This White Chicken Lasagna Soup is everything you love about classic lasagna—turned into a cozy, creamy, one-pot wonder! Loaded with tender chicken, hearty veggies, and lasagna noodles in a rich Parmesan cream sauce, this comforting chicken lasagna soup brings serious flavor with minimal effort. Perfect for chilly nights, this white lasagna soup captures the essence of white chicken lasagna in slurpable form. Whether you’re craving lasagna soup for a weeknight dinner or meal prepping for the week, this white lasagna version is a guaranteed hit with the whole family!
Why You’ll Love This White Chicken Lasagna Soup
The White Chicken Lasagna Soup is a dreamy dinner idea that combines the richness of lasagna with the ease of a one-pot soup. Here’s why this recipe will steal your heart:
- Effortless Comfort: All the flavors of lasagna in a creamy, slurp-worthy soup—no layering required for this Lasagna Soup.
- One-Pot Wonder: Minimal cleanup makes this dinner idea perfect for busy weeknights.
- Hearty and Filling: Loaded with chicken, veggies, beans, and noodles, this soup is a complete meal in a bowl.
- Customizable: Adjust the creaminess or seasonings to suit your taste in this versatile dinner idea.
- Crowd-Pleaser: Its cheesy, velvety goodness makes this chicken soup a hit with kids and adults alike.
Ingredients for White Chicken Lasagna Soup
To create this creamy White Chicken Lasagna Soup, gather these ingredients (serves 6-8):
For the Soup:
- 1 lb boneless, skinless chicken breasts, chopped
- 3 tbsp olive oil, divided
- 3 tbsp unsalted butter
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4-6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 9-11 cups low-sodium chicken broth, divided
- 3 tbsp cornstarch
- 1 (15-oz) can cannellini beans, rinsed and drained
- 1 tbsp chicken bouillon
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp each dried oregano, dried thyme, salt, black pepper
- 2 bay leaves
- 1/4 tsp red pepper flakes (optional, for a slight kick)
- 10 uncooked lasagna noodles, broken into 1-2 inch pieces
- 2-3 cups half-and-half (or fat-free evaporated milk)
- 1/2 cup heavy cream (optional, for extra richness)
- 10 oz frozen chopped baby spinach, thawed
- 1 cup freshly grated Parmesan cheese
For Garnish:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
Ingredient Tips:
- Chicken: Use boneless chicken breasts for easy chopping, or substitute with rotisserie chicken for a quicker White Chicken Lasagna Soup.
- Lasagna Noodles: Break into bite-sized pieces for easy eating; no-boil noodles work well in this dinner idea.
- Half-and-Half: Adds creaminess without being too heavy; fat-free evaporated milk is a lighter alternative.
- Parmesan: Freshly grated Parmesan melts smoothly, enhancing the velvety texture of this soup.
How to Make White Chicken Lasagna Soup
Follow these simple steps to create a comforting White Chicken Lasagna Soup:
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Cook the Chicken: Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. Add chopped chicken and cook until nearly cooked through, about 4-5 minutes. Remove to a plate and set aside.
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Sauté the Vegetables: In the same pot, melt 3 tbsp butter with 2 tbsp olive oil over medium-high heat. Add onions and carrots, and cook, stirring, for 3 minutes. Add green bell pepper and garlic, and cook for 1 minute more.
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Thicken the Base: Sprinkle 1/3 cup flour over the vegetables and cook, stirring constantly, for 3 minutes to form a thick roux. Gradually stir in 8 cups chicken broth, whisking to combine.
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Add Remaining Ingredients: In a small bowl, whisk 3 tbsp cornstarch with 1 cup additional chicken broth, then stir into the soup. Add the cooked chicken, cannellini beans, chicken bouillon, parsley, basil, oregano, thyme, salt, pepper, bay leaves, and red pepper flakes (if using). Stir in the broken lasagna noodles.
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Simmer: Bring the soup to a boil, then reduce to a simmer. Cook, stirring occasionally, for 20-30 minutes, until the noodles are al dente and the soup has thickened.
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Finish the Soup: Discard the bay leaves. Stir in 2-3 cups half-and-half, 1/2 cup heavy cream (if using), and thawed spinach, and warm through. Stir in 1 cup grated Parmesan cheese until melted and creamy. Adjust consistency with additional broth or half-and-half if desired, and season with salt and pepper to taste.
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Serve: Ladle the White Chicken Lasagna Soup into bowls and garnish with shredded mozzarella, grated Parmesan, and a dollop of ricotta cheese. Serve hot and enjoy this cozy dinner idea!
Tips for the Perfect White Chicken Lasagna Soup
- Prevent Noodle Sticking: Stir occasionally while simmering to keep lasagna noodles from sticking to the pot bottom.
- Adjust Creaminess: Add more half-and-half or broth for a thinner White Chicken Lasagna Soup, or less for a chunkier texture.
- Fresh Cheese: Use freshly grated Parmesan for a smooth melt and rich flavor in this dinner idea.
- Season to Taste: Taste and adjust salt, pepper, or red pepper flakes before serving to balance the flavors.
- Quick Prep: Use pre-chopped veggies or rotisserie chicken to save time on this White Chicken Lasagna Soup.
Creative Variations for White Chicken Lasagna Soup
Make this Chicken Soup your own with these delicious twists:
- Vegetarian Version: Skip the chicken and use vegetable broth for a meatless dinner idea, adding extra beans or mushrooms.
- Spicy Kick: Increase red pepper flakes or add a diced jalapeño for a fiery soup.
