White Chicken Lasagna Soup

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White Chicken Lasagna Soup is the ultimate comfort food with homemade flavor in every bite. It's loaded with tender chicken, fresh spinach, and chunky lasagna noodles in a creamy seasoned broth that's truly irresistible!

Spoon holding up white chicken lasagna soup out of a bowl.

Looking for more delicious soup recipes? Try my popular creamy chicken noodle soup, a cheesy crock of french onion soup, or a big bowl of homemade chicken potato soup.

Why You'll Love This Easy Recipe

  • Comforting Soup - the perfect comfort food for your whole family
  • Loaded with Flavor - a variety of spices adds the best flavor
  • Easy Recipe - so easy, you'll be making this soup over and over again!

This white lasagna soup has something for everyone, including traditional flavor with a touch of fresh garlic and spinach in a parmesan cheese broth. Add a strawberry pecan salad and you've got the perfect meal!

Gold spoon dipping into white lasagna soup.

You'll love the ease of adding everything to one pot and simmering it until the noodles are tender. There are no complicated steps or difficult ingredients to buy at the grocery store. It's simply your favorite pasta recipe transformed into a warm and cozy soup that tastes amazing!

Spoonful of white lasagna soup with chicken.

Ingredient Notes

Don't be fooled by the list of ingredients. Everything comes together quickly and prep is only 15 minutes!

See the recipe card at the bottom of this page for quantities.

  • unsalted butter and olive oil
  • onion - diced
  • spices: garlic, chicken bouillon, dried basil, dried parsley, dried oregano, salt, black pepper, red pepper flakes
  • all purpose flour
  • chicken broth - low sodium
  • whole milk - can substitute other types of milk if desired
  • heavy cream
  • broken lasagna noodles - break into 2 inch pieces
  • baby spinach - chopped
  • rotisserie chicken - can use any type of cooked chicken
  • parmesan cheese - shredded
  • ricotta cheese - optional garnish
Ingredients to make white chicken lasagna soup.

Instructions

1 - Add olive oil to a stock pot or large dutch oven and heat over medium heat. Stir in onion and cook until soft, about 5-6 minutes. Stir in garlic and cook for an additional minute. 

2 - Add the butter to the pot and let it melt. Sprinkle the flour over the onion mixture and whisk for 2 minutes. 

3 - Slowly stir in while whisking the chicken broth, milk, and cream. Stir in the bouillon, basil, parsley, oregano, salt, pepper, and red pepper flakes. Add the lasagna noodle pieces and stir. 

4 - Bring to a simmer and reduce heat to medium-low, keeping a gentle simmer. Stir every few minutes so the noodles don’t stick to each other or the bottom of the pan. Cook until noodles are tender, about 20-25 minutes.

5 - Mix in the spinach, chicken, and parmesan cheese and turn off heat. Stir until the cheese is melted. 

6 - Serve with a dollop of ricotta cheese, extra parmesan, and minced parsley, if desired. 

Helpful Tips

  • Using rotisserie chicken or leftover chicken is an easy choice.
  • The soup will thicken as it cools.
  • If the soup is thicker than you want, add a bit more milk or broth.
  • It’s important to stir frequently during the cooking process to prevent the milk and cream from burning and the noodles from sticking together. 
Gold spoon dipping into soup.

Variations

  • Add mozzarella cheese or Monterey Jack instead of parmesan.
  • Use fresh thyme as a substitute for other spices.
  • Cook boneless skinless chicken breasts instead of rotisserie chicken. 
  • Throw in a few more vegetables like sweet potatoes and fresh corn.
  • Substitute cheese tortellinis for the noodles.

What to Serve with White Lasagna Soup

Bowl of white chicken lasagna soup on a wooden board.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed throughout, or place in a pot on the stove and heat on medium low until you reach your desired temperature.

Since this soup contains a large amount of dairy, freezing is not recommended. There's a possibility it would curdle after freezing.

More Soup Recipes

If you love this easy recipe, be sure to try a few of my other popular soups, chilis and stews...

Recipe Card

White chicken lasagna soup being held up by a spoon.

White Chicken Lasagna Soup

This easy White Chicken Lasagna Soup is the ultimate comfort food any day of the year! It's loaded with tender chicken, fresh spinach, and broken lasagna noodles in a creamy seasoned broth that's truly irresistible!
5 from 1 vote
Print Pin Rate
Course: Soups
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings8
Calories: 525kcal

*See notes in blog post for detailed tips, photos and instructions.

Equipment

Ingredients

  • 2 tablespoons olive oil divided
  • 4 tablespoons butter
  • ½ medium onion diced
  • 5 cloves garlic minced
  • ¾ cup flour
  • 7 cups chicken broth (low sodium)
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon chicken flavored bouillon (I use better than bouillon brand)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (taste before adding)
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 10 lasagna noodles broken into 2-inch pieces
  • 5 cups baby spinach chopped
  • 2 cups rotisserie chicken shredded
  • 1 cup parmesan cheese finely shredded
  • ricotta cheese (optional garnish)

Instructions

  • Add olive oil to a large soup pot and heat over medium heat. Add onion and cook until soft, about 5-6 minutes. Add the garlic and cook for an additional minute.
  • Add the butter to the pot and let it melt. Sprinkle the flour over the onion mixture and whisk for 2 minutes.
  • Slowly stir in while whisking, the chicken broth, milk, and cream. Add the bouillon, basil, parsley, oregano, salt, pepper, red pepper flakes. Add the broken lasagna noodle pieces and stir.
  • Bring to a simmer and reduce heat to medium-low, keeping a gentle simmer. Stir every few minutes so the noodles don’t stick to each other or the bottom of the pan. Cook until noodles are tender, about 20-25 minutes.
  • Add the spinach, chicken, and parmesan cheese and turn off heat. Stir until the cheese is melted.
  • Serve with a dollop of ricotta cheese, extra parmesan, and minced parsley, if desired.

Notes

  • Using rotisserie chicken or leftover chicken is perfect in this recipe.
  • The soup will thicken as it cools.
  • If the soup is thicker than you want, add a bit more milk or broth.
  • It’s important to stir frequently during the cooking process to prevent the milk and cream from burning and also keep the noodles from sticking together. 
  • Taste before adding salt since there are several ingredients that contain sodium. Use low sodium chicken broth to eliminate excessive salt. 

Nutrition

Calories: 525kcal | Carbohydrates: 44g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Sodium: 1390mg | Potassium: 532mg | Fiber: 2g | Sugar: 8g | Vitamin C: 7mg | Calcium: 334mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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One Comment

  1. 5 stars
    This is my new favorite soup with lasagna noodles in a cream sauce. Oh gosh, it's so yummy! Can't wait to make it again.

5 from 1 vote

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