The broth smelled of garlic and sweet onion, the noodles swelling and soft, and the cheese melting into warm, creamy ribbons. This White Chicken Lasagna Soup settled into us quickly and felt like a little celebration of home.
I love how simple weeknight ingredients can become something comforting and slightly indulgent when cooked with care. The White Chicken Lasagna Soup is the kind of recipe you turn to when you want a bowl that tastes like effort and love without taking the whole evening. If you enjoy cozy soups and easy family dinners, you might also like exploring a classic chicken dumpling soup for another nourishing weeknight option. Tonight, let me walk you through this bowl of warmth so you can feel that same gentle comfort in your own kitchen.
Kitchen Essentials You’ll Need
Before you begin, make sure you have the right tools. These are simple, everyday items that make the cooking smooth and keep cleanup easy. They also help you notice the little cues that tell you when each step is just right.
- A large, heavy-bottomed pot or Dutch oven for even heat and plenty of room to simmer.
- A sturdy wooden spoon or silicone spatula for stirring without scratching.
- A chef’s knife and cutting board for chopping onion and basil.
- A measuring cup and spoons to keep flavors balanced.
- Tongs or a slotted spoon to serve without making a mess.
- A cheese grater for fresh Parmesan and mozzarella if you prefer grating yourself.
A good pot matters because it distributes heat slowly so the noodles cook evenly and the dairy doesn’t scorch. Sharp knives speed up prep and give you neat, even pieces of onion and basil. And a good spatula helps you taste as you go, which is how you make the soup truly yours.
Why You’ll Love This White Chicken Lasagna Soup
This is a bowl that checks lots of emotional and practical boxes. It tastes warm and familiar. It looks homey and inviting. It makes me think of rainy afternoons, stackable bowls, and a family that settles in close around the table.
Here’s what makes it special
- Creamy texture. The heavy cream softens the broth into a silky base that carries the cheese and herbs beautifully.
- Comforting flavors. Garlic, onion, Italian seasoning, and tomatoes give you those classic lasagna flavors without the fuss of layering and baking.
- Hands-off convenience. With cooked, shredded chicken, this soup comes together quickly, which is perfect for busy weeknights or when you need a cozy dinner fast.
- Textural contrast. Broken lasagna noodles give you those familiar chewy bites, while the shredded chicken adds tenderness.
- Crowd-pleaser status. It’s easy to scale up for guests or to make one pot and enjoy leftovers for a few nights.
The White Chicken Lasagna Soup blends nostalgia with convenience. It tastes like lasagna without the long bake and the dishwashing marathon. It’s the kind of thing I make when I want comfort but don’t have hours to spare. The aroma of garlic and onions softening in the pot tells the story before you even take a sip. Then the cream and cheeses come together and you get that dreamy, velvety finish that feels indulgent, even though the recipe is delightfully forgiving.
White Chicken Lasagna Soup Ingredients
Here’s what you’ll need. I’ve listed the supplied main ingredients exactly as written so you can copy this into your shopping notes if you like.
1 lb boneless, skinless chicken breasts, cooked and shredded, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken broth, 1 can diced tomatoes, 1 tsp Italian seasoning, 8 oz lasagna noodles, broken into pieces, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/2 cup heavy cream, Salt and pepper to taste, Fresh basil for garnish
You’ll also want a few pantry basics to help everything meld:
- Olive oil or a little butter to sauté the onion and garlic.
- Additional salt and black pepper for seasoning to taste.
The combination of cheeses gives you the creamy, slightly tangy lasagna vibe. The broken lasagna noodles cook right in the broth and soak up flavor. Using pre-cooked shredded chicken keeps this recipe quick and weeknight-friendly. Fresh basil at the end brightens the whole bowl with a pop of color and a fresh, herbal finish.
Step-by-Step Instructions
- Heat a large, heavy-bottomed pot over medium heat and add a splash of olive oil or a tablespoon of butter. When the oil shimmers or the butter melts and foams, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is soft and translucent and the garlic gives off a warm, sweet aroma, about 3 to 4 minutes. Watch for a faint golden edge on the onion for the best flavor.
