White Lasagna Soup with Chicken

White Lasagna Soup with Chicken is a cozy, comforting meal that combines the flavors of traditional lasagna in a creamy, soul-warming soup. With tender chicken, a rich broth, lasagna noodles, and a touch of creamy cheese, this dish is the perfect combination of flavors and textures. The addition of spinach (or kale) gives it a fresh, vibrant touch, while the nutmeg and Italian seasonings bring warmth and depth to the dish. Whether you’re craving something hearty for a chilly evening or need a meal to feed a crowd, this soup is sure to be a hit!

Ingredients

• 3 tablespoons unsalted butter

• 1 medium onion, diced

• 2 medium carrots, peeled and diced

• 1 cup celery stalks, chopped

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon dried basil

• 1 teaspoon salt (or to taste)

• ½ teaspoon freshly ground black pepper (or to taste)

• ⅛ teaspoon ground nutmeg

• 4 tablespoons all-purpose flour

• 4 cups chicken broth

• 1 cup water

• 2 medium chicken breasts, boneless and skinless

• 1 cup whole milk

• 4 oz cream cheese, softened

• ½ cup Parmesan cheese, grated

• 3 oz baby spinach (or kale)

• 6 oz lasagna noodles, uncooked, broken into pieces (about 6-8 noodles depending on brand; cook extra if desired)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Vegetables:

1. In a large pot or Dutch oven, melt butter over medium heat.

2. Once melted, add the onion, carrots, and celery. Sauté for about 3-4 minutes until softened.

3. Add garlic and cook for another minute until fragrant.

Season and Thicken:

1. Stir in Italian seasoning, dried basil, salt, pepper, and nutmeg.

2. Whisk in flour until fully combined to help thicken the soup.

Add Liquid and Cook Chicken:

1. Pour in chicken broth and water. Stir and bring to a boil.

2. Add the chicken breasts, reduce heat to a simmer, and cover the pot. Let it simmer for about 15 minutes, or until the chicken is cooked through.

Shred the Chicken:

1. Remove the cooked chicken breasts from the pot and let them cool slightly.

2. Once cooled enough to handle, shred the chicken into bite-sized pieces.

Cook the Lasagna Noodles:

1. In a separate pot, cook the broken lasagna noodles according to package instructions until al dente.

2. Optional: Add a few extra noodles if you prefer a more pasta-heavy soup.

Finish the Soup:

1. Bring the soup base to a simmer again, then add milk and cream cheese. Stir occasionally for 3-5 minutes or until the cream cheese has fully melted.

2. Stir in Parmesan cheese, baby spinach, and the shredded chicken. Continue to cook for 3 minutes, or until the spinach is wilted and the chicken is heated through.

3. Taste and adjust seasoning with more salt and pepper if needed.

Serve:

1. Remove the soup from the stove. Add cooked lasagna noodles to each bowl right before serving.

2. Garnish with fresh herbs and shaved Parmesan cheese.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

• Calories per Serving: 417 kcal

Variations

• Spinach or Kale: You can use either spinach or kale depending on your preference. Both work beautifully in this soup.

• Extra Noodles: If you love pasta in your soup, feel free to add more lasagna noodles! Adjust based on how much pasta you want.

• Use Ground Chicken: For a different texture, try using ground chicken instead of whole chicken breasts.

• Cheese Variations: You can use a combination of Parmesan and mozzarella for an even cheesier, lasagna-like flavor.

Storage/Reheating

• Storage: This soup can be stored in the fridge for up to 4 days in an airtight container.

• Freezer-Friendly: You can also freeze it for up to 3 months. When ready to eat, reheat on the stove with a splash of broth or water to adjust the consistency.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use rotisserie chicken or leftover cooked chicken. Just add the chicken after the soup base has simmered and cook for an additional few minutes to heat it through.

Can I make this soup in advance?

Yes, this soup can be made ahead of time. Store it in the fridge and reheat before serving. The flavors may even improve after a day or two!

How do I make this soup spicier?

If you like a bit of heat, add red pepper flakes or a pinch of cayenne pepper to the soup base while it’s simmering.

Can I use a different type of pasta?

Yes, you can use any pasta you like. Broken-up spaghetti, penne, or even elbow macaroni would work well as substitutes for lasagna noodles.

How do I prevent the cream cheese from clumping?

Make sure the cream cheese is softened before adding it to the soup, and stir continuously to help it melt into the broth evenly.

Can I make this soup dairy-free?

To make this soup dairy-free, substitute the milk with a non-dairy alternative like almond milk and use a dairy-free cream cheese and cheese.

How do I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. If you plan to freeze it, store in a freezer-safe container for up to 3 months.

Can I skip the cream cheese?

Yes, if you don’t have cream cheese, you can skip it, though it does add a nice creamy texture to the soup. You could substitute with more Parmesan cheese or a bit of heavy cream.

How can I make this soup heartier?

For a heartier soup, add extra vegetables like zucchini or mushrooms. You can also increase the amount of chicken or pasta.

Conclusion

White Lasagna Soup with Chicken is the ultimate comfort food, combining the classic flavors of lasagna with the heartiness of a soup. It’s creamy, flavorful, and packed with vegetables, making it a well-rounded meal. With simple ingredients and easy steps, this recipe is perfect for a cozy family dinner or a meal prep option. Whether you serve it on a cold night or share it with friends, it’s sure to be a hit at the table!

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