Creamy White Chicken Lasagna Soup

This 30-minute creamy white chicken lasagna soup is a cozy, one-pot meal packed with tender chicken, rich Parmesan broth, and hearty pasta. It’s perfect for an easy weeknight dinner with all the flavors of classic white lasagna in a comforting soup.

 

Creamy White Lasagna Soup Recipe

• 30 Minute Meal. This creamy white lasagna soup takes about a half hour from start to finish which makes it one of my favorites for a busy weeknight!
• Loaded with Flavor. The ingredient list is simple but it packs a ton of flavor! The key is building the flavor in layers and then simmering it all together for a one-pot meal everyone will love!

Ingredients for White Chicken Lasagna Soup

• Butter: Adds richness and helps sauté the aromatics. Also combines with the flour to create a roux that thickens the creamy broth. Salted or unsalted will work for this soup.
• Yellow Onion: Provides a sweet and savory base for the soup. White onion works too.
• Garlic: Infuses the soup with bold, aromatic flavor. Use garlic powder if you don’t have fresh garlic on hand.
• Italian Seasoning: A blend of herbs that enhances the overall taste. Use your favorite dried herbs for this lasagna soup.
• Flour: Helps thicken the broth slightly for a velvety texture. Stick with all-purpose flour.
• Chicken Stock: Creates a flavorful and hearty base. You could use chicken broth or veggie broth as well.
• Heavy Cream: Adds a rich, creamy consistency. Half and half will work as a substitute but the consistency will be thinner.
• Sun-Dried Tomatoes: Brings a slightly tangy, deep flavor to the soup. I prefer oil-packed sun-dried tomatoes.
• Basil Pesto: Infuses the broth with fresh, herby notes. Use fresh homemade pesto or store-bought. I prefer the Rana brand at the grocery store as it has the most fresh flavor.
• Campanelle Pasta: Provides the perfect bite-sized shape for the soup and slightly resembles the ribbons of lasagna noodles. If you can’t find those, any short cut of pasta will work – rotini, penne, or fusilli.
• Shredded Rotisserie Chicken: A convenient way to bulk up the soup in just minutes! Check your grocery store for pre-shredded chicken to save even more prep time.
• Fresh Chopped Baby Spinach: Adds a fresh pop of color. Fresh chopped kale would work as well.
• Shredded Parmesan Cheese: Melts into the soup for a cheesy, savory taste. Asiago or Romano would work as well.
• Balsamic Vinegar: Balances the richness with a touch of acidity. You could substitute with white balsamic viengar, white wine vinegar, or red wine vinegar.

How to Make White Chicken Lasagna Soup

Sauté the Aromatics: Melt butter in a large pot over medium heat. Add onion, salt, and pepper. Cook for about 4 minutes, stirring frequently. Stir in garlic, Italian seasoning, and flour, cooking for another 2 minutes.

Build the Broth: Deglaze the pot with a few splashes of chicken stock, scraping up any browned bits.

Add Remaining Ingredients: Stir in heavy cream, sun-dried tomatoes, pesto, pasta, chicken, remaining stock, salt, and pepper. Bring to a simmer over medium-high heat.

Simmer: Reduce heat to low and let the soup simmer for about 5 minutes until the pasta is al dente.

Finish the Dish: Stir in spinach, Parmesan cheese, and balsamic vinegar. Cook until the spinach wilts and the cheese melts into the broth.

Serve: Season to taste with salt and pepper. Garnish with grated Parmesan, a dollop of ricotta, and fresh chopped parsley. Enjoy!

Tips for Making White Chicken Lasagna Soup

• Keep a Close Eye on the Pasta. Depending on which type of pasta you use, it won’t need long to cook. Carefully check the pasta throughout the cooking process so it doesn’t overcook. Once it’s just al dente, stir in the remaining ingredients and serve!
• Don’t Skip the Toppings: Adding a dollop of ricotta cheese, a sprinkle of Parmesan, and fresh chopped parsley really makes this soup taste just like lasagna!

Make-Ahead Instructions

• You can make this white lasagna soup ahead of time, but I recommend cooking the pasta separately to prevent it from soaking up too much liquid.
• When you’re ready to eat add cooked pasta to each serving of soup and enjoy!

Storing Leftovers

Store cooled soup in an airtight container in the fridge for up to 3 days.

Reheating White Chicken Lasagna Soup

• Reheat on the stovetop over medium heat until warmed through.
• Add a splash of chicken stock or cream if needed to adjust consistency.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy garlic bread
• classic house salad
• olive cheese bread
• air fryer green beans
• air fryer asparagus

Try these easy soup recipes next!

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