Creamy White Lasagna Soup

On cold evenings when comfort food calls, this Creamy White Lasagna Soup answers in the most satisfying way.

It brings together all the rich flavors of a white lasagna—tender pasta, savory chicken, and a silky cheese sauce—but in a cozy soup form that’s ready in a fraction of the time.

Why You’ll Love This Recipe

This soup combines simplicity with incredible flavor. It comes together in one pot, making cleanup a breeze.

The broken lasagna noodles cook right in the broth, absorbing all that flavor while releasing starch that helps thicken the soup.

It’s incredibly versatile—swap chicken for Italian sausage, add different vegetables, or make it vegetarian by using vegetable broth and omitting the meat altogether.

Best of all, it reheats beautifully, so you can make a big batch and enjoy it throughout the week when you need a quick, warming meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 8 oz lasagna noodles, broken into pieces (about 8-10 noodles)
• 2 cups baby spinach, roughly chopped
• 1 cup heavy cream
• 8 oz cream cheese, softened and cut into chunks
• 1 cup shredded mozzarella, plus more for serving
• 1/2 cup grated parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.

Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Add chicken pieces to the pot and cook until no longer pink on the outside, about 5 minutes.

Sprinkle in dried oregano, dried basil, and red pepper flakes (if using). Stir to coat the chicken, allowing the herbs to bloom in the oil for about a minute.

Pour in the chicken broth and bring to a gentle boil. Season with salt and pepper to taste.

Add broken lasagna noodles to the pot. Reduce heat to medium-low and simmer until the noodles are tender, about 15 minutes, stirring occasionally to prevent sticking.

Once the noodles are tender, add cream cheese and stir until completely melted into the soup.

Pour in the heavy cream and add the chopped spinach. Stir and cook for another 2-3 minutes until the spinach wilts.

Add the mozzarella and parmesan cheeses, stirring until melted and incorporated. The soup should be thick and creamy at this point.

Taste and adjust seasoning with salt and pepper as needed.

Ladle soup into bowls and top with additional mozzarella and fresh basil.

Serve hot with crusty bread for dipping.

Storage and Reheating

This soup will keep in an airtight container in the refrigerator for up to 4 days.

When reheating, do so gently over low heat, stirring frequently to prevent the cream from separating. You may need to add a splash of chicken broth or milk if the soup has thickened too much during storage.

I don’t recommend freezing this soup as dairy-based soups can separate when thawed, affecting both texture and flavor.

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