If you love cozy, creamy comfort food, this Creamy White Chicken Lasagna Soup Made Simple is about to become a favorite in your kitchen. It takes everything you adore about white chicken lasagna—tender chicken, rich cheese, herbs, and pasta—and transforms it into an easy, one-pot soup that’s perfect for busy weeknights, meal prep, or feeding a hungry family without turning on the oven.
This soup is hearty but not heavy, creamy without being overpowering, and packed with familiar Italian-inspired flavors. Best of all, it’s simple to make, approachable for home cooks of any skill level, and endlessly adaptable.
Why You’ll Love This Creamy White Chicken Lasagna Soup
There’s a reason this soup is so popular—it checks all the comfort-food boxes while staying practical.
First, it delivers classic lasagna flavor without the work. No layering, no baking, and no waiting for slices to set. Everything cooks together in one pot, making cleanup refreshingly easy.
Second, the texture is incredibly satisfying. The broth is thickened just enough to feel creamy and luxurious, the chicken stays tender, and the broken lasagna noodles soak up flavor while keeping a pleasant bite.
You’ll also love how family-friendly this recipe is. There’s no alcohol, no pork, and the seasoning is balanced and mild, with optional heat you can easily adjust. Kids love the noodles and cheese, while adults appreciate the depth of flavor.
Finally, this soup is ideal for leftovers and meal prep. It reheats beautifully, can be adjusted for different dietary needs, and feels just as comforting the next day.
Ingredients for Creamy White Chicken Lasagna Soup
Soup Base
- Boneless, skinless chicken breasts
- Olive oil
- Butter
- Yellow onion
- Carrots
- Bell pepper
- Garlic
- All-purpose flour
- Chicken broth
- Cornstarch
- Water
Pasta & Add-Ins
- Lasagna noodles, broken into bite-sized pieces
- Cannellini beans, drained and rinsed
- Fresh spinach
Creamy Finish
- Half-and-half (or heavy cream)
- Freshly grated Parmesan cheese
Seasonings
- Italian seasoning
- Dried basil
- Dried oregano
- Red pepper flakes (optional)
- Bay leaves
- Salt and black pepper
Ingredient Notes & Substitutions
- Chicken: Boneless chicken breasts work best, but boneless thighs can be used for extra richness. Rotisserie chicken is also a great shortcut—just stir it in near the end.
- Dairy: Half-and-half gives a creamy texture without being too heavy. For a richer soup, use heavy cream. For a lighter version, use whole milk with a little extra cornstarch.
- Pasta: Traditional lasagna noodles are ideal, but mafalda, bowties, or broken fettuccine also work well.
- Beans: Cannellini beans add creaminess and protein. If preferred, substitute great northern beans or leave them out entirely.
- Vegetables: Bell pepper adds sweetness, but zucchini or celery can be swapped in easily.
- Gluten-Free Option: Use gluten-free lasagna noodles and substitute flour with a gluten-free blend or additional cornstarch.
Step-by-Step Instructions
Step 1 – Brown the Chicken
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Season the chicken lightly with salt and pepper, then add it to the pot. Cook until golden on both sides and cooked through. Remove the chicken to a plate and let it rest before chopping or shredding.
Step 2 – Sauté the Vegetables
In the same pot, melt the butter. Add the onion, carrots, and bell pepper. Sauté until softened and fragrant, scraping up any browned bits from the bottom of the pot. Add the garlic and cook just until fragrant.
Step 3 – Build the Soup Base
Sprinkle the flour over the vegetables and stir continuously for about one minute to cook out the raw flour taste. Slowly pour in the chicken broth while stirring to prevent lumps. In a small bowl, whisk together cornstarch and water, then stir it into the soup.
Step 4 – Add Seasonings and Simmer
Return the chopped chicken to the pot. Add cannellini beans, Italian seasoning, basil, oregano, bay leaves, red pepper flakes (if using), salt, and pepper. Bring the soup to a gentle simmer.
Step 5 – Cook the Noodles
Stir in the broken lasagna noodles. Simmer, stirring occasionally, until the noodles are tender but not mushy. This usually takes about 12–15 minutes.
