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White Chicken Lasagna Soup

A creamy, garlicky soup capturing all the flavors of white chicken lasagna without the hassle of baking. Perfect for weeknights and chilly weather.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tbsp Olive oil or butter For sautéing and building flavor.
  • 1 medium Yellow onion, diced Sweet, aromatic foundation.
  • 4–5 cloves Garlic, minced Essential for flavor.
  • 1/2 tsp Crushed red pepper Gentle heat; adjust to taste.
  • 2 tsp Italian seasoning Convenient herb blend, or use oregano, basil, and thyme.
  • 1/2 cup Dry white wine Optional for deglazing.
  • 2 tbsp All-purpose flour Light thickener for the broth.
  • 6 cups Low-sodium chicken broth Base of the soup.
  • 1 piece Parmesan rind Optional, adds savory notes.
Main ingredients
  • 3 cups Cooked shredded chicken Rotisserie chicken works best.
  • 8–10 sheets Lasagna noodles, broken Or use mafalda/campanelle.
  • 1.5 cups Half-and-half or light cream For creaminess.
  • 4 oz Cream cheese, softened Gives a lasagna-esque tang.
  • 3 cups Baby spinach, loosely packed Fresh green contrast.
  • 1 cup Parmesan cheese, freshly grated For topping.
  • 1 tsp Lemon zest For brightness.
  • 1–2 tbsp Lemon juice Adjust to taste.
  • 1/4 cup Fresh parsley or basil, chopped For garnish.
  • Salt and black pepper Season to taste.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium. Add onion with a pinch of salt; cook 4–5 minutes until translucent.
  2. Stir in garlic, crushed red pepper, and Italian seasoning; cook 1 minute until fragrant.
Cooking
  1. Pour in white wine; scrape up browned bits. Simmer 2–3 minutes until reduced by half.
  2. Sprinkle in flour and stir for 1 minute to form a light roux.
  3. Whisk in chicken broth until smooth. Drop in the Parmesan rind if using. Bring to a gentle boil, then reduce to a lively simmer for 10 minutes.
  4. Add broken lasagna pieces and simmer 8–10 minutes, stirring occasionally.
  5. Reduce heat to low. Stir in cream cheese until melted. Add half-and-half and bring to a gentle simmer—do not boil.
  6. Add shredded chicken and cook 2–3 minutes to warm through. Remove Parmesan rind.
  7. Stir in spinach until wilted, about 1 minute. Add grated Parmesan; stir until silky.
  8. Stir in lemon zest and adjust lemon juice, salt, and pepper to taste.
Serving
  1. Ladle into bowls, top with fresh herbs, extra Parmesan, and a crack of pepper. Optional: a drizzle of olive oil or red pepper flakes.

Notes

For best leftovers, cook noodles separately and add to each bowl as you reheat. Store in airtight containers up to 4 days. Freeze without noodles for up to 2 months.