When it’s soup season, there’s nothing quite as comforting as a warm bowl of Creamy White Chicken Lasagna Soup. This hearty, rich dish takes all the cozy goodness of a traditional white lasagna and transforms it into a one-pot wonder. Loaded with tender shredded chicken, lasagna noodles, creamy broth, and a hint of garlic and herbs, every spoonful wraps you in flavor.

The magic of this soup lies in its layers—much like lasagna itself. You get cheesy bites from melty mozzarella and Parmesan, a savory depth from Italian seasoning, and the fresh brightness of spinach stirred in just before serving. It’s a creamy, dreamy bowl that’s perfect for weeknights and elegant enough for guests.

What Kind of Lasagna Noodles Should I Use?

You can use regular lasagna noodles broken into pieces or opt for oven-ready ones. Both work beautifully in the soup, but traditional noodles have a slightly better bite. If you have leftover pasta shapes like mafaldine or campanelle, those make great substitutes too.

Ingredients for the Creamy White Chicken Lasagna Soup

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked, shredded chicken
8 lasagna noodles, broken into bite-sized pieces
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper to taste

How To Make the Creamy White Chicken Lasagna Soup

Step 1: Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft, about 4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook for another minute.

Step 2: Build the Base

Sprinkle in the flour and stir well to coat the onion mixture. Cook for 1-2 minutes, then slowly whisk in the chicken broth until smooth.

Step 3: Add Chicken and Pasta

Add shredded chicken and broken lasagna noodles to the pot. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes or until pasta is tender.

Step 4: Make It Creamy

Stir in the heavy cream, mozzarella, and Parmesan until the cheese melts and the soup is thick and creamy.

Step 5: Finish with Spinach

Add the fresh spinach and cook for another 2 minutes, just until wilted. Taste and season with salt and pepper as needed.

How to Serve and Store Creamy White Chicken Lasagna Soup

Serve this soup hot, topped with an extra sprinkle of Parmesan or fresh herbs like basil or parsley. A warm crusty bread or garlic knots make the perfect sidekick.

To store, let the soup cool completely and refrigerate in an airtight container for up to 4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating. For longer storage, freeze without the pasta and add fresh noodles when ready to eat.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great shortcut for this recipe. Just shred and stir in.

What if I don’t have lasagna noodles?

You can substitute with any short pasta like rotini, bowtie, or even broken fettuccine.

Can I make this soup gluten-free?

Yes! Use gluten-free pasta and substitute the flour with cornstarch or a gluten-free flour blend.

How can I make it spicier?

Increase the red pepper flakes or add a pinch of cayenne for a little heat.

Can I add mushrooms or other vegetables?

Definitely. Sautéed mushrooms, zucchini, or even peas make lovely additions.

Want More Cozy Soup Ideas?

If this Creamy White Chicken Lasagna Soup hit the spot, try these other hearty, comforting bowls:

📌 Save this recipe to your Pinterest soup board so it’s easy to find again: Nina Dishes on Pinterest

And I’d love to hear how yours turned out! Did you add mushrooms? Try it with gluten-free pasta? Leave a comment below and let’s talk cozy soups.

Creamy White Chicken Lasagna Soup

Author: Nina Klatten
Total Time: 35 minutes
Yield: 6 servings

Print Recipe

Description

Creamy White Chicken Lasagna Soup combines all the cozy layers of white chicken lasagna in one soul-warming bowl. Tender shredded chicken, rich broth, melty cheese, and bits of pasta make it the perfect comfort meal for chilly nights.

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft, about 4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook for another minute.

2. Sprinkle in the flour and stir well to coat the onion mixture. Cook for 1-2 minutes, then slowly whisk in the chicken broth until smooth.

3. Add shredded chicken and broken lasagna noodles to the pot. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes or until pasta is tender.

4. Stir in the heavy cream, mozzarella, and Parmesan until the cheese melts and the soup is thick and creamy.

5. Add the fresh spinach and cook for another 2 minutes, just until wilted. Taste and season with salt and pepper as needed.