White Chicken Lasagna Soup Recipe From Scratch

White chicken lasagna soup is the recipe I reach for when I want lasagna flavor without the layering and baking time. Every bowl has tender chicken, broken lasagna noodles, and a creamy parmesan broth that coats every piece. I make it in one pot in about 45 minutes and it is on my table more often than actual lasagna.

Why This White Chicken Lasagna Soup Works

The base is built on a butter and garlic roux that gets richness from cream cheese and parmesan. Both cheeses melt directly into the broth, giving it a thick, silky consistency without needing to make a separate sauce. It tastes like the filling of a white lasagna in every spoonful.

Searing the chicken first in the same pot builds a fond on the bottom that the broth picks up when it goes in. That step is worth the extra 5 minutes — it adds depth that you cannot get from poached or rotisserie chicken alone.

Broken lasagna sheets absorb the creamy broth as they cook. They give the soup real body and pasta texture that egg noodles and rotini just cannot match.

Ingredients

• 1 tablespoon olive oil
• 1.5 lbs chicken breasts (about 680g), cut into 1-inch pieces
• 2 tablespoons butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 1.5 teaspoons Italian seasoning
• 1/4 teaspoon red chili flakes
• 5 cups chicken broth (1.2 litres)
• 8 lasagna noodles, broken into rough pieces
• 4 oz cream cheese (115g), softened and cubed
• 1 cup shredded parmesan cheese (about 100g)
• 1/2 cup heavy cream (120ml)
• 2 cups fresh spinach (about 60g)
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

What You Need for White Chicken Lasagna Soup From Scratch

Chicken breasts — cut into bite-sized pieces so they cook through quickly. Boneless thighs also work and stay more tender if the soup sits before serving.

Cream cheese — this is the main thickener and richness source. Cube it and soften it before adding so it melts smoothly into the broth. Cold cream cheese will clump.

Parmesan cheese — adds a sharp, nutty depth the cream cheese alone does not give. Freshly shredded melts better than the pre-grated powdery kind. Pecorino Romano works as a substitute.

Heavy cream — stirred in at the end for extra richness and to balance the saltiness of the parmesan. Half-and-half works if you want a lighter version.

Lasagna noodles — break them into 2-3 inch pieces before adding. They cook directly in the broth in about 12 minutes. No pre-boiling needed.

Spinach — added in the last 2 minutes so it wilts without turning slimy. Frozen spinach works — thaw it first and squeeze out excess water. Kale takes 5 minutes more.

Italian seasoning and chili flakes — the seasoning blend gives it that white lasagna flavor. The chili flakes add a gentle heat that cuts through the richness. Adjust to your preference.

How to Make White Chicken Lasagna Soup

1. Heat olive oil in a large pot over medium-high heat. Add chicken pieces in a single layer.
2. Cook chicken for 3-4 minutes, turning once, until golden on the outside. Remove to a plate — it will finish cooking in the broth.
3. Reduce heat to medium. Add butter to the pot. Once melted, add onion and carrots.
4. Cook for 5 minutes, stirring occasionally, until softened.
5. Add garlic, Italian seasoning, and chili flakes. Cook for 1 minute until fragrant.
6. Pour in chicken broth. Scrape up any browned bits from the bottom of the pot.
7. Return chicken to the pot. Bring to a boil, then add broken lasagna noodles.
8. Reduce heat to a gentle simmer. Cook uncovered for 12-14 minutes until noodles are tender.
9. Reduce heat to low. Add cream cheese and parmesan. Stir constantly until both melt into the broth.
10. Stir in heavy cream. Add spinach and cook for 2 minutes until wilted.
11. Taste and adjust salt and pepper. Serve hot with extra parmesan on top.

White Chicken Lasagna Soup Variations

Sun-Dried Tomato Version

Add 1/3 cup of drained and chopped sun-dried tomatoes with the garlic in Step 5. The concentrated tomato flavor cuts through the creamy broth and adds a bright, slightly tangy note. This version works especially well with fresh basil stirred in at the end.

Broccoli and Chicken White Lasagna Soup

Swap spinach for 2 cups of broccoli florets. Add them with the noodles in Step 7 so they have time to soften fully. The broccoli soaks up the creamy parmesan broth and makes the soup even more filling.

Spicy White Chicken Lasagna Soup

Double the chili flakes and add 1 tablespoon of calabrian chili paste with the cream cheese in Step 9. The heat builds slowly against the creamy base. Serve with crusty bread to temper the spice level.

Slow Cooker White Chicken Lasagna Soup

Add all ingredients except noodles, cream cheese, parmesan, heavy cream, and spinach to the slow cooker. Cook on low for 6 hours or high for 3 hours. Shred the chicken, then add noodles and cook on high for 30 more minutes. Stir in cheeses, cream, and spinach last.

Tips for the Best White Chicken Lasagna Soup

• I always sear the chicken even though it is going back into the broth — that golden fond on the pot bottom is flavor you cannot get any other way.
• Soften cream cheese before adding it to the soup. Cold cream cheese takes much longer to melt and tends to leave visible lumps.
• Check the noodles at 12 minutes — lasagna sheets can go from al dente to overcooked quickly in a hot broth.
• If the soup thickens too much as it sits, stir in a splash of broth to loosen it back up.
• Save a handful of parmesan for the table — a fresh hit of sharp cheese on top of each bowl makes a big difference.
• For a thicker, more stew-like consistency, use 4 cups of broth instead of 5.

Make Ahead & Storage

White chicken lasagna soup keeps in the fridge for up to 3 days. The noodles continue absorbing broth as it sits, so the soup thickens considerably overnight. Reheat on the stovetop over low heat and add a splash of broth to restore the original consistency.

To make ahead for the week, cook everything except the noodles and spinach. Store the soup base in the fridge, then add broken noodles and spinach when reheating on the stovetop. This keeps the noodles from getting too soft. The soup does not freeze well — cream cheese and heavy cream separate when frozen and reheated, leaving a grainy texture.

Common Questions

Can I use rotisserie chicken in white chicken lasagna soup?

Yes. Skip Steps 1 and 2. Add 3 cups of shredded rotisserie chicken directly to the broth in Step 7. This cuts the cook time by about 10 minutes and works great for a weeknight shortcut.

What kind of noodles can I use instead of lasagna?

Broken pappardelle, wide egg noodles, or even farfalle work well. Standard lasagna sheets give the best texture because their thickness holds up in the broth without turning mushy. Avoid thin pasta like angel hair or spaghetti.

How do I keep the cream cheese from clumping?

Make sure the cream cheese is fully softened before adding it to the soup. Cut it into small cubes and stir constantly over low heat until it melts into the broth. Adding it to a boiling pot is the main reason it clumps — always reduce to low first.

Is white chicken lasagna soup the same as white lasagna?

Same flavor profile — creamy white sauce, chicken, and lasagna noodles. The soup version skips the layering and oven baking. You get the same comfort food experience in a fraction of the time.

Can I make this dairy-free?

Use vegan cream cheese and full-fat coconut cream in place of heavy cream. Nutritional yeast can replace parmesan at a ratio of 1/4 cup nutritional yeast per 1/2 cup parmesan. The texture will be slightly less silky but the flavor is close.

This white chicken lasagna soup is the one recipe that has replaced pasta night in my house more times than I can count. Save this recipe and come back to it the next time you want a bowl of something rich, creamy, and deeply satisfying.