White Chicken Lasagna Soup Recipe – Easy Cozy Dinner in 30 Minutes

Steam rising, cheese stretching, and the savory aroma of garlic and herbs swirling through my kitchen—that’s what I think of every single time I whip up a pot of white chicken lasagna soup. You know those recipes that just make you feel hugged from the inside out? This is definitely one of them. I first stumbled upon the idea for this soup when I was craving lasagna but had neither the patience nor the energy to layer noodles and cheese for an hour. The solution? All those creamy, cheesy, garlicky flavors—right in a bowl. No fuss, just pure comfort.

This white chicken lasagna soup recipe has become my go-to for chilly nights or whenever I need something that feels both cozy and a little bit special. It’s hearty enough for the hungriest crowd, yet easy enough to throw together after work (and let’s face it, we all have those days). The best part? It’s ready in just about 30 minutes if you’re prepped and have some cooked chicken on hand. Honestly, after making this countless times for family dinners and even a few potlucks, I can say with total confidence: this soup never fails to disappear.

What I love most is the way it captures everything great about white chicken lasagna—creamy broth, tender chicken, spinach, and those signature Italian seasonings—without the heavy lifting. Whether you’re cooking for picky kids, feeding a crowd, or just need something warm and reliable after a long day, white chicken lasagna soup fits the bill. If you’re a soup lover or you just need a new twist on classic comfort food, this one’s for you. And trust me, after your first spoonful, you’ll want to make it again and again.

Why You’ll Love This White Chicken Lasagna Soup Recipe

Let’s talk about why this white chicken lasagna soup isn’t just another chicken soup—it’s comfort, flavor, and convenience all in one pot. I’ve tested dozens of lasagna soup recipes, but this one checks every box for me (and my family totally agrees!). Here’s what makes it a standout:

• Quick & Easy: This soup comes together in about 30 minutes, making it a lifesaver on busy weeknights or when you just can’t deal with a sink full of dishes.
• Simple Ingredients: No specialty shopping trips required—most of these ingredients are already in your fridge and pantry. Seriously, it’s as easy as grabbing some rotisserie chicken and a handful of lasagna noodles.
• Perfect for Cozy Nights: There’s something about the creamy, cheesy broth that just begs you to curl up with a blanket. It’s the ultimate dinner for chilly evenings, snow days, or when you need a little TLC.
• Crowd-Pleaser: I’ve served this to both kids and adults, and it always gets rave reviews. Even the pickiest eaters go back for seconds!
• Unbelievably Delicious: We’re talking silky broth, melty cheese, and the classic flavors of white chicken lasagna—all in one spoonful. It’s pure comfort food magic.

What sets my version apart? I blend a bit of cream cheese directly into the broth for extra silkiness and use a good pinch of Italian seasoning to keep things bold but balanced. Instead of layering noodles, I break them up, so you get that perfect bite every time. And honestly, being able to make something this satisfying with minimal effort feels like the ultimate kitchen win. If you’re after a soup that’s as easy as it is impressive, this white chicken lasagna soup recipe is about to become your new favorite.

It’s not just food—it’s a mood. Whether you’re looking to feed your family, impress guests, or just treat yourself to something warm and wonderful, this soup is ready for it all. I hope you love it as much as I do!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature lasagna texture—without any complicated steps. Most of these are pantry staples, and there’s lots of room for swaps if you need them. Here’s what you’ll need to make white chicken lasagna soup:

• Olive oil (for sautéing, adds heart-healthy fats and flavor)
• Yellow onion, diced (about 1 cup; sweetens and deepens the flavor base)
• Carrots, peeled and diced (2 medium; adds subtle sweetness and color)
• Celery stalks, diced (2 ribs; gives soup that classic veggie undertone)
• Fresh garlic, minced (4 cloves; don’t skimp—this is where the flavor starts!)
• Italian seasoning (1 tablespoon; I love Simply Organic’s blend for this)
• Crushed red pepper flakes (optional; just a pinch for mild heat)
• Chicken broth (6 cups / 1.4 liters; use low-sodium for more control over saltiness)
• Lasagna noodles (8 oz / 225 g; broken into bite-size pieces—no need to pre-cook)
• Cooked chicken breast, shredded (3 cups / 375 g; rotisserie chicken works perfectly)
• Baby spinach (3 cups / 90 g; adds color and a nutrient boost—kale works too)
• Cream cheese, softened (4 oz / 115 g; makes the broth creamy and rich)
• Half-and-half or whole milk (1 cup / 240 ml; choose what you like for creaminess)
• Parmesan cheese, grated (1 cup / 90 g; I always recommend freshly grated Parm for best melt and flavor)
• Mozzarella cheese, shredded (1 cup / 115 g; for stirring in and sprinkling over the top)
• Salt and black pepper (to taste; adjust as needed)

Ingredient Tips & Substitutions:

• Swap lasagna noodles for any short pasta (like rotini or bowties) if that’s what you have.
• For gluten-free, use gluten-free lasagna noodles—just check the cooking time.
• No rotisserie chicken? You can poach a couple of chicken breasts or use leftover turkey.
• Dairy-free? Go for plant-based cream cheese and a non-dairy milk like oat or soy.
• Want to sneak in more veggies? Add mushrooms, zucchini, or frozen peas.

