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.
This post may contain affiliate links. Read our disclosure policy.
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
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
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.
Want to Save This Recipe, Boo?
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.
pinterest 
facebook 
twitter 
email
My husband and I both loved this! One of the BEST soups I’ve ever made, and I love my soups!
I just made this tonight and it was amazing! Restaurant quality taste. The only thing I would change is switching out with the lasagna noodles to bow tie pasta or something smaller. Even after breaking the noodles down, it made it complicated to eat. But super yummy.
Amazing! And my local market sells little mini lasagna noodles and they worked great. My husband is not a creamy soup fan and he LOVED it.
Just made this and it’s so yummy!
Listen, I just made this soup. And it was amazing! The only thing is I bought the wrong cheese cream cheese, I bought the cream cheese with the jalapeños in it and it was still perfect!
This is amazing!!!! I used super greens rotini pasta- just because it what I had at home. So good! definitely making again.
Thanks so much Victoria! I use chickpea based or gluten free pastas too. Love that this recipe can work with whatever you’ve got!
This rich and creamy soup recipe is a treasure! Two kinds of cheese PLUS cream cheese? Oh yes, please! Perfect dinner for a chilly winter night. Thanks for another winning recipe from Grandbaby Cakes.
This is SO yummy! The whole family loved it!
This soups has all of my favorite flavors. It looks so hearty and belly filling which is a good thing in my book. I love making comfort food like this for cold nights.
I’m currently sitting through a snow storm and making a batch of this soup! Perfect for cold, cozy weather. So glad you enjoyed it!
This is such a delicious twist to regular tomato-based lasagna soup! So rich and creamy and easy to make!