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!
Recipe By Leidi Rodriguez
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!
What is Creamy White Lasagna Soup?
If you’ve had lasagna soup before, it was probably a tomato-based version loaded with sausage or beef, veggies, and a little cheese. Undoubtedly, this hearty dish is delicious but I’ve always been a bigger fan of cream-based pasta. Because, well cream of course. Does that need any more explaining?
Today’s Creamy White Lasagna Soup is inspired by one of my favorite meals: Spinach Lasagna. Buttery, cozy, and loaded with tender pasta, this soup is perfect for a quiet night in on a cold winter night.
I love a recipe with lots of room for substitution. More options means less worrying about missing ingredients and more opportunity for personalization!
Here are a few of my own suggestions:
- SALTED BUTTER- unsalted butter, margarine, or coconut oil.
- ALL PURPOSE FLOUR- use whatever you’ve got: whole wheat, gluten-free, etc.
- CARROTS- squash, parsnips, zucchini, or mushrooms.
- ONION & GARLIC- just about any kind of onion will work here but garlic is garlic and there’s no way around that. If you don’t have either, add a couple teaspoons of onion and garlic powder instead.
- ITALIAN SEASONING– if you don’t have Italian seasoning, make a mix of your own using my recipe. You don’t have to have all of the spices all but something is better than nothing.
- CHILI FLAKES- cayenne or chili powder.
- NUTMEG- this one is harder to replace in a savory setting. You can try cinnamon or mace but I’m not sure how that would play out. Let me know in the comments below!
- SALT AND PEPPER- kosher salt and fresh cracked black pepper is best. No replacements.
- CHICKEN BROTH- veggie or beef broth, or chicken stock can be used in its place.
- CHICKEN THIGHS- chicken breasts or turkey.
- LASAGNA NOODLES- I used brown rice lasagna noodles for a healthier, gluten-free option. Use the pasta of your choice!
- WHOLE LEAF SPINACH- any form of fresh or frozen spinach will work. Kale, celery, or Swiss chard are also great.
- HALF & HALF- whole milk or heavy cream.
- MOZZARELLA- provolone, swiss, white cheddar, or gouda are all also tasty options.
- PARMESAN- shredded or grated. Nutritional yeast is a healthy alternative!
- CREAM CHEESE- this is totally optional but it does add a smooth, creamy tang. Sour cream is also a great replacement
How to Make Lasagna Soup
There’s something so irresistible about a deconstructed lasagna soup. You know what, I think I know what it is: it’s made in less than an hour! Simple ingredients, easy instructions, and lots of hands-off cooking time for magazine flipping or candy crushing.
To get this recipe started, heat a large heavy pot over medium heat and melt your butter and flour together. You’ll want to actively whisk this mixture together, cooking until a thick, light-brown roux forms. Add in the carrots and seasoning, mixing until everyone is mingling nicely.
Stir in all of the chicken broth, add the chicken thighs (carefully), and season with a bit of salt and pepper. Cover the pot and cook until the carrots are tender and the chicken is ready to be shredded. I use two forks to roughly pull apart the chicken straight in the pot!
Bring the soup to a boil, add in the lasagna noodles, spinach, and half & half, then cook for about 10 minutes.
Finally, lower the heat and stir in all that delicious cheese! Watch that soup get thick, smooth, and creamy, let it cool for a hot second, and serve yourself a BIG OLD BOWL. Then maybe a second for good measure, ya know?
- Use a large lidded soup pot or dutch oven for this recipe. You’ll need lots of room for all those yummy ingredients!
- I recommend using lasagna noodles (since this is a lasagna soup), but you could try subbing them out for 2 cups of a different kind of pasta. A shorter cut of pasta would work best: 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!
- Substitute ingredients at your own discretion. Lower fat alternatives may lead to curdling or over thickening/thinning.
Leftover Storage and Reheating
Leftover lasagna 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.
Creamy White Lasagna Soup is 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.
Best Pasta Recipes
Pasta night comes at least once a week in my house! I mean, with recipes like these, how could I resist?
Check out some of GBC’s sauciest noodle dishes:
- Classic Lasagna
- Baked Spaghetti
- Sausage Stuffed Shells
- Cajun Spinach
- Stuffed Manicotti
- Chicken Stuffed Shells
- Creamy Garlic Pasta
White Lasagna Soup
- 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
- 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!
Use a large lidded soup pot or dutch oven for this recipe. You’ll need lots of room for all those yummy ingredients!
I recommend using lasagna noodles (since this is a lasagna soup), but you could try subbing them out for 2 cups of a different kind of pasta. A shorter cut of pasta would work best: 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!
Substitute ingredients at your own discretion. Lower fat alternatives may lead to curdling or over thickening/thinning. LEFTOVER STORAGE & REHEATING
Leftover lasagna 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. Creamy White Lasagna Soup is 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.