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This White Chicken Lasagna Soup is everything you love about a creamy, cheesy chicken lasagna, without all the layering! Lasagna noodles, tender shredded chicken, and spinach all simmer together in one pot in a garlicky parmesan cream broth. Then you top each bowl with a dollop of herbed ricotta that melts right in. It’s cozy comfort food at its easiest, and it’s on the table in about 40 minutes.
Okay, friends, this soup is the one I keep coming back to this fall. White Chicken Lasagna Soup has everything I love about a big pan of creamy white lasagna (the tender noodles, the melty mozzarella, those little pockets of ricotta), but it all comes together in one pot in about 35 minutes. No layering, no waiting an hour for it to bake.
I start with a rotisserie chicken, which makes this a total weeknight win. The lasagna noodles get broken up and cooked right in the broth, so they soak up all that flavor and help thicken the soup at the same time. Then comes my favorite part: dollops of herbed ricotta and a blanket of mozzarella and parmesan right on top. You pop the lid on, let it all melt for a few minutes, and when you spoon into it, it tastes exactly like lasagna. My family goes crazy for it.
I love making soups, especially this time of year. Soups are the perfect food to reheat the next day for a quick and easy lunch. I love that I can throw in a bunch of vegetables and soups usually have a good balance of protein, carbs, and fats. If you love cozy, creamy soups as much as I do, this one is going straight into your regular rotation. Let’s make it!
If you love this soup, you have to try my viral Lasagna Soup recipe next! It’s the one that started it all, and readers are obsessed with it.
Why You’ll Love This Soup
- It tastes like white lasagna in a bowl. Broken lasagna noodles, mozzarella, parmesan, and herbed ricotta give you every bite of the real thing.
- It’s all made in one pot. The noodles cook right in the broth, so there’s no separate pot of boiling water.
- It’s ready in about 35 minutes. Rotisserie or leftover chicken means no raw chicken to cook.
- The herbed ricotta makes it special. Seasoning the ricotta with parmesan, fresh herbs, and garlic is a small step that makes a big difference.
- It’s a crowd-pleaser. Creamy, cheesy, and cozy, this is the kind of soup kids and adults both ask for again.
Ingredients:
- Butter and olive oil: 3 tablespoons of butter gives the soup its rich base. Since the chicken is already cooked, the butter does the work that browned meat usually would.
- Onion and garlic: Cook the onion a full 5 to 6 minutes until lightly golden. This is where much of the flavor comes from.
- Italian seasoning and red pepper flakes: Classic lasagna flavor with a gentle warmth. Use less red pepper if you’re feeding little ones.
- Chicken broth: Use low-sodium if you can, since the cheeses add plenty of salt.
- Lasagna noodles: Regular (not no-boil) lasagna noodles, broken into bite-size pieces. They release starch as they cook, which naturally thickens the soup.
- Heavy cream: Makes the broth silky and creamy. Half-and-half works in a pinch, but the soup will be thinner.
- Nutmeg: Just a pinch. It’s a classic in white lasagna sauce and makes the cream taste rich and intentional.
- Cooked chicken: Rotisserie chicken is the easiest. Leftover baked or poached chicken works too. You’ll need 3 to 4 cups shredded.
- Baby spinach: Adds color and wilts in just a couple of minutes.
- Mozzarella: Shred it yourself from a block if you can. Pre-shredded cheese has a coating that keeps it from melting as smoothly.
- Parmesan: Freshly grated melts best and adds a salty, nutty flavor.
- Whole milk ricotta: Use whole milk, not part-skim, for the creamiest texture. Part-skim tends to be grainy and watery.
- Fresh parsley or basil: For the herbed ricotta and for garnish.
How to make the Best Chicken Lasagna Soup:
- Make the herbed ricotta. Stir together the ricotta, parmesan, parsley or basil, garlic powder, salt, and pepper. Set it aside at room temperature while the soup cooks.
- Cook the onion. Melt the butter with the olive oil in a Dutch oven. Cook the onion 5 to 6 minutes until soft and lightly golden.
- Add the garlic and seasonings. Stir in the garlic, Italian seasoning, and red pepper flakes for about 30 seconds, just until fragrant.
- Bring the broth to a boil. Pour in the chicken broth, cover, and bring it to a boil.
- Cook the noodles. Add the broken lasagna noodles and cook 10 to 12 minutes, stirring often so they don’t stick together.
- Add the cream, chicken, and spinach. Turn the heat to low. Stir in the cream, nutmeg, salt, pepper, and chicken, then the spinach. Cook 2 to 3 minutes until the spinach wilts.
- Top with the cheeses. Sprinkle the mozzarella and parmesan over the top, then add 5 big dollops of herbed ricotta. Don’t stir!
- Let it melt. Turn off the heat, cover, and let it sit on the warm burner for 3 minutes.
- Serve. Ladle into bowls, making sure everyone gets some ricotta, and top with fresh herbs and extra parmesan.
Tips!
Don’t stir in the ricotta. Dolloping it on top instead of mixing it in keeps those creamy, garlicky pockets intact in every bowl, just like a real lasagna layer.
Add broth to thin the soup. This soup thickens as it sits, especially with leftovers, so keep extra broth on hand to loosen it up when reheating.
Use rotisserie chicken for a shortcut. It cuts down on prep time significantly and adds great flavor. I love to grab mine from Costco!
Make it gluten-free. Use your favorite gluten-free lasagna noodles or pasta, and double-check that your broth is gluten-free as well.
Frequently Asked Questions:
- Can I use rotisserie chicken instead of cooking my own? Yes, rotisserie chicken is a great shortcut for this recipe and saves time, since the chicken just needs to be shredded and stirred in at the end.
