Let’s talk about comfort food for a second. You know that kind of meal that feels like your grandma’s hug? Well, White Chicken Lasagna Soup is exactly that. It’s creamy, hearty, cheesy—and somehow still feels like something you could whip up after a long day wrangling kids, emails, or the never-ending laundry pile.
I first came across this recipe from my Aunt Patsy—who famously refused to make traditional lasagna because, in her words, “Why layer when you can ladle?” That woman was not wrong. This soup is a lasagna lover’s dream, minus the assembly line of pasta sheets and marinara. It’s dinner without drama. Yes, please.
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Why You’ll Love This White Chicken Lasagna Soup
If your weeknights are anything like mine—chaotic, rushed, and full of hungry faces peeking around the corner—then this recipe will be your new best friend. Here’s why:
- One-pot wonder: Fewer dishes, more time to breathe.
- Ready in 40 minutes: A miracle in soup form.
- Family-approved: Even my pickiest eater slurped this one down.
- Freezer-friendly: Make it ahead for those “I forgot to defrost something” nights.
- Creamy & cheesy: It’s lasagna in soup’s clothing—what’s not to love?
What Does White Chicken Lasagna Soup Taste Like?
Imagine all the cozy notes of traditional white lasagna—creamy ricotta, rich mozzarella, tender chicken—but transformed into a spoonable, soul-soothing bowl of goodness. It’s savory, herby, and just a little indulgent.
It reminds me of something you’d serve after an afternoon at the farmer’s market or while curled up with your favorite book on a drizzly afternoon.
Want to pair this with something equally comforting? Try my Chicken Cauliflower Cheddar Chowder next!
What You’ll Need for This White Chicken Lasagna Soup
Before you panic, no, this doesn’t require ten trips to three different stores. These ingredients are straightforward, pantry-friendly, and pretty forgiving.
Here’s the full cast:
- Olive oil – Start with a swirl to sauté your aromatics.
- Onion & garlic – These build the foundation of your soup flavor.
- Dried oregano & basil – Classic Italian herbs for that lasagna-like profile.
- Red pepper flakes (optional) – Adds a subtle kick.
- Chicken broth – Use low-sodium so you control the salt.
- Cooked shredded chicken – Rotisserie chicken is your shortcut BFF here.
- Lasagna noodles – Break them up for that deconstructed feel.
- Heavy cream – Hello, lusciousness.
- Ricotta cheese – For that creamy, slightly tangy bite.
- Mozzarella & Parmesan – Because more cheese = more joy.
- Salt & pepper – Taste as you go, friend.
📌 Love cheesy soups? Try this Creamy Mushroom Wild Rice Soup next.
How to Make White Chicken Lasagna Soup (Step-by-Step)
This cozy White Chicken Lasagna Soup comes together in one pot, making it a weeknight lifesaver. It’s the kind of recipe that feels like a warm hug—easy enough for beginners, but so delicious your family will think you’ve been cooking all day.
Let’s walk through it step-by-step:
Step 1: Sauté Your Aromatics for Flavor
Start by heating 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add 1 diced onion and cook it for about 5 minutes, or until it turns soft and translucent.
Next, stir in your 3 cloves of minced garlic, along with 1 teaspoon each of dried oregano and basil. If you’re in the mood for a little heat, toss in ½ teaspoon of red pepper flakes. Sauté everything together for about 1 minute, just until fragrant. This step builds the flavor base for your entire soup, so don’t rush it!
Want another creamy, cozy soup with a kick? Check out my Creamy Tuscan Chicken Soup next!
Step 2: Add the Chicken and Broth
Now it’s time to build the body of the soup.
Pour in 4 cups of low-sodium chicken broth, scraping the bottom of the pot gently to release any golden bits (that’s flavor gold, don’t leave it behind!). Add 2 cups of cooked, shredded chicken—rotisserie chicken is perfect here if you’re short on time.
Bring everything to a gentle boil over medium-high heat. It doesn’t need to be a rolling boil—just enough to get things heated and ready for the noodles.
Step 3: Cook the Lasagna Noodles
Break 8 ounces of lasagna noodles into roughly 2-inch pieces. Don’t worry about perfect sizes—this soup is delightfully rustic.
