I’m all about soup season once that cold weather hits, and this white lasagna soup is right at the top of my list. So good it makes me wanna sing! I load it up with veggies, chicken, lasagna noodles, a flavorful broth, and plenty of creamy cheese. White lasagna soup is comfort food for my soup lovers and my pasta lovers, all in one pot. Easy to make, easy to enjoy. Get into it, boos.
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How to Make White Lasagna Soup
These step-by-step photos show how to make one pot chicken lasagna soup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → White Lasagna Soup Recipe
1. Build the Roux for the White Chicken Lasagna
Then stir in carrots, onions, garlic, Italian seasoning, chili flakes, and nutmeg. Cook until fragrant.
2. Pour chicken broth and add chicken thighs
Season, and cook covered until tender enough to shred.
3. Bring your chicken lasagna soup to a boil
Then stir in noodles, spinach, and half & half. Cook until noodles are tender.
4. Stir in the remaining ingredients
Add in mozzarella, parmesan, and cream cheese, and stir until smooth and creamy. Season to taste, cool briefly, and serve!
PRO TIP: Taste your pasta, boos. Pull out a piece with a slotted spoon, let it cool a sec, then bite into it. It should feel tender with the tiniest bite.
Full White Lasagna Soup Recipe
White Lasagna Soup Recipe
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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
How to Store
- Fridge: Transfer the soup to an airtight container and refrigerate 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.
- Freezer: Freeze without the noodles for the best texture. Store the soup base in a freezer safe container for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, cook fresh noodles, and add them. If you freeze the pasta inside the soup, just know it’ll be softer after thawing.
- Reheating: Warm it on the stovetop over medium heat until heated through. If you’re just heating up a bowl for lunch, pop it in the microwave in 1 to 2 minute bursts, stirring in between until hot.
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!
- Don’t panic if you don’t have lasagna noodles. 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 white chicken lasagna soup!
- Cook the noodles separate if you want. That way you don’t have to watch them in the pot. Keep them al dente and add to each bowl when serving.
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I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Bread Night: Serve this this creamy white lasagna soup with garlic bread, no knead bread, or a batch of buttery yeast rolls. Perfect for dunkin and scoopin every drop!
- Salads: Balance the richness with a vinegar coleslaw or a simple cucumber and onion salad.
Yep! Keep an eye on them so they don’t dry out, though. They cook fast.
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OH WOW!!! THIS LOOKS AMAZING I LOVE SOUP. I CAN EAT IT YEAR ROUND. I CAN’T WAIT TO ME THIS ONE FOR TOMORROWS DINNER. I KNOW MY FAMILY WILL LOVE THIS. THANK YOU AND GOD BLESS YOU
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!