Craving the flavors of lasagna but short on time? Our white lasagna soup is the answer! Itʻs a flavorful weeknight meal that brings together all the best parts of lasagna—tender noodles, savory chicken and a rich, garlicky broth—in a fraction of the time.
White Lasagna Soup
Published on Oct. 23, 2024
Lasagna lovers, prepare to be amazed. Our recipe for white lasagna soup takes the essence of your favorite layered pasta dish and gives it a cozy, sippable makeover. It combines everything you love about lasagna—noodles, meat and cheese—into one cozy bowl.
Our Test Kitchen-approved recipe is ideal for those nights when you crave lasagna but lack the patience for assembly—itʻs a one-pot wonder that delivers all the comfort with a fraction of the effort.
White Lasagna Soup Ingredients
- Olive oil: Olive oil is used to saute the vegetables and chicken, adding subtle flavor to the base of the white lasagna soup.
- Onion: Chopped onion provides a slightly sweet and aromatic foundation.
- Chicken breasts: Cubed chicken adds protein and makes the soup more filling. Use rotisserie chicken in a pinch.
- Garlic: Minced garlic infuses the broth with robust flavor and complements the other seasonings.
- Italian seasoning: A blend of herbs, Italian seasoning enhances the savory notes in this white lasagna soup.
- Red pepper flakes: A pinch of red pepper flakes add subtle heat to balance the creaminess of the broth.
- Flour: All-purpose flour is used to thicken the broth, making the soup rich and creamy.
- Chicken broth: The liquid base of the soup, chicken broth adds savory depth to the soup. Hereʻs how to make your own chicken broth at home.
- Heavy whipping cream: Heavy cream creates the rich, creamy texture that makes this white lasagna soup so indulgent.
- Lasagna noodles: Broken into bite-size pieces, these noodles mimic the layers of lasagna in soup form.
- Spinach: Fresh spinach adds a pop of color and freshness to balance the richness of the soup.
- Parmesan cheese: Grated Parmesan adds a nutty, umami finish to the dish that ties all the ingredients together.
Directions
Step 1: Saute the onions and chicken
In a Dutch oven or large pot, heat olive oil over medium heat. Add chopped onions and cook until softened, about four to five minutes. Stir in the cubed chicken breasts and cook until the edges are lightly browned, about four to five minutes.
Step 2: Add the aromatics and seasonings
Stir in minced garlic, Italian seasoning, salt, pepper and red pepper flakes. Cook for an additional minute until fragrant.
Step 3: Create the roux
Sprinkle flour over the chicken mixture and cook for an additional two to three minutes, stirring constantly until the flour is browned and fragrant.
Step 4: Add broth and simmer
Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer and cook until slightly thickened, about six to eight minutes.
Step 5: Add the cream and noodles
Stir in the heavy cream and broken lasagna noodles. Cover the pot and cook until the noodles are al dente, about 10 to 12 minutes.
Step 6: Finish with spinach and cheese
Add the chopped spinach to the pot and cook for an additional two to three minutes until wilted. Remove from heat and stir in the grated Parmesan cheese. Ladle the soup into bowls and garnish with more grated Parmesan.
White Lasagna Soup Variations
- Make it vegan: Swap the chicken for mushrooms, use vegetable broth instead of chicken broth and non-dairy cream and cheese for a plant-based version of this hearty white lasagna soup.
- Add some sausage: For extra flavor, brown Italian sausage along with the chicken and add it to this white chicken lasagna soup recipe.
- Use different greens: Swap spinach for baby kale or Swiss chard for a heartier green option. You can also add more vegetables like carrots, celery and peppers for extra nutrition and flavor.
- Make it extra cheesy: Stir in some ricotta cheese or mozzarella along with the Parmesan for an even richer, cheesier soup.
- Give it a seafood twist: Replace the chicken with cooked shrimp or chunks of white fish for a seafood lasagna soup variation.
How to Store White Lasagna Soup
Allow the soup to cool completely before transferring to an airtight container. Leftovers can be stored in the fridge for up to three days. The noodles may absorb some of the liquid as it sits, so you will need to add a bit of broth or water when reheating.
Can you freeze white lasagna soup?
While you can freeze this soup, the texture of the noodles and cream-based broth may change when it thaws. If you do plan to freeze, it’s best to do so before adding the noodles, spinach and cream. The soup will keep in the freezer for up to three months.
White Lasagna Soup Tips
Can I use different types of pasta in white lasagna soup?
Yes, you can substitute the broken lasagna noodles with other pasta shapes like fusilli, farfalle or even tortellini. Adjust the cooking time according to the pasta you choose.
Can you use pre-cooked chicken in white lasagne soup?
Using leftover chicken breasts or rotisserie chicken is an easy way to save on cook time! Add the pre-cooked chicken after the noodles are cooked to prevent the meat from drying out.
How do I make white lasagna soup even creamier?
For an extra creamy white lasagna soup, stir in 1/2 cup of ricotta cheese or add a few more tablespoons of Parmesan while the soup is simmering.
What goes well with white lasagna soup?
While comforting all on its own, bowls of white lasagna soup can easily be paired with a side of extra garlicky bread or a crisp Italian salad with lemon vinaigrette.
White Lasagna Soup
Prep Time
15 min
Cook Time
30 min
Yield
4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 boneless skinless chicken breasts, cut into 1/2-in. cubes
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 cup heavy whipping cream
- 8 ounces lasagna noodles, broken into bite size pieces
- 2 cups chopped fresh spinach
- 1/4 cup grated Parmesan cheese
Directions
- In a Dutch oven or stock pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in chicken; cook until edges are browned, 4-5 minutes. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook one minute longer. Stir in flour; cook until browned, 2-3 minutes, stirring constantly. Slowly whisk in broth. Bring to a simmer; cook until thickened, 6-8 minutes. Stir in cream and lasagna noodles; cook, covered, until noodles are al dente, 10-12 minutes. Stir in spinach; cook 2-3 minutes or until wilted. Garnish with Parmesan cheese.
Nutrition Facts
1-1/4 cup: 607 calories, 32g fat (16g saturated fat), 109mg cholesterol, 1320mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 28g protein.
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