Oh, you know those nights, right? The ones where you desperately crave something hearty, something cozy, but the thought of layering an entire baked lasagna feels like too much work? Me too! That’s why I obsessively turn those huge casserole flavors into one-pot magic. This version is all the richness and comfort you expect, but ready faster than you can set the table. Trust me when I say this Creamy White Chicken Lasagna Soup is going to be your new weeknight hero. We get tender chicken, those perfect little pasta bits, and the signature creamy sauce all mingling together on the stovetop. It tastes exactly like that comforting layered dish, but way less effort! If you love turning classic comfort food into soup, check out my recipe for comforting cauliflower chicken soup.
Gathering Ingredients for Creamy White Chicken Lasagna Soup
Okay, gathering everything for this soup is half the battle, and honestly, it’s so straightforward! A good recipe always starts with clear instructions on what you need, so measure everything out before you even turn on the stove. If you’re looking for other easy stovetop meals, take a peek at my guide for cozy chicken noodle soup recipes!
Key Components for the Creamy White Chicken Lasagna Soup Base
For the foundation of flavor, you’ll need just a splash of olive oil—we want the chicken to brown nicely, not fry, you know? Grab one pound of boneless chicken breasts, cut them into small, bite-sized cubes because we aren’t shredding this one! You need one medium onion, chopped pretty small, and two cloves of garlic, minced super fine. For the liquid gold, six cups of chicken broth is essential—seriously, use the best quality low-sodium stuff you can find; it makes a huge difference! Add one can of diced tomatoes (don’t drain them!), one teaspoon of Italian seasoning, salt, and pepper to taste.
Then for the pasta bits, grab eight ounces of lasagna noodles and break them up right now into pieces about one or two inches long. You want those satisfying noodle bites in every spoonful!
Creating the Signature Creamy Finish for Your Creamy White Chicken Lasagna Soup
This is where the ‘lasagna’ magic happens without the actual layering! You’ll need the full 15-ounce container of ricotta cheese—this is your binder. Mix that with just about a half cup of heavy cream to keep things luxurious. Then, for the final cheesy blanket, we fold in one cup of shredded mozzarella and a quarter cup of grated Parmesan cheese. This ricotta-cream combination is what gives the Creamy White Chicken Lasagna Soup that incredible, velvety texture that coats the noodles perfectly.
Step-by-Step Instructions for Creamy White Chicken Lasagna Soup
This goes together so fast; I promise you won’t spend your whole evening chained to the stove! We are keeping everything in one big pot—that’s how we build the best flavor, by scraping up those brown bits left from the chicken. If you want to see how I make a similarly cozy but slow-cooked one, check out my crock-pot lasagna soup!
Searing the Chicken and Sautéing Aromatics for Creamy White Chicken Lasagna Soup
First things first: heat that olive oil over medium heat in your big Dutch oven. Toss in your cubed chicken and cook it up until it’s nicely browned and cooked all the way through—usually about five to seven minutes. Don’t crowd the pot! When it’s done, scoop that cooked chicken out and set it aside for later; we need that space clear. Now, add your chopped onion to the hot pot and let it sweat until it’s soft, which takes about five minutes. Then, toss in your minced garlic and cook just until you can smell it—honestly, maybe sixty seconds maximum, or it gets bitter!
Building the Broth and Cooking the Lasagna Noodles
Time to build that liquid base! Pour in your six cups of broth, the can of diced tomatoes (juice and all!), your Italian seasoning, salt, and pepper. Bring this whole mixture up to a rolling boil—a real, happy, bubbling boil. Once it’s roaring like that, carefully drop in all those broken lasagna noodle pieces. This is where you need to pay attention: cook them according to the package time, but promise me you’ll stir them every minute or so. If you don’t, those pasta pieces get grumpy and stick right to the bottom of your beautiful pot, which we absolutely cannot have in our Creamy White Chicken Lasagna Soup.
Achieving the Perfect Creaminess in Your Creamy White Chicken Lasagna Soup
Once the noodles are tender, return that cooked chicken back into the pot. Now, drop the heat way down to low—this is super important! In a small bowl, whisk your ricotta cheese and heavy cream together until that mix is completely smooth and lump-free. Gently stir this creamy mixture right into the soup until it’s all incorporated and the broth looks velvety. And listen to me now: DO NOT let this soup boil again after the ricotta goes in! If it bubbles too hard, that cheese will separate and get grainy. We stay gentle for this stage of our Creamy White Chicken Lasagna Soup.
Final Touches and Melting the Cheese in the Creamy White Chicken Lasagna Soup
All that’s left is the melt factor! Stir in your cup of mozzarella and that quarter cup of Parmesan cheese. Keep stirring gently over that low heat just until everything is beautifully melted and combined. This is what finishes the flavor profile of the Creamy White Chicken Lasagna Soup. Serve it up piping hot right away so you get that perfect, gooey cheese pull!