I always say, use what you have and make it your own. That’s the beauty of a soup like this—it’s forgiving, flexible, and always delicious.

Equipment Needed

You don’t need fancy gadgets to make white chicken lasagna soup, which is part of its charm! Here’s what I use every time:

• Large soup pot or Dutch oven (at least 6-quart; gives you room for all the goodness—my trusty enameled Dutch oven has never let me down)
• Wooden spoon or silicone spatula (for sautéing and stirring)
• Sharp chef’s knife and cutting board (for prepping veggies and chicken)
• Measuring cups and spoons (accuracy matters, especially for the broth and cheese)
• Ladle (makes serving so much easier—no spills!)
• Small whisk (to blend in the cream cheese smoothly)
• Soup bowls and soup spoons (for that ultimate cozy dinner experience)

If you don’t have a Dutch oven, a deep stockpot works fine. For budget-friendly options, check out secondhand stores for heavy-bottomed pots—they last forever! And as for maintenance, I always let my pot cool before washing and avoid metal utensils to keep the finish nice. Simple tools, big results.

How to Make White Chicken Lasagna Soup

1. Sauté the Veggies (5 minutes):
   Heat 2 tablespoons olive oil over medium heat in your large soup pot. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the veggies are softened and the onions are translucent. You’ll know it’s ready when everything smells sweet and just a bit savory—don’t rush this part, it’s where the flavor builds!
2. Add Garlic and Seasonings (1 minute):
   Stir in the minced garlic, Italian seasoning, and a pinch of red pepper flakes (if using). Sauté just until fragrant—about 1 minute. Watch closely here, as garlic can burn fast. If your kitchen smells amazing, you did it right!
3. Pour in Broth and Noodles (10 minutes):
   Pour in 6 cups (1.4 liters) of chicken broth. Bring to a gentle boil, then add the broken lasagna noodles. Reduce heat to a simmer and cook until noodles are al dente, about 10 minutes. Stir occasionally so nothing sticks to the bottom. If the soup thickens too much, splash in a bit more broth.
4. Add Chicken and Spinach (3 minutes):
   Stir in 3 cups (375 g) of shredded cooked chicken and 3 cups (90 g) of baby spinach. Simmer for another 3 minutes, until the chicken is heated through and the spinach is wilted. The soup will turn a lovely, vibrant green and smell heartier.
5. Make it Creamy (2 minutes):
   In a small bowl, whisk together 4 oz (115 g) cream cheese and 1 cup (240 ml) half-and-half (or milk) until mostly smooth. Gradually whisk this mixture into the soup, stirring constantly until it melts into the broth. If you see a few small specks of cream cheese, don’t fret—they’ll disappear once everything’s hot.
6. Stir in the Cheese (1 minute):
   Add 1 cup (90 g) grated Parmesan and 1 cup (115 g) shredded mozzarella to the pot. Stir until melted and the soup is silky. Taste and add salt and pepper as needed. If you want it cheesier, go ahead and sprinkle more on top.
7. Serve Hot:
   Ladle soup into bowls and garnish with extra cheese, chopped parsley, or a sprinkle of black pepper. Serve immediately for the best texture.

Prep Notes & Troubleshooting:

• If your cream cheese is cold, microwave it in 10-second bursts until soft—it’ll melt so much better that way.
• Soup too thick after sitting? Add a splash of broth or milk when reheating.
• Pasta overcooked? Try adding it later next time or cooking it separately and stirring in just before serving.

Personal tip: I like to prep all my veggies and measure my cheese before starting—makes everything go faster and helps avoid any frantic searching while things are sizzling!

Cooking Tips & Techniques

After making this white chicken lasagna soup more times than I can count, I’ve picked up a few helpful tricks. Here’s what I’ve learned (sometimes the hard way!):

• Don’t Overcook the Noodles: Lasagna noodles cook quickly in soup. Check them at the 8-minute mark—they should still have a little bite. Overcooked noodles will get mushy if the soup sits.
• Get the Cream Cheese Super Soft: Cold cream cheese = lumpy soup. Let it come to room temp or zap it in the microwave briefly before whisking into the broth.
• Use Rotisserie Chicken for Speed: It’s my weeknight hero. Shred it and toss it in—it’s juicy, flavorful, and cuts down on prep time.
• Layer Your Seasonings: Taste as you go, especially after adding broth and cheese. Sometimes the saltiness from the cheese is enough, other times you need a pinch more salt or pepper.
• If You Like a Thicker Soup: Simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a creamier finish.
• Multitasking: Start by boiling your noodles in another pot while you prep the veggies—shaves a few minutes off cook time and keeps the soup from getting too starchy.

