You know those nights when you want lasagna? Like, you really want the cheesy, comforting goodness of it, but the thought of all that layering and baking just makes you want to order a pizza instead.
I have those nights all the time. But I found a way to get all that amazing flavor without any of the hard work. This Creamy White Chicken Lasagna Soup is the answer. It’s everything you love about lasagna, but it’s ready in one pot in about 45 minutes.
What You’ll Need
This recipe looks like a lot of stuff, but it’s mostly pantry staples. The key is getting good quality cheese and chicken broth—it really makes a difference. Don’t skimp on those if you can help it.
Here’s the breakdown of everything you’re gonna grab from the store.
| Ingredient | Amount |
|---|---|
| Olive Oil | 2 Tbsp |
| Yellow Onion | 1 medium |
| Garlic | 4 cloves |
| Chicken Broth | 8 cups |
| Lasagna Noodles | 12 sheets |
| Cooked Chicken | 3 cups |
| Heavy Cream | 1½ cups |
| Cream Cheese | 4 oz |
| Grated Parmesan | 1 cup |
| Italian Seasoning | 1 Tbsp |
| Salt | 1½ tsp |
| Black Pepper | ½ tsp |
| Fresh Spinach | 5 oz |
| Whole Milk Ricotta | 1 cup |
| Shredded Mozzarella | 1 cup |
| Fresh Parsley | ¼ cup |
A little note on the chicken. I usually just use a rotisserie chicken from the grocery store to make my life easier. Just pull the meat off and shred it. You can also boil or bake a couple of chicken breasts ahead of time.
Kitchen Tools for the Job
You don’t need anything fancy for this one. It’s a one-pot meal, which is my favorite kind of meal. Less dishes means more time to relax, you know?
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For making the soup |
| Wooden Spoon or Spatula | For stirring |
| Chef’s Knife | For chopping |
| Cutting Board | For chopping on |
| Ladle | For serving |
| Measuring Cups & Spoons | For measuring |
Pro Tips From My Kitchen
I’ve made this soup more times than I can count, and I’ve learned a few things. These little tricks will take your soup from pretty good to “wow, can I have the recipe?” good.
Tip 1: Don’t Scorch Your Cream
The biggest mistake people make with creamy soups is adding cold dairy to a super hot pot. This can make the cream curdle and get grainy. Nobody wants that.
To avoid this, take your cream cheese and heavy cream out of the fridge when you start chopping your onion. Letting them sit at room temperature for 20-30 minutes helps a lot. Also, when you add them to the soup, turn the heat down to low. Pour the cream in slowly while stirring constantly. This gentle way of doing things keeps the soup silky smooth.
Tip 2: The Noodle Trick
Breaking lasagna noodles is weirdly messy. They fly everywhere. For years, I made a mess until a friend showed me this.
Keep the noodles inside the plastic bag they came in. Just smash the bag a few times on the counter. The pieces will be uneven, which is exactly what you want for a rustic soup. It contains the mess and you get perfect, bite-sized noodle pieces without finding them on your floor a week later.
Tip 3: Build Your Flavors
A good soup is all about layers of flavor. Don’t just dump everything in the pot at once.
Start by cooking the onion until it’s soft and sweet, not just cooked. This takes about 5-7 minutes. Then, add the garlic and cook it for only about 30 seconds, just until you can smell it. If you burn the garlic, the whole soup will taste bitter. After that, adding the Italian seasoning to the hot oil for a minute “blooms” the herbs and makes them way more flavorful. These little steps make a huge difference.
Let’s Make Some Lasagna Soup
Alright, you’ve got your stuff, you’ve got the pro tips. Now for the fun part. Just follow along, and you’ll be sitting down with a warm bowl of this stuff in no time.
Step 1: Heat the olive oil in your big pot over medium heat. Add your chopped onion and a little pinch of salt. Cook it, stirring every now and then, until it’s soft and kind of see-through, about 5-7 minutes.
Step 2: Add the minced garlic and the Italian seasoning. Stir this around for about 30-45 seconds. You’ll really start to smell it—that’s how you know it’s working. Don’t let the garlic burn!
Step 3: Pour in the 8 cups of chicken broth. Turn the heat up to high and bring it to a boil.
