This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken…
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I first made this white lasagna soup on a rainy weeknight when I wanted all the comfort of a lasagna bake without the oven time or the leftovers mountain. It’s essentially a creamy, garlicky broth strewn with broken lasagna noodles, tender shredded chicken, spinach, and a melty ricotta-parmesan finish — all the familiar flavors in spoonable form. It’s fast, forgiving, and perfect when you want something substantial but not fussy. If you love hearty bowls this season, you might also enjoy this roundup of best hearty soup recipes to keep on rotation.
Why you’ll love this dish
This soup hits the comfort notes of lasagna — creamy cheese, aromatic garlic, and tender pasta — but cooks in a single pot. It’s ideal for weeknights, potlucks, or when you want to stretch a rotisserie chicken into several meals. Key benefits:
- One-pot cleanup and fast cooking (30–45 minutes).
- Customizable: swap proteins or make it vegetarian.
- Kid-friendly textures with familiar lasagna flavors.
- Great for batch-cooking and freezing (with a few tweaks).
“We served this on a busy Sunday and everyone loved it — lasagna taste with half the work. The kids asked for seconds.” — a weeknight soup convert
If you’re hosting a casual gathering, the mellow flavors pair wonderfully with simple charcuterie or sausage bites — try a smoky summer sausage for an easy starter like in this summer sausage recipe.
The cooking process explained
Before you jump into the ingredients, here’s the workflow so you know what to expect:
- Sauté aromatics (onion, garlic) and lightly brown cubed chicken or use pre-cooked shredded chicken.
- Deglaze the pan with a splash of broth, then add the remaining stock and bring to a simmer.
- Add broken lasagna noodles so they cook right in the pot; finish with cream or a ricotta-parmesan mixture for richness.
- Stir in spinach at the end so it wilts without overcooking. Adjust seasoning and ladle into bowls topped with extra cheese and basil.
This order keeps the pasta from absorbing too much liquid before the flavors develop, and it lets you control the final creaminess.
Gather these items
What you’ll need (quantities depend on servings; this is for about 4–6 bowls):
- Olive oil or butter
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 1–1½ lb cooked chicken (rotisserie or poached), shredded or cubed (or 1 lb raw chicken breast cut into bite-size pieces)
- 4 cups low-sodium chicken broth (plus extra if needed)
- 1–2 cups heavy cream or half-and-half (or use a blend of milk and mascarpone for richness)
- 8–10 oz lasagna noodles, broken into 2–3 inch pieces (regular or whole-wheat; for GF, use gluten-free lasagna sheets)
- 1–2 cups fresh spinach or baby kale
- 1 cup ricotta (optional — swirl in at the end)
- ½–1 cup grated Parmesan, plus extra for serving
- 1–2 teaspoons Italian seasoning, salt, and black pepper to taste
- Red pepper flakes (optional)
- Fresh basil for garnish
Substitutions/notes:
- For a vegetarian version, swap chicken for white beans (cannellini) and vegetable stock.
- If you plan to freeze, skip or reduce the cream and add it after reheating for a better texture.
How to prepare it
- Heat 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until translucent, 4–5 minutes.
- Add garlic and cook 30–60 seconds until fragrant. If using raw chicken pieces, add and brown lightly for 3–4 minutes.
- Pour in 1 cup of broth to deglaze the pan, scraping up any browned bits.
- Add remaining broth, Italian seasoning, and bring to a simmer. If using pre-cooked chicken, add it now.
- Stir in broken lasagna noodle pieces. Simmer gently, stirring occasionally, until noodles are al dente (follow package timing minus 1–2 minutes), about 8–12 minutes.
- Lower heat and stir in cream and half the Parmesan. If using ricotta, add spoonfuls and swirl gently to combine.
- Add spinach and cook 1–2 minutes until wilted. Taste and season with salt, pepper, and red pepper flakes if desired.
- Serve immediately with extra Parmesan and chopped basil.
Short, clear actions help you move quickly and avoid overcooking the pasta.