- Veggie Boost: Stir in zucchini, mushrooms, or kale alongside the spinach for more nutrition in this dinner idea.
- Cheese Swap: Replace Parmesan with Asiago or Pecorino Romano for a different cheesy profile.
- Gluten-Free Option: Use gluten-free lasagna noodles and flour for a gluten-free soup.
Serving and Pairing Suggestions
This White Chicken Lasagna Soup is a versatile dinner idea that shines as a main course or hearty side. Here are some serving ideas:
- Serve with crusty garlic bread or dinner rolls to soak up the creamy broth of this soup.
- Pair with a crisp green salad dressed with vinaigrette for a balanced dinner idea.
- Offer at cozy family dinners, potlucks, or holiday gatherings alongside roasted vegetables or a charcuterie board.
- Complement with a glass of white wine like Chardonnay or Pinot Grigio to enhance the rich flavors of this soup.
Storage Tips
- Refrigerate: Store leftover White Chicken Lasagna Soup in an airtight container in the fridge for up to 4 days. Reheat gently to avoid separating the cream.
- Freeze: Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight and reheat slowly, adding extra broth if needed.
- Reheat: Warm on the stovetop over low heat, stirring occasionally, or microwave individual servings for 1-2 minutes, stirring halfway.
FAQs About White Chicken Lasagna Soup
Can I make this dinner idea ahead of time?
Yes, prepare the White Chicken Lasagna Soup up to a day in advance and refrigerate. Reheat gently and add garnishes before serving.
Can I use rotisserie chicken in this dinner idea?
Absolutely! Shredded rotisserie chicken saves time and adds flavor to this soup.
How do I make this dinner idea gluten-free?
Use gluten-free lasagna noodles and substitute flour with a gluten-free alternative like cornstarch or rice flour for a gluten-free soup.
Can I make this dinner idea less creamy?
Reduce the half-and-half or omit the heavy cream, adding more broth for a lighter White Chicken Lasagna Soup.
What can I serve with this dinner idea?
Pair this soup with garlic bread, a green salad, or roasted vegetables for a complete meal.
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Conclusion
This White Chicken Lasagna Soup is the ultimate dinner idea, offering the cheesy, comforting flavors of lasagna in a creamy, one-pot soup. Perfect for cozy nights, family gatherings, or meal prep, this soup will warm your heart and soul. Try it today and savor the velvety goodness of this easy, crowd-pleasing dish!
White Chicken Lasagna Soup
Ingredients
For the Soup:
- 1 lb boneless skinless chicken breasts, chopped
- 3 tbsp olive oil divided
- 3 tbsp unsalted butter
- 1 large onion chopped
- 2 carrots peeled and sliced
- 1 green bell pepper chopped
- 4-6 cloves garlic minced
- 1/3 cup all-purpose flour
- 9-11 cups low-sodium chicken broth divided
- 3 tbsp cornstarch
- 1 15-oz can cannellini beans, rinsed and drained
- 1 tbsp chicken bouillon
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp each dried oregano dried thyme, salt, black pepper
- 2 bay leaves
- 1/4 tsp red pepper flakes optional, for a slight kick
- 10 uncooked lasagna noodles broken into 1-2 inch pieces
- 2-3 cups half-and-half or fat-free evaporated milk
- 1/2 cup heavy cream optional, for extra richness
- 10 oz frozen chopped baby spinach thawed
- 1 cup freshly grated Parmesan cheese
For Garnish:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
Instructions
- Cook the Chicken: Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. Add chopped chicken and cook until nearly cooked through, about 4-5 minutes. Remove to a plate and set aside.
- Sauté the Vegetables: In the same pot, melt 3 tbsp butter with 2 tbsp olive oil over medium-high heat. Add onions and carrots, and cook, stirring, for 3 minutes. Add green bell pepper and garlic, and cook for 1 minute more.
- Thicken the Base: Sprinkle 1/3 cup flour over the vegetables and cook, stirring constantly, for 3 minutes to form a thick roux. Gradually stir in 8 cups chicken broth, whisking to combine.
- Add Remaining Ingredients: In a small bowl, whisk 3 tbsp cornstarch with 1 cup additional chicken broth, then stir into the soup. Add the cooked chicken, cannellini beans, chicken bouillon, parsley, basil, oregano, thyme, salt, pepper, bay leaves, and red pepper flakes (if using). Stir in the broken lasagna noodles.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Cook, stirring occasionally, for 20-30 minutes, until the noodles are al dente and the soup has thickened.
- Finish the Soup: Discard the bay leaves. Stir in 2-3 cups half-and-half, 1/2 cup heavy cream (if using), and thawed spinach, and warm through. Stir in 1 cup grated Parmesan cheese until melted and creamy. Adjust consistency with additional broth or half-and-half if desired, and season with salt and pepper to taste.
- Serve: Ladle the White Chicken Lasagna Soup into bowls and garnish with shredded mozzarella, grated Parmesan, and a dollop of ricotta cheese. Serve hot and enjoy this cozy dinner idea!
Notes
- Prevent Noodle Sticking: Stir occasionally while simmering to keep lasagna noodles from sticking to the pot bottom.
- Adjust Creaminess: Add more half-and-half or broth for a thinner White Chicken Lasagna Soup, or less for a chunkier texture.
- Fresh Cheese: Use freshly grated Parmesan for a smooth melt and rich flavor in this dinner idea.
- Season to Taste: Taste and adjust salt, pepper, or red pepper flakes before serving to balance the flavors.
- Quick Prep: Use pre-chopped veggies or rotisserie chicken to save time on this White Chicken Lasagna Soup.
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