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.
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White Lasagna Soup
This creamy White Lasagna Soup features all of the best white lasagna ingredients in a comforting bowl. Make it in one pot in less than 30 minutes! Every spoonful of this creamy soup has tender chicken, broken lasagna noodles, cheesy flavor, fresh spinach, and Italian spices.
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Servings: 6 servings
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
Last step! If you make this, please leave a review letting us know how it was!
Notes
Note 1. Chicken Breast. If your breasts are larger than 5 ounces, slice them in half lengthwise and pound them to an even thickness. This ensures the inside of the chicken cooks through quickly. Thicker chicken breasts will take much longer to cook through.
Note 2. Gluten-Free. Use 1:1 gluten-free all-purpose flour and your favorite gluten-free lasagna noodles (I like Jovial).
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 32.3g | Protein: 33.5g | Fat: 22.6g | Cholesterol: 112.6mg | Sodium: 566mg | Fiber: 3.8g | Sugar: 2.6g | Vitamin A: 301.4IU | Vitamin C: 8.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!