White Chicken Lasagna Soup – Rich & Cozy Winter Recipe You’ll Crave on Repeat

Cold outside? Good. This is the kind of soup that makes winter worth it.

Creamy, cheesy, and loaded with tender chicken and lasagna noodles, this is basically white chicken lasagna’s wildly comforting cousin—without the 90-minute bake time. It’s fast, it’s indulgent, and it tastes like you spent all day on it. One pot, big payoff, and zero crumbs to sweep off the counter.

Your future self is already asking for seconds.

What Makes This Special

This isn’t a basic broth situation—it’s a silky, parmesan-kissed soup with ricotta swirls that mimic the layers of classic lasagna. The broth gets body from a light roux and creamy finish, so every spoonful is luxurious without being heavy. You still get the garlic-herb vibe, the chickeny richness, and the noodle chew.

It’s the comfort of a casserole with the convenience of a weeknight soup. And yes, it reheats like a champ—just keep the noodles separate (pro move).

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3–4 cloves garlic, minced
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 1 teaspoon dried Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
• 1/2 teaspoon red pepper flakes (optional but recommended)
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 8–10 lasagna noodles, broken into 2-inch pieces (or 10 oz mafalda/mini lasagna)
• 1 cup half-and-half (or 1/2 cup heavy cream + 1/2 cup milk)
• 4 oz cream cheese, softened and cubed
• 1 cup shredded mozzarella
• 1/2 cup freshly grated parmesan, plus more for serving
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1–2 cups baby spinach, roughly chopped
• Ricotta topping: 3/4 cup whole-milk ricotta + zest of 1/2 lemon + pinch of salt and pepper
• Fresh parsley or basil, chopped, for garnish
• Lemon wedges, for serving (optional but brightens everything)

The Method – Instructions

1. Sauté your base. Heat olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook 5–6 minutes until tender.

   Stir in garlic, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.

2. Build the roux. Sprinkle in flour and stir for 1–2 minutes to coat veggies and remove raw flour taste. It should look slightly pasty.
3. Whisk in broth. Slowly add chicken broth while stirring to avoid lumps. Bring to a gentle simmer and season with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Add chicken and noodles. Stir in shredded chicken.

   Add broken lasagna noodles and simmer 10–12 minutes, stirring occasionally so they don’t clump. Cook until noodles are al dente.

5. Creamy finish. Reduce heat to low. Stir in half-and-half and cream cheese until smooth.

   Add mozzarella and parmesan; stir until melted and silky. If the soup gets too thick, splash in more broth or milk.

6. Greens and brightness. Fold in spinach and cook 1–2 minutes until wilted. Taste and adjust salt/pepper.

   If you like brightness, squeeze in a little lemon.

7. Ricotta swirl. In a small bowl, mix ricotta with lemon zest, a pinch of salt, and pepper. Ladle soup into bowls and dollop with ricotta. Finish with extra parmesan and herbs.
8. Serve. Crack fresh black pepper on top.

   Grab a spoon. Pretend you don’t need seconds. We know you do.

Storage Instructions

• Fridge: 3–4 days in airtight containers.

  For best texture, store noodles separately and add when reheating.

• Freezer: Freeze soup without noodles or spinach for up to 2 months. Add fresh noodles and spinach when reheating.
• Reheat: Warm gently on the stove over medium-low. Thin with broth or milk as needed—soups with cheese thicken in the fridge, like magic but less convenient.
• Meal prep tip: Cook noodles to just shy of al dente; they’ll soften on reheat.

Health Benefits

• Protein-forward: Chicken brings sustained energy and keeps you full without the heavy crash.
• Veggie boost: Onion, carrot, celery, and spinach add fiber, vitamin A, folate, and iron.

  Your immune system says thanks.

• Bone-friendly: Parmesan and ricotta add calcium and phosphorus. Strong bones, cozy bowls.
• Balanced comfort: With lean protein, moderate fat, and carbs, this soup satisfies without knocking you out. IMO, ideal winter fuel.

What Not to Do

• Don’t boil after adding dairy. You’ll break the sauce and cry into your soup.

  Keep it gentle.

• Don’t dump noodles all at once and walk away. Stir occasionally to prevent clumps and sticking.
• Don’t overcook the pasta. Mushy noodles make the soup thick and sad. Stop at al dente.
• Don’t skip salt at the end. Cheese is salty, but the broth needs a final seasoning check for restaurant-level flavor.
• Don’t use pre-shredded cheese if you can help it. Anti-caking agents block melting. Freshly grated melts like a dream.

Recipe Variations

• Mushroom boost: Sauté 8 oz sliced cremini with the aromatics for earthy depth.

  Great if you’re doing less chicken.

• Ultra-green: Add chopped kale (stems removed) and simmer 5 minutes before the cream. Follow with spinach for layers of green.
• Bacon twist: Crisp 4 slices bacon first, sauté veggies in the drippings, and sprinkle bacon over bowls. Because bacon.
• Rotisserie hack: Use store-bought rotisserie chicken; add the juices/gelatin for extra richness.
• Gluten-free: Use GF lasagna noodles and thicken with 2 tablespoons cornstarch whisked into the cream instead of flour.
• Lighter version: Swap half-and-half for evaporated milk and reduce mozzarella to 1/2 cup.

  Still creamy, still cozy.

• Herb-forward: Finish with fresh thyme and basil. Add a splash of dry white wine after the roux for a subtle lift.
• Spicy Alfredo vibes: Stir in 1–2 teaspoons Calabrian chili paste for warmth and color. FYI, it’s addicting.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice raw chicken breasts or thighs, season with salt and pepper, sear in the pot after the aromatics until nearly cooked, remove, then proceed with the roux and broth. Add the chicken back in with the noodles to finish cooking.

What can I substitute for lasagna noodles?

Mafalda, bowties, campanelle, or broken fettuccine work well. Aim for a sturdy pasta with a bite so it holds creamy sauce without turning limp.

How do I keep the soup from getting too thick?

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

The starch from pasta and cheese thickens over time—normal and fixable.

Is there a dairy-free option?

Use olive oil only, skip the roux or thicken with a cornstarch slurry, and swap dairy with unsweetened cashew cream or coconut milk. Use a dairy-free parmesan-style topping and skip mozzarella. Flavor will differ, but still cozy.

Can I make it in a slow cooker?

Sauté aromatics and flour on the stove, then transfer to the slow cooker with broth and chicken; cook on Low 4–5 hours.

Add noodles for the last 30–40 minutes. Stir in cream, cheeses, and spinach at the end on Warm until melted.

Why add lemon zest or juice?

Acid brightens the richness and keeps the soup from tasting flat. A little zest in the ricotta and a squeeze of lemon at the end = chef’s kiss.

How can I make it extra thick and lasagna-like?

Reduce the broth by 1 cup and add an extra 1/2 cup mozzarella.

Simmer a few minutes longer after the cheese melts. You’ll get a spoonable, saucy vibe—borderline stew, in a good way.

My Take

This White Chicken Lasagna Soup hits the sweet spot between “show-off dinner” and “I cooked in sweats.” It’s got restaurant depth with pantry ingredients and a 40-minute timeline. The ricotta dollop and lemon zest are the clutch moves that make it memorable.

Make a double batch, stash some in the freezer, and thank yourself on a chaotic Tuesday. Comfort food that works hard—what more do you want?