There’s nothing quite like a warm bowl of soup to bring comfort and warmth, especially when it’s as rich and creamy like this White Lasagna Soup. This twist on a classic dish combines the flavors of our favorite pasta with the coziness of a hearty soup. Made with tender chicken thighs or breasts, velvety cheese, and a blend of fragrant seasonings, this promises to be a hit for any occasion.
If you have had my Easy No Bake Lasagna Recipe or a fan of my creamy soups like my Classic Chicken and Wild Rice, you are going to love this dish!
Key Ingredients
- Chicken
- Onions
- Carrots
- Celery- Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables.
- Garlic- Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
- Spinach
- Broth
- Cream
- Cream Cheese (Optional)
- Parmesan Cheese
- Flour
- Italian Seasoning
What Type of Chicken to Use
Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best. I used chicken thighs.
Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.
Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.
What Type of Pasta to Use
I used “extra wide ribbon pasta,” which can be hard to locate in stores. I happened to stumble across it in a local grocery store. It resembles mini lasagna noodles. You can also try these mini lasagna noodles from Amazon.
Another alternative is to grab standard lasagna noodles and break them up into smaller pieces. I have also done this and it works just fine. Rotini or bow tie (farfalle) pasta will also work.
How to Make White Lasagna Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and Italian Seasoning and cook until browned.
- In the same pot add chopped onions, carrots, celery, and garlic and cook until translucent.
- Sprinkle the flour throughout and stir well to combine.
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps.
- Bring the mixture to a simmer and add the chicken and simmer.
- Open the pot and add in the pasta and Italian seasoning, salt, and pepper to taste and let the soup simmer.
- Open the pot and stir in heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer.
How to Get the Soup Creamy
Flour is used to thicken the soup. You will sprinkle flour onto the sauteed onions, carrots, and celery prior to adding broth. The soup will thicken as it cooks.
Heavy cream and cream cheese are also used to give the texture a rich lasagna-like feel. If you don’t want a really creamy dish, feel free to omit the cream cheese. You can also substitute sour cream or plain Greek yogurt for the cream cheese, using the same serving suggestion. This will not produce the exact same creamy result, but it will help.
Freshly Grated Cheese
Parmesan cheese adds a rich, salty, and nutty flavor to the sauce, which complements the creamy base beautifully. You should also use freshly grated Parmesan cheese for the best flavor and texture, as opposed to pre-shredded bagged cheese.
How to Cook the Noodles
I like to cook the noodles directly in the soup. This will help save time. Read the instructions on the package of the past you use. You will need to cook the pasta in accordance with the instructions on the package. My pasta has a 10-minute cook time, so I let the soup cook for 10 minutes first, without the pasta. Then I added the pasta in toward the end. This is how you avoid mushy pasta.
Substitutions and Add-Ins Ideas
- Bacon
- Dry White Wine for flavor (about 1/4 cup)
- Cajun Seasoning (This is my favorite way to add immense flavor)
- Kale
- Mushrooms
- Zucchini
- Carrots
- Peas
- Italian Sausage
- White Beans
- Mozzarella Cheese
- Romano Cheese
- Basil
- Parsley
- Red Pepper Flakes
How to Substitute Heavy Cream
You can swap out the cream using half and half or milk. You can also use full fat coconut milk. Half and half, milk, and coconut milk aren’t as thick as heavy cream, so using these will alter the texture of the soup, so keep that in mind.
What Type of Pot to Use
A large, heavy-bottomed pot or Dutch oven is ideal. I use this Dutch oven from Amazon. Heavy-bottomed pots distribute heat more evenly, which is crucial for preventing the ingredients from sticking or burning. Cast iron or enameled cast iron Dutch ovens retain heat well, which helps in maintaining a consistent simmer throughout the cooking process.
How to Store
Leftovers can be stored tightly covered in the fridge for 3-4 days.
How to Reheat
You can reheat the dish in the microwave or on the stove at medium heat until warm. This soup will thicken up quite a bit after being refrigerated. Add additional broth before reheating, to thin out the texture a little. You can also use water or additional cream.
Freezer Tips
You can freeze the soup tightly covered and sealed for a few months (for optimal freshness). If you know you plan to freeze the soup, cook the pasta separately from the soup. Over time, the pasta will become mushy. Defrost overnight in the fridge.
When you defrost you will notice separation, which is normal for dishes cooked with dairy.
More Soup Recipes
Slow Cooker Crockpot Loaded Potato Soup
Chicken Alfredo Soup with Tortellini
Homestyle Chicken Noodle Soup
Cajun Chicken Soup
Marry Me Chicken Soup
Want to use an Instant Pot? Check out my Instant Pot Chicken Lasagna Soup. Read the notes to the recipe below for tips on how to use a slow cooker.
White Lasagna Soup
Ingredients
- 1 teaspoons olive oil
- 2 pounds skinless chicken thighs or beasts breast Cut into 1 inch cubes (optional)
- 1 1/2 -2 teaspoons Italian Seasoning Divided
- salt and pepper to taste
- 1/2 cup diced onions I used white onions.
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 garlic cloves Minced
- 1/4 cup all-purpose flour
- 6-8 cups chicken broth See notes.
- 8 ounces extra wide ribbons pasta or lasagna noodles broken into pieces
- 1 cup heavy whipping cream See notes.
- 4 oz cream cheese See notes.
- 1/2 cup shredded Parmesan Reggiano cheese
- 4-5 cups fresh spinach Optional
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes. Remove the chicken and set aside.1 teaspoons olive oil, 2 pounds skinless chicken thighs or beasts breast, 1 1/2 -2 teaspoons Italian Seasoning, salt and pepper to taste
- In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.1/2 cup diced onions, 1/2 cup diced carrots, 1/2 cup diced celery, 3 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.1/4 cup all-purpose flour
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add the chicken back to the pot.6-8 cups chicken broth
- Bring the mixture to a rolling boil and add 1/2- 1 teaspoon of Italian seasoning (adjust to taste), salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 10 minutes.
- Open the pot and add the pasta. Return the lid to the pot and simmer for 10-15 minutes or until the chicken is cooked through and tender and the pasta is al dente. Ensure there is enough liquid in the pot to completely cover the pasta. Add additional broth or water if necessary. If the pasta isn't submerged, it will not soften.Read the instructions on the package of the pasta you use. You will need to cook the pasta in accordance with the instructions and cook time noted on the package. Alternatively, you can boil the pasta separately, and add it at the end.8 ounces extra wide ribbons pasta
- Open the pot and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes.1 cup heavy whipping cream, 4 oz cream cheese, 1/2 cup shredded Parmesan Reggiano cheese, 4-5 cups fresh spinach
- Taste repeatedly and adjust the spices, salt, and pepper if needed to suit your taste. Cool before serving.
