Creamy White Lasagna Soup

White Lasagna Soup is a cozy, comforting dish that packs everything you love about lasagna into a warm, creamy bowl. This cold-weather-approved recipe features tender shredded chicken, savory aromatics, and a generous helping of cheese to create an irresistibly satisfying dinner. Plus, it’s ready in half the time of traditional lasagna!

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Why This Recipe Works

My family can’t get enough of my classic lasagna soup (seriously, it quickly earned a permanent spot in our weekly meal rotation). But in the spirit of shaking things up, I recently created this white lasagna soup for an even creamier, more indulgent recipe, and let me tell you, it did not disappoint!

Everything comes together in one pot and roughly 30 minutes, making it perfect for busy weeknights. The combination of shredded chicken, lasagna noodles, fresh spinach, and two types of melty cheese is unbelievably comforting and satisfying.

Plus, this soup is so easy to customize—feel free to swap in your favorite protein or vegetables! I highly recommend making it when you need a quick, hearty meal the whole family will love.

Ingredients

Olive Oil: To sauté the vegetables, enhancing the overall richness of the soup. Use extra-virgin olive oil for the best results.
Aromatics: You’ll need the classic soup combo of fresh onions (white or yellow) and garlic to create a savory, slightly sweet base that deepens in flavor as it cooks.
Red Pepper Flakes: Introduces a perfect hint of spice to the soup. Adjust the amount to suit your heat preference.
Chicken Breasts: I use boneless chicken breasts as the primary protein source, making this soup a lighter, healthier option.
Chicken Stock: Gives the soup a rich, savory base. Choose a high-quality, low-sodium stock (or broth) to better control the saltiness.
Herbs: Bay leaves add a floral, aromatic note, while thyme imparts a savory, earthy flavor. Just remember to remove the bay leaves before serving!
Lasagna Noodles: Provide the classic, hearty texture of lasagna. Break the noodles into smaller pieces for easier serving and eating!
Whole Milk: Gives the soup a rich creaminess, making it velvety smooth.
Baby Spinach: Adds a pop of color and a nutritional boost!
Parmesan & Ricotta: Parmesan delivers a nutty, salty flavor. (Freshly grated cheese melts more smoothly than pre-grated varieties.) And the creamy sweetness of ricotta perfectly balances the saltiness of the Parmesan.
Basil: Fresh basil provides a fragrant, fresh burst of flavor that brightens the dish.

Instructions

Sauté the Aromatics: Heat the olive oil in a heavy-bottomed Dutch oven over medium. Sauté the onions and salt until translucent. Reduce the heat to low and cook the garlic and red pepper flakes for another minute until the garlic is aromatic.
Cook the Chicken: Cut the chicken breast into thirds, then add the pieces to the pot along with chicken stock, water, bay leaf, and thyme. Bring the mixture to a boil, then lower the heat to a simmer until the chicken is fully cooked and tender.
Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a plate. Shred the chicken using two forks and set aside.
Cook the Noodles: Bring the soup back to a boil. Add the lasagna noodles, then pour in the milk. Reduce the heat to medium-low and cook until the pasta is al dente.
Combine Everything: Stir in the spinach and shredded chicken, cooking until the spinach wilts. Turn off the heat and add the Parmesan, stirring until well combined.
Serve: Ladle your white lasagna soup into bowls and top each serving with a generous dollop of ricotta cheese, fresh basil leaves, and an extra sprinkle of Parmesan cheese.

Substitutions & Variations

Olive Oil: Feel free to substitute olive oil with butter or avocado oil if you prefer!
Aromatics: Swap onions with shallots for a milder flavor or leeks for a more delicate sweetness. In a pinch, you can also replace fresh garlic with garlic powder. Use ¼ teaspoon for every fresh clove.
Red Pepper Flakes: If you want a different heat profile, try cayenne or fresh chili peppers, adjusting both to taste.
Chicken: Use the same amount of boneless, skinless chicken thighs for a juicier option. You’ll need to increase the cooking time, as thighs take longer than breasts.
Chicken Stock: Turkey stock makes a great alternative (store-bought or homemade).
Lasagna Noodles: Any short pasta, like penne, fusilli, or bowtie, works well. For a gluten-free white lasagna soup, use gluten-free pasta.
Whole Milk: You can replace whole milk with heavy cream for a more decadent soup. Or, for a dairy-free alternative, try plant-based milk (like almond or oat).
Spinach: Feel free to substitute spinach with greens like arugula, chard, or kale.
Parmesan: If you don’t have Parmesan, replace it with Pecorino Romano for a similar flavor and texture. No ricotta on hand? Try cream cheese or cottage cheese.

Storing & Reheating

Follow these tips to ensure your white lasagna soup stays fresh for longer:

Fridge: You can store the soup in an airtight container in the refrigerator for up to 3-4 days. Let it cool completely before sealing it to prevent condensation build-up.
Freezer: For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. When freezing, leave some space at the top of the container for expansion.
Reheating: If frozen, thaw the soup overnight in the fridge. Gently heat it on the stovetop over medium-low until warm, adding a splash of chicken stock or milk to loosen it up if needed.

Expert Tips

Cook Until Al Dente: Before cooking, check the package directions for the noodles to ensure they are cooked to al dente (overcooking them will lead to a mushy texture).
Adjust the Thickness: If you prefer a thicker soup, add less liquid initially, then adjust it slowly to your desired consistency.
Use Fresh Cheese: Grating your own Parmesan cheese helps it melts better and gives the soup a creamier texture. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.

FAQs

Can I use frozen chicken for this recipe?

Yes! Just add a few minutes to the cooking time to ensure the frozen chicken reaches a safe internal temperature.

Can I make this soup vegetarian?

Absolutely! Replace chicken with tofu or your favorite plant-based protein and use vegetable broth instead of chicken stock.

How do I prevent the noodles from turning mushy?

To prevent a mushy texture, cook the noodles separately and add them to the soup just before serving, or cook them until al dente in the soup and serve immediately.

White lasagna soup in a bowl with toppings.

If you enjoyed this white lasagna soup recipe, be sure to check out some more of my favorites like these:

If you try this White Lasagna Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!