Irresistible White Chicken Lasagna Soup – Creamy Comfort That Breaks the Internet

This soup tastes like your favorite lasagna had a glow-up and became weeknight-friendly. It’s rich, cheesy, and unapologetically comforting—without the stress of layering noodles like a brick mason. One pot, big flavor, zero drama.

If you love cozy bowls, golden chicken, and creamy broth that hugs the spoon, you’re in the right place. Warning: leftovers may mysteriously vanish.

Why This Recipe Works

This soup captures the soul of white chicken lasagna—silky béchamel vibes, garlicky chicken, and tender noodles—while ditching the time-wasting assembly. You get depth from a quick flavor base: aromatics, spices, and a touch of white wine (optional) to wake everything up.

The broth simmers with shredded chicken and broken lasagna sheets for that signature texture. Then cream and cheeses bring it home with a luscious finish. In short, maximal comfort with minimal effort.

Your future self will thank you.

What You’ll Need (Ingredients)

• Olive oil – 2 tablespoons
• Unsalted butter – 2 tablespoons
• Yellow onion – 1 medium, finely diced
• Celery – 2 ribs, finely diced
• Carrots – 2 small, finely diced
• Garlic – 4–5 cloves, minced
• All-purpose flour – 3 tablespoons (for light thickening)
• Dry white wine – 1/2 cup (optional, for deglazing)
• Low-sodium chicken broth – 6 cups
• Cooked shredded chicken – 3 cups (rotisserie works great)
• Lasagna noodles – 8–10 sheets, broken into bite-size pieces (or use mafalda/campanelle)
• Heavy cream – 1 cup
• Cream cheese – 4 ounces, softened
• Parmesan cheese – 3/4 cup, freshly grated, plus more for serving
• Mozzarella – 1 cup, low-moisture, shredded
• Baby spinach – 3 cups, loosely packed
• Italian seasoning – 2 teaspoons
• Dried thyme – 1/2 teaspoon
• Crushed red pepper flakes – 1/4–1/2 teaspoon (optional heat)
• Bay leaf – 1
• Fresh lemon juice – 1 tablespoon
• Kosher salt and black pepper – to taste
• Fresh parsley or basil – for garnish

The Method – Instructions

1. Sauté your base. In a large pot, heat olive oil and butter over medium. Add onion, celery, and carrots with a pinch of salt. Cook 5–6 minutes until soft and glossy.

   Stir in garlic for 30 seconds until fragrant.

2. Build body. Sprinkle in flour and stir for 1 minute to make a quick roux. If using, pour in white wine and scrape up any browned bits. Reduce by half.
3. Broth and seasonings. Add chicken broth, Italian seasoning, thyme, red pepper flakes, bay leaf, and a few grinds of black pepper.

   Bring to a simmer.

4. Noodles in. Add broken lasagna noodles. Simmer gently, stirring occasionally so they don’t stick, 10–12 minutes until al dente.
5. Chicken + creaminess. Stir in shredded chicken. Reduce heat to low.

   Whisk in cream cheese until smooth, then add heavy cream.

6. Cheesy finish. Stir in Parmesan and mozzarella by handfuls until melted. If it’s too thick, loosen with a splash of broth; if too thin, simmer a few minutes more.
7. Greens + brightness. Fold in spinach until wilted, 1–2 minutes. Add lemon juice.

   Taste and adjust salt/pepper. Remove bay leaf.

8. Serve. Ladle into bowls. Top with extra Parmesan, cracked pepper, and chopped parsley or basil.

   Expect requests for seconds.

How to Store

• Fridge: Cool completely, then store in airtight containers up to 4 days. The noodles will continue to absorb liquid, so add a splash of broth or milk when reheating.
• Freezer: For best texture, freeze the soup without noodles and dairy up to 3 months. Reheat, then add cooked noodles and cheeses fresh.

  If freezing leftovers with noodles, expect softer pasta, which is still tasty IMO.

