White Lasagna Chicken Soup
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If you love white lasagna, you’re going to love this soup. It has all the creamy, cheesy, cozy flavors of white lasagna, but it’s made in one pot and is so much easier to throw together.
There’s tender rotisserie chicken, lasagna noodles, spinach, plenty of Parmesan, and the best part… a big scoop of cheesy ricotta on top that gets all melty in the hot soup. It’s basically comfort food in soup form, and I promise your family will be asking when you’re making it again.
For more lasagna-inspired recipes, try my One-Pan Gnocchi Lasagna, Instant Pot Lasagna Soup, Skillet Lasagna Recipe with Rotini, Cheesy Spinach Lasagna Roll Ups, Lazy Cheese Ravioli Lasagna Recipe, or Creamy Spinach and Mushroom Lasagna.
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I’m leaning heavily into the comfort foods because I’m thinking if I bring out the Fall decor and start cooking soups that maybe the weather will get the memo and lower the temps outside too 😆 If you love my lasagna soup, you’ll be sure to also enjoy this white chicken lasagna version. Easy to bring together, cozy, and you won’t want to stop at just one bowl!
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- Ricotta: I recommend using whole milk ricotta for the creamiest, richest topping. It gets extra delicious when mixed with Parmesan, mozzarella, and fresh parsley.
- Chicken: Rotisserie chicken makes this soup so easy! Just shred up one whole rotisserie chicken and you’ll have plenty for the soup.
- Lasagna Noodles: Break regular lasagna noodles into roughly 1½-inch pieces before adding them to the soup. You can also use Giada’s Taccole pasta for a fun, unique shape that works really well here.
- Chicken Broth: Regular low-sodium chicken broth works great, but you can swap in chicken bone broth if you’d like an extra boost of protein. I also love using my homemade chicken broth in this recipe to add extra flavor!
- Cheese: Freshly shredded mozzarella and freshly grated Parmesan give the soup that classic cheesy, white-lasagna flavor. I recommend shredding the mozzarella yourself so it melts smoothly into the soup.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the ricotta topping
Stir together the ricotta topping ingredients and place in the fridge.
Build the broth
Melt butter and olive oil, then sauté the onion and carrots with salt and pepper until softened. Add the garlic and seasonings and cook until fragrant. Stir in the flour, then gradually whisk in the broth until smooth, scraping up any browned bits, and bring to a gentle boil.
Cook the noodles
Add the broken lasagna noodles and cook until the noodles are just shy of al dente.
Add the chicken
Stir in the shredded chicken and heavy cream and cook for 2-3 minutes.
Finish & serve!
Remove the pot from the heat and stir in the Parmesan and spinach. Let the soup rest for 2-3 minutes until the spinach wilts. Ladle the soup into bowls and top with a dollop of ricotta, extra Parmesan, pepper, and parsley. Serve and enjoy!
Expert Tips
- Break the noodles fairly small: About 1½-inch pieces are easiest to eat while still resembling lasagna.
- Stir the noodles often: Broken lasagna noodles tend to stick together as they cook.
- Keep the soup at a gentle simmer: Avoid boiling after adding the cream or cheese to keep the broth silky smooth.
- Add the cheese off the heat: This helps prevent grainy or separated cheese.
- Shred your own cheese: Freshly grated Parmesan and shredded mozzarella melt much more smoothly than pre-shredded cheese.
- Don’t skip the ricotta topping! The creamy, cheesy ricotta mixture is what really gives this soup that white-lasagna feel. Add a generous scoop to each bowl while the soup is hot so it gets nice and melty.
- Adjust the consistency as needed: The noodles will continue to absorb broth as the soup sits, so add a splash of extra chicken broth if it gets thicker than you’d like.
- Use rotisserie chicken to keep it easy: I love grabbing a store-bought rotisserie chicken for this recipe, but leftover cooked chicken works just as well.
Variations / Substitutions
- Use a different pasta shape: You don’t have to use lasagna noodles! Broken lasagna noodles give it that classic lasagna feel, but short pasta shapes like mafaldine, bowties, rotini, penne, or shells work great, too. Just adjust the cooking time based on the pasta you choose.
- Swap the chicken: Leftover cooked chicken or shredded chicken breast works just as well as rotisserie chicken. You could even use leftover turkey.
- Use half-and-half: For a slightly lighter soup, swap the heavy cream for half-and-half. The soup will still be creamy, just a little less rich.
- Add more veggies: Mushrooms, zucchini, celery, or extra spinach would all be delicious additions.
- Try kale instead of spinach: Chopped kale also works great; just be sure to give it a few extra minutes to soften.
- Use cottage cheese in the topping: For a higher-protein option, replace half of the ricotta with blended cottage cheese. It makes a surprisingly creamy topping!
More Soup Recipes
I don’t know about you, but when the weather gets colder, all I want to make are delicious, homemade soups. If you’re looking for more soup recipes, I’ve got the perfect Soup Series for you to check out!
Storage / Freezing
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb the broth as the soup sits, so add a splash of chicken broth when reheating to loosen it back up. Reheat gently on the stovetop or in the microwave until warmed through.
- Tip: If you know you’ll have a lot of leftovers, you can cook the pasta separately and add it to individual bowls when serving. This keeps the noodles from soaking up quite as much of the broth.
- To freeze: For the best results, freeze the soup before adding the noodles, cream, Parmesan, spinach, and ricotta topping. Thaw overnight in the refrigerator, then reheat gently on the stovetop and finish the soup as directed with fresh noodles and the ricotta topping.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
White Lasagna Chicken Soup
Ingredients
For the Ricotta Topping
- 1 cup whole milk ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly shredded low-moisture mozzarella cheese
- 2 Tbsp. chopped fresh parsley
- Pinch of kosher salt
- Black pepper (to taste)
For the Soup
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 small yellow onion (finely diced)
- 2 medium carrots (peeled and finely diced)
- 5 cloves garlic (minced)
- 1 tsp. kosher salt (divided, plus more to taste)
- 1/4 tsp. black pepper
- 1 tsp. Italian seasoning
- 1/2 tsp. dried thyme
- Pinch of freshly grated nutmeg (optional)
- Pinch of crushed red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth (plus more as needed)
- 8 oz. lasagna noodles (broken into roughly 1½-inch pieces, or Giada makes a really neat pasta shape)
- 3-4 cups shredded rotisserie chicken (I usually just shred 1 entire rotisserie)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3-4 cups baby spinach (roughly chopped (5 oz. container))
- Chopped fresh parsley (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the ricotta topping: In a medium bowl, stir together the ricotta, Parