Must-Try White Chicken Lasagna Soups for Dinner – Cozy, Creamy, and Comforting

White chicken lasagna soup is the kind of dinner that feels like a hug in a bowl. It takes the creamy, cheesy comfort of classic white lasagna and turns it into a spoonable, weeknight-friendly meal. Think tender chicken, silky broth, melty cheese, and soft pasta all in one pot.

It’s hearty without being heavy, and it’s easy to customize with veggies, herbs, or a little heat. If you love a cozy dinner that delivers big flavor with simple steps, this one’s for you.

What Makes This Special

This soup blends the best parts of white lasagna—creamy sauce, savory chicken, and cheese—with the convenience of a one-pot meal. You don’t need to fuss with layers or a long bake time.

It’s fast, flexible, and works with pantry staples. Plus, it’s just as good for weeknights as it is for casual entertaining. The broth is rich but brightened with lemon and herbs, making it comforting yet balanced.

Shopping List

• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Yellow onion (1 medium, diced)
• Garlic (4–5 cloves, minced)
• Celery (2 ribs, diced)
• Mushrooms (8 ounces, sliced; optional but recommended)
• All-purpose flour (3 tablespoons)
• Low-sodium chicken broth (6 cups)
• Cooked shredded or diced chicken (3 cups; rotisserie works great)
• Heavy cream or half-and-half (1 cup)
• Cream cheese (4 ounces, softened)
• Parmesan cheese (3/4 cup, finely grated)
• Mozzarella cheese (1 cup, shredded)
• Lasagna noodles (8–10 sheets, broken into bite-size pieces; or use mafaldine or bowties)
• Baby spinach (3–4 cups, roughly chopped)
• Lemon (1, zested and juiced)
• Italian seasoning (2 teaspoons)
• Dried thyme (1 teaspoon)
• Red pepper flakes (a pinch, optional)
• Salt and black pepper (to taste)
• Fresh parsley or basil (for garnish)

Step-by-Step Instructions

1. Sauté the aromatics. In a large pot, warm olive oil and butter over medium heat.
   

   Add onion and celery with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

   
   
2. Add mushrooms (optional). Toss in sliced mushrooms and cook 5–6 minutes until they release moisture and start to brown.
   

   This adds a savory depth that mimics the heartiness of lasagna.

   
   
3. Build a light roux. Sprinkle flour over the vegetables and stir for 1 minute. This helps thicken the soup later without making it too heavy.
4. Pour in broth and season. Slowly whisk in chicken broth to avoid lumps. Add Italian seasoning, thyme, black pepper, and red pepper flakes if using.
   

   Bring to a gentle boil.

   
   
5. Cook the noodles. Add broken lasagna noodles. Stir to prevent sticking. Simmer 10–12 minutes, or until the pasta is al dente.
6. Stir in chicken. Add shredded or diced chicken and simmer 2–3 minutes to warm through.
   

   Taste and adjust salt.

   
   
7. Make it creamy. Lower the heat. Whisk in cream cheese until smooth, then add heavy cream. Avoid boiling once the dairy is in to keep it silky.
8. Add the cheeses. Stir in Parmesan and mozzarella until melted.
   

   The soup should look glossy and lightly thickened.

   
   
9. Finish with greens and lemon. Fold in spinach until wilted, 1–2 minutes. Add lemon zest and a squeeze of lemon juice to brighten the flavors.
10. Garnish and serve. Ladle into bowls and top with more Parmesan, cracked pepper, and chopped parsley or basil. Serve with warm bread if you like.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.
  

  The pasta will continue to soak up liquid.

  
  
• Reheating: Warm gently on the stove over low heat. Stir in a splash of broth or milk to loosen the texture.
• Freezing: For best results, freeze without the noodles. Make the soup base, freeze up to 3 months, then add freshly cooked noodles when reheating.
• Make-ahead tip: Cook noodles separately and store them plain.
  

  Combine with hot soup just before serving to keep them from getting mushy.

