Irresistible White Chicken Lasagna Soup is a comforting bowl filled with tender chicken, creamy ricotta, gooey mozzarella, and a touch of cheesy goodness all stirred into a flavorful broth. It’s like all the best parts of lasagna rolled into a warm, easy-to-eat soup that makes chilly days instantly better.
I love making this soup when I want something satisfying but not too heavy. The combination of tender chicken and creamy cheese feels like a cozy hug in a bowl. One of my favorite tricks is adding a handful of fresh spinach right before serving to give it a little brightness and extra flavor without losing that creamy feel.
This soup shines even more when served with a slice of crunchy garlic bread on the side. It’s perfect for family dinners or anytime you want something simple yet special. I always find myself coming back to this recipe because it’s easy, delicious, and has a way of making everyone at the table smile.
Key Ingredients & Substitutions
Chicken broth: This is the base of your soup, giving it a rich flavor. Low sodium broth lets you control the salt. If you prefer, vegetable broth works too for a lighter taste.
Lasagna noodles: Breaking these into big pieces helps the soup feel like lasagna in a bowl. If you don’t have lasagna noodles, wide egg noodles or broken fettuccine work well.
Cheese blend: Ricotta brings creaminess, mozzarella adds stretch, and Parmesan gives a sharp finish. You can swap ricotta with cottage cheese, or use grated Pecorino Romano instead of Parmesan.
Half-and-half or whole milk: Adds creaminess. For a lighter version, try evaporated milk or a plant-based alternative like oat milk, but whole milk keeps the flavor best.
How Do You Get the Noodles Perfectly Tender Without Getting Mushy?
Cooking noodles directly in soup can be tricky since they keep cooking and may get too soft. Here’s how I handle it:
- Add broken lasagna noodles after the broth boils to avoid overcooking while sautéing veggies.
- Simmer the soup gently and check noodles early (start tasting at 7 minutes).
- If you plan to store leftovers, cook noodles separately and add them when reheating. This keeps noodles from soaking up too much broth and turning mushy.
Taking it slow with the noodles helps keep that ideal tender bite and lets your soup shine.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing vegetables and simmering the soup all in one pan.
- Chef’s knife – makes chopping onions, carrots, and celery quick and easy.
- Cutting board – gives you a safe, sturdy surface for all your chopping.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to get your broth, spices, and dairy just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a richer, spicier twist.
- Add chopped spinach or kale near the end for a boost of color and nutrients.
- Mix in sun-dried tomatoes for a sweet and tangy flavor contrast.
- Sprinkle red pepper flakes or smoked paprika if you want a little heat and smokiness.
Irresistible White Chicken Lasagna Soup
Ingredients You’ll Need:
For The Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For The Noodles and Cheese:
- 8 lasagna noodles, broken into large pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup half-and-half or whole milk (for creaminess)
For Garnish:
- Fresh thyme or parsley
Time You’ll Need
This soup takes about 10 minutes to prep the vegetables and ingredients, then about 20 minutes to cook everything together. In total, you’ll have a delicious meal in roughly 30 minutes—perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté The Vegetables:
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook until they’re nice and tender, about 5 to 7 minutes. Then, toss in the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Simmer the Soup Base:
Pour in the chicken broth and bring everything to a boil. Once boiling, add the broken lasagna noodles, dried basil, oregano, thyme, red pepper flakes (if you like a little kick), and salt and pepper to taste. Turn the heat down to low, cover, and let it simmer for 8 to 10 minutes until the noodles are tender but not mushy.
3. Add Chicken and Creaminess:
Stir in the cooked chicken and pour in the half-and-half or milk for that creamy texture. Let the soup simmer gently for 5 minutes so all the flavors come together and it heats through nicely.
4. Prepare and Add the Cheese Mixture:
In a small bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. When serving, spoon dollops right on top of each bowl of soup. You can also stir the cheese into the soup pot for a creamy, cheesy swirl throughout.
5. Garnish and Serve:
Sprinkle fresh thyme or parsley over each bowl for a lovely, fresh touch. Serve your comforting white chicken lasagna soup warm, with crusty garlic bread if you like. Enjoy every cozy and cheesy spoonful!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the soup. Thaw in the refrigerator overnight or use the microwave’s defrost setting for a quicker option.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles and cheese. Store it in the fridge for up to 2 days. Add fresh noodles and cheese when reheating to keep textures perfect.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if the soup thickens too much.
Can I Substitute the Lasagna Noodles?
Yes! Wide egg noodles, broken fettuccine, or even rigatoni work well. Just adjust cooking time since different pastas have varied textures and thicknesses.