- Pour in the chicken broth, then stir in the can of diced tomatoes with their juices and the Italian seasoning. Bring the mixture up to a gentle boil. You will see small bubbles and the steam will carry a fragrant mixture of tomato and herbs. Let it bubble for about 5 minutes so the flavors mingle and the tomatoes begin to soften.
- Add the cooked, shredded chicken and the broken lasagna noodles to the pot. Give everything a gentle stir so the noodles are submerged. Lower the heat to maintain a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally. The noodles will plump, soften, and become tender. Use a spoon to check one noodle for doneness; it should be fork-tender without any chalky center.
- Once the noodles are tender, lower the heat to low and stir in the shredded mozzarella and grated Parmesan. Stir slowly and steadily so the cheeses melt into the broth, turning it creamy and slightly thickened. You will see silky strands of melted cheese weaving through the soup.
- Pour in the half cup of heavy cream and stir until fully incorporated. The soup should feel rich and velvety on the spoon. Taste and season with salt and pepper to your preference. If the soup tastes too rich, a small squeeze of lemon or a pinch more salt can brighten it.
- Ladle the soup into warmed bowls and garnish each serving with torn fresh basil leaves. The basil will add a bright, fresh note that cuts through the richness. Serve hot and enjoy immediately while the cheeses are gooey and comforting.
Fun Variations You Can Try
- Swap the lasagna noodles for broken penne or rigatoni for a different pasta texture. Small shells also work beautifully.
- Make it lighter by using half-and-half instead of heavy cream or by skipping the cream and stirring in a couple of tablespoons of Greek yogurt off the heat for creaminess.
- For a cheesy punch, fold in a few ounces of cream cheese at step 4 for an ultra-lush texture.
- Add vegetables like baby spinach or chopped kale in the last few minutes of simmering for color and extra nutrients.
- Use rotisserie chicken to save time, or toss in leftover roasted chicken for deeper flavor.
- Spice it up with a pinch of red pepper flakes or a drizzle of chili oil if you want a little heat.
- To make it gluten-free, swap the lasagna noodles for a gluten-free pasta and watch the cooking time closely.
- For a vegetarian twist, replace chicken with roasted mushrooms and use vegetable broth instead of chicken broth.
If you love the idea of creamy lasagna flavors in a bowl, you might also enjoy an indulgent spin on this style with a creamy alfredo lasagna soup for days when you want to be extra decadent.
How I Love to Serve It
I serve this soup in deep, slightly oversized bowls so each person can curl their hands around the warmth. The presentation is humble but inviting. A scattering of basil, a little extra grated Parmesan, and a good grind of black pepper make it feel like a meal from my favorite neighborhood kitchen.
- A simple green salad with a tangy vinaigrette cuts the richness beautifully.
- Warm, crusty bread or garlic knots are perfect for mopping the bowl and stealing little cheesy bites.
- For younger family members, I remove the basil and top with a small sprinkle of extra mozzarella for a kid-friendly version.
- For a cozy night in, light a candle and serve with a steaming mug of tea or a glass of sparkling water with lemon.
Texture is key. I like the contrast of tender noodles, soft shredded chicken, and the gentle chew of melted cheese. It’s the kind of meal that invites conversation and slows people down. If you’re hosting, set out bowls of garnish like extra basil, Parmesan, and red pepper flakes and let guests customize their own bowl.
Helpful Tips from My Kitchen
- Taste as you go. Salt and acidity levels can vary between broths and canned tomatoes, so adjust with salt and a small squeeze of lemon if needed.
- If your soup thickens too much after sitting, stir in a splash of extra chicken broth or a little hot water to loosen it up when reheating.
- To shred chicken quickly, use two forks or pulse cooled cooked chicken in a food processor for a second or two. Be careful not to turn it into paste.
- Break the lasagna noodles by hand and not into too many tiny bits. Larger pieces give you that satisfying lasagna feel.
- Stir gently when adding cheeses and cream to avoid curdling. Keep the heat low to melt everything smoothly.