- Can I freeze white chicken lasagna soup? Cream-based soups with pasta don’t always freeze perfectly, since both the cream and noodles can change texture once thawed. If you do freeze it, thaw it overnight in the refrigerator and add a splash of broth or cream when reheating to bring back the texture.
- What can I use instead of lasagna noodles? Penne, rotini, bowtie, or broken fettuccine all work well in this soup if you don’t have lasagna noodles on hand.
- What is white lasagna soup? White lasagna soup is a creamy, tomato-free version of lasagna soup. Instead of a red marinara base, it has a creamy broth, broken lasagna noodles, and mozzarella, parmesan, and ricotta, just like a white lasagna.
- Do I need to cook the lasagna noodles separately? No. The broken noodles cook right in the broth, which saves a pot and helps thicken the soup with their starch.
- Can I use no-boil lasagna noodles? Regular lasagna noodles work best. No-boil noodles are thinner and can get soft and mushy in soup.
- Should I stir the ricotta into the soup? No. Dolloping the herbed ricotta on top and letting it melt gives you creamy pockets of cheese, just like a slice of lasagna. Stirring it in only makes the broth creamier.
- Can I use cottage cheese instead of ricotta? Yes. Small-curd cottage cheese works. Blend it briefly if you want a smoother texture closer to ricotta.
- Can I make this in a slow cooker? You can cook the onion, garlic, seasonings, and broth on low for 4 to 6 hours. Add the noodles for the last 30 to 45 minutes on high, then stir in the cream, chicken, and spinach and top with the cheeses at the end.
- Can I use raw chicken? Yes. Brown bite-size pieces of chicken in the butter and oil first, set them aside, and add them back in with the cream.
Variations
- Fresh chicken: Cut 1½ pounds of boneless chicken thighs or breasts into bite-size pieces. Brown it in the butter and oil first, set it aside, then add it back with the cream.
- Make it with Italian sausage: Brown 1 pound of mild Italian sausage instead of using chicken for a heartier, more savory soup.
- Add mushrooms: Sauté 8 ounces of sliced mushrooms with the onion.
- Swap the noodles: Mafalda or campanelle pasta works if you don’t have lasagna noodles.
- Make it spicier: Increase the red pepper flakes to 1 teaspoon.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it chills since the noodles continue to absorb liquid, so add a splash of chicken broth or cream when reheating to loosen it back up. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
What to Serve With White Chicken Lasagna Soup
A creamy soup like this needs something warm and buttery for dunking. Here are some of my favorites:
- The Best Homemade Dinner Rolls: light, fluffy, and made with just 8 ingredients
- Best Parker House Rolls: buttery, tender rolls with a secret ingredient
- Knotted Rolls: brush them with garlic butter for easy garlic knots
- Japanese Milk Bread Dinner Rolls: the softest, fluffiest rolls you’ll ever make
- Easy Garlic Cheese Bread: quick, cheesy, and ready in about 20 minutes
- Cheesy Pull-Apart Garlic Bread: a crowd-pleaser for the whole table
- Cheesy Garlic Monkey Bread: an easy shortcut made with frozen dinner rolls
- No-Knead Focaccia Bread: golden and crisp outside, soft and airy inside
- Cheese Focaccia Bread: cut into strips for cheesy breadsticks
More Soup Recipes:
If you love lasagna, check out my homemade lasagna recipe. If you love pasta, try my Fettuccine Alfredo Recipe.
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White Chicken Lasagna Soup
Ingredients
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Onion finely chopped
- 3-4 cloves Garlic minced
- 1½ teaspoons Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- 6 cups Chicken Broth
- 10 Lasagna Noodles broken into pieces (uncooked)
- 1 1/2 cups Heavy Cream
- Pinch Nutmeg
- 1 teaspoon Salt start with ½ if using rotisserie chicken
- ½ teaspoon Pepper
- 3 to 4 cups Cooked Shredded Chicken (rotisserie)
- 2 cups Baby Spinach
- 1 cup Mozzarella Cheese (shredded)
- ¾ cup Parmesan Cheese (freshly grated)
Herbed Ricotta:
- 1 cup Whole Milk Ricotta Cheese
- ¼ cup Parmesan Cheese
- 2 teaspoons Fresh Parsley or basil (or 1 teaspoon dried)
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt
Instructions
- Stir together the ricotta, parmesan, parsley or basil, garlic powder, salt, and pepper. Set it aside at room temperature while the soup cooks.
- Melt the butter with the olive oil in a Dutch oven. Cook the onion 5 to 6 minutes until soft and lightly golden.
- Stir in the garlic, Italian seasoning, and red pepper flakes for about 30 seconds, just until fragrant.
- Pour in the chicken broth, cover, and bring it to a boil.
- Add the broken lasagna noodles and cook 10 to 12 minutes, stirring often so they don’t stick together.
- Turn the heat to low. Stir in the cream, nutmeg, salt, pepper, and chicken, then the spinach. Cook 2 to 3 minutes until the spinach wilts.
- Sprinkle the mozzarella and parmesan over the top, then add 5 big dollops of herbed ricotta. Don’t stir!
- Turn off the heat, cover, and let it sit on the warm burner for 3 minutes.
- Serve. Ladle into bowls, making sure everyone gets some ricotta, and top with fresh herbs and extra parmesan.
Notes
- I like to use a rotisserie chicken from Costco but you can use any shredded cooked chicken. I would suggest making sure the chicken is well-seasoned before adding to the soup.
- Use whole milk ricotta. Part-skim is grainy and watery.
- Taste before adding the full teaspoon of salt, since the parmesan and broth are salty.
- Leftovers thicken as the noodles absorb liquid. Add a splash of broth or cream when reheating, and keep the heat low.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