Expert Tips for the Best Creamy White Chicken Lasagna Soup
Getting this soup right isn’t just following directions; it’s about whispering sweet nothings to the ingredients! Trust me, taking these extra tiny steps makes the difference between good soup and the kind of Creamy White Chicken Lasagna Soup people ask for every single week. If you love that deep, slow-cooked flavor without the time commitment, then these tips are for you. Speaking of flavor boosters, you HAVE to try what I do with the seasoning in my recipe for Copycat Panera Broccoli Cheddar Soup!
Building Deeper Flavor in Your Creamy White Chicken Lasagna Soup
Here’s my #1 flavor hack: don’t just dump in the teaspoon of Italian seasoning! Heat it in the dry pot for about thirty seconds before you add any liquid—just until you can smell it all fragrant and toasty. It wakes those dried herbs right up! Also, please, please use low-sodium chicken broth. I know I mentioned it before, but it’s crucial because you’re adding salty Parmesan and mozzarella later. If your broth is too salty upfront, you ruin the balance needed for amazing Creamy White Chicken Lasagna Soup.
Managing Noodle Texture in Creamy White Chicken Lasagna Soup
Lasagna noodles in soup are tricky because they swell up just looking at liquid! If you know you’re going to have leftovers (which you will, because this is delicious), undercook those noodles by about two minutes when you first boil them. They’ll finish cooking when you reheat them later. If your leftovers become just a giant block of pasta in the morning, don’t panic! Just stir in a splash of milk or extra chicken broth while reheating on the stove, and it brings that luxurious sauce back to glorious life in your Creamy White Chicken Lasagna Soup.
Ingredient Substitutions for Creamy White Chicken Lasagna Soup
I know how it goes—you’re ready to cook, you pull out the recipes, and realize you’re missing one crucial thing. Don’t let that stop you from getting this amazing soup on the table! This Creamy White Chicken Lasagna Soup is pretty flexible, which is great for busy home cooks like us. We just need to make smart swaps to keep that creamy, decadent feel.
If you are totally slammed for time, please, use rotisserie chicken! Seriously, no shame in that game. Just shred up about two cups of cooked meat and skip step one entirely. Toss it in with the broth mixture in step three, or add it back in with the mozzarella at the end. It saves you about 10 minutes of cooking time!
For the cheese part, if you don’t have ricotta, sometimes using cottage cheese works in a pinch, but you absolutely must beat it until it’s super smooth first, otherwise you get little curds instead of creaminess. Also, if I’m making this a bit lighter, I sometimes swap the heavy cream for half-and-half, but I find the extra fat from the cream makes the Creamy White Chicken Lasagna Soup much more decadent. If you are trying to make this recipe something different, I have some great ideas in my gluten-free chicken delight guide!
And hey, what if you’re out of lasagna noodles? You can totally use broken spaghetti or even penne in a pinch. Just make sure you watch the cooking time closely, because those different shapes cook differently. Keep in mind that while the texture will shift slightly, the amazing flavor of the Creamy White Chicken Lasagna Soup base totally carries it through!
Storage and Reheating Creamy White Chicken Lasagna Soup
Okay, storing the leftovers from this amazing Creamy White Chicken Lasagna Soup is simple, but there’s one non-negotiable step to remember! Pop the leftovers into an airtight container. It keeps perfectly well in the fridge for about three to four days. If you’re looking for other leftovers inspiration, check out make-ahead ways for my Best Pot Roast recipes!
When you want to reheat it on the stove, you’ll notice those lasagna noodles swelled up like sponges—that’s normal! They soak up all that wonderful creamy broth overnight. Just add a splash or two of extra chicken broth or even a little milk while you gently heat it on low. That brings the soup right back to its luscious, dippable consistency. Honestly, it tastes just as good the next day!
Serving Suggestions for Creamy White Chicken Lasagna Soup
When you have a soup this rich and creamy, the sides need to bring some contrast, you know? We already have soft chicken, soft noodles, and that luxurious sauce. So, what we need is some crunch or maybe something bright to cut through all that delicious fat. My philosophy is always to balance the plate!
First up, you absolutely need something you can dunk—it’s mandatory! A basket of fluffy dinner rolls is perfect, or if you want maximum dipping potential, try my recipe for fluffy buttery dinner rolls. The way that creamy broth soaks into the warm center of those rolls is just divine.
If you’re looking for crunch, skip the croutons you usually use for tomato soup. Instead, make a quick topping of toasted, seasoned breadcrumbs with a little garlic powder and maybe some extra Parmesan mixed in. Sprinkle that right on top just before serving for that satisfying texture contrast!
To cut through the richness, a sharp, simple green salad is wonderful. Think mixed greens with a bright lemon vinaigrette. The acidity wakes up your palate between spoonfuls of the cheesy soup. You could also serve this wonderful soup alongside something garlicky, like a simple slice of toasted baguette rubbed with fresh raw garlic—it’s a little aggressive, but oh so good when paired with this white chicken lasagna soup!
Frequently Asked Questions About Creamy White Chicken Lasagna Soup
You guys always have the best questions after you try a recipe, and I love hearing what you’re wondering about! Especially when it comes to making sure a rich soup like this turns out perfectly every time. I’ve pulled the most common things people ask about this wonderful Creamy White Chicken Lasagna Soup.
