White Lasagna Soup with Chicken

This creamy, comforting Chicken Lasagna Soup is packed with tender chicken breasts, sautéed vegetables, cream cheese, and Parmesan. You can make it with either spinach or kale. It has all the flavors of a classic white lasagna—just in cozy, soup form.

Course Soup

Cuisine American

Keyword chicken lasagna soup

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 417kcal

Author Julia

Ingredients

3 tablespoons unsalted butter
1 medium onion diced
2 medium carrots peeled and diced
1 cup celery stalks chopped
3 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon dried basil
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
4 cups chicken broth
1 cup water
2 medium chicken breasts boneless and skinless
1 cup whole milk
4 oz cream cheese softened
½ cup Parmesan cheese grated
3 oz baby spinach
6 oz lasagna noodles (between 6 to 8 noodles depending on the brand) - uncooked, broken into pieces. You can cook extra 2 or 4 noodles if you want more pasta.

US Customary - Metric

Instructions

In a large pot or a Dutch oven, melt butter over medium heat. Once melted, add onion, carrots and celery. Saute for about 3-4 minutes or until softened. Add garlic and cook for an additional minute or until fragrant.
Season with Italian seasoning, dried basil, salt, pepper, and nutmeg. Whisk in flour until combined.
Pour in the chicken broth and water. Stir and bring to a boil. Then, add chicken breasts and reduce the heat to a simmer. Cover with a lid and let simmer for about 15 minutes or until chicken is cooked through.
Remove the cooked chicken from the pot and let it cool slightly. When cooled enough to handle, shred the chicken breasts into bite-sized pieces.
Meanwhile, in a separate pot, cook broken lasagna noodles according to the package instructions until al dente. Note: I used 6 large lasagna noodles, but you can cook a few extra (2–4 more) if you like a pasta-heavy soup. Just add more if you want after tasting.
Bring the soup base to a simmer again. Add milk and cream cheese. Cook, stirring occasionally, for about 3-5 minutes or until melted.
Stir in Parmesan cheese, baby spinach, and shredded chicken. Cook, stirring occasionally, for an additional 3 minutes or until Parmesan cheese is melted, spinach is slightly wilted, and chicken is reheated. Taste and season with salt and pepper, if needed.
Remove the soup from the stove. Add cooked lasagna noodles to each bowl of soup right before serving. Garnish fresh herbs and shaved Parmesan cheese. Enjoy!

Notes

Salt: Taste the soup and add more salt, if needed. I recommend adding 1 teaspoon of salt to the soup when the soup is cooking, and then adding salt to your taste to enhance all the flavors. The amount of salt also depends on what kind of chicken broth you use - low sodium or regular.
Adjust the consistency: Add more chicken broth to make your soup thinner.
Chicken options: If you want to use shredded rotisserie chicken (without skin) instead of raw chicken breasts, add it when you add the Parmesan cheese and spinach, as it only needs to be heated in the soup.
To make it spicy: add crushed red pepper flakes, chili powder, or cayenne pepper.
Cook pasta separately: Cook broken lasagna noodles in a separate pot and add them right before serving to keep them from becoming too soft or mushy.
Leafy greens options: If you don't like the texture of spinach in soups, you can use kale, it’s chewier and holds the shape better.

Storage & Make-Ahead Instructions

Store without noodles: I recommend storing leftover White Lasagna soup without noodles as it will become too soft or mushy. That’s why I recommend cooking broken lasagna noodles in a separate pot and adding them right before serving.
Refrigerating: Place leftovers in an airtight container and store in the fridge for up to 3-4 days. If you store your White Lasagna Soup with cooked lasagna noodles in it, the soup will still be delicious, but the noodles will become softer.
Freezing: I don't recommend it as it may become grainy after defrosting, but if you try freezing it, let me know how it turns out!
Make it ahead: You can make this soup a day or two ahead, but stop cooking after step 4. Let the soup cool completely and place it in the fridge. On the day you plan to serve it, continue the preparation process with steps 5, 6, 7, 8.

Nutrition