Delicious White Chicken Lasagna Soup

This Delicious White Chicken Lasagna Soup is pure comfort in a bowl. Creamy, cheesy, and full of rich Italian flavor, it captures everything you love about white lasagna in a warm and hearty soup. Tender pieces of chicken, creamy broth, melted cheese, and broken lasagna noodles come together beautifully for an easy healthy recipe that’s perfect as a fall dinner idea or cozy weekend meal. Every spoonful feels like homemade comfort simple, satisfying, and deeply flavorful.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups milk or half-and-half
• 2 cups baby spinach leaves
• 8 lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup ricotta cheese
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes optional
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Kitchen Tools You’ll Need

You only need a few basic kitchen tools to bring this creamy soup together.

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Ladle

Step-by-Step Beginner-Friendly Instructions

1. Cook the chicken: Heat olive oil in a large soup pot over medium heat. Add diced chicken and cook for 6 to 8 minutes until lightly browned and cooked through. Remove from the pot and set aside.
2. Sauté aromatics: Add chopped onion and garlic to the same pot. Cook for 3 to 4 minutes until fragrant and softened.
3. Build the broth: Pour in chicken broth and season with basil, oregano, red pepper flakes, salt, and pepper. Stir well and bring to a gentle boil.
4. Add lasagna noodles: Break lasagna noodles into smaller pieces and add to the pot. Cook for about 10 minutes until tender, stirring occasionally to prevent sticking.
5. Combine chicken and milk: Lower the heat, return the cooked chicken to the pot, and pour in milk or half-and-half. Stir gently and let the soup simmer for 5 minutes.
6. Add cheese and spinach: Stir in mozzarella, Parmesan, ricotta, and spinach. Cook for another 3 to 4 minutes until the cheese is melted and the spinach is wilted.
7. Serve: Ladle into bowls, garnish with fresh parsley, and top with extra Parmesan cheese if desired.

Pro Tips

• Make it lighter: Use low-fat milk and part-skim cheeses for a lower-calorie version that still feels creamy.
• Add more flavor: A pinch of nutmeg or a splash of lemon juice enhances the richness of the sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a bit of broth or milk when reheating to maintain the soup’s creamy consistency.
• Serving suggestion: Pair with toasted garlic bread or a crisp green salad for the perfect comforting meal.

Nutrition Table

Conclusion

This White Chicken Lasagna Soup is a comforting twist on a classic Italian favorite. It’s creamy, cheesy, and full of tender chicken and lasagna noodles in every bite. With its silky broth, melted cheeses, and fragrant herbs, it’s the ultimate cozy meal for family dinners or nights when you crave something warm and satisfying. Each bowl brings together all the flavors of homemade lasagna — made easier, faster, and even creamier.

White Chicken Lasagna Soup

This creamy and cheesy soup combines all the flavors of white lasagna in a hearty and comforting bowl perfect for fall dinners or cozy weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Comfort Food, Italian

Servings 6 servings

Calories 420 kcal

Ingredients

  

For the soup

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups milk or half-and-half
• 2 cups baby spinach leaves
• 8 pieces lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup ricotta cheese
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes optional
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

 

Preparation

• Heat olive oil in a large soup pot over medium heat. Add diced chicken and cook for 6 to 8 minutes until lightly browned and cooked through. Remove from the pot and set aside.
• Add chopped onion and garlic to the same pot. Cook for 3 to 4 minutes until fragrant and softened.
• Pour in chicken broth and season with basil, oregano, red pepper flakes, salt, and pepper. Stir well and bring to a gentle boil.
• Break lasagna noodles into smaller pieces and add to the pot. Cook for about 10 minutes until tender, stirring occasionally to prevent sticking.
• Lower the heat, return the cooked chicken to the pot, and pour in milk or half-and-half. Stir gently and let the soup simmer for 5 minutes.
• Stir in mozzarella, Parmesan, ricotta, and spinach. Cook for another 3 to 4 minutes until the cheese is melted and the spinach is wilted.
• Ladle into bowls, garnish with fresh parsley, and top with extra Parmesan cheese if desired.

Notes

Make it lighter: Use low-fat milk and part-skim cheeses for a lower-calorie version that still feels creamy. Add more flavor: A pinch of nutmeg or a splash of lemon juice enhances the richness of the sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a bit of broth or milk when reheating to maintain the soup’s creamy consistency. Pair with toasted garlic bread or a crisp green salad for the perfect comforting meal.

Keyword Comfort Food, Cozy Meal, Creamy Soup, Italian Soup, White Chicken Lasagna Soup