I love making this white chicken lasagna soup when I want something cozy, creamy, and comforting without the effort of layering a full lasagna. It brings together tender chicken, soft pasta, and a rich, cheesy broth that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
I enjoy how simple this recipe is while still delivering big flavor. I only need one pot, which makes cleanup easy. The creamy broth combined with chicken and pasta gives me all the comfort of lasagna but in a much quicker and lighter way. I also like how flexible it is, since I can adjust ingredients based on what I have at home.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 small onion, diced 3 cloves garlic, minced 2 cups cooked chicken, shredded 6 cups chicken broth 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 8 lasagna noodles, broken into pieces 1 cup heavy cream 1 cup ricotta cheese 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cups fresh spinach, chopped
directions
I start by heating olive oil in a large pot over medium heat. I add the diced onion and cook it until it becomes soft and translucent, then I stir in the garlic and cook for about a minute.
Next, I add the shredded chicken, chicken broth, Italian seasoning, salt, and pepper. I bring everything to a gentle boil.
I add the broken lasagna noodles and let them cook in the broth until they are tender, stirring occasionally so they don’t stick.
Once the noodles are cooked, I reduce the heat and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese. I keep stirring until the cheeses melt into a smooth, creamy broth.
Finally, I add the chopped spinach and let it wilt for a couple of minutes before serving the soup warm.
Servings and timing
I usually get about 6 servings from this recipe. Prep time takes around 10 minutes. Cooking time is about 25 minutes. Total time comes to roughly 35 minutes.
Variations
I sometimes swap spinach for kale when I want a slightly heartier texture. If I want a bit of heat, I add red pepper flakes. I also like using rotisserie chicken for convenience, and occasionally I replace heavy cream with half-and-half for a lighter version.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or milk because the soup thickens as it sits. I warm it gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
FAQs
Can I make this soup ahead of time?
I can make it ahead, but I prefer to cook the noodles fresh or slightly undercook them so they don’t become too soft when reheated.
Can I freeze this soup?
I can freeze it, but I find the texture of the cream and pasta changes slightly. If I plan to freeze it, I leave out the noodles and add them later.
What kind of chicken works best?
I usually use shredded rotisserie chicken or leftover cooked chicken because it saves time and adds flavor.
Can I make this soup lighter?
I can reduce the richness by using half-and-half instead of heavy cream and lowering the cheese amounts slightly.
What can I serve with this soup?
I like serving it with crusty bread or a simple green salad to balance the richness.
Conclusion
I find this white chicken lasagna soup to be one of the easiest ways to enjoy all the comforting flavors of lasagna without the extra work. It’s creamy, satisfying, and perfect for any day when I want something warm and homemade with minimal effort.
A cozy, creamy white chicken lasagna soup made with tender shredded chicken, broken lasagna noodles, spinach, and a rich cheesy broth for an easy one-pot comfort meal.
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups cooked chicken, shredded
6 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
8 lasagna noodles, broken into pieces
1 cup heavy cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the minced garlic and cook for 1 minute.
Add the shredded chicken, chicken broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
Add the broken lasagna noodles and cook until tender, stirring occasionally to prevent sticking.
Reduce the heat to low and stir in the heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheeses melt into a smooth, creamy broth.
Add the chopped spinach and cook for 2 minutes, or until wilted.
Serve warm.
Notes
Use rotisserie chicken for a quicker and more flavorful option.
Swap spinach with kale for a heartier texture.
Add red pepper flakes for a little heat.
Half-and-half can be used instead of heavy cream for a lighter soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The soup thickens as it sits, so add a splash of broth or milk when reheating.
For freezing, leave out the noodles and add them fresh when reheating for better texture.