How to serve: Best ways to enjoy it
- Ladle into warmed bowls and top with extra grated Parmesan, a dollop of ricotta, and torn basil.
- Offer crusty bread or garlic bread for dipping — it soaks up the creamy broth beautifully.
- For a casual spread, serve with a simple salad and finish with a light dessert, such as an easy no-bake chocolate biscuit cake.
- For a showy touch, bake a handful of small mozzarella-topped toasts under the broiler and float them on top just before serving.
Pair with a light white wine like Pinot Grigio or a chilled rosé, or keep it family-friendly with sparkling water and lemon.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in airtight containers. Consume within 3–4 days.
- To reheat on the stovetop, add a splash of broth or water to loosen the soup, and simmer gently until heated through (165°F internal temperature).
- Microwave reheating works too; stir halfway through to ensure even heating.
- Freezing: soup can be frozen, but dairy and pasta textures change. For best results, freeze before adding cream/ricotta and add them when reheating. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Safety note: always reheat to at least 165°F (74°C) and never refreeze thawed leftovers.
Pro chef tips
- Use rotisserie chicken to save time and add deeper flavor from the skin-roasted meat.
- Break lasagna sheets into uniform pieces so they cook evenly. Under-cook by 1–2 minutes if you expect leftovers or freezing.
- If you want silkier richness without heavy cream, whisk in a few tablespoons of mascarpone or Greek yogurt off the heat.
- Toast the Parmesan rind (if you have one) in the broth for extra umami while it simmers — remove before serving.
- Keep a small jar of Italian seasoning and crushed red pepper in your pantry to adjust flavor quickly.
Creative twists
- Spicy chicken: add Italian sausage or a pinch of smoked paprika and cayenne.
- Vegetarian: swap chicken for cannellini beans and use vegetable broth.
- Mediterranean: add artichoke hearts, sun-dried tomatoes, and finish with feta instead of Parmesan.
- Low-carb: replace pasta with thinly sliced zucchini ribbons; add them at the very end to avoid sogginess.
- Seafood version: use firm white fish or shrimp and reduce cooking time so seafood stays tender.
Your questions answered
Q: Can I make this ahead and reheat for a dinner party?
A: Yes. Cook the base and chill overnight, but hold off on adding cream or fresh spinach until you reheat. Reheat gently with extra broth, then finish with cream, ricotta, and wilted greens.
Q: What’s the best pasta to use?
A: Traditional lasagna noodles broken into pieces give the authentic texture. You can use penne or wide egg noodles if that’s what you have. For best texture in leftovers, choose sturdier shapes and slightly undercook them.
Q: Can I swap cream for milk?
A: You can, but the soup will be thinner. Thicken with a tablespoon of butter+flour (roux) or add a few tablespoons of cream cheese or mascarpone for body without full cream.
Q: Is this freezer-friendly?
A: Yes, but dairy can separate. Freeze before adding cream/ricotta and stir them in after thawing and reheating for best texture.
Q: How long does it take from start to table?
A: About 30–45 minutes, depending on whether your chicken is already cooked.
Conclusion
If you want a video walkthrough to see each step in action, this White Lasagna Soup – [VIDEO] The Recipe Rebel is a helpful visual companion. For another chicken-forward take on this soup with slightly different ratios and serving ideas, check out White Lasagna Soup with Chicken – Julia’s Album.
White Lasagna Soup
Ingredients
Method
- Heat 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until translucent, 4–5 minutes.
- Add garlic and cook for 30–60 seconds until fragrant.
- If using raw chicken pieces, add and brown lightly for 3–4 minutes.
- Pour in 1 cup of broth to deglaze the pan, scraping up any browned bits.
- Add remaining broth and Italian seasoning, then bring to a simmer.
- If using pre-cooked chicken, add it now.
- Stir in broken lasagna noodle pieces. Simmer gently until al dente, about 8–12 minutes.
- Lower heat and stir in cream and half the Parmesan.
- If using ricotta, add spoonfuls and swirl gently to combine.
- Add spinach and cook for 1–2 minutes until wilted.
- Serve immediately topped with extra Parmesan and chopped basil.
