White Chicken Lasagna Soup
This creamy White Lasagna Soup with Chicken is loaded up with filling and savory flavors that will get you through the fall and winter! This dish takes traditional lasagna and turns it into a hearty and crowd-pleasing soup that's so easy to make.
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Soup season is coming up, so update your recipe collection with a super filling and delicious dish that turns a pasta classic into a soup the whole family will be asking for over and over!
Why This Recipe Works
Made in the same Dutch oven, this super-easy one-pot lasagna soup combines tender chicken with regular lasagna noodles and several kinds of veggies for a filling dinner that will warm you up from the inside out!
Can't get enough homemade soups? My Crockpot Lasagna Soup is another take on this dish, or for something a little different try my Chicken Enchilada Soup!
Ingredients Needed
- Olive Oil
- Garlic and Onion
- Vegetables: I add onions, carrots, and fresh spinach to my lasagna soup.
- Seasonings: For flavor, add salt and pepper along with some Italian seasoning.
- All Purpose Flour: Helps thicken up the broth and gives your soup a nice hearty texture.
- Chicken Broth: Chicken stock can also be used.
- Boneless Skinless Chicken Breast: Boneless skinless chicken thighs can be substituted.
- Sun Dried Tomatoes: Adds the perfect amount of tang.
- Lasagna Noodles: You can also use wide egg noodles if you prefer.
- Heavy Cream: Makes your soup broth rich and creamy.
- Parmesan Cheese: I prefer to use fresh grated Parmesan for the best cheesy flavor quality.
- Fresh Basil Leaves: An optional garnish.
How to Make this White Lasagna Soup
- Step 1: Heat oil over medium heat and add onions and carrots. Sauté for about 3 minutes, then stir in garlic, Italian seasoning, salt, and pepper and cook for another minute. Then mix in the flour.
- Step 2: Pour in a cup of chicken broth and mix until combined, then add the rest of the stock and bring to a boil. Cool for 5 to 7 minutes.
- Step 3: Reduce the mixture to a simmer and add the chicken breasts.
- Step 4: In a separate pot, add broken lasagna noodles and cook until al dente.
- Step 5: Remove chicken from pot and allow it to cool for about 5 minutes, then shred.
- Step 6: Add heavy cream and tomatoes into the soup pot and mix until combined. Simmer for about 3 minutes.
- Step 7: Stir in shredded chicken, spinach, and Parmesan cheese. Cook!
- Step 8: Stir cooked noodles into the pot, then serve your creamy chicken lasagna soup and garnish with basil and additional cheese if desired!
Recipe Tips
- You can also use vegetable broth in a pinch, but chicken stock will give you a bit more flavor.
- For convenience, you can use frozen spinach instead of fresh. Just thaw it and be sure to drain out any excess liquid first.
- Add other fresh veggies like bell peppers for additional flavor.
- Instead of chicken, you can also add Italian sausage. Another option is to shred a cooked rotisserie chicken to save time with pre-cooked protein.
- You can also use boneless chicken thighs if you prefer dark meat.
- If you have leftover white lasagna soup, transfer to an airtight container and store in the fridge for 3 to 4 days.
Recipe FAQ's
This is likely due to overcooking. I like to cook my lasagna noodles until they're just al dente, so they don't overcook once added to the hot soup broth.
I love to use a large Dutch oven for making white lasagna soup, but any kind of large pot will work just fine!
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White Chicken Lasagna Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 cup yellow onion diced
- 2 medium carrots chopped about ½ cup
- 4 fresh cloves garlic minced
- 2 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 Tablespoon all purpose flour
- 5 cups chicken broth or stock
- 1 pound chicken breast boneless skinless
- ¼ cup sliced sun-dried tomatoes drained
- 8 oz lasagna noodles broken into small pieces
- 1 cup heavy cream
- 5 oz fresh spinach about 5 cups
- ½ cup fresh grated parmesan cheese plus more for garnish
- Fresh chopped basil for garnish optional
Instructions
- In a large 6 qt or more dutch oven, heat the oil over medium heat for 1 minute. Add the onion and carrots, and cook for about 3 minutes then add in the garlic, Italian seasoning, salt and pepper and saute for another minute over medium heat. Add in the flour and continue stirring to combine.
- Pour in 1 cup of the chicken stock and mix until smooth, then add the remaining stock and bring to a boil over medium high heat, about 5-7 minutes.
- Reduce to a simmer and add the chicken breast, cover and cook for 15-20 minutes until the chicken is cooked.
- In a separate large pot cook the broken lasagna noodles as directed until al dente, about 9-11 minutes.
- Remove the chicken from the dutch oven and allow to cool for about 5 minutes, then shred the chicken into bite sized pieces. Set aside.
- To the dutch oven Add the heavy cream and sun-dried tomatoes, continue simmering for 3 minutes.
- Add in the shredded chicken, spinach and parmesan cheese, cook over medium heat for an additional 5 minutes. Season to taste with salt and pepper then add the cooked noodles, stir to combine and serve.
- Garnish with fresh chopped basil and additional grated fresh parmesan cheese.
Notes
- Frozen spinach can also be used, thaw first and squeeze out any extra liquid.
- Refrigerate any leftovers in an airtight container for 3-4 days.
- Break up the dry noodles much smaller** than you think you’ll need to, since they will expand and become larger after they cook, as well as while sitting in the finished soup. I added my noodles, broken in half, into a large gallon-size zip lock bag, slightly closed it, then hit them a few times with a meat tenderizer mallet. Excellent stress reliever.