• Reheat: Low and slow on the stove, stirring often, or microwave in short bursts. Avoid boiling after adding dairy to prevent curdling.

Health Benefits

• Protein-packed: Chicken delivers satisfying protein that helps with satiety and muscle repair.
• Micronutrients: Spinach provides iron, folate, and vitamin K; aromatics like garlic and onion offer antioxidants.
• Customizable richness: You control the cream and cheese levels. Swap part of the heavy cream with evaporated milk or half-and-half for a lighter bowl.
• Balanced comfort: Pair it with a side salad or steamed veggies for fiber and color.

  Comfort food can still play nice with your goals.

What Not to Do

• Don’t overcook the noodles. Mushy pasta will thicken the soup and lose that lasagna-like bite.
• Don’t crank the heat after adding dairy. High heat can split the cream or turn cheese grainy. Keep it gentle.
• Don’t skip seasoning as you go. Salt layers of flavor; waiting until the end often leads to flat taste.
• Don’t use pre-shredded cheese if you can help it. Anti-caking agents prevent smooth melting. Freshly grated is worth it.
• Don’t forget acid. A little lemon juice balances richness.

  Without it, the soup can taste heavy.

Variations You Can Try

• Mushroom upgrade: Sauté 8 ounces of sliced cremini with the aromatics for umami depth.
• Herb bomb: Add fresh chopped basil, parsley, and a touch of tarragon at the end for a garden finish.
• Bacon or pancetta: Crisp 4 ounces first, cook veggies in the drippings, and sprinkle the crispy bits on top. Because bacon.
• Green goddess: Swap spinach for kale or Swiss chard. Add peas in the last 2 minutes for sweetness.
• Gluten-free: Use GF lasagna noodles and thicken with cornstarch slurry instead of flour.
• Lighter version: Use half-and-half, reduce cheese by one-third, and add more veggies.

  Still creamy, still awesome.

• Spicy kick: Stir in a spoonful of Calabrian chili paste or extra red pepper flakes.
• Pesto swirl: Finish each bowl with 1 teaspoon basil pesto for aromatics and color. FYI, it’s addictive.

FAQ

Can I use raw chicken instead of cooked?

Yes. Dice 1.25–1.5 pounds of chicken breasts or thighs, season with salt and pepper, and sauté after the aromatics until lightly browned.

Proceed with the recipe, simmering in broth until cooked through before adding noodles.

What if I don’t have lasagna noodles?

Use mafalda, campanelle, farfalle, or even broken spaghetti. The goal is bite-size pieces that mimic lasagna texture, not perfection.

How do I prevent the cheese from clumping?

Lower the heat before adding cheese, add gradually, and stir constantly. Using freshly grated cheese and room-temperature cream cheese also helps it melt silky-smooth.

Can I make it in a slow cooker?

Yes, but add dairy and noodles at the end.

Cook aromatics on the stovetop, transfer to slow cooker with broth, spices, and raw chicken, then cook 3–4 hours on High or 6–7 on Low. Shred chicken, add noodles for 20–30 minutes, then stir in dairy and cheese just before serving.

Is there a dairy-free option?

Use olive oil instead of butter, skip cheese, and swap heavy cream with a creamy unsweetened oat or cashew milk. Add nutritional yeast for cheesy notes and thicken with a cornstarch slurry.

How can I fix a soup that’s too thick?

Add warm broth or milk a little at a time until you hit your ideal consistency.

Taste and re-season—dilution needs a flavor check.

How can I make it ahead for a crowd?

Cook the soup base without noodles and dairy, chill, and store up to 3 days. Reheat, add noodles to cook, then finish with cream and cheeses just before serving for best texture.

The Bottom Line

Irresistible White Chicken Lasagna Soup is the comfort classic that respects your calendar and your taste buds. It brings the creamy, cheesy, herby experience you crave, minus the casserole chaos.

Keep it classic, go lighter, or add crispy pancetta and call it dinner theater. Either way, this is the kind of bowl that makes a Tuesday feel like a celebration. Now go make it disappear.