If you’re looking for something cool to pair with your leftovers, you should totally check out my recipe for irresistible buffalo chicken salad—it’s a totally different vibe but delicious!
Can I make this Creamy White Chicken Lasagna Soup ahead of time?
You absolutely can start this ahead of time, but I have a big caveat for you! Fresh pasta soaks up liquid super fast. If you are making this a day ahead, I highly recommend cooking your chicken, sautéing your aromatics, and building the broth all the way up to adding the noodles. Stop there and cool it down. The next day, bring the broth back to a boil and cook your noodles fresh right before serving.
If you cook the noodles the first time and then let it sit overnight, the white chicken lasagna soup will turn into a solid casserole in your fridge. But if that happens, don’t worry—just thin it out with extra broth when you reheat it!
How do I make this soup thicker or thinner?
That beautiful creaminess can sometimes swing too far one way or the other! If your soup ends up too thin after adding all that dairy, don’t stress. Take just two tablespoons of cold water or broth and mix it really well with one tablespoon of cornstarch until it’s totally smooth. Whisk this slurry into your simmering soup and let it boil gently for a minute; it will thicken right up. If it gets too thick, though—maybe you used too many noodles or let it simmer uncovered too long—just thin it out with a splash of extra chicken broth or even a little milk. Easy peasy!
Is this recipe suitable for freezing the Creamy White Chicken Lasagna Soup?
This is where I have to be honest; it’s not my favorite soup for freezing, mostly because of the pasta and the dairy. If you freeze and thaw the Creamy White Chicken Lasagna Soup, the lasagna noodles can get really mushy on reheating. Plus, sometimes the ricotta and cream mixture doesn’t love the freezer burn, and you might get a slightly grainy texture when you try to bring it back to life on the stove.
If you *have* to freeze it, just cook the noodles until they are mostly done but still firm, and leave out the ricotta and mozzarella. Freeze the broth mixture. When you reheat, bring the broth to a simmer, then stir in the cooked noodles and the fresh dairy components. That helps keep the texture of the Creamy White Chicken Lasagna Soup much closer to fresh!
Estimated Nutritional Overview for Creamy White Chicken Lasagna Soup
I always try to keep track of what’s going into my body, even when I’m indulging in something wonderfully cheesy like this soup! Remember, these numbers are just an estimate—they change depending on the brand of cheese you buy or whether you use regular vs. low-fat ricotta. If you’re looking for other ideas that lean toward higher protein content, you should definitely check out my post on energizing high-protein breakfast ideas!
But based on our standard ingredient amounts for a generous 1.5-cup serving, here is the rough breakdown of what you’re looking at:
- Calories: Around 450 per serving
- Protein: That’s a powerhouse with about 30 grams!
- Fat: Roughly 22 grams total, with about 12 grams being saturated fat.
- Carbohydrates: About 35 grams, mostly coming from those satisfying lasagna noodles.
- Sugar: Super low, generally sitting around 6 grams.
- Sodium: This one is a little higher, coming in around 750mg, which is why I always stress using low-sodium broth!
- Cholesterol: About 105mg.
So yes, it’s comforting, but it also packs a serious protein punch to keep you full! Just be mindful of keeping that sodium in check, okay?
Share Your Experience Making Creamy White Chicken Lasagna Soup
And just like that, we’ve gone from zero to a huge, steamy bowl of cheesy perfection! I really, truly hope that making this Creamy White Chicken Lasagna Soup brings as much warmth to your kitchen as it does to mine. It’s the ultimate cozy meal, and honestly, when I’m feeding my family, knowing they are getting that comforting flavor without all the fuss is the best feeling.
Now, the most important part: I want to hear from you! Did you try my trick of toasting the Italian seasoning first? Did you add any fun toppings like fresh basil? Tell me everything!
If you made this recipe, please leave a star rating right below this text—it honestly helps other home cooks find the best meals. If you have questions or just want to share a picture of your incredible results, drop a comment in the section below. I read every single one! Need to get in touch with me directly? Send over a note on my contact page. Happy cooking, and don’t forget to make this wonderful soup again soon!
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Creamy White Chicken Lasagna Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple soup version of white chicken lasagna, featuring tender chicken, creamy broth, and lasagna noodles.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into small pieces
- 1 (15 ounce) container ricotta cheese
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles to the boiling broth. Cook according to package directions until tender, stirring occasionally to prevent sticking.
- Return the cooked chicken to the pot. Reduce heat to low.
- In a small bowl, mix the ricotta cheese and heavy cream until smooth. Stir this mixture into the soup until fully combined and the soup is creamy. Do not boil after adding ricotta mixture.
- Stir in the mozzarella cheese and Parmesan cheese until melted. Serve hot.
Notes
- For a thicker soup, use slightly fewer noodles or let the soup rest for 10 minutes before serving.
- You can substitute rotisserie chicken for fresh chicken breasts to save time.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 105
Keywords: white chicken lasagna soup, creamy soup, chicken noodle soup, easy lasagna soup, comfort food