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Comforting White Lasagna Soup is warm, creamy, and packed with rich flavors. With its hearty mix of chicken, noodles, white beans, and cheese, it’s a guaranteed crowd-pleaser. Deconstructed white lasagna in a satisfying soup!
Reasons You’ll Love This Recipe
- It’s SO tasty: This white lasagna soup combines a rich, creamy broth with tender chicken and comforting noodles for an incredible meal.
- Perfect for chilly nights: The combination of ingredients makes this soup hearty and satisfying. It will warm you up!
- A hit with the whole family: Kids and adults will love this cheesy, comforting soup! It’s great for family meals. Serve with homemade breadtwists and apple pecan crisp for dessert!
Ingredients for Making White Lasagna Soup
Each ingredient in this white lasagna soup recipe comes together to create a hearty, creamy, comforting soup with all the best flavors of a classic white lasagna in every bite. You can find all of the exact measurements in the recipe card below.
- Chicken Breast: Skinless chicken breasts to dice into small pieces for protein, flavor, and heartiness.
- Salt and Pepper: To season the chicken.
- Olive Oil: For browning the chicken and sautéing the onion and garlic.
- Yellow Onion: Adds a mild, sweet base flavor.
- Minced Garlic: Brings a fragrant, savory depth to the soup.
- Unsalted Butter: Adds richness and is the base for the creamy roux.
- All-Purpose Flour: Thickens the soup for the perfect consistency.
- Chicken Broth: Provides a savory and flavorful liquid base for the soup.
- Heavy Cream: Makes the soup extra creamy and perfectly rich.
- Italian Seasoning: A blend of herbs that add the best Italian flavor.
- Red Pepper Flakes (optional): For a hint of spice.
- Cannellini Beans: They give the soup extra protein, fiber, and texture.
- Lasagna Noodles: Break into pieces for that classic lasagna feel in soup form.
- Fresh Spinach: Adds a fresh, vibrant color.
- Cheese: A combination of shredded parmesan cheese and shredded mozzarella cheese melts into the soup, adding creamy cheesiness.
- Salt and Black Pepper: Enhances all of the flavors.
How to Make White Lasagna Soup
Making this soup is easy. Everything cooks in one pot, and the stovetop does most of the work! Classic white lasagna in a cozy, spoonable version is perfect for chilly nights. It’s one of those meals that has everyone coming back for seconds!
- Prep: Season the diced chicken with the salt and pepper, and heat the olive oil in a large pot over medium-high heat.
- Cook the Chicken: Add the seasoned chicken to the pot and cook until the chicken is seared on all sides. It doesn’t need to be cooked all the way through. Remove the chicken and set aside.
- Sauté: Add the onion to the same pot and cook until the onion is tender, about 3 minutes, then add in the garlic and cook for another minute.
- Make the Roux: Add the butter to the pot and melt it, then whisk in the flour to create a paste or roux. Slowly pour in the chicken broth and heavy cream, one cup at a time. Whisk continually to keep the roux from breaking.
- Combine: Once the liquid is incorporated, add the cooked chicken, Italian seasoning, red pepper flakes, cannellini beans, and lasagna noodles. Stir to combine and bring to a gentle boil, then reduce the heat to low and cover. Cook until the pasta is al dente, stirring periodically.
- Add the Spinach and Cheese: Once the pasta is cooked, add the spinach, parmesan cheese, and mozzarella cheese and cook until the spinach is wilted. Season with salt and pepper to taste. Serve with additional cheese on top.
Creamy White Lasagna Soup Cream Tips and Variations
Check out these helpful tips and easy variations to make this white lasagna soup just the way you like!
- Change the Protein: You can use Italian sausage instead of the chicken, when you cook it you won’t need to season with salt and pepper.
- Different Noodles: You can use other noodles instead of the lasagna noodles. Tortellini would be great with this recipe!
- Making the Roux: When adding the liquids to the flour paste mixture (roux), pour them in slowly and keep whisking while you do. If you pour the liquid onto the roux too fast, it will “break” and look chunky rather than smooth.
- Consistency: You can add more chicken broth to the recipe if you prefer more liquid in your soup.
Storing Leftover White Lasagna Soup
If you like leftovers as much as I do, then you will love this. The leftovers are even more flavorful the next day, making it the perfect meal to enjoy again!
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to two months.
- Reheating: Take the soup out of the freezer, place it in the fridge, and allow it to thaw. This may take a couple of days. Once the soup is thawed, you can microwave it or heat it on the stove.
More Cozy Soup Recipes
When the weather gets cold, there’s nothing like a warm bowl of soup to make you feel cozy. Whether you want something creamy, hearty, or veggie-filled, these soups will hit the spot.
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White Lasagna Soup
Comforting White Lasagna Soup is warm, creamy and packed with rich flavors. With its hearty mix of chicken, noodles, white beans and cheese, it’s a guaranteed crowd-pleaser. Deconstructed white lasagna in a satisfying soup!
Equipment
- 1 Large pot
Ingredients
- 1 pound boneless skinless chicken breast, diced into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion diced, about 1 cup
- 3 teaspoons minced garlic, about 3 cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon red pepper flakes, optional
- 1 (10-ounce) can cannellini beans, drained
- 8 ounces lasagna noodles, broken into pieces, about 10 noodles
- 3 ounces fresh spinach, chopped, about 2 heaping cups
- 1 cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Season the diced chicken with the salt and pepper, and heat the olive oil in a large pot over medium-high heat.
- Add the seasoned chicken to the pot and cook until the chicken is seared on all sides, it doesn’t need to be cooked all the way through. Remove the chicken and set aside.
- To the same pot add the onion, and cook until the onion is tender, about 3 minutes. Add in the garlic and cook for another minute.
- Add the butter to the pot and melt, whisk in the flour to create a paste or roux. Slowly pour in the chicken broth and heavy cream one cup at a time, whisking continually to keep the roux from breaking.
- Once the liquid is incorporated add in the cooked chicken, Italian seasoning, red pepper flakes, cannellini beans, and lasagna noodles. Bring to a gentle boil, reduce heat to low, and cover. Cook until the pasta is al dente, stirring periodically.
- Once the pasta is cooked add the spinach, parmesan cheese, and mozzarella cheese cook until the spinach is wilted, and season with salt and pepper to taste.
- Serve with additional cheese on top.
Notes
You can use Italian sausage in place of the chicken, when you cook it you won’t need to season with salt and pepper.
You can use other noodles in place of the lasagna noodles, even a tortellini would be great with this recipe!
When adding the liquids to the flour paste mixture (roux), pour them in slowly and keep whisking while you do. If you pour the liquid onto the roux too fast it will “break” and look chunky rather than smooth.
You can add more chicken broth to the recipe if you prefer more liquid in your soup.
Nutrition
Calories: 529kcalCarbohydrates: 29gProtein: 26gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 132mgSodium: 1286mgPotassium: 485mgFiber: 2gSugar: 4gVitamin A: 2259IUVitamin C: 5mgCalcium: 273mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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