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A white bowl of white lasagna soup against a white background with a silver spoon nearby
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5 from 12 votes

White Lasagna Soup Recipe

This Hearty and Creamy White Lasagna Soup is made with veggies, tender chicken, warm broth, and melty cheese coming together in just under an hour!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer, Soup
Cuisine: American, Italian
Servings: 6 servings
Calories: 555kcal
Author: Jocelyn Delk Adams

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

Calories: 555kcal | Carbohydrates: 40g | Protein: 35g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 542mg | Potassium: 725mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4647IU | Vitamin C: 3mg | Calcium: 336mg | Iron: 3mg