Rich and creamy, White Lasagna Soup comes together in just under an hour to make a hearty meal for the whole family! Today’s luxurious soup is made with loads of healthy veggies, tender chicken, warm broth, and melted cheese!
Throughout the warmer months, I avoid consuming anything and everything that will make me feel even one degree hotter. I already run hot and I don’t need to add fuel to the fire (literally). Basically soups, stews, roasts, and melts are out of the question.
So, with the cold wind coming through I’m pretty excited about getting back into all of my warm, ooey-gooey favorites. Your girl is craving grilled cheeses, empanadas, and all of the soup!
Creamy White Lasagna Soup is my first dive into soup season! Filled with hearty vegetables, tender chicken, chewy pasta noodles, flavorful broth, and loads of creamy cheese, it’s comfort food at its absolute best.
Set out your favorite bowl, slip on some sweats, and let’s get cooking!
This post may contain affiliate links. Read our disclosure policy.
How to Make Lasagna Soup
Step 1: In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the butter and flour together. Cook for 1-2 minutes, then add in the carrots, onions, garlic, italian seasoning, chili flakes, and nutmeg, stirring to combine. Cook for an additional 2-3 minutes, or until fragrant.
Step 2: Stir in the chicken broth, add the chicken thighs, and season with salt and pepper. Cover the pot and cook over medium heat for 20-25 minutes. Once tender, shred the chicken (this can be done in or out of the pot).
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 3: Bring the soup to a boil over high heat. Stir in the noodles, spinach, and half & half. Let cook until the noodles are tender, about 8-10 minutes.
Step 4: Lower the heat, then stir in the mozzarella, parmesan, and cream cheese. Carefully mix until thick, creamy, and fully combined. Season with salt and pepper to taste. If the soup is too thick, thin it with additional broth or water.
Allow the soup to cool for about 10 minutes. Serve hot!
White Lasagna Soup Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 3 tbsp salted butter
- 2 tbsp all purpose flour
- 3 small carrots diced or sliced
- 1/2 medium yellow onion diced
- 4 garlic cloves minced or grated
- 1 1/2 tbsp Italian seasoning can make your own blend at home too
- 1 tsp red chili flakes
- 1/4 tsp fresh grated nutmeg or just a pinch of ground nutmeg
- kosher salt and fresh cracked pepper
- 6 cups low sodium chicken broth
- 1 lb boneless skinless chicken thighs
- 8-10 lasagna noodles broken into 2" pieces
- 1 cup frozen whole leaf spinach thawed and drained
- 1 cup half and half whole milk or heavy cream is also fine
- 1 cup shredded mozzarella cheese
- 1/2 cup grated or shredded parmesan
- 4 oz cream cheese room temperature
Instructions
- In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the butter and flour together. Cook for 1-2 minutes, then add in the carrots, onions, garlic, italian seasoning, chili flakes, and nutmeg, stirring to combine. Cook for an additional 2-3 minutes, or until fragrant.
- Stir in the chicken broth, add the chicken thighs, and season with salt and pepper. Cover the pot and cook over medium heat for 20-25 minutes. Once tender, shred the chicken (this can be done in or out of the pot).
- Bring the soup to a boil over high heat. Stir in the noodles, spinach, and half & half. Let cook until the noodles are tender, about 8-10 minutes.
- Lower the heat, then stir in the mozzarella, parmesan, and cream cheese. Carefully mix until thick, creamy, and fully combined. Season with salt and pepper to taste. If the soup is too thick, thin it with additional broth or water.
- Allow the soup to cool for about 10 minutes. Serve hot!
Notes
Storage
Leftover soup should be transferred into an airtight container and refrigerated for up to 4 days. The pasta will soak up the broth the longer you leave it, so you’ll need to add a bit of extra water, broth, or cream before reheating. It’s best reheated on the stovetop at medium heat. Alternatively, you can heat up your desired portion in the microwave. Heat on high for 1-2 minute increments or until warmed through, making sure to stop in between to stir.Nutrition
Recipe Tips
- Use a large lidded soup pot or dutch oven for this recipe. You’ll need lots of room for all the ingredients!
- I recommend using lasagna noodles, but you could try subbing them out for 2 cups fusilli, rotini, bow tie, etc.
- I just about always use freshly shredded cheese; it produces a creamier, more flavorful result. Don’t forget to add a little extra grated or shredded parm on top of your finished soup!
pinterest 
facebook 
twitter 
email
So good, Jocelyn! I didn’t have any cream cheese but I didn’t miss it at all. Yummy!
Jocelyn!! You NEVER dissapoint!! I made this delicious stew tonght…served it with a slice of homemade cornbread (I love cornbread with stew) and it was AMAZING!!
2nd win… it only took about 1hr to make!!
Fantastic!! So happy you liked it and thank you so much for the kinds words!