Why You’ll Love this Creamy White Lasagna Soup
- Straight froward ingredients, nothing fancy.
- Easy to make gluten free (see recipe card!).
- Done in 30 minutes or less.
- Creamy and cozy, yet light.
- Great as leftovers.
- Cozy white lasagna flavors in soup form.
- Adjust the broth amount to reach your ideal creamy soup texture.
Need another creamy soup recipe? Try this chicken and gnocchi soup, sausage and gnocchi soup, or creamy chicken tortilla soup next.
Tested Tips Before You Start…
- I tried this recipe with 2 Tbsp of flour and 3. I liked it a little bit thicker so I went with 3, but adjust and add more broth to reach your desired thickness.
- Slice your chicken in half lengthwise if your chicken breasts are larger than 5 ounces. Or pound it thin so it all cooks evenly.
- Use the noodles with the squiggly edges simply because they look prettier! Also, make sure you grab the lasagna noodles that need to be cooked. No using no-boil noodles!
Ingredients You’ll Need
- Chicken breasts
- Kosher salt, black pepper, red pepper flakes, Italian seasoning
- Unsalted butter, yellow onion, garlic, low-sodium chicken broth
- All-purpose flour: Gluten-free if needed
- Lasagna noodles: Gluten-free if needed
- Fresh baby spinach, heavy cream, shredded low moisture mozzarella cheese, and grated Parmesan cheese
How to Make White Lasagna Soup
- Make roux: Melt the butter in a large pot over medium heat and sauté onions for 2-3 minutes. Sprinkle the flour on top and stir to coat the onions. Turn the heat to medium-low and cook for another 3-4 minutes. Add the garlic and cook for another minute.
- Make broth and cook chicken: Add chicken broth on medium-high, stirring constantly. Add red pepper flakes and Italian seasoning. Fully submerge uncooked chicken breasts and bring to a boil over high heat. Reduce to medium-low and simmer, uncovered, for 6-9 minutes, or until chicken reaches 165°F. Remove the chicken and shred into smaller pieces.
- Shred the chicken: Remove the chicken from the broth, set aside, and shred into smaller pieces.
- Cook pasta: Bring the broth back to a boil over high heat and add the pasta noodles, cooking until they’re al dente, 8-10 minutes.
- Add remaining ingredients: Lower the heat and stir in the spinach, heavy cream, parmesan cheese, mozzarella cheese and shredded chicken. Stir to combine and to melt the cheese and wilt the spinach.
- Serve: Add up to 1 cup of broth as needed to reach your desired consistency. Taste and add additional pinch of salt as needed.
Recipe Variations
Save time: A quicker option is to use rotisserie chicken. Skip boiling the chicken in the broth. Instead, just thicken the broth and mix in rotisserie chicken afterward.
Dairy-Free: Use cashew cream or coconut cream instead of heavy cream and swap nutritional yeast for parmesan cheese.
Gluten-Free: I like Jovial Gluten-Free Lasagna noodles.
Versatile veggies: Add mushrooms, sun-dried tomatoes, broccoli florets to boost veggies.
Freezing and Storing Tips
Leftover white lasagna soup can be stored in the refrigerator for up to 5 days in an airtight container.
Reheat: Warm leftover white lasagna soup on the stovetop or in the microwave until heated all the way through.
Meal prep tip: If you’re making it in advance and want the pasta to remain al dente, don’t stir the noodles into the soup. Instead, boil/cook the noodles separately, store them in a separate container, and mix them together when you’re ready to eat.
