This Irresistible White Chicken Lasagna Soup is like all the best parts of a creamy, cheesy lasagna packed into a cozy bowl of soup. It has tender chicken, layers of soft noodles, and a rich, garlicky white sauce that feels so comforting and warm. The spinach and herbs give it a fresh touch that balances out the creamy goodness perfectly.
I love making this soup on chilly nights when I want something that feels like a hug in food form. It’s quick to put together, and the flavors really come together after it simmers a bit. I usually add a little extra cheese on top just before serving because, well, cheese makes everything better. Plus, it’s always a hit with my family, and I never have leftovers when I make it!
One of my favorite ways to serve this soup is with some crusty bread to soak up every last bit. It’s great for a casual dinner or even when friends drop by unexpectedly—I always keep the ingredients handy because it’s such an easy but impressive dish. This soup makes me feel like I’m getting all the comfort of lasagna without the fuss of layers and baking.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great here for lean protein and mild flavor. Use rotisserie chicken for convenience or shredded turkey as a tasty swap.
No-boil lasagna noodles: They save time and soften nicely in the soup. If you can’t find them, broken regular lasagna noodles or even broken fettuccine work well.
Ricotta cheese: This adds creaminess and mild tang. Cottage cheese can be a substitute if you blend it smooth, or try cream cheese for extra richness.
Spinach: Fresh spinach wilts quickly and brings freshness. Frozen spinach can work; just thaw and squeeze out excess water before adding.
Chicken broth: Use low sodium to control saltiness. Vegetable broth is an easy swap to keep it lighter or for a vegetarian twist (skip chicken, add mushrooms).
How Do You Make This Soup Creamy Without Clumps?
The creamy texture depends on mixing dairy well and slow stirring. Here’s how I manage it:
- Whisk ricotta, half-and-half, Parmesan, salt, and pepper in a bowl until smooth before adding. This prevents lumps.
- Add the cheese mixture slowly into the simmering soup while stirring constantly.
- Keep heat medium-low after adding dairy so the soup thickens gently without curdling.
- Stir in shredded mozzarella last, so it melts smoothly, creating a rich creaminess.
With these steps, you get a silky, comforting soup that stays velvety and perfect for spooning up every bite.
Equipment You’ll Need
- Large stockpot – perfect for cooking the soup all in one pot with plenty of room to stir noodles and chicken.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring the thick, creamy soup.
- Measuring cups and spoons – helps you get the broth, dairy, and seasonings just right.
- Whisk – essential for smoothing out the ricotta cheese and cream mixture without lumps.
- Knife and cutting board – for chopping onions, garlic, and fresh spinach easily and safely.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage to give the soup a spicier, meatier punch.
- Mix in mushrooms or zucchini for extra veggies and a mild earthiness that balances the creaminess.
- Use fresh basil or add a pinch of red pepper flakes for a bit more herbal brightness or heat.
- Top with shredded provolone or Fontina cheese instead of mozzarella for a different cheesy flavor profile.
Irresistible White Chicken Lasagna Soup Recipe
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- 6 cups chicken broth (preferably low sodium)
For the Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 (8 oz) package no-boil lasagna noodles, broken into bite-size pieces
- 3 cups fresh spinach, chopped
For the Creamy Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup half-and-half or heavy cream
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
How Much Time Will You Need?
This creamy white chicken lasagna soup comes together quickly! It takes about 10 minutes to prepare your ingredients and another 15-20 minutes to cook everything in one pot. So, in roughly 30 minutes total, you’ll have a warm, cozy soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 3-4 minutes. Then add the minced garlic and red pepper flakes (if using) and cook for another minute until you smell the garlic’s aroma.
2. Cook the Noodles and Broth:
Pour the chicken broth into the pot and bring it up to a boil. Carefully add the broken no-boil lasagna noodles. Lower the heat to medium-low and let it simmer for about 10 minutes, stirring now and then to prevent the noodles from sticking together.
3. Add Chicken and Spinach:
Stir in the cooked chicken, chopped spinach, and Italian seasoning. Let everything simmer for another 3-4 minutes, until the spinach wilts and the chicken is warmed through.
4. Make the Creamy Cheese Mixture:
In a separate bowl, whisk together the ricotta cheese, half-and-half (or heavy cream), Parmesan cheese, and a pinch of salt and pepper until smooth. Slowly add this mixture into the simmering soup, stirring well to blend and create that velvety creamy texture.
5. Finish with Mozzarella and Seasoning:
Add the shredded mozzarella cheese to the soup, stirring until it’s melted and fully combined. Taste your soup and add more salt or pepper if needed.
6. Serve with a Garnish:
Turn off the heat. Ladle the soup into bowls and garnish with fresh basil or parsley leaves for a lovely fresh touch. Serve hot, preferably with crusty bread or garlic toast to scoop up every creamy spoonful!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken completely before adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Substitute the No-Boil Lasagna Noodles?
Absolutely! If you don’t have no-boil noodles, use regular lasagna noodles broken into pieces. Just boil them separately until al dente before adding to the soup to prevent the broth from getting too thick.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Can I Make This Soup Dairy-Free?
Yes, try using dairy-free ricotta and mozzarella alternatives and swap the half-and-half for coconut cream or a plant-based milk. Keep in mind the flavor and texture will vary slightly but still delicious!
