White Chicken Lasagna Soup is a flavor packed twist on classic lasagna. A rich and creamy broth is packed with garlic, chicken, sundried tomatoes, spinach, and lasagna noodles. Served with breadsticks or garlic bread to dip it is comfort in a bowl! This one pot recipe will be a family favorite that you make on repeat.
White Chicken Lasagna Soup Recipe
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Lasagna is one of those comfort meals that always hits the spot! Our classic lasagna soup was such a fan favorite recipe that turned the classic meal into a hearty and comforting soup so we knew we had to share a white chicken version too! This soup comes together in just one pot, 30 minutes, and is so flavor packed. We love to serve this for holiday entertaining and family dinners as it is hearty, comforting, and always a fan favorite.
What is White Chicken Lasagna Soup
This soup is a twist on classic lasagna. Featuring a rich and creamy broth packed with onions, garlic, parmesan, sundried tomatoes, and spinach. Tender shredded chicken and broken lasagna noodles add heartiness and protein to the soup. It has all the classic flavors of a white chicken lasagna but made in the fraction of the time and in just one pot!
What to Serve with
- Olive Garden Salad Copycat
- Olive Garden Breadsticks Copycat
- Candied Bacon Boursin Crackers
- Crispy Caprese Prosciutto Cups
- Hot Honey Roasted Bruschetta
Ingredients
- Lasagna Noodles - this soup is so much easier to make than classic lasagna. Rather than layering lasagna noodles in a baking tray, they are broken into bite sized pieces and cooked into the soup.
- Chicken Breast - you can use raw chicken breast that is poached and then shredded or a rotisserie chicken. We love picking up a rotisserie chicken at the beginning of the week and using it for an easy weeknight meal like this soup!
- Half and Half Cream - this gives the broth the most rich, creamy, and irresistible broth.
- Chicken Broth - store-bought or homemade works great. You can also use chicken bone broth for added protein and nutrients.
- Onion - cooked into the broth.
- Parmesan - gives the broth a rich cheesy flavor.
- Sundried Tomatoes - you can find these in jars packed in oil in most grocery stores. They are so flavor packed and add a great flavor to the soup.
- Spinach - fresh spinach adds nutrients and a pop of color to the soup. If you prefer you can swap the spinach for chopped kale.
- Italian Seasoning- to season the broth.
- Butter - to saute to onions and garlic.
- Garlic - we highly recommend fresh garlic for the broth but you can swap for garlic powder.
- Salt and Pepper
How to Make White Chicken Lasagna Soup
Full Printable Recipe at Bottom of page
- Melt the butter in a large pot over medium heat.
- Add the onion. Sauté until just starting to soften, about 2 to 3 minutes.
- Add garlic, Italian seasoning, salt and pepper. Continue cooking until onion and garlic become fragrant, about 2-3 minutes.
- Pour in the chicken broth and add in the raw chicken breast. Increase the heat to medium-high. Bring the broth to a simmer.
- Cook for 10 to 15 minutes or until the chicken is cooked through (165°F internal temperature). Time will vary depending on the thickness of the chicken. Once the chicken can be pulled apart easily, you know it is done. Carefully remove the chicken from the broth and set aside to cool, then shred to bite sized pieces.
- Bring the broth back up to a boil and add in the uncooked lasagna noodles. Let cook on medium-high heat until the noodles are soft, about 7-8 minutes. Note: add a splash of additional broth if needed to ensure the noodles are fully covered by liquid.
- Once the noodles are cooked, add in the cream and parmesan cheese. Stir to melt the cheese.
- Add the spinach, sun dried tomatoes and shredded chicken, stirring occasionally until the spinach has wilted and soup thickens. If the soup is too thick for your liking, you can thin it out by adding an additional splash of broth or half and half. Serve and enjoy!
Tips for the Best Soup
- Chicken - this recipe is great for a quick weeknight meal as you can simply use a store-bought rotisserie chicken. Just shred the meat and add it into the soup as the last step. Or you can make the recipe using leftovers roasted chicken you might have on hand in the fridge. It's a great way to use up leftovers so nothing goes to waste!
- Flavor Variations - we love the combo of sundried tomatoes and spinach. You can sneak some extra veggies into the recipe such as shredded carrot, kale, thinly sliced zucchini, chopped broccoli, and more! Soups are a fun and easy way to sneak extra veggies and nutrients into your meal.
- Leftovers - this soup is even better the next day reheated with warm baguette or breadsticks to dip! The soup will thicken as it sits in the fridge as the pasta will absorb some of the liquid. When reheating add a few splashes of half and half, milk, or water to thin the soup out to your desired consistency.
FAQ
Stovetop over medium heat until warmed through, or microwave in 30 second intervals and stir in between until warmed through.
In an airtight container in the fridge up to 3 days. The soup will thicken as it sits in the fridge. When reheating add a few splashes of half and half, milk, or water to thin it out to your desired consistency.
We do not recommend due to the dairy products in the soup, which may separate after freezing.
Yes, you can make this soup a day or two ahead of time up to and store in the fridge until ready to serve. When reheating add a few splashes of half and half, milk, or water to thin out the broth to your desired consistency.
More Easy Soups
- Lasagna Soup
- Chicken Gnocchi Soup
- Creamy Tortellini Soup
- Olive Garden Zuppa Toscana
- Loaded Baked Potato Soup
Enjoy!
- Sab
White Chicken Lasagna Soup
Ingredients
- 2 tablespoon butter
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced or grated)
- 2 teaspoon Italian seasoning (or ½ teaspoon each basil, parsley, oregano, rosemary)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup sun-dried tomatoes (chopped)
- 5 cups chicken broth
- 1 lb chicken breast (boneless and skinless, or 1 rotisserie chicken shredded)
- 2 cups lasagna noodles (broken, uncooked)
- 2 cups fresh spinach (rough chopped, or kale)
- 2 cups half and half cream
- 1 cup parmesan cheese (grated)
Garnish (Optional)
- Fresh basil (chopped)
- Parmesan cheese (grated)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion. Sauté until just starting to soften, about 2 to 3 minutes.
- Add garlic, Italian seasoning, salt and pepper. Continue cooking until onion and garlic become fragrant, about 2-3 minutes.
- Pour in the chicken broth and add in the raw chicken breast. Increase the heat to medium-high. Bring the broth to a simmer.
- Cook for 10 to 15 minutes or until the chicken is cooked through (165°F internal temperature). Time will vary depending on the thickness of the chicken. Once the chicken can be pulled apart easily, you know it is done. Carefully remove the chicken from the broth and set aside to cool, then shred to bite sized pieces.
- Bring the broth back up to a boil and add in the uncooked lasagna noodles. Let cook on medium-high heat until the noodles are soft, about 7-8 minutes. Note: add a splash of additional broth if needed to ensure the noodles are fully covered by liquid.
- Once the noodles are cooked, add in the cream and parmesan cheese. Stir to melt the cheese.
- Add the spinach, sun dried tomatoes and shredded chicken, stirring occasionally until the spinach has wilted and soup thickens. If the soup is too thick for your liking, you can thin it out by adding an additional splash of broth or half and half. Serve and enjoy!
Nutrition
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