Freeze: Allow the soup to cool completely then store it in the freezer in a freezer bag or container for up to 3 months. Thaw overnight in the fridge and follow the instructions above to reheat.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
White Lasagna Soup
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Ingredients
- 1 lb chicken breasts pounded to an even thickness (Note 1)
- 1 teaspoon kosher salt plus more to taste
- Black pepper to taste
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 tablespoons all-purpose flour gluten-free if needed
- 4-5 cloves minced garlic
- 6-7 cups low-sodium chicken broth
- 6 ounces Lasagna noodles broken into pieces, gluten-free if needed (Note 2)
- 4 cups fresh baby spinach roughly chopped
- Pinch of red pepper flakes
- 1 1/2 teaspoons Italian seasoning
- 1 cup heavy cream
- 1 cup shredded low moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese plus more for topping
- Fresh basil, fresh thyme, ricotta cheese and/or crusty bread for serving
Instructions
- Pat the chicken breasts dry with a paper towel and season generously with salt and black pepper.1 lb chicken breasts, 1 teaspoon kosher salt, Black pepper to taste
- Melt the butter in a large pot, like a Dutch Oven, over medium heat. Add the onion and saute for 2-3 minutes to soften. Sprinkle the flour on top and stir to coat the onions in the flour mixture (roux). Turn the heat down to medium-low and continue to cook for another 3-4 minutes to cook the flour. Add the garlic and cook for another minute.3 tablespoons unsalted butter, 1 medium yellow onion, 3 tablespoons all-purpose flour, 4-5 cloves minced garlic
- Whisk in 6 cups of chicken broth and bring the heat up to medium-high, stirring constantly, to thicken slightly.6-7 cups low-sodium chicken broth
- Add a pinch of red pepper flakes and the Italian seasoning and stir to combine then add the uncooked chicken breasts, making sure the chicken is fully submerged.Pinch of red pepper flakes, 1 1/2 teaspoons Italian seasoning
- Bring the mixture to a boil over high heat then reduce the heat to medium-low and simmer, uncovered, for 6-9 minutes, or until the internal temperature reaches 165°F, or just below, to allow for carryover cooking. the cook time will vary based on how thick the chicken is so keep an eye on it. Carefully remove the cooked chicken to a clean cutting board.
- Bring the broth back to a boil over high heat and add the pasta noodles. Cook until they’re al dente, 8-10 minutes.6 ounces Lasagna noodles
- Lower the heat and stir in the spinach, heavy cream, parmesan cheese, mozzarella cheese, and shredded chicken. Stir to combine and to melt the cheese and wilt the spinach. Add up to 1 cup of broth as needed to reach your desired consistency. Taste and season with more salt as needed.4 cups fresh baby spinach, 1 cup heavy cream, 1 cup shredded low moisture mozzarella cheese, 1/2 cup grated Parmesan cheese, Fresh basil, fresh thyme, ricotta cheese and/or crusty bread for serving
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Molly, this soul is amazing! It is filled with so much creamy flavor. And it is so easy to make!!! I will be making this weekly in the winter!!!!
Thank you so much Debbie!!
This was so yummy!! I have made this twice now and my husband requests it – especially for a comforting meal on a cold winter day!!
Thanks Dawn!
This soup has absolutely incredible flavour!
I used high protein egg lasagna noodles and 5% cream and it’s still incredible. A bit salty, but I had to use Kraft Parmesan so that’s on me for still salting the chicken generously.
This will be a soup I’ll make for company and to keep stored in the freezer. Bravo!
Thank you so much Shannon!
Thank You for sending me your Recipe . Look very forward to making this for my Family .🎄Merry 🎅🏻Christmas
You’re welcome! Let me know how it goes!
Is it possible to put this in an instant pot?
I haven’t tried this, but it should would! I have a regular instnat pot lasagna soup that is super similar. You can take a look at that one and mimic the instructions!
So easy and delicious. I did use rotisserie chicken instead but I will make this again.
Thank you!
Delicious! Ended up having to add WAY more chicken broth than the original recipe called for to make it a soup consistency.
This is great feedback, Morgan! I tested this a few times and didn’t have that happen, so I’m curious if you changed anything to learn more!
Made this for my family and it was a huge hit, even with my picky 5 year old!
That is the absolute best, Keri! So glad you all liked it. Thanks!
I am quickly becoming a fan of the “white or creamy” versions of soup. I loved your creamy chicken tortilla soup. Made this one tonight and I may love it even more! So quick and delicious – even the world’s pickiest kids ate some z including a 9 mo old.
My entire family loved this! Husband, 4 year old and 7 month old baby tried a lasagna noodle for the first time and was very happy. So delicious and love a one pot meal!