?

For sure. Increase red pepper flakes or add a drizzle of Calabrian chili oil on top.

Proceed like a hero.

My Take

This soup is a cheat code: all the drama of white chicken lasagna without the architecture. It’s rich but not heavy, weeknight-easy but weekend-impressive, and flexible enough to meet you where your pantry is. The lemon-parm finish is the secret handshake—don’t skip it.

IMO, this is the kind of recipe you keep on standby for cozy cravings and “I need a win” days. Serve with crusty bread, a green salad, and zero apologies.