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White Chicken Lasagna Soup is a satisfying one pot comfort food recipe your family will love. It’s so simple, yet so delicious!
I love comfort food, but sometimes I want something lighter than my favorite meatloaf. This one pot White Chicken Lasagna Soup is like wrapping yourself in a warm blanket of delicious home cooking. It’s like the creamy white Italian pasta in soup form.
WHITE CHICKEN LASAGNA SOUP
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My love of soup started later in life, so I’m glad my kids didn’t take that long to love this warm and satisfying goodness! I like to pack this soup with fresh veggies making it a complete meal in a bowl that doesn’t disappoint.
The kids don’t mind the peppers, onions, zucchini, and spinach because they’re surrounded by thick and creamy broth and noodles. A kid’s dream!
Chicken Lasagna Soup Ingredients
ROTISSERIE CHICKEN: To make this one-pot white chicken lasagna soup, I use a rotisserie chicken to make prep easier. You can certainly cook some boneless skinless chicken breasts just before making the soup, or use leftovers, too! As long as your chicken is cooked, you’re good to go.
VEGETABLES: I use a bunch of veggies in this creamy chicken lasagna soup! The onion, carrots, red pepper, zucchini, and spinach add tons of flavor and nutrients, too. You can always add other vegetables depending on what you have on hand. Squash, green bell peppers, or celery would be an easy addition.
Don’t worry about breaking the noodles evenly before putting them in the chicken lasagna soup. No one will know the difference once it’s cooked! Also, I use whole wheat noodles for a little nutrition boost, but you can certainly use any kind.
How to Make White Chicken Lasagna Soup
- First, sauté the carrots, onions, and peppers in melted butter and oil in a large dutch oven over medium heat. Once they begin to soften, add the zucchini and garlic.
- Then, add the flour, stirring constantly, to make a thick roux with veggies.
- Now, turn down the heat and add most of the chicken broth slowly. Keep stirring! Whisk the cornstarch with a little broth and add that to the pot with the cooked chicken, chicken bouillon, and all the herbs and spices.
- Next, add the broken lasagna noodles and place the pot over medium-high heat. Bring the soup to a boil then reduce it to a simmer until the noodles are fully cooked. Make sure to stir so they don’t stick to the bottom!
- Finally, remove the bay leaves and add all the dairy and spinach. And don’t forget the grated Parmesan cheese!
- When the spinach and half and half is warmed through, check the seasoning and add salt and pepper if needed.
I like to garnish my white lasagna soup with a little mozzarella for extra cheese, but you can use parmesan, parsley, or nothing at all. Since this soup recipe is a one pot wonder, clean up is also a breeze! This White Chicken Lasagna Soup recipe is large enough to eat one night and then freeze the leftovers for another, saving you time in the kitchen. Who doesn’t love that?
How to Thicken Lasagna Soup
The cornstarch slurry should be enough to thicken your soup. If it’s still too runny, there are a few options for you.
First, simply add more cornstarch! You always want to mix it into a liquid before adding it to a pot, but you can use water or extra broth.
If that’s not an option, add a little more heavy cream. The super thick cream makes for a very thick soup!
Soups naturally thicken as they cool, so you can always let it sit for a half-hour with the heat off and see how much it thickens, too. If you want a super creamy and thick soup, add some softened cream cheese to the mix!
What to Serve with Lasagna Soup
Soup is so versatile too. It freezes well so it’s easy to take out and warm up for a quick meal. I also love that you can serve almost anything with it!
I love soup topped with grilled cheese croutons! There’s nothing better than your favorite sandwich on your favorite soup.
Two American classics combine with this delicious pizza grilled cheese. Dip it in marinara sauce or your creamy chicken lasagna soup.
My favorite toasted sandwich is a simple patty melt. It gives me all the flavors of a delicious cheeseburger but with perfectly toasted bread.
Keep dinner light with a simple spinach salad! It’s the best winter salad with broccoli, roasted acorn squash, pumpkin seeds, pears, and a homemade pumpkin spice vinaigrette.
More Comforting Soup Recipes
- Slow Cooker Broccoli Cheese Soup
- Beef Noodle Soup
- Wonton Soup
- Instant Pot Taco Soup
- Creamy Chicken and Wild Rice Soup
- More MAIN DISH recipes…
Tools used to make this White Chicken Lasagna Soup recipe
Dutch oven: You can use any large soup or stock pot for this white lasagna soup. I always use my Dutch oven for soups because it heats evenly and is perfect for simmering.
Wooden spoon: You always want a sturdy spoon for a lasagna soup so the noodles don’t stick to the bottom. I’m an old fashioned cook and love a classic wooden spoon.
*This post originally posted on 01/24/2017.
White Chicken Lasagna Soup
White Chicken Lasagna Soup is a satisfying one pot comfort food recipe your family will love. It's so simple, yet so delicious!
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Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Course: Main Dish
Cuisine: American
Keyword: white chicken lasagna soup
Servings: 8
Calories: 510kcal
Author: Erin Henry
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 carrots peeled and sliced
- 1 large yellow onion peeled and diced
- ½ red bell pepper seeded and diced
- 1 zucchini shredded
- 6 cloves garlic minced
- ⅓ cup all-purpose flour
- 9 cups low sodium chicken broth divided
- 3 tablespoons cornstarch
- 1 pound cooked chicken chopped (see notes)
- 1 tablespoon chicken bouillon
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flakes optional
- 10 lasagna noodles uncooked, broken into 1-2 inch pieces
- 2-3 cups half and half
- ½ cup heavy cream optional
- 8 ounces chopped frozen spinach thawed and drained
- 1 ½ cups Parmesan cheese grated
- Mozzarella cheese shredded, for garnish
Instructions
Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender.
Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly.
Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, bay leaves, parsley, basil, oregano, salt, pepper, and red pepper flakes to the pot. Stir in broken lasagna noodles.
Bring pot back to a boil and then reduce to a simmer. Cook for 20-30 minutes, or until the lasagna noodles are cooked through. Stir occasionally so noodles don't stick to the bottom of the pot.
Turn heat down to low and discard bay leaves. Pour in half and half, heavy cream (if using), and spinach. Simmer until warmed. Stir in Parmesan cheese.
Check seasoning and add salt and pepper if needed. Serve warm garnished with shredded mozzarella cheese.
Notes
I use a rotisserie chicken from the store. I discard the skin and shred the whole bird. You could also make chicken breasts ahead of time, shred them, and store in the fridge until ready to use.
Nutrition
Calories: 510kcal | Carbohydrates: 47g | Protein: 21g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 786mg | Potassium: 712mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6904IU | Vitamin C: 19mg | Calcium: 392mg | Iron: 3mg
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