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White Lasagna Soup

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This creamy White Lasagna Soup is a cozy, comforting twist on classic lasagna. Made with chicken, pasta, spinach, and a rich cheesy broth, it’s hearty, flavorful, and ready in under 45 minutes—perfect for weeknight dinners or meal prep.

Ingredients

  • 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)
  • 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 recommended)
  • 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)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Sauté onion until softened, 4–5 minutes.
  2. Add garlic, Italian seasoning, red pepper flakes, salt, and pepper; cook 1 minute until fragrant.
  3. Whisk in flour; cook 1–2 minutes to form a roux.
  4. Gradually whisk in chicken broth. Bring to a boil, then reduce heat to simmer.
  5. Add shredded chicken and broken lasagna noodles. Cook 10–12 minutes until noodles are tender.
  6. Stir in spinach until wilted. Add cream, mozzarella, and Parmesan; cook 2–3 minutes until cheese melts and soup is creamy.
  7. Adjust seasoning to taste. Garnish with parsley before serving.

Notes

  • Swap ground chicken or turkey for shredded chicken.
  • Kale, arugula, mushrooms, or zucchini make great add-ins.
  • Add a dollop of ricotta on top for extra “lasagna” flavor.
  • For lighter soup, use half-and-half or milk instead of cream.
  • To freeze, leave out the pasta and add it fresh when reheating.

Nutrition

Find it online: https://cookedbymaya.com/white-lasagna-soup/