White Chicken Lasagna Soup is a warm, comforting bowl that feels like cozy lasagna in soup form. It’s filled with tender chicken, creamy cheese, plenty of pasta, and a rich garlic and herb broth that makes every spoonful satisfying and delicious. The flavors remind me of classic lasagna but with a fun, easy twist that’s perfect for chilly nights.
I love making this soup when I want something filling but not too heavy. One little trick I use is to add extra fresh herbs like basil and parsley right before serving to brighten up the flavors. It’s a simple step that really makes the soup taste fresh and homemade. Plus, the gooey melted cheese on top is always a favorite with everyone who tries it.
My favorite way to enjoy this soup is with a side of warm garlic bread or a crisp green salad. It feels like a complete meal in one bowl, and it’s great for weekends when you want comfort food without spending hours in the kitchen. I can’t tell you how many times this soup has become the highlight of a casual dinner with friends or family.
Key Ingredients & Substitutions
Chicken: I like using cooked chicken breasts for lean protein, but rotisserie chicken works great for saving time. You can also use shredded turkey or tofu for a twist.
Lasagna noodles: Breaking them into pieces works well here, but feel free to use broken fettuccine or even broken lasagna sheets. Gluten-free pasta is a good swap if needed.
Ricotta cheese: This adds creamy texture and mild flavor. Cottage cheese is a budget-friendly alternative, just blend it slightly to smooth it out. Vegan ricotta can work too.
Cheese blend: Mozzarella and Parmesan bring traditional Italian taste and gooeyness. You can use just one or swap with provolone, fontina, or vegan cheese as preferred.
Herbs & seasoning: Oregano, basil, and thyme bring the classic lasagna flavor. Fresh herbs added at the end brighten the soup, but dried herbs do the job well too.
How Do You Get the Cheese to Blend Smoothly Without Curdling?
The key is to add the cheese mixture slowly and keep the heat low. High heat can make cheese clump or curdle.
- Mix cheeses with cream before adding to the soup to create a smooth blend.
- Once added, stir gently and keep the soup just below a simmer (no boiling).
- Heat for a few minutes until everything is warmed through and creamy.
- If the soup gets too hot, remove from heat and stir until smooth.
This slow, gentle heat keeps your soup rich and velvety every time without any lumps.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one pan.
- Wooden spoon or heatproof spatula – for stirring the soup without scratching your pot.
- Chef’s knife – to chop the onion, garlic, and celery easily.
- Cutting board – keeps your prep organized and safe.
- Measuring cups and spoons – to get herbs, cheese, and liquids just right.
- Mixing bowl – to combine the cheeses and cream smoothly before adding to the soup.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or ground turkey for a richer, heartier flavor.
- Add spinach or kale toward the end for extra greens and color.
- Mix in sun-dried tomatoes for a tangy twist that brightens the creamy base.
- Try different cheeses like fontina or gouda for a unique cheesy taste.
Irresistible White Chicken Lasagna Soup Creation
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 6 cups chicken broth
Main Ingredients:
- 2 cups cooked chicken breasts, shredded or chopped
- 8 ounces lasagna noodles, broken into bite-sized pieces
Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream or half and half
Garnish:
- Fresh basil or oregano leaves (optional)
How Much Time Will You Need?
This delicious White Chicken Lasagna Soup takes about 10 minutes to prep and about 25 minutes cook time, making a total of approximately 35 minutes before serving. It’s quick enough for a weeknight dinner yet comforting enough to feel like a special treat.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, diced celery, and minced garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
2. Add Herbs and Seasoning:
Stir in the dried oregano, basil, thyme, salt, and black pepper. Cook for 1 more minute until the herbs become fragrant and blended with the vegetables.
3. Cook the Noodles:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add the broken lasagna noodles. Cook until the noodles are tender but still have a bite (al dente), about 7-9 minutes.
4. Add Chicken:
Add the shredded or chopped cooked chicken to the pot and stir gently to combine.
5. Prepare Cheese Mixture:
While the soup simmers, in a small bowl, combine the ricotta, mozzarella, Parmesan, and heavy cream or half and half. Mix until smooth and creamy.
6. Combine Cheese Mixture with Soup:
Slowly stir the cheese mixture into the simmering soup, stirring gently until fully combined. Heat the soup for another 3 to 5 minutes, making sure not to boil to prevent the cheese from curdling.
7. Final Seasoning:
Taste the soup and adjust the salt and pepper as needed.
8. Serve:
Ladle the hot soup into bowls and garnish with fresh basil or oregano leaves, if you like, and a sprinkle of freshly ground black pepper. Enjoy your comforting and creamy White Chicken Lasagna Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely before adding it to the soup. Thaw overnight in the fridge or use the defrost setting on your microwave, then shred or chop as usual.
Can I Substitute the Lasagna Noodles?
Absolutely! You can use broken spaghetti, fettuccine, or any pasta shape you like. Just adjust the cooking time to keep the pasta al dente and avoid overcooking.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to avoid curdling the cheese, and add a splash of broth or cream if it’s too thick.
Can I Make This Soup Dairy-Free?
Yes! Use dairy-free ricotta and shredded cheeses, and swap the heavy cream for coconut cream or a non-dairy creamer. The soup will still be creamy and delicious with these substitutions.
