Name: White Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 2 cups shredded cooked chicken (rotisserie works great); 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp Italian seasoning; 1/4 tsp crushed red pepper flakes (optional); 6 cups chicken broth; 1 cup milk or half-and-half; 8 oz lasagna noodles, broken into pieces; 4 oz cream cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach or kale (optional); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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White Lasagna Soup is creamy, cheesy, and packed with all the flavors I love from traditional white lasagna—but made in a single pot. With tender pasta, juicy chicken, rich broth, and a blend of cheeses, this soup is comforting and hearty without being heavy. It’s perfect when I want lasagna vibes without all the layering and baking.

Why You’ll Love This Recipe

I love how this soup gives me everything I crave in lasagna with way less effort. It’s warm, satisfying, and loaded with garlic, Italian herbs, and melty cheese. It’s one of those soups that feels cozy and indulgent but still comes together quickly. I can easily adjust the richness or spice, and it makes great leftovers too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie works great)
Olive oil
Onion, diced
Garlic, minced
Italian seasoning
Crushed red pepper flakes (optional)
Chicken broth
Milk or half-and-half
Lasagna noodles, broken into pieces
Cream cheese
Mozzarella cheese
Parmesan cheese
Spinach or kale (optional)
Salt and black pepper
Fresh parsley (for garnish)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes.
I add garlic, Italian seasoning, and red pepper flakes, cooking for another minute.
I pour in the chicken broth and bring it to a boil.
I add the broken lasagna noodles and cook until they’re tender, about 10–12 minutes.
I reduce the heat and stir in the shredded chicken, milk, and cream cheese until everything is smooth and creamy.
I mix in the mozzarella and Parmesan cheese until melted.
I add the spinach and cook just until wilted.
I season with salt and pepper to taste, then ladle the soup into bowls and garnish with fresh parsley and extra cheese if I want.

Servings and timing

This recipe serves 4–6. Prep time takes about 10 minutes, and cooking time is about 25 minutes. I can have it ready in roughly 35 minutes total.

Variations

Sometimes I use Italian sausage instead of chicken for a richer flavor. I’ve also swapped in tortellini or small pasta shells instead of lasagna noodles. For a vegetarian version, I leave out the meat and add more spinach, mushrooms, or white beans.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. The pasta may absorb some of the broth, so I add a splash of milk or broth when reheating on the stove or in the microwave. I don’t recommend freezing it with the pasta, but I’ve frozen the broth base before adding noodles with great results.

FAQs

Can I use uncooked chicken?

Yes, I can add raw, cubed chicken early in the process—just cook it fully before adding the noodles and other ingredients.

What type of pasta works best?

Broken-up lasagna noodles give it that classic lasagna feel, but I’ve also used bowtie, penne, or rotini in a pinch.

Can I make this soup gluten-free?

Absolutely. I just use gluten-free lasagna noodles or pasta and make sure my broth and cheeses are certified gluten-free.

How do I make it extra creamy?

I add more cream cheese or a splash of heavy cream at the end if I want it richer and thicker.

Can I make it in a slow cooker?

Yes, I combine everything except the pasta and dairy in the slow cooker and cook on low for 4–5 hours. I stir in the pasta, cheeses, and spinach about 30 minutes before serving.

Conclusion

White Lasagna Soup is a creamy, cozy bowl of comfort that turns a classic baked dish into a simple, one-pot meal. With tender chicken, melty cheese, and soft noodles in a rich broth, it’s everything I want in a cold-weather dinner or whenever I’m craving something hearty and satisfying. This recipe never lasts long in my house—I always go back for seconds.