I love making this White Lasagna Soup whenever I’m craving the comfort of lasagna but don’t want to spend hours layering and baking. It’s creamy, hearty, and loaded with chicken, pasta, and spinach—all in one cozy bowl. This recipe gives me the same classic flavors with much less effort, making it perfect for busy weeknights or chilly evenings.

Why You’ll Love This Recipe

I like this soup because it’s rich and filling without being heavy. The broth is creamy and flavorful, the chicken adds protein, and the pasta soaks up all that goodness. Plus, it’s versatile—I can add veggies, switch up the pasta, or make it ahead of time. It feels like comfort food but is quick and simple enough for everyday cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked chicken, shredded (rotisserie works well)
1 1/2 cups uncooked lasagna noodles, broken into bite-sized pieces
2 cups fresh spinach leaves
1 cup heavy cream (or half-and-half for lighter)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

In a large pot or Dutch oven, I melt the butter over medium heat. I sauté the onion until softened, about 4–5 minutes.
I add the garlic, Italian seasoning, red pepper flakes, salt, and black pepper. I stir and cook until fragrant, about 1 minute.
I whisk in the flour and cook for 1–2 minutes to make a roux.
Slowly, I pour in the chicken broth, whisking constantly to avoid lumps. I bring the mixture to a boil, then reduce the heat to a simmer.
I add the shredded chicken and the broken lasagna noodles. I cook until the pasta is tender, about 10–12 minutes, stirring occasionally.
I stir in the spinach until wilted, then add the cream, mozzarella, and Parmesan. I cook for another 2–3 minutes until the cheese melts and the soup is creamy.
I taste and adjust seasoning, then garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowls of soup

Variations

Sometimes I use ground chicken or turkey instead of shredded chicken for a different texture.
Kale or arugula works well if I don’t have spinach on hand.
I’ve tried adding mushrooms or zucchini for extra veggies.
A dollop of ricotta on top makes the soup taste even more like traditional lasagna.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. Since the pasta absorbs liquid, I usually add a splash of broth when reheating. I warm it gently on the stovetop or in the microwave until hot. This soup also freezes well if I leave out the pasta and add it fresh when reheating.

FAQs

Can I use a different pasta instead of lasagna noodles?

Yes, I sometimes use bowtie, penne, or rotini. Any short pasta works well.

Can I make this soup lighter?

I replace the heavy cream with half-and-half or whole milk. It’s still creamy but not as rich.

How do I keep the pasta from getting mushy?

I cook the pasta just until al dente and avoid overcooking. If I plan to store leftovers, I sometimes cook the pasta separately and add it to each bowl when serving.

Can I make this soup vegetarian?

Yes, I swap the chicken broth for vegetable broth and leave out the chicken. Extra veggies or white beans make a great protein substitute.

Can I make this in a slow cooker?

Definitely. I cook everything except the cream, cheese, and spinach on low for 4–5 hours. Then I stir in the spinach, cream, and cheese right before serving.

Conclusion

White Lasagna Soup is one of my go-to comfort meals because it’s creamy, filling, and full of flavor without being complicated. I love that it gives me all the coziness of lasagna in an easy soup form. Whether I’m making it for a family dinner or meal prepping for the week, it always feels like a warm, satisfying hug in a bowl.