And here’s a confession: the first time I made this, I added the cream cheese straight from the fridge. Result? Tiny white specks floating everywhere! Lesson learned. Warm the cheese and whisk it well—your soup will thank you.

Consistency is all about attention to the little things—taste, stir, and tweak. That’s how you make a soup that tastes like home, every single time.

Variations & Adaptations

Soup is endlessly adaptable, and white chicken lasagna soup is no exception. Here are a few ways to make it your own, whether you’re looking to change up the flavor, accommodate a special diet, or just use what’s in your fridge:

• Gluten-Free: Swap regular lasagna noodles for gluten-free noodles (brown rice or chickpea-based pasta works great). Adjust the cook time as needed—they may cook a bit faster.
• Low-Carb: Use shredded cooked spaghetti squash or zucchini “noodles” instead of pasta. Stir them in at the very end—they’ll just need to heat through.
• Vegetarian Option: Skip the chicken and use white beans (like cannellini) for protein. Vegetable broth works beautifully instead of chicken broth.
• Make It Spicy: Stir in chopped jalapeño or a bit more red pepper flakes for a kick. Pepper Jack cheese is another fun swap for mozzarella if you like heat.
• Seasonal Swaps: Try kale or Swiss chard instead of spinach, or toss in peas, corn, or diced zucchini for spring and summer freshness.
• Different Cooking Methods: If you want to use a slow cooker, sauté the veggies first, then transfer everything (except dairy and pasta) to the crockpot. Add noodles and dairy in the last 30 minutes before serving.

One of my favorite personal twists is to use smoked mozzarella for a slightly smoky, ultra-decadent version. The possibilities are endless—don’t be afraid to experiment!

Serving & Storage Suggestions

White chicken lasagna soup shines brightest when served hot and fresh, straight from the pot. I love to ladle it into big, wide soup bowls and sprinkle the top with extra Parmesan, a handful of fresh parsley, or even a little lemon zest for brightness. If you want to make it extra cozy, serve with slices of garlicky toasted bread or a simple green salad on the side.

For beverages, I usually go with a crisp white wine (like Pinot Grigio) or just sparkling water with lemon. Kids love it with a tall glass of milk, of course.

Got leftovers? This soup keeps well in the fridge for up to 4 days. Store in an airtight container. The pasta will soak up some liquid, so add a splash of broth or milk when reheating to loosen things up. To reheat, just warm gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions—just stir halfway through for even heating.

Want to freeze it? I recommend freezing the soup before adding the pasta and dairy. When ready to eat, thaw, then add cooked noodles and cheese as you reheat for best texture. Flavors only get better after a day in the fridge—so don’t be surprised if it tastes even richer the next day!

Nutritional Information & Benefits

This white chicken lasagna soup recipe is not just delicious—it’s also packed with protein and veggies. A typical serving (about 2 cups) has approximately:

• Calories: 430
• Protein: 33g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 3g

Chicken provides lean protein, spinach adds iron and vitamins, and the carrots bring beta-carotene. If you use whole wheat or gluten-free pasta, you’ll up the fiber and keep things light. This soup is naturally nut-free but contains dairy and gluten (unless you adapt it). As someone who tries to balance comfort food with nutrition, I love that you can easily tweak this for different dietary needs while still keeping all that creamy goodness!

Conclusion

There’s a reason I keep coming back to this white chicken lasagna soup recipe—it’s fast, soul-warming, and makes everyone happy at the table. Whether you’re feeding a crowd, meal prepping for the week, or just craving something ridiculously cozy, this soup delivers every single time. Don’t be afraid to experiment with add-ins, swap the greens, or change up the cheese. That’s half the fun!

Honestly, the best part is seeing everyone go back for seconds (or thirds). This recipe has become a staple in my kitchen, and I hope it finds a spot in yours, too. If you try it out, I’d love to hear your twists and tips—drop a comment below, share your photos, or tag me if you post it. Happy soup-making, and may your kitchen always smell like home!

Frequently Asked Questions

Can I make white chicken lasagna soup ahead of time?

Absolutely! Make the soup base ahead and store in the fridge. For best texture, cook the pasta separately and add it just before serving or reheating.

What’s the best way to thicken the soup if it’s too runny?

Let it simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until it reaches your desired consistency.

Can I use rotisserie chicken in this recipe?

Yes! Rotisserie chicken is a huge time-saver and adds great flavor. Just shred and stir it in when the recipe calls for cooked chicken.

How do I make this soup gluten-free?

Use your favorite gluten-free lasagna noodles or short pasta. Everything else in the recipe is naturally gluten-free!

What other greens can I use besides spinach?

Kale, Swiss chard, or even arugula work well. Just chop them up and add during the last few minutes of simmering.

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