Introduction

White Chicken Lasagna Soup is a comforting and creamy twist on classic lasagna, perfect for chilly days. Packed with tender chicken, fresh vegetables, and rich cheeses, this soup brings all the flavors of lasagna into a warm bowl.

A top-down view of a white round pot filled with creamy soup that has visible small green herbs, leafy greens, and bits of red tomato scattered throughout. Slices of a wide noodle float on the surface in the light yellow creamy broth. The soup has a speckled look from the herbs spread evenly. The pot sits on a white marbled surface, with fresh green parsley and a wooden board with grated cheese blurred in the background, alongside salt and pepper shakers in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
2 tablespoons olive oil
2 carrots (peeled and sliced)
1 large yellow onion (peeled and diced)
1/2 red bell pepper (seeded and diced)
1 zucchini (shredded)
6 cloves garlic (minced)
1/3 cup all-purpose flour
9 cups low sodium chicken broth (divided)
3 tablespoons cornstarch
1 pound cooked chicken (chopped)
1 tablespoon chicken bouillon
2 bay leaves
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
10 lasagna noodles (uncooked, broken into 1-2 inch pieces)
2-3 cups half and half
1/2 cup heavy cream (optional)
8 ounces chopped frozen spinach (thawed and drained)
1 1/2 cups Parmesan cheese (grated)
Mozzarella cheese (shredded, for garnish)

Instructions

Step 1: Melt butter and olive oil in a large pot over medium-high heat. Add carrots, onions, and red bell pepper. Cook for about 3 minutes or until vegetables are tender.
Step 2: Add shredded zucchini and minced garlic. Cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly to form a thick mixture.
Step 3: Reduce heat to medium-low and gradually whisk in 8 cups of chicken broth, stirring constantly to avoid lumps.
Step 4: In a separate bowl, whisk cornstarch with 1 cup of chicken broth until smooth. Stir into the soup. Add chopped cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes if using. Stir in broken lasagna noodles.
Step 5: Bring the pot to a boil, then reduce heat to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are tender. Stir occasionally to prevent sticking.
Step 6: Lower the heat and remove bay leaves. Stir in half and half, heavy cream if using, and drained spinach. Simmer until warmed through. Add grated Parmesan cheese and stir until melted.
Step 7: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with shredded mozzarella cheese.

Tips & Variations

For a lighter version, substitute half and half and cream with whole milk or use all half and half without the cream.
You can swap fresh spinach for frozen, but be sure to thaw and drain it well to avoid excess moisture.
Add a pinch of nutmeg with the cream for an extra layer of flavor.
If you prefer a thicker soup, cook the noodles separately and add them just before serving to prevent softening too much.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when cold, add a splash of chicken broth or milk while reheating to loosen the consistency.

How to Serve

A creamy soup is served in a white bowl placed on a matching white saucer, both sitting on a white marbled surface. The soup has a thick white base with visible finely chopped herbs, small orange carrot slices, and pieces of pasta that are curly and light yellow. There is a sprinkle of shredded cheese on top of the soup, and the surface is lightly speckled with black pepper and green herbs. A spoon is resting inside the bowl, sticking out from the middle of the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rotisserie chicken for this soup?

Yes, rotisserie chicken works perfectly and adds great flavor. Just chop it before adding to the soup.

Is it possible to make this soup ahead of time?

Absolutely. You can prepare the soup up to the point before adding the cream and cheese. Reheat and stir in dairy just before serving for the best texture.