Add the broken noodles to the pot and reduce the heat to a steady simmer. Cook them uncovered for 10–12 minutes, or until they’re just tender (al dente). Stir occasionally so the noodles don’t stick together at the bottom.
Pro tip: Don’t overcook the noodles—they’ll continue to soften in the creamy base later.
Step 4: Add the Cream and Cheeses
Once your noodles are tender, turn the heat down to low—this is where the soup transforms into something truly decadent.
Gently stir in:
- 1 cup of heavy cream
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella
- ½ cup of grated Parmesan
As you stir, the cheeses will melt into the broth, turning it rich, creamy, and oh-so-cheesy. Take your time here—this is where all that comforting lasagna flavor shines through.
Step 5: Taste and Adjust the Seasoning
Now that your White Chicken Lasagna Soup is creamy and bubbly, give it a taste.
Add salt and freshly ground black pepper to your liking. The amount will vary depending on the saltiness of your broth and cheese, so start small and build up.
If you’re serving this to kids or guests, consider setting a little bowl of red pepper flakes on the table for anyone who likes a bit more spice.
Step 6: Garnish and Serve Hot
Ladle your finished soup into bowls and top with:
- Chopped fresh parsley or basil
- A sprinkle of extra mozzarella or Parmesan, if you’re feeling indulgent
- Cracked black pepper, for a little kick
This soup is best enjoyed hot, straight from the pot—but be warned, everyone will be asking for seconds!
Tips & Tricks for Perfect White Chicken Lasagna Soup
- Shortcut it: Rotisserie chicken is a weeknight hero here.
- Don’t overcook the noodles: Pull them when they’re just tender—they’ll soften a bit more in the hot soup.
- Make it ahead: Skip adding noodles if freezing. Add them fresh when reheating so they don’t get mushy.
- Add veggies: Baby spinach, mushrooms, or even kale fit right in.
- For a lighter version: Use half-and-half or even evaporated milk instead of heavy cream.
How to Store This Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the noodles for up to 3 months. Add fresh ones while reheating.
- Reheat: Warm gently over medium heat. Add a splash of broth if it thickens too much.
FAQs
Can I make this in the slow cooker?
Yes, just sauté aromatics first, then combine everything (except noodles and cheeses) in the slow cooker on LOW for 4–5 hours. Add noodles and cheeses in the last 30–40 minutes.
What if I don’t have lasagna noodles?
No worries—broken fettuccine, penne, or even bowties will work just fine.
Is it spicy with red pepper flakes?
Not really—it just adds warmth. Skip it if you prefer milder soups.
Can I make it vegetarian?
Definitely! Swap the chicken for mushrooms, white beans, or spinach.
Conclusion
White Chicken Lasagna Soup might just be the dinner hero you didn’t know you needed. It’s rich without being too heavy, quick enough for weeknights, and fancy enough for company. Whether you serve it after a long Monday or for a lazy Sunday dinner, it’s a guaranteed crowd-pleaser.
Craving more cozy comfort? Check out my Rotisserie Chicken Mushroom Soup for another creamy, dreamy option.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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White Chicken Lasagna Soup: Creamy Comfort Without the Lasagna Hassle
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Indulge in the comforting flavors of Creamy White Chicken Lasagna Soup, a delightful fusion of rich, creamy sauce, tender chicken, and pasta. This warm and hearty dish is perfect for cozy dinners and is sure to satisfy your cravings for lasagna without the fuss!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Extra cheese (optional, for garnish)
Instructions
1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté until translucent (about 5 minutes). Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes (if using) for about 1 minute.
2. Pour in 4 cups of chicken broth, then add 2 cups of shredded cooked chicken. Bring to a gentle boil.
3. Add 8 ounces of broken lasagna noodles and simmer for 10-12 minutes, until the noodles are al dente.
4. Reduce heat to low. Slowly mix in 1 cup of heavy cream, followed by 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan. Stir until smooth and creamy.
5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
For a vegetarian version, replace chicken with vegetables like spinach or mushrooms.
Feel free to freeze the soup without noodles and add fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
Keywords: chicken lasagna soup, creamy soup, lasagna, cozy meals
