Print

White Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This creamy and comforting White Chicken Lasagna Soup combines tender shredded chicken, broken lasagna noodles, fresh vegetables, and a rich parmesan cream broth. Perfect for a cozy meal, it delivers all the flavors of lasagna in a hearty and easy-to-make soup form. Topped with extra cheese and served with crusty buttered bread, it’s an inviting dish that warms you up from the inside out.

Ingredients

Scale

Base and Vegetables

  • 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 to taste
  • 1 tablespoon minced garlic

Soup Liquid and Seasoning

  • 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

Pasta and Add-ins

  • 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

For Serving (Optional)

  • Red pepper flakes
  • Crusty buttered bread

Instructions

  1. Sauté the Vegetables: Heat olive oil and unsalted butter in a large pot over medium-high heat. Add diced onions, carrots, and salt and pepper (about 1/2 teaspoon each). Cook, stirring occasionally, until the vegetables are very tender and golden brown. Add minced garlic and cook for another minute until fragrant.
  2. Build the Base: Sprinkle flour evenly over the cooked vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, followed by the water, while scraping the bottom of the pot to deglaze and incorporate all browned bits.
  3. Season & Simmer: Stir in dried parsley, basil, oregano, thyme, and add the bay leaves. Bring the mixture to a boil. Once boiling, add the broken lasagna noodles. Cook, stirring occasionally to prevent sticking, for about 2 minutes less than the pasta package instructions to keep the noodles slightly firm.
  4. Finish the Soup: Remove and discard the bay leaves. Reduce heat to low and gently stir in the heavy cream, chopped spinach (if using), cooked chicken, and Parmesan cheese gradually, allowing the cheese to melt completely for a smooth, creamy texture. Taste and adjust salt and pepper as needed. If the soup is too thick, add more broth. If too thin, simmer a bit longer to thicken.
  5. Serve & Garnish: Ladle the hot soup into bowls and top with additional grated Parmesan. Offer red pepper flakes for those wanting a little heat. Serve immediately alongside crusty buttered bread for dipping.

Notes

  • Use well-flavored chicken broth for best results; homemade or good quality store-bought works well.
  • Parmesan with a sandy texture melts nicely and adds authentic flavor; freshly grated Parmesan is preferred.
  • Spinach is optional but adds a fresh pop of color and nutrients.
  • Adjust pasta cooking time to avoid overcooking in the soup to prevent a mushy texture.
  • Butter the crusty bread for a rich accompaniment that complements the creamy soup.

Keywords: White Chicken Lasagna Soup, creamy chicken soup, lasagna soup, comfort food, Italian soup, chicken and pasta soup

Find it online: https://jedentaglecker.com/white-chicken-lasagna-soup-recipe/