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Ultimate Creamy White Chicken Lasagna Soup (Ready in 40 Minutes)

A close-up of a white bowl filled with creamy white chicken lasagna soup, topped with shredded chicken, spinach, and Parmesan cheese.
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Make this comforting white chicken lasagna soup for an easy weeknight dinner. It combines tender chicken, lasagna noodles, and a rich, creamy white sauce base for a satisfying, deconstructed lasagna experience.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 1 (15 ounce) can white beans, rinsed and drained (optional)
  • 8 ounces lasagna noodles, broken into small pieces
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup ricotta cheese, for topping (optional)
  • 1/4 cup sun-dried tomatoes, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set it aside.
  2. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and bring the mixture to a simmer. Add the broken lasagna noodles and the rinsed white beans, if using. Cook according to the noodle package directions, usually about 8 to 10 minutes, until the noodles are tender.
  5. Return the cooked chicken to the pot. Stir in the heavy cream, Parmesan cheese, and cubed cream cheese. Continue to cook over low heat, stirring gently until the cream cheese melts and the broth becomes creamy. Do not boil after adding the cream.
  6. Stir in the thawed spinach and chopped sun-dried tomatoes, if using. Heat through for 2 minutes.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and extra grated Parmesan cheese.

Notes

  • For a richer flavor, use rotisserie chicken instead of raw chicken breasts; add it in step 4 after the noodles have cooked.
  • If you prefer a thicker soup, let it simmer uncovered for the last 5 minutes of cooking.
  • This recipe is a great base for other Italian comfort food flavors; feel free to add a pinch of nutmeg for depth.

Nutrition

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