Introduction

This White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a creamy, hearty soup. It’s perfect for cooler days when you crave something warm, cheesy, and packed with tender chicken and fresh vegetables.

A creamy soup fills a black pot, showing a rich light beige base with small flecks of black pepper and herbs throughout. Inside the soup, there are visible pieces of bright orange carrot cubes, vibrant green spinach leaves, and pale yellow corn kernels. Curly-edged light yellow pasta pieces and flat square-shaped pasta create texture and layers on the surface. A metal spoon is partially immersed in the soup on the right side, resting gently in the creamy mixture. The pot sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups finely diced yellow onion (about 1 large onion)
2 cups finely diced carrots (4–5 carrots)
Salt and pepper
1 tablespoon minced garlic
1/4 cup flour
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
6 cups chicken broth
2 cups water
2 cups broken lasagna noodles (about 6 noodles, broken into 1–2 inch pieces)
1 1/2 cups heavy cream
2 1/2 packed cups chopped spinach (optional)
2 1/2 cups cooked chicken (shredded or cubed)
1/2 cup grated Parmesan cheese (preferably sandy texture)
Red pepper flakes (optional, for serving)
Crusty buttered bread (optional, for serving)

Instructions

Step 1: Heat olive oil and butter in a large pot over medium-high heat. Add the diced onions, carrots, salt, and pepper (about 1/2 teaspoon each), then cook, stirring occasionally, until vegetables are very tender and golden. Add minced garlic and cook for an additional minute.
Step 2: Sprinkle the flour over the cooked vegetables and stir constantly for 1–2 minutes to form a roux. Slowly whisk in the chicken broth, then the water, scraping the bottom of the pot to deglaze any browned bits.
Step 3: Stir in dried parsley, basil, oregano, thyme, and bay leaves. Bring the mixture to a boil, then add broken lasagna noodle pieces. Cook, stirring occasionally to prevent sticking, for about 2 minutes less than the package instructions recommend for al dente pasta.
Step 4: Remove the bay leaves. Lower the heat and stir in the heavy cream, chopped spinach (if using), cooked chicken, and grated Parmesan cheese a small handful at a time until the cheese melts smoothly into the soup. Taste and adjust seasoning as needed.
Step 5: For a thinner soup, add extra chicken broth. For a thicker texture, increase the heat and simmer gently a bit longer. Ladle into bowls, garnish with extra Parmesan and red pepper flakes if desired, and serve hot with crusty buttered bread.

Tips & Variations

Use leftover rotisserie chicken for a quick and flavorful protein addition.
Swap the spinach for kale or Swiss chard for a different green.
For a dairy-free version, substitute heavy cream with coconut milk and omit the Parmesan.
Adding a splash of white wine during the broth step can deepen the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over medium-low heat, stirring frequently to prevent the cream from separating. Add a little broth or water if the soup thickens too much.

How to Serve

A white bowl filled with creamy soup that has a light beige base, mixed with green spinach leaves and small orange carrot pieces scattered throughout. The soup contains short, wavy pasta and is sprinkled with black pepper. A silver spoon rests in the bowl, held by a woman's hand on the right side of the image. The bowl sits on a white marbled surface with fresh green parsley leaves to the upper left and a piece of bread in the top right corner. A dark gray cloth is visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of broken lasagna noodles?

Yes, short pasta shapes like penne, rigatoni, or broken macaroni work well in this soup. Just adjust cooking time according to the pasta package instructions.

Is this soup freezer-friendly?

This soup can be frozen, but cream-based soups sometimes change texture after thawing. To help maintain quality, cool completely and freeze in portions. Thaw overnight in the refrigerator and reheat gently on the stove, stirring well.