This Irresistible White Chicken Lasagna Soup Creation is a cozy and comforting bowl that brings together all the best flavors of a classic white chicken lasagna, but in a fun, soup form. It’s packed with tender chicken, creamy cheese, noodles, and a savory blend of herbs and spices that make every spoonful truly satisfying.
I love making this soup on chilly evenings when I want something warm and filling but without fussing over a complicated meal. The creamy broth feels like a big, comforting hug, and I always sneak in a little extra cheese on top because, well, you can never have too much cheese. It’s one of those recipes that quickly becomes a family favorite because it’s so easy to enjoy—no slicing or layering, just delicious ladle after ladle.
My favorite way to serve this soup is with a simple green salad and some crusty bread for dipping. It’s a great meal for when friends come over, too, because it feels special but isn’t complicated at all. Every time I make it, I remind myself how amazing it is to have all those lasagna flavors in a bowl that’s ready in less than an hour!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a great shortcut here because it’s already cooked and flavorful. You can also use leftover chicken or poached chicken breasts. For a vegetarian twist, try adding cooked white beans or tofu instead.
Mushrooms: They add nice earthiness and texture. If you don’t have mushrooms, try zucchini or bell peppers as a fresh vegetable swap to keep it light and tasty.
Cheeses (Ricotta, Parmesan, Mozzarella): These create the creamy, cheesy base that makes this soup feel like lasagna. If you can’t find ricotta, cottage cheese or cream cheese work well as substitutes. For a dairy-free option, nutritional yeast and cashew cream can help with cheesiness.
Lasagna Pasta: Breaking the noodles into bite-size pieces works best. If you can’t get lasagna noodles, use broken lasagna sheets, or even broken lasagna-style pasta like mafaldine or pappardelle. Regular wide noodles or any pasta you prefer will work too.
How Can I Get a Creamy Soup Without Curdling the Cheese?
Adding dairy you want to prevent curdling needs gentle heat and slow cooking. Here’s how I manage it:
- Reduce the heat to low before adding milk, ricotta, Parmesan, and mozzarella.
- Stir gently and avoid bringing the soup back to a boil after adding cheese.
- Simmer just until cheeses melt and blend fully into the broth, this usually takes about 5 minutes.
This gentle heat helps the cheese melt smoothly and keeps the soup creamy rather than separating into curds and whey.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and letting flavors meld.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, and mushrooms quick and easy.
- Cutting board – a sturdy surface helps keep your prep neat and safe.
- Measuring cups and spoons – for adding the right amount of herbs, cheese, and liquids.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie duck for a twist on flavor and protein.
- Add spinach or kale near the end for a fresh green boost and extra nutrients.
- Mix in spicy red pepper flakes or a dash of cayenne to give the soup a gentle heat.
- Try swapping mozzarella with provolone or fontina for a different melt and flavor profile.
Irresistible White Chicken Lasagna Soup Creation
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 4 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
- 6 cups chicken broth (preferably low sodium)
- 2 cups milk or half-and-half
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 8 ounces lasagna pasta, broken into bite-size pieces or use lasagna noodles cut into small pieces
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Fresh thyme sprigs for garnish
- Croutons or toasted bread, for topping
How Much Time Will You Need?
This soup takes about 15 minutes for prep and about 30 minutes to cook and simmer. It’s a quick meal option that fills your kitchen with cozy aromas and lasts well for leftovers!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until they become soft and translucent, about 4 to 5 minutes. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are tender and lightly browned, about 6 to 7 minutes.
2. Add Seasonings and Broth:
Stir in the dried Italian seasoning, basil, oregano, and salt and pepper. Cook for another minute until fragrant. Pour in the chicken broth and bring everything to a boil.
3. Cook the Pasta:
Add the broken lasagna pasta pieces to the boiling broth. Cook according to package directions (usually 8 to 10 minutes) until the pasta is al dente—soft but still a little firm to the bite.
4. Blend in Chicken and Cheeses:
Turn the heat down to low. Stir in the cooked chicken, milk or half-and-half, ricotta, Parmesan, and mozzarella cheeses. Let the soup gently simmer—avoid boiling—to allow the cheeses to melt fully and create a creamy texture, about 5 minutes.
5. Final Touches and Serving:
Mix in the chopped fresh parsley and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls, then garnish with extra parsley, fresh thyme sprigs, and top with croutons or toasted bread for a delightful crunch. Serve hot and enjoy your creamy, comforting bowl of white chicken lasagna soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before adding it to the soup. Thaw it overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water. Pat dry before cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat while stirring to keep the creamy texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within 3 days. When reheating, warm the soup on the stove over low heat, stirring occasionally to prevent separation.
Can I Substitute the Dairy Ingredients?
You can swap the milk or half-and-half for any plant-based milk (like oat or almond) for a dairy-free version, but the texture might be a bit lighter. Ricotta can be replaced with cottage cheese or a creamy plant-based cheese to maintain creaminess.
