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.
The best part about soup season is cozying up with a warm bowl of comfort food at the end of a cold day. This white lasagna soup is just like this instant pot lasagna soup, but with tender chicken and a rich and creamy soup base.They're both essentially a deconstructed lasagna in a cozy bowl of soup.
White chicken lasagna is like the creamy and delicious cousin to classic beef and red sauce lasagna. And just like the real layered lasagna, this creamy chicken lasagna soup is rich and comforting. It takes all of the steps out of layering and, and instead, you add everything to one big bowl. The whole family will love every single component to this incredibly comforting dish.
This recipe is uniquely creamy and just thick enough. I tested this a few times to master the amount of roux and flour to yield the ideal texture. However, feel free to add less broth in the beginning and adjust to reach your ideal creamy soup texture (just like I recommend in these gluten-free chicken and dumplings).
Here's 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.
How to Make White Lasagna Soup
The full printable recipe card is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This creamy white chicken lasagna soup recipe is really easy and these step-by-step instructions will make sure it turns out every time.
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: Whisk in 6 cups of chicken broth and bring the heat up to medium-high, stirring constantly. Stir in a pinch or red pepper flakes and Italian seasoning, then fully submerge uncooked chicken breasts. Bring to a boil over high heat then reduce heat to medium-low and simmer, uncovered, for 6-9 minutes, or until chicken reaches 165°F, or just below. Remove the chicken, set aside, 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.
- I tried this recipe first with 2 tablespoons of flour and then 3. I liked it a little bit thicker so I went with 3, but adjust and add more broth to reach your desired thickness. It also thickens in the fridge, so add more broth as needed when reheating.
- If your chicken 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.
- 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!
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.
What to Eat with White Lasagna
The best toppings for this White Lasagna Soup recipe are ones you would typically think of when you think of traditional lasagna, like fresh herbs and cheeses. Here are some of our favorites!
- Parmesan cheese
- A dollop of ricotta
- Shredded mozzarella cheese
- Fresh basil
- Red pepper flakes or black pepper
Make it a full meal with a side of fresh garlic bread or salad like this antipasto salad.
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.
If you make this delicious soup recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Comforting Soup Recipes
Looking for a slow cooker recipe? Try white chicken chili has a soup base of chicken broth or chicken stock.
Healthy chicken pot pie soup is paleo and dairy-free and has stove top, crockpot, and instant pot instructions.
White Lasagna Soup
- 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 ½ teaspoons Italian seasoning
- 1 cup heavy cream
- 1 cup shredded low moisture mozzarella cheese
- ½ cup grated Parmesan cheese plus more for topping
- Fresh basil, fresh thyme, ricotta cheese and/or crusty bread for serving
- Large dutch oven or stock pot
- Pat the chicken breasts dry with a paper towel and season generously with salt and black pepper.
- 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.
- Whisk in 6 cups of chicken broth and bring the heat up to medium-high, stirring constantly, to thicken slightly.
- Add a pinch or red pepper flakes and the Italian seasoning and stir to combine then add the uncooked chicken breasts, making sure the chicken is fully submerged.
- 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 itme will vary based on how thick the chicken is so keep an eye oon 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.
- 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.