You know those nights? You want lasagna, but you don’t want the hours of layering and baking. It’s a whole big thing, and sometimes you just don’t have the energy for it.
I get it. After a long day, the last thing I want is a complicated kitchen project.
This soup is the answer. It has all the cheesy, creamy goodness of a white chicken lasagna, but it comes together in one pot. You get all the flavor with way less work.
Creamy White Chicken Lasagna Soup
This recipe is straightforward. It’s perfect for a weeknight dinner when you need something comforting and fast.
| Prep Time | Cook Time | Servings |
|---|---|---|
| 15 minutes | 35 minutes | 6 people |
What You’ll Need
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole milk works best)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Fresh basil or parsley for garnish (optional)
Tools You’ll Use
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
How to Make Creamy White Chicken Lasagna Soup
Step 1: Melt the butter in your large pot over medium-high heat. Add the cubed chicken and cook until it’s browned on all sides. Remove the chicken from the pot and set it aside.
Step 2: Add the chopped onion to the same pot. Cook for about 5 minutes, until it’s soft. Then, add the minced garlic and cook for another minute until you can smell it.
Step 3: Sprinkle the flour over the onions and garlic. Stir constantly for about one minute. This cooks the raw flour taste out.
Step 4: Slowly pour in the chicken broth while whisking. Keep whisking to prevent lumps. Once it’s smooth, pour in the milk.
Step 5: Add the oregano, salt, and pepper. Bring the liquid to a simmer, then add the broken lasagna noodles.
Step 6: Let the soup simmer for about 10-12 minutes. Stir it often so the noodles don’t stick to the bottom of the pot. Cook until the noodles are tender.
Step 7: Reduce the heat to low. Stir in the heavy cream and the cooked chicken you set aside earlier.
Step 8: Add the mozzarella and Parmesan cheese. Stir until the cheese is completely melted and the soup is creamy.
Step 9: Stir in the fresh spinach. It will wilt quickly in the heat. Taste the soup and add more salt or pepper if you think it needs it.
Step 10: Serve hot. You can top it with some fresh basil or parsley if you like.
Pro Tips
Here are a few things I’ve learned from making this soup many, many times.
- Don’t Rush the Flour: When you add the flour to the onions, let it cook for a full minute. This step, called making a roux, is what thickens your soup. If you rush it, your soup might have a pasty taste.
- Break Noodles Unevenly: Don’t try to make all the broken lasagna noodle pieces the same size. A mix of small and large pieces gives the soup a better texture. It feels more rustic and homemade.
- Cheese Quality Matters: Use freshly grated cheese if you can. The pre-shredded stuff has anti-caking agents that can make your soup grainy. Grating a block of mozzarella and Parmesan yourself will give you a much smoother, creamier result.
Substitutions and Variations
This recipe is flexible. You can easily swap things out based on what you have.
| Original Ingredient | Good Swap | Result |
|---|---|---|
| Chicken Breast | Rotisserie Chicken | Easier prep |
| Spinach | Kale | Chewier texture |
| Mozzarella | Provolone | Sharper flavor |
- Protein: Instead of chicken, try ground Italian sausage or ground turkey. Just be sure to cook it through and drain any extra fat.
- Veggies: You can add mushrooms or sun-dried tomatoes for more flavor. Sauté the mushrooms with the onions.
- Make it Spicy: Add a pinch of red pepper flakes with the other seasonings for a little bit of heat.
Make-Ahead Tips
You can do some prep ahead of time to make dinner even faster.
Chop your onion and garlic and store them in an airtight container in the fridge for up to two days. You can also cube the chicken and keep it ready to go.
I don’t recommend making the full soup ahead of time if you can help it. The noodles will absorb a lot of liquid and get very soft as it sits.
Nutrition Corner
This soup is rich and comforting. To lighten it up a bit, you can make a few changes.
- Lower Fat: Use half-and-half instead of heavy cream. You can also use low-fat milk, but the soup won’t be as creamy.
- Gluten-Free: Use your favorite gluten-free lasagna noodles. You might need to adjust the cooking time based on the package directions.
- More Veggies: Feel free to add more spinach or other greens. Chopped zucchini or bell peppers would also be great additions.
What to Serve with Your Soup
This soup is a meal all by itself. But if you want to add something on the side, here are a few ideas.
- Garlic Bread: Perfect for dipping into the creamy broth.
- Simple Green Salad: A salad with a light vinaigrette will cut through the richness of the soup.
- Roasted Veggies: Roasted broccoli or asparagus would pair nicely.
Leftovers and Storage
If you have leftovers, they store pretty well.
Let the soup cool down completely. Then, store it in an airtight container in the refrigerator for up to 3 days.
To reheat, you can warm it up on the stovetop over low heat or in the microwave. The soup will thicken in the fridge, so you may need to add a splash of chicken broth or milk to thin it out.
FAQs
Q1. My soup is too thin. How can I thicken it?
Ans: Let it simmer on low for a bit longer with the lid off. This will allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering soup.
Q2. Can I use a different type of pasta?
Ans: Yes, you can. Bowtie, penne, or shell pasta would work well. Just adjust the cooking time according to the package instructions for whatever pasta you choose.
Q3. Can I freeze this soup?
Ans: I usually don’t recommend freezing soups with dairy and pasta. The cream can separate when it thaws, and the noodles can become mushy. It’s best eaten fresh.
Wrapping Up
This Creamy White Chicken Lasagna Soup is a go-to in my house for a reason. It’s easy, comforting, and tastes like you spent way more time on it than you actually did.
Give this recipe a try the next time you’re craving lasagna without the fuss.
I’d love to hear how it turns out for you. Leave a comment below with any questions or your own tips
