This creamy White Lasagna Soup with Chicken is loaded up with filling and savory flavors that will get you through the fall and winter! This dish takes traditional lasagna and turns it into a hearty and crowd-pleasing soup that’s so easy to make.
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Soup season is coming up, so update your recipe collection with a super filling and delicious dish that turns a pasta classic into a soup the whole family will be asking for over and over!
Why This Recipe Works
Made in the same Dutch oven, this super-easy one-pot lasagna soup combines tender chicken with regular lasagna noodles and several kinds of veggies for a filling dinner that will warm you up from the inside out!
Can’t get enough homemade soups? My Crockpot Lasagna Soup is another take on this dish, or for something a little different try my Chicken Enchilada Soup!
Ingredients Needed
- Olive Oil
- Garlic and Onion
- Vegetables: I add onions, carrots, and fresh spinach to my lasagna soup.
- Seasonings: For flavor, add salt and pepper along with some Italian seasoning.
- All Purpose Flour: Helps thicken up the broth and gives your soup a nice hearty texture.
- Chicken Broth: Chicken stock can also be used.
- Boneless Skinless Chicken Breast: Boneless skinless chicken thighs can be substituted.
- Sun Dried Tomatoes: Adds the perfect amount of tang.
- Lasagna Noodles: You can also use wide egg noodles if you prefer.
- Heavy Cream: Makes your soup broth rich and creamy.
- Parmesan Cheese: I prefer to use fresh grated Parmesan for the best cheesy flavor quality.
- Fresh Basil Leaves: An optional garnish.
How to Make this White Lasagna Soup
- Step 1: Heat oil over medium heat and add onions and carrots. Sauté for about 3 minutes, then stir in garlic, Italian seasoning, salt, and pepper and cook for another minute. Then mix in the flour.
- Step 2: Pour in a cup of chicken broth and mix until combined, then add the rest of the stock and bring to a boil. Cool for 5 to 7 minutes.
- Step 3: Reduce the mixture to a simmer and add the chicken breasts.
- Step 4: In a separate pot, add broken lasagna noodles and cook until al dente.
- Step 5: Remove chicken from pot and allow it to cool for about 5 minutes, then shred.
- Step 6: Add heavy cream and tomatoes into the soup pot and mix until combined. Simmer for about 3 minutes.
- Step 7: Stir in shredded chicken, spinach, and Parmesan cheese. Cook!
- Step 8: Stir cooked noodles into the pot, then serve your creamy chicken lasagna soup and garnish with basil and additional cheese if desired!
Recipe Tips
- You can also use vegetable broth in a pinch, but chicken stock will give you a bit more flavor.
- For convenience, you can use frozen spinach instead of fresh. Just thaw it and be sure to drain out any excess liquid first.
- Add other fresh veggies like bell peppers for additional flavor.
- Instead of chicken, you can also add Italian sausage. Another option is to shred a cooked rotisserie chicken to save time with pre-cooked protein.
- You can also use boneless chicken thighs if you prefer dark meat.
- If you have leftover white lasagna soup, transfer to an airtight container and store in the fridge for 3 to 4 days.