Step 6 – Finish with Cream and Cheese
Reduce the heat to low. Stir in the half-and-half and freshly grated Parmesan cheese until fully melted and creamy. Add the spinach and cook just until wilted.
Step 7 – Taste and Serve
Remove bay leaves, adjust seasoning as needed, and serve hot with extra Parmesan or a dollop of ricotta if desired.
Pro Tips for Success
- Break lasagna noodles into uneven pieces for a more authentic lasagna feel.
- Stir frequently once noodles are added to prevent sticking.
- Add dairy at low heat to prevent curdling.
- For thicker soup, let it rest for 5–10 minutes before serving.
- Grate Parmesan fresh for the smoothest texture and best flavor.
- If reheating leftovers, add a splash of broth or milk to loosen the soup.
Flavor Variations
- Spinach Artichoke Style: Add chopped artichoke hearts with the beans.
- Mushroom Lover’s Version: Sauté sliced mushrooms with the vegetables.
- Extra Cheesy: Stir in shredded mozzarella at the end.
- Lemon Herb: Finish with a squeeze of fresh lemon juice for brightness.
- Protein Boost: Add white beans or chickpeas for extra plant-based protein.
Serving Suggestions
Serve this soup with crusty bread, garlic knots, or warm focaccia for dipping. A simple green salad with a light vinaigrette balances the richness beautifully. For a lasagna-inspired presentation, top each bowl with ricotta, mozzarella, or fresh basil.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
For best results, freeze before adding noodles and dairy. Add fresh noodles and cream when reheating. Frozen soup keeps well for up to 3 months.
Reheating:
Warm gently on the stovetop over medium-low heat, stirring often and adding extra broth if needed.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Carbohydrates | 34g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 780mg |
FAQ About Creamy White Chicken Lasagna Soup
Can I make this soup in advance?
Yes, this soup is perfect for making ahead. The flavors deepen overnight, making it even more delicious the next day. Just add a little extra broth when reheating.
Can I use rotisserie chicken?
Absolutely. Skip the browning step and add shredded rotisserie chicken when the noodles go in to save time.
How do I keep the soup from getting too thick?
The noodles absorb liquid as they sit. Simply stir in more chicken broth or milk when reheating to reach your desired consistency.
Is this soup spicy?
Not by default. The red pepper flakes are optional and can be adjusted or omitted entirely for sensitive palates.
Can I make this dairy-free?
You can substitute full-fat coconut milk or a dairy-free cream alternative and skip the Parmesan, though the flavor will be slightly different.
Creamy White Chicken Lasagna Soup Made Simple
Equipment
- large soup pot or Dutch oven
- wooden spoon
- chef’s knife
- cutting board
- measuring cups and spoons
Ingredients
- 450 g boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 1 yellow onion, diced
- 2 carrots, sliced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1.5 l chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 150 g lasagna noodles, broken into pieces
- 1 can cannellini beans, drained and rinsed (400 g)
- 60 g fresh spinach
- 240 ml half-and-half or heavy cream
- 60 g freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Season the chicken with salt and pepper and cook until golden and cooked through. Remove and set aside, then chop or shred.
- Melt butter in the same pot. Add onion, carrots, and bell pepper and sauté until softened. Add garlic and cook briefly until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually pour in chicken broth while stirring. Mix cornstarch with water and stir into the soup.
- Add chopped chicken, cannellini beans, Italian seasoning, basil, oregano, bay leaves, red pepper flakes, salt, and pepper. Bring to a gentle simmer.
- Stir in the broken lasagna noodles and simmer, stirring occasionally, until tender, about 12–15 minutes.
- Reduce heat to low. Stir in half-and-half and Parmesan until melted and creamy. Add spinach and cook until wilted.
- Remove bay leaves, adjust seasoning, and serve hot with extra Parmesan if desired.
Notes
Nutrition
Final Thoughts
This Creamy White Chicken Lasagna Soup Made Simple is everything comfort food should be—warm, filling, flavorful, and easy to make. It brings the nostalgia of lasagna into a practical, cozy soup that fits real-life schedules while still feeling special. Whether you’re cooking for your family, prepping meals for the week, or hosting friends, this recipe delivers big comfort with minimal effort.