White Chicken Lasagna Soup is made with tender chicken, broken lasagna noodles, spinach, a rich, creamy broth, and a blend of cheeses for all the comforting flavors of classic white chicken lasagna in an easy one-pot soup. It’s a cozy family dinner that’s perfect for chilly nights and comes together without all the work of layering a traditional lasagna. 💙🍲
I love making this soup because it gives me all the flavor of homemade white chicken lasagna without the time it takes to layer and bake a casserole. It’s one of those recipes my family always looks forward to when the weather starts to cool down, and it’s even better with a piece of warm garlic bread on the side. 💙🍲
Why I love This Recipe
Ingredient Notes
- Chicken: I use boneless, skinless chicken breasts, but boneless chicken thighs are a great option if you prefer darker meat.
- Carrots, Celery, and Onion: These vegetables create a flavorful base and add classic homemade soup flavor.
- Garlic: Fresh minced garlic gives the soup the best flavor, but garlic powder can be substituted if needed.
- Chicken Broth: I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Lasagna Noodles: Break the noodles into bite-sized pieces before adding them to the soup so they’re easier to eat.
- Cannellini Beans: These add creaminess, extra protein, and make the soup even more hearty.
- Heavy Cream: Heavy cream creates a rich, creamy broth. Half-and-half can be substituted if you want a lighter soup.
- Romano Cheese: Freshly shredded Romano cheese melts better and gives the soup the best flavor.
- Spinach: Fresh spinach wilts quickly and adds color and freshness. Stir it in during the last few minutes of cooking.
- Ricotta and Mozzarella Cheese: I love adding a dollop of ricotta and a sprinkle of mozzarella to each bowl before serving. It gives the soup that classic white lasagna flavor. 🍲🧀💙
Be sure to check out the full recipe and ingredient list below
How To Make White Chicken Lasagna Soup
- Heat olive oil in a large pot over medium-high heat.
- Add cubed chicken and sauté for about 5 minutes, or until the outside of the chicken turns white.
- Remove the chicken from the pot and set it aside.
- In the same pot, add onions, celery, and carrots. Cook for 2-3 minutes.
- Stir in flour and continue cooking for another minute.
- Pour in chicken broth, add the cooked chicken back to the pot, along with the cannellini beans and Italian seasoning.
- Bring the mixture to a boil.
- Once boiling, cover the pot and reduce the heat to medium-low. Let it simmer for 15 minutes.
- Remove the cover and add the broken-up lasagna noodles to the pot.
- Cook for an additional 10 minutes or until the noodles are soft.
- Stir in the heavy cream and spinach.
- Bring the soup to another boil and then stir in the Romano cheese.
- Serve hot and top each serving with a dollop of ricotta cheese and a sprinkle of mozzarella cheese.
Tips I found Helpful
- I cut the chicken into bite-sized pieces so it cooks evenly and is easy to eat in every spoonful.
- I break the lasagna noodles into small pieces before adding them to the soup. They cook faster and are much easier to serve.
- I stir in the spinach during the last few minutes of cooking so it stays bright green and doesn’t overcook.
- I use heavy cream for the richest, creamiest broth, but half-and-half works well if I want a lighter soup.
- I always shred my own Romano cheese because it melts smoother than pre-shredded cheese.
- I like adding a dollop of ricotta and a sprinkle of mozzarella to each bowl just before serving. It gives the soup that classic white lasagna flavor.
- If I have leftovers, I add a splash of chicken broth when reheating since the noodles continue to absorb the broth as the soup sits. 🍲🧀💙
Frequently Asked Questions
What To Serve With This Soup
White Chicken Lasagna Soup
his White Chicken Lasagna Soup is a creamy, comforting one-pot meal made with tender chicken, broken lasagna noodles, spinach, cannellini beans, and a rich, cheesy broth. Finished with Romano cheese, ricotta, and mozzarella, it has all the delicious flavors of white chicken lasagna in an easy soup that's perfect for cozy family dinners.
Ingredients
- 1 pound boneless chicken
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- 15 oz. can cannellini beans
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 8 lasagna noodles, broken into pieces
- 2 cups heavy cream or half and half
- 1 cup spinach
- 8 oz shredded Romano cheese
- 1/2 cup ricotta cheese, for topping
- Mozzarella cheese, for topping
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add cubed chicken and sauté for about 5 minutes, or until the outside of the chicken turns white.
- Remove the chicken from the pot and set it aside.
- In the same pot, add onions, celery, and carrots. Cook for 2-3 minutes.
- Stir in flour and continue cooking for another minute.
- Pour in chicken broth, add the cooked chicken back to the pot, along with the cannellini beans and Italian seasoning.
- Bring the mixture to a boil.
- Once boiling, cover the pot and reduce the heat to medium-low. Let it simmer for 15 minutes.
- Remove the cover and add the broken-up lasagna noodles to the pot.
- Cook for an additional 10 minutes or until the noodles are soft.
- Stir in the heavy cream and spinach.
- Bring the soup to another boil and then stir in the Romano cheese.
- Serve hot and top each serving with a dollop of ricotta cheese and a sprinkle of mozzarella cheese.
Notes
Break the lasagna noodles into bite-sized pieces before adding them to the soup so they're easier to eat. Stir the spinach in during the last few minutes of cooking until it's just wilted. I prefer using heavy cream for the richest, creamiest broth, and freshly shredded Romano cheese for the best flavor and smoothest texture. Top each bowl with a dollop of ricotta cheese and a sprinkle of mozzarella just before serving for the classic taste of white chicken lasagna. If you're planning for leftovers, add a splash of chicken broth when reheating since the noodles will continue to absorb the broth as the soup sits. 🍲🧀💙
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Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 880Total Fat: 53gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 211mgSodium: 1579mgCarbohydrates: 49gFiber: 7gSugar: 6gProtein: 52gMore Soup Recipes
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It doesn’t show flour in the ingredients for the chicken lasagna soup. And is Italian Seasoning the only seasoning used in this recipe?