Creamy White Chicken Lasagna Soup
This creamy white chicken lasagna soup recipe is cozy, cheesy, and comforting—filled with tender shredded chicken, soft lasagna noodles, a silky creamy broth, and melty cheese. Perfect for chilly nights and easy family dinners.
Equipment
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
- Cheese Grater
Ingredients
Soup Base
- 2 cups shredded cooked chicken rotisserie chicken works well
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth low sodium preferred
Creamy Elements
- 1 cup heavy cream or half-and-half
- 1 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Seasoning & Noodles
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- 6-8 lasagna noodles, broken into pieces use 6–8 noodles depending on desired heartiness
- 2 cups fresh spinach optional, loosely packed
- salt and black pepper to taste
Instructions
- Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and fragrant. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Add chicken and broth: Stir in the shredded cooked chicken, chicken broth, Italian seasoning, dried basil, and onion powder. Bring the mixture up to a gentle boil, allowing the flavors to meld together into a comforting base.
- Add the lasagna noodles: Break the lasagna noodles into medium pieces and add them to the pot. Reduce the heat to a simmer and cook for 10–12 minutes, stirring occasionally so the noodles don't stick together. Cook until the noodles are tender.
- Pour in the cream and milk: Once the noodles are soft, stir in the heavy cream and milk. Allow the soup to gently simmer for a few minutes; do not let it boil hard to avoid curdling.
- Add the cheeses: Reduce heat to low and add the shredded mozzarella and parmesan a handful at a time, stirring slowly until fully melted and the soup becomes thick and silky.
- Stir in spinach and season: If using spinach, stir it in now and let it wilt for 1–2 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve warm: Ladle the creamy white chicken lasagna soup into bowls and top with extra parmesan, cracked black pepper, or fresh herbs. Serve immediately while warm and enjoy every cozy spoonful.