- Make ahead tip. You can cook the base and refrigerate it without the noodles for up to 2 days. Add fresh noodles and reheat until they are tender.
- Freezing. Dairy-heavy soups don’t always freeze well. If you want to freeze, leave out the cream and cheeses. Reheat and add fresh cheese and cream when warming.
- If you prefer less sodium, choose low-sodium chicken broth and add salt incrementally at the end.
These small techniques make the difference between good soup and memorable soup. I rely on them every time I make this recipe for friends or on a regular weeknight.
Important Cooking Reminders
- Use cooked, shredded chicken that is fully cooked to 165°F for safety.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the texture if needed.
- Avoid boiling after adding cream and cheese to prevent separation; keep it at a gentle simmer.
- If using rotisserie chicken, remove excess skin and bones before adding.
- Do not freeze soups with added cream and cheese; instead, freeze the broth and chicken separately and add dairy when reheating.
- When checking pasta for doneness, remove one piece and taste it; it should be tender but not mushy.
Nutritional Information (Estimated)
This soup is a hearty, relatively balanced meal with protein from the chicken and cheeses and carbohydrates from the noodles. A typical serving can be around 400 to 600 calories depending on portion size and how much cheese and cream you use. Rough estimates per serving are: calories approximately 450 to 550, carbs around 30 to 40 grams, fat roughly 20 to 30 grams, and protein near 30 grams. If you want lower calories, reduce the heavy cream and cheese amounts and add more vegetables to increase volume without adding many calories.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
Common Questions You Might Have
Can I use leftover chicken or rotisserie chicken?
Yes, leftover shredded chicken or rotisserie chicken is ideal. It keeps the recipe quick and boosts flavor. Just remove any skin and bones and shred or chop the meat into bite-sized pieces before adding.
Can I make this dairy-free or lighter?
You can make it lighter by swapping heavy cream for half-and-half or unsweetened almond milk, though the mouthfeel will be lighter. For dairy-free, use a dairy-free cream substitute and a dairy-free cheese, or omit the cheese and add a bit more nutritional yeast for savory depth.
How do I prevent the pasta from becoming mushy if I have leftovers?
To prevent mushy pasta, cook the base of the soup without the noodles and refrigerate. Reheat and cook fresh noodles just before serving. If you expect leftovers, use slightly undercooked noodles initially because they will continue to absorb liquid in the fridge.
Conclusion
There is such comfort in a bowl that feels like an embrace. This White Chicken Lasagna Soup gives you the warm, familiar flavors of lasagna in a way that is simple and forgiving. Each spoonful brings garlic-scented broth, tender chicken, chewy pasta, and the creamy melt of mozzarella and Parmesan. I love how a few pantry staples and a little patience can turn an ordinary night into something quietly special.
When I make this, I picture small hands reaching for bread to sop up the last drops, and the soft clink of spoons against bowls as everyone lingers. It’s a recipe that invites second helpings and easy conversation. If you need a dish that feels like home without a long fuss, this White Chicken Lasagna Soup is the gentle, delicious answer. Go ahead and tuck the basil into your pocket of final garnishes. Serve it warm to the people you love and let the room fill with that rich, cheesy aroma that tells everyone dinner is ready.
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White Chicken Lasagna Soup
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Diet: Chicken, Comfort Food
Description
A comforting and creamy soup that brings the flavors of lasagna in a hearty, easy-to-make dish.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
- Olive oil or butter for sautéing
Instructions
- Heat a large pot over medium heat and add a splash of olive oil or butter. Sauté the onion and garlic until soft and translucent.
- Pour in the chicken broth, diced tomatoes, and Italian seasoning. Bring to a gentle boil and simmer for about 5 minutes.
- Add the shredded chicken and broken lasagna noodles. Lower the heat and cook uncovered for 10-12 minutes until the noodles are tender.
- Stir in mozzarella and Parmesan cheeses until melted and creamy.
- Add the heavy cream, stir until incorporated, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil. Serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream. For a vegetarian option, replace chicken with roasted mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: soup, chicken, creamy, lasagna, comfort food