Step 4: Once it’s boiling, add your broken lasagna noodles. Give them a good stir so they don’t stick together. Let them cook for about 10-12 minutes, or whatever the package says for “al dente.” They should be tender but still have a little bite.
Step 5: Turn the heat down to low. Now, slowly stir in the heavy cream and the cubed cream cheese. Keep stirring gently until the cream cheese is totally melted and the soup is smooth. This is where patience pays off.
Step 6: Add the cooked, shredded chicken and the grated Parmesan cheese. Stir until the chicken is heated through and the Parmesan has melted into the soup.
Step 7: Turn off the heat. Add the fresh spinach and stir it in. The heat from the soup will wilt it down perfectly in just a minute or two. Taste the soup now and add your salt and pepper. I always start with the amounts I listed, but you might want more. You’re the boss.
Step 8: To serve, ladle the soup into bowls. Top each bowl with a big spoonful of ricotta, a sprinkle of mozzarella, and a little fresh parsley. The ricotta melts into the hot soup and makes it extra creamy and amazing.
Swaps and Fun Variations
Once you make this the first time, you’ll see how easy it is to change it up. Think of this recipe as a starting point.
- Change the Meat: Not a chicken fan? Try cooked and crumbled Italian sausage. The fennel in the sausage is incredible in this soup. Ground turkey or beef would also work well.
- Add Some Veggies: This soup is great with more vegetables. Sliced mushrooms, chopped zucchini, or even some red bell pepper would be delicious. Just add them in with the onions at the beginning.
- Spice It Up: If you like a little heat, add ¼ to ½ teaspoon of red pepper flakes when you cook the garlic. It gives a nice, subtle warmth.
- Different Cheeses: Feel free to play around with the cheese. A little bit of Asiago or Romano cheese instead of Parmesan can add a sharper, saltier flavor.
Can I Make This Ahead of Time?
Sort of. Creamy soups can be tricky to make way in advance, but you can definitely prep for it.
You can chop your onion and garlic and store them in an airtight container in the fridge for a day or two. You can also cook and shred your chicken ahead of time. Having those things ready makes the actual cooking process go super fast.
If you make the whole soup and store it, the noodles will soak up a lot of the liquid and get pretty soft. It still tastes great, but the texture changes. If you do have leftovers, you’ll probably need to add a splash more chicken broth or cream when you reheat it to thin it out.
Leftovers and Storage
Got soup left? Lucky you.
Let the soup cool down a bit on the counter before you put it away. Then, store it in an airtight container in the fridge for up to 3 days.
When you’re ready to reheat it, you can do it on the stovetop over low heat or in the microwave. Like I said, it will be thicker the next day, so just stir in a little broth, milk, or cream until it’s the consistency you like. I wouldn’t recommend freezing this one—dairy-based soups tend to get a weird, grainy texture when they’re thawed.
What to Serve With Your Soup
This soup is definitely a meal all by itself. But if you want to make it feel a little more special, a few simple sides go a long way.
My favorite thing to serve with it is some crusty garlic bread for dipping. It’s perfect for getting every last drop of that creamy broth. A simple green salad with a light vinaigrette is also really nice. The fresh, tangy salad cuts through the richness of the soup perfectly.
Frequently Asked Questions
Q1. My soup seems really thin. Did I do something wrong?
Ans: Probably not! It will thicken up a lot as it cools and especially overnight. The noodles and cheese will continue to absorb liquid.
Q2. Can I use no-boil lasagna noodles?
Ans: Yes, you can. They cook a little faster, so start checking them around the 7-8 minute mark to make sure they don’t get mushy.
Q3. Can I make this gluten-free?
Ans: Totally. Just use your favorite gluten-free lasagna noodles. The cooking time might be a little different, so just follow the directions on the box.
Q4. I don’t have heavy cream. What can I use instead?
Ans: You can use half-and-half or even whole milk in a pinch. The soup won’t be quite as rich and creamy, but it will still be delicious.
Wrapping Up
See? Lasagna doesn’t have to be a whole-day project. You can have all that creamy, cheesy, comforting flavor in a bowl, on a weeknight, with way fewer dishes to wash.
Now it’s your turn. Give this recipe a try and see how easy it is. I promise, once you taste that first spoonful with the melty ricotta, you’ll be so glad you did.
When you make it, come back and leave a comment! I’d love to hear how it turned out for you or if you tried any fun variations. Enjoy
