Oh my gosh, you’re going to fall in love with this White Chicken Lasagna Soup – it’s like someone took all the cozy, cheesy goodness of lasagna and turned it into the easiest spoonable comfort food ever! I first made this on one of those nights when my whole family was cranky and cold, and now it’s our go-to “hug in a bowl.” The creamy broth hugs tender pasta and juicy chicken while the ricotta and mozzarella swirl through every bite just like in baked lasagna, but here’s the magic – it comes together in one pot in under 30 minutes. Last Christmas Eve when I was too exhausted to layer noodles but still wanted that holiday lasagna flavor? Boom – soup version saved the day. That rich, velvety texture from the three-cheese combo (trust me, the Parmesan is non-negotiable) with little pops of fresh spinach makes even my picky nephew ask for seconds.
Ingredients for White Chicken Lasagna Soup
Okay, let’s gather our cozy soup magic! Here’s what you’ll need (and yes, I’m *that* person who lines everything up on the counter before starting):
- 2 tbsp olive oil (the good stuff)
- 1 medium onion, diced (trust me, tears are worth it)
- 3 cloves garlic, minced (more if you’re feeling brave)
- 1 lb boneless chicken breast, diced into bite-sized pieces
- 4 cups chicken broth (homemade if you’ve got it!)
- 2 cups whole milk (none of that skim stuff here)
- 1 cup heavy cream (the secret to silkiness)
- 1 tsp Italian seasoning (shake the jar first!)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (freshly cracked if possible)
- 8 lasagna noodles, broken by hand into rustic pieces
- 1 cup whole milk ricotta (full-fat for maximum creaminess)
- 1/2 cup shredded mozzarella (the good melty kind)
- 1/4 cup grated Parmesan (the real deal, not the green can)
- 2 cups fresh spinach, roughly chopped (packed tight)
How to Make White Chicken Lasagna Soup
Cooking the Chicken and Aromatics
First things first – grab your favorite big pot (I use my blue enamel one) and heat up that olive oil over medium heat. Not too hot now, or you’ll burn the garlic! Toss in your diced onions and let them get all soft and translucent, stirring occasionally – about 3 minutes should do it. Then comes the garlic (oh that heavenly smell!), give it just 30 seconds until fragrant before adding your chicken. Cook the chicken until it’s no longer pink, about 5 minutes – don’t rush this step because properly browned chicken equals flavor town!
Simmering the Soup Base
Okay, here’s where the magic starts! Pour in your chicken broth, milk, and heavy cream all at once – it’ll look like a lot but trust me, those noodles will drink it up. Sprinkle in the Italian seasoning, salt and pepper (give it a little taste – need more salt? Go for it!). Bring everything to a gentle simmer – not a rolling boil! Dairy doesn’t like to be bullied. Now toss in those broken lasagna noodles – yes, just break them with your hands right over the pot for that rustic look. Let them cook for 15 minutes, stirring occasionally so nothing sticks to the bottom.
Adding Cheeses and Spinach
Now the best part! Reduce the heat to low – this is crucial or your cheese will separate. Dollop in the ricotta first, then sprinkle the mozzarella and Parmesan, stirring gently until you’ve got the creamiest soup ever. Finally, stir in that fresh spinach (I use tongs for this) just until it wilts – about 1 minute. And boom! You’ve got soup that tastes like lasagna without all the layering drama. Ladle it into bowls and watch everyone’s faces light up!
Why You’ll Love This White Chicken Lasagna Soup
- One-pot wonder: Less mess, more flavor – everything cooks in one pot for easy cleanup.
- Creamy comfort: The combo of ricotta, mozzarella, and Parmesan creates a velvety, indulgent broth.
- Kid-approved: Even picky eaters can’t resist the cheesy, noodle-filled goodness.
- Quick and easy: Ready in 35 minutes – perfect for busy weeknights.
- Lasagna vibes: All the flavors you love in a classic lasagna, but way simpler to make.
Tips for Perfect White Chicken Lasagna Soup
Here are my hard-earned secrets for soup that’ll make you feel like an Italian grandma (without the years of practice): Always reserve a cup of pasta water before draining – it’s magic for thinning out thick leftovers. And please, for the love of cheese, grate your own Parmesan! The pre-shredded stuff just won’t melt right. Keep an eye on those noodles – they keep cooking in the hot broth even off the heat, so pull them when they’re al dente. Oh, and a splash of lemon juice at the end? Brightens everything up beautifully!
White Chicken Lasagna Soup Variations
Listen, I’m all for the classic version, but sometimes you gotta mix it up! Swap chicken for ground turkey (or mushrooms for my veggie friends). Kale works great if spinach isn’t your thing – just massage it first to soften. Gluten-free? Use your favorite GF noodles – the soup police won’t come knocking. My wildcard move? A spoonful of pesto swirled in at the end for an herby punch!
Storing and Reheating White Chicken Lasagna Soup
Okay, soup-saving tips coming at you! This beauty keeps in the fridge for 3 days max – just pop it in an airtight container (I use my trusty glass ones). When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy magic. Whatever you do, avoid the microwave unless you want unevenly hot soup with cold cheese pockets – trust me, I learned the hard way!
White Chicken Lasagna Soup FAQs
Can I freeze White Chicken Lasagna Soup?
Honestly? I wouldn’t. Dairy-based soups like this one tend to separate when frozen and thawed – you’ll end up with grainy cheese and broken cream. It’s so quick to make fresh though!
What’s the best noodle substitute?
If you’re out of lasagna noodles, grab some medium shells or rotini from your pantry – they catch all that creamy goodness beautifully. Just adjust cooking time since smaller noodles cook faster!
How do I make my soup thicker?
Easy fix! Scoop out about a cup of the finished soup (broth and all), blend it smooth, then stir it back in. Instant creamy body without flour or cornstarch. My grandma’s trick!
Can I make this vegetarian?
Absolutely! Swap chicken broth for veggie broth and use mushrooms instead of chicken. You’ll still get that rich, comforting flavor everyone craves.
Nutritional Information
Just so you know what you’re diving into (not that you’ll care once you taste it!): each hearty bowl has about 420 calories, with 22g fat (thank you, glorious cheese), 28g protein from that chicken, and 32g carbs – mostly those comforting noodles. Remember, these are estimates based on my exact ingredient list – your favorite brand of cheese might tweak the numbers a smidge!
Your Turn to Share the Love!
If this soup makes you as happy as it makes my family, snap a pic and tag me – I’d love to see your cozy creations!
Ultimate 30-Minute White Chicken Lasagna Soup Bliss
A creamy and comforting white chicken lasagna soup that combines the flavors of a classic lasagna in an easy-to-make soup.
- Total Time: 35 mins
- Yield: 6 servings 1x
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb boneless chicken breast, diced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth, milk, and heavy cream.
- Stir in Italian seasoning, salt, and pepper.
- Bring to a simmer and add broken lasagna noodles.
- Cook for 15 minutes or until noodles are tender.
- Reduce heat and stir in ricotta, mozzarella, and Parmesan.
- Add chopped spinach and cook until wilted.
- Serve hot and enjoy.
Notes
- Use no-boil lasagna noodles for quicker cooking.
- Replace chicken with turkey or mushrooms for a vegetarian option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
