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This Creamy White Chicken Lasagna Soup is a lasagna lover’s dream. Packed with tender chicken in a creamy broth, this cheesy soup is everything you love about chicken lasagna in soup form. It’s the perfect meal for when you are craving something hearty and filling.
White Chicken Lasagna Soup brings you the flavor of chicken lasagna in a hearty and comforting bowl of soup. Chunks of chicken, a creamy, velvety sauce and tender noodles come together in this warm and cozy dish. Best of all, it only takes 40 minutes to make this one pot lasagna soup.
If you love creamy chicken entrees, try my Creamy Garlic Parmesan Chicken, Creamy Chicken and Mushroom Stroganoff, or my Creamy Chicken Alfredo Lasagna.
Why You’ll Love This Lasagna Soup Recipe
- It’s made in one pot. From start to finish, this soup is made in one pot from start to finish, so clean up is easy peasy.
- It’s incredibly delicious. It’s rich in flavorful and has extra rich creamy texture. The creamy soup is so good you’ll want seconds and thirds.
- It’s so easy to make. Prep is minimal, very little hands on cooking time and the soup comes together in just 40 minutes.
White Lasagna Soup Ingredients
- Olive oil and butter: you will sear the chicken with olive oil and use unsalted butter to saute the vegetables.
- Chicken: you will dice boneless, skinless chicken breasts into bite sized pieces.
- Vegetables: chopped yellow onion, minced garlic and sliced mushrooms add flavor and substance.
- Flour: a few tablespoons of flour will create a thick, creamy sauce.
- Chicken broth: chicken broth adds flavor and creates a soup-like consistency.
- Seasonings: use a blend of Italian seasonings, dried basil, dried thyme, ground black pepper and salt.
- Lasagna noodles: break uncooked lasagna noodles into random pieces.
- Cream cheese and cream: both the cheese and the cream help create a creamy, rich soup.
- Cheese: ricotta, parmesan and mozzarella cheese give this a classic cheesy lasagna taste and texture.
- Parsley: add fresh parsley as a garnish and a burst of color.
How To Make White Chicken Lasagna Soup
- Cook the chicken. Heat a heavy bottom pot; add oil followed by cubed chicken, cook for 4-5 minutes until the chicken is cooked through. Transfer the chicken to a plate and set aside.
- Sear the vegetables. To the same cooking pot, add butter, once the butter is melted add onions, garlic and mushrooms. Cook for 3-5 minutes until the mushrooms start releasing moisture.
- Prepare the broth. Sprinkle the flour and cook for a minute. Add in the chicken broth, Italian seasonings, thyme, basil, black pepper and salt. Bring it to a boil.
- Cook the noodles. Add the lasagna noodles; cover and cook the soup for 10 minutes.
- Make it creamy. Transfer the cooked chicken back to the pot along with the cream cheese and cook further until the pasta is cooked through on a medium flame.
- Garnish and serve. Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, mozzarella cheese, parmesan cheese and garnished with fresh chopped parsley.
Tips To Make This Easy Lasagna Soup
- Stir in leftover chicken such as rotisserie chicken instead of using cubed chicken.
- Add more vegetables such as carrots, bell peppers, spinach or kale.
- Use your favorite pasta in place of the lasagna noodles.
- Use roasted garlic instead of fresh garlic for a rich, mellow flavor.
- Use low fat cream cheese and half and half to reduce the calories and fat in the final dish.
- Use freshly grated cheese as it will melt better.
- The pasta will continue to absorb liquid as the soup sits. You may need to add additional broth when reheating.
Frequently Asked Questions
Chop up leftover chicken breast or add shredded rotisserie chicken to make this an even easier meal.
Yes. Begin by cooking the chicken and vegetables in a skillet,, adding the flour, and cooking for a minute or two. Transfer everything to the crockpot along with the chicken broth and seasonings. Cover and cook for 6-8 hours on low or 2-3 hours on high. 30 minutes before serving, stir in the noodles, cream cheese and heavy cream. Cover and check the noodles for doneness in 15 minutes.
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or in the microwave. Top with fresh cheese before serving.
I love to freeze soups, but this soup has both cream cheese and heavy cream which can cause some weird textural things when frozen. If you wish to freeze this soup, leave out the cheese and cream and add it when you reheat the soup. Without the dairy, this soup can be frozen for up to 3 months.
This white lasagna soup is filling on its own but can be paired with Cheesy Pesto Breadsticks or Sweet Hawaiian Rolls to make it a complete meal.
More Hearty Soup Recipes
- Creamy Tomato Soup
- Chicken Enchilada Soup
- Easy Tuscan White Bean Soup
- Lemon Chicken Rice Soup
- Vegetable Minestrone Soup
I hope you enjoy all the recipes I share with you, including this delicious White Chicken Lasagna Soup recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy White Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 lb boneless skinless chicken breasts, cubed
- ½ medium yellow onion, chopped
- 1 teaspoon garlic, minced
- 5 oz mushrooms, sliced
- 3 tablespoon flour
- 1 cup chicken broth
- ½ teaspoon Italian seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 10 uncooked lasagna noodles, broken into random pieces
- 4 oz cream cheese
- ½ cup heavy cream
- 2 tablespoon ricotta, to serve
- 2 tablespoon parmesan cheese, to serve
- 2 tablespoon mozzarella cheese, to serve
- 2 tablespoon parsley, chopped, to garnish
Instructions
- Heat a heavy bottom pot; add oil followed by cubed chicken, cook for 4-5 minutes until the chicken is cooked through. Transfer the chicken to a plate and set aside.
- To the same cooking pot, add butter, once the butter is melted add onions, garlic and mushrooms. Cook for 3-5 minutes until the mushrooms start releasing moisture.
- Sprinkle the flour and cook for a minute. Add in the chicken broth, Italian seasonings, thyme, basil, black pepper and salt. Bring it to a boil.
- Add the lasagna noodles; cover and cook the soup for 10 minutes.
- Transfer the cooked chicken back to the pot along with the cream cheese and cook further until the pasta is cooked through on a medium flame.
- Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, mozzarella cheese, parmesan cheese and garnished with fresh chopped parsley.
Notes
- Stir in leftover chicken such as rotisserie chicken instead of using cubed chicken.
- Add more vegetables such as carrots, bell peppers, spinach or kale.
- Use your favorite pasta in place of the lasagna noodles.
- Use roasted garlic instead of fresh garlic for a rich, mellow flavor.
- Use low fat cream cheese and half and half to reduce the calories and fat in the final dish.
- Use freshly grated cheese as it will melt better.
- The pasta will continue to absorb liquid as the soup sits. You may need to add additional broth when reheating.
Looks amazing can’t wait to make this for my husband.
Hope you enjoy it!