This Irresistible White Chicken Lasagna Soup is a comforting bowl packed with tender chicken, creamy cheese, and tender noodles all swimming in a flavorful white sauce. It’s like all the best parts of lasagna, but in spoonable form that’s perfect for cozy dinners or when you need something warm and filling.
I love making this soup when I want something hearty but not too heavy. The blend of chicken, creamy broth, garlic, and Italian herbs comes together so nicely, and adding ricotta and mozzarella makes every bite feel a little special. I find it’s a great way to enjoy lasagna flavors without the fuss of layering noodles and baking.
My favorite way to serve this soup is with a sprinkle of fresh basil and a piece of crusty bread for dipping. It’s always a hit with family and friends because it’s simple, tasty, and just the right kind of cozy. If you’re looking for a new comfort food that’s easy on the prep but big on flavor, this soup is a wonderful choice.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken adds protein and flavor. Rotisserie chicken is an easy shortcut, but leftover chicken works well too. For a vegetarian option, try cooked mushrooms or chickpeas.
Noodles: Egg noodles or broken lasagna noodles are classic here. If you want gluten-free, use gluten-free pasta noodles or small rice noodles instead.
Cheeses: Ricotta gives creaminess, while mozzarella adds gooey stretchiness. Parmesan adds a sharp, salty note. You can swap ricotta for cottage cheese or cream cheese if needed.
Dairy: Whole milk or half-and-half makes the soup rich. For lighter options, use 2% milk or unsweetened plant milk like oat or cashew, but the soup will be less creamy.
Herbs & Seasoning: Italian seasoning blends oregano, basil, and thyme—all important for that classic lasagna flavor. Fresh basil or parsley on top brightens the soup at the end.
How Do I Get the Cheese Creamy Without Clumping?
Adding cheeses slowly and stirring gently helps them melt evenly into the soup.
- Lower the heat to prevent boiling once dairy and cheeses go in.
- Add ricotta by spoonfuls, stirring gently to let it melt gradually.
- Add shredded mozzarella and Parmesan next, stirring until smooth.
- Avoid overheating or stirring too vigorously, as cheese can separate or clump.
Patience here makes the soup creamy and smooth, giving you that comforting cheesy texture in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you plenty of space to stir and simmer.
- Wooden spoon – great for stirring without scratching your pot and helps gently mix in cheeses.
- Knife and cutting board – you’ll need these to chop veggies like onion, carrots, and celery.
- Measuring cups and spoons – to keep ingredient amounts accurate for the best flavor balance.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ground turkey to change up the protein’s flavor and texture.
- Add spinach or kale toward the end for extra greens and color without overpowering the creamy taste.
- Stir in a pinch of crushed red pepper flakes for a little gentle heat if you enjoy spice.
- Use shredded provolone cheese instead of mozzarella for a smoother, milder cheese note.
How to Make Irresistible White Chicken Lasagna Soup
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- 6 oz egg noodles or broken lasagna noodles
- 2 teaspoons dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
Preparing this soup takes about 15 minutes of chopping and stirring, plus 10 minutes simmering while the noodles cook and flavors meld. In roughly 25 minutes, you’ll have a delicious and creamy white chicken lasagna soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5 to 7 minutes, stirring often, until the vegetables are soft.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until you can smell its aroma. Then, pour in the chicken broth and bring everything to a boil.
3. Cook the Noodles:
Add the egg noodles or broken lasagna noodles to the boiling broth. Cook for about 7 to 9 minutes, or according to package instructions, until they are tender.
4. Add Chicken and Milk:
Turn the heat down to low. Stir in the shredded chicken, milk (or half-and-half), and dried Italian seasoning to the pot.
5. Add the Cheeses:
Gently spoon in the ricotta cheese and stir until it melts into the soup, making it creamy. Then stir in the shredded mozzarella and Parmesan cheeses until fully melted and mixed in.
6. Season and Simmer:
Season your soup with salt and pepper to taste. Let it simmer on low for another 5 minutes so all the flavors come together beautifully.
7. Serve and Enjoy:
Ladle the warm soup into bowls. Top with extra grated Parmesan and chopped fresh parsley or basil if you like. Serve it right away with warm bread or garlic crackers for a comforting meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to fully thaw the chicken before adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles and cheese. Refrigerate for up to 2 days, then reheat and add noodles and cheese fresh to avoid mushy pasta.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the cheese smooth.
Can I Substitute the Noodles?
Yes! Egg noodles or broken lasagna noodles work best, but you can use any pasta you prefer, including gluten-free options. Just adjust the cooking time according to the pasta package instructions.