  
  

Benefits of This Recipe

• One-pot convenience: Fewer dishes, full lasagna flavor.
• Balanced comfort: Creamy and cheesy, yet lifted by lemon and herbs.
• Flexible ingredients: Works with rotisserie chicken, leftover turkey, or veggies you already have.
• Family-friendly: Mild flavors with the option to add heat for adults.
• Great for meal prep: Stores well and reheats beautifully with a splash of liquid.

What Not to Do

• Don’t boil after adding dairy. High heat can cause the soup to split or become grainy.
• Don’t overcook the pasta. It will soften further as it sits. Aim for just al dente.
• Don’t skip the lemon. A little zest and juice cuts through the richness and wakes up the flavors.
• Don’t add cheese all at once over high heat. Lower the heat and stir gradually for a smooth finish.
• Don’t under-season. Taste after adding the chicken and again after the cheese; both affect saltiness.

Recipe Variations

• Mushroom and Kale: Swap spinach for chopped kale and double the mushrooms for a heartier, earthy version.
• Broccoli Alfredo Twist: Add small broccoli florets in the last 5–6 minutes of simmering and use extra Parmesan.
• Pesto Swirl: Stir in 2 tablespoons of basil pesto at the end for herbaceous depth.
• Bacon Lovers: Crisp 4 slices of bacon first, cook the aromatics in the drippings, and stir the crumbled bacon back in before serving.
• Gluten-Free: Use gluten-free pasta and swap flour for cornstarch (mix 1.5 tablespoons with cold broth, then stir in).
• Lighter Version: Use half-and-half instead of heavy cream and reduce mozzarella to 1/2 cup. It’s still creamy, just a bit lighter.
• Spicy Creamy: Add more red pepper flakes or a teaspoon of Calabrian chili paste.
• Veggie-Forward: Skip the chicken and add cannellini beans and extra spinach or peas for protein and color.

FAQ

Can I use pre-cooked rotisserie chicken?

Yes.

Rotisserie chicken is perfect here. Shred it and add it in step 6 just to warm through so it stays tender.

What can I use instead of lasagna noodles?

Mafaldine, bowties, broken fettuccine, or even small shells work. Aim for a noodle with some texture to hold the creamy broth.

How do I prevent the soup from curdling?

Lower the heat before adding cream and cheeses, and don’t let it boil once they’re in.

Add cheese gradually and stir until smooth.

Can I make this in a slow cooker?

Yes, with tweaks. Cook aromatics on the stove, then add to the slow cooker with broth, seasonings, and chicken. Cook on low 3–4 hours.

Add noodles in the last 30–40 minutes. Stir in dairy and cheeses at the end.

How can I make it thicker?

Use an extra tablespoon of flour during the roux, or simmer a few more minutes before adding cheese. You can also blend a ladle of soup and stir it back in.

Is there a good dairy-free option?

Use unsweetened cashew or oat milk and a dairy-free cream cheese.

Skip the mozzarella and Parmesan or use plant-based versions. Taste and adjust seasoning and lemon to balance.

What sides go well with this soup?

Crusty bread, garlic toast, or a simple green salad with lemon vinaigrette pair nicely without competing with the creamy flavors.

Can I add more vegetables?

Absolutely. Try diced carrots, peas, zucchini, or cauliflower.

Add heartier veggies earlier and delicate ones near the end.

How do I keep leftovers from getting too thick?

When reheating, stir in extra broth or milk until you reach your preferred consistency. Warm gently to keep it smooth.

Can I cook the pasta separately?

Yes, and it’s smart for make-ahead. Boil pasta until al dente, toss with a little olive oil, and add to hot soup just before serving.

In Conclusion

White chicken lasagna soup takes everything you love about creamy, cheesy lasagna and makes it simple enough for any night of the week.

It’s cozy, flexible, and easy to customize with what you have on hand. With a few smart steps—gentle heat, good seasoning, and a pop of lemon—you’ll get a restaurant-worthy bowl at home. Serve it once, and it might become your new favorite dinner tradition.