White Chicken Lasagna Soup – Creamy & Flavorful Dinner Idea That’ll Make You Forget Regular Lasagna

You want comfort food that doesn’t take all night? This is it. All the creamy, cheesy vibes of white chicken lasagna—without the layering, waiting, or drama.

One pot. Big flavor. A bowl you’ll “accidentally” finish before it hits the table.

If you can simmer soup and stir cheese, you can absolutely nail this.

Why This Recipe Works

Classic white lasagna flavors get translated into a cozy, spoonable format that cooks faster and tastes like you spent hours. The broth gets body from a roux, richness from cream, and a silkiness that makes every spoon a mic-drop. Torn lasagna noodles mimic the texture you love, and shredded chicken pulls in protein without complicating your life.

Fresh spinach and lemon brighten the cream so it’s indulgent without being heavy. It’s basically comfort + balance, engineered to disappear.

Shopping List – Ingredients

• Olive oil – 2 tablespoons
• Unsalted butter – 2 tablespoons
• Yellow onion – 1 medium, finely diced
• Garlic – 4–5 cloves, minced
• Carrots – 2 small, finely diced (optional but adds sweetness)
• Celery – 2 ribs, finely diced
• All-purpose flour – 3 tablespoons (for roux)
• Chicken broth – 6 cups, low-sodium
• Cooked shredded chicken – 3 cups (rotisserie is perfect)
• Lasagna noodles – 8–10 sheets, broken into bite-size pieces (or mafaldine/egg noodles)
• Heavy cream – 1 cup
• Cream cheese – 4 ounces, softened
• Parmesan – 1/2 cup, freshly grated
• Mozzarella – 1 cup, shredded
• Baby spinach – 3–4 cups
• Italian seasoning – 2 teaspoons
• Crushed red pepper flakes – 1/4–1/2 teaspoon (optional)
• Bay leaf – 1
• Lemon – 1 (zest and 1–2 teaspoons juice)
• Nutmeg – a pinch (classic white sauce move)
• Kosher salt and black pepper – to taste
• Fresh parsley or basil – for garnish

How to Make It – Instructions

1. Sweat the aromatics. In a large Dutch oven, heat olive oil and butter over medium. Add onion, carrots, and celery with a pinch of salt.

   Cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.

2. Build the roux. Sprinkle in flour and cook, stirring constantly, 1–2 minutes. You want a pale blond paste, not burnt sand.
3. Whisk in broth. Add a splash of chicken broth, whisk smooth, then add the rest gradually.

   Toss in the bay leaf, Italian seasoning, red pepper flakes, and a pinch of nutmeg. Bring to a gentle simmer.

4. Add the noodles. Drop in broken lasagna noodles. Simmer 10–12 minutes, stirring often so they don’t stick.

   Aim for al dente.

5. Stir in chicken. Add shredded chicken and warm through 2–3 minutes.
6. Make it creamy. Lower heat. Stir in cream cheese until melted and smooth. Add heavy cream, then Parmesan and mozzarella.

   Stir until silky. Do not boil once the dairy is in—unless you enjoy curdled sadness.

7. Finish with greens and lemon. Add spinach and let it wilt, 1–2 minutes. Zest in half the lemon and squeeze in 1–2 teaspoons juice.

   Taste and adjust salt and pepper.

8. Serve. Ladle into bowls. Garnish with parsley or basil and extra Parmesan. Optional: a drizzle of olive oil or cracked pepper for the flex.

Preservation Guide

• Fridge: Cool completely, then store in airtight containers up to 3–4 days.

  The noodles will continue to absorb liquid, so add a splash of broth or water when reheating.

• Freezer: For best results, freeze without noodles. Freeze the soup base (chicken, broth, cream, etc.) in freezer-safe containers for up to 2 months. Cook fresh noodles when reheating.
• Reheating: Warm gently on the stove over medium-low, stirring often.

  Thin with broth or milk as needed. Avoid boiling after dairy is added—keep it below a simmer.

Benefits of This Recipe

• Weeknight-friendly: All the comfort of lasagna in about 35–40 minutes. No layering, no bake time, no 17 dishes.
• High protein: Loaded with chicken and cheese to keep you full and happy.
• Kid-approved: Creamy, cheesy, not spicy (unless you want it).

  It’s basically mac and cheese with a gym membership.

• Flexible: Swap noodles, add veggies, use leftover chicken—this soup is adaptable.
• Make-ahead friendly: The base keeps well; finish with noodles and spinach when serving for peak texture.

What Not to Do

• Don’t boil after adding dairy. High heat can break the cream and cheese. Low and slow equals silky and happy.
• Don’t dump noodles in and walk away. They’ll clump or stick to the bottom. Stir like you mean it.
• Don’t skip the lemon. The acidity lifts all the richness.

  Without it, the soup can taste flat. Trust the zest.

• Don’t over-salt early. Cheese and reduced broth add salt. Season at the end for control.
• Don’t use pre-shredded cheese if you can help it. Anti-caking agents can make the soup grainy.

  Freshly grated melts smoother, IMO.

Mix It Up

• Mushroom upgrade: Sauté 8 ounces sliced cremini with the aromatics for a deeper, “fancier than Tuesday” flavor.
• Tuscan twist: Add sun-dried tomatoes and swap spinach for kale. Finish with a splash of white wine before the broth.
• Herb-forward: Stir in fresh thyme and basil at the end. Bright and garden-y.
• Spicy version: Use hot Italian chicken sausage with the chicken or add Calabrian chili paste.

  You’ve been warned.

• Gluten-free: Use GF lasagna sheets or rotini and a cornstarch slurry instead of flour (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Lighter option: Swap half-and-half for cream and reduce cheese by one-third. Still cozy, a bit less rich.
• No-cream approach: Use evaporated milk and skip cream cheese; blend a ladle of soup with Parmesan to thicken.

FAQ

Can I use uncooked chicken instead of cooked?

Yes. Sauté 1–1.5 pounds diced chicken breast or thighs after the aromatics until just cooked, then proceed.

Or poach chicken in the broth, remove to shred, and return to the pot.

What noodles work if I don’t have lasagna sheets?

Mafaldine, bowties, rotini, egg noodles, or even broken fettuccine. You’re aiming for bite-sized pieces that won’t turn mushy fast.

How do I prevent the soup from getting too thick?

Noodles drink broth like it’s their job. Keep extra broth on hand and add as needed, especially when reheating.

Start slightly thinner than you think; it will thicken as it rests.

Can I make it in a slow cooker?

Sort of. Cook aromatics and roux on the stove, whisk in broth, transfer to slow cooker with chicken and seasonings for 2–3 hours on Low. Add noodles in the last 30–40 minutes.

Stir in dairy and spinach at the end. FYI: Texture control is better on the stovetop.

Why add nutmeg to a white soup?

A tiny pinch rounds out creamy sauces and enhances the cheese without tasting like dessert. It’s a classic béchamel move—subtle but effective.

Can I make it vegetarian?

Absolutely.

Use veggie broth, swap chicken for cannellini beans or sautéed mushrooms, and add more spinach or zucchini. Same method, same cozy vibe.

How do I keep the cheese from clumping?

Lower the heat before adding, use freshly grated cheese, and add gradually while stirring. If it’s too hot or you dump it in all at once, clumps happen.

Final Thoughts

White Chicken Lasagna Soup is the shortcut that still feels like a flex.

It’s rich, creamy, and bright enough to keep you coming back for “just one more spoon.” Keep it classic or remix it with your favorite add-ins—the base is rock solid. Make a pot tonight, and good luck saving leftovers. Your future self will be mad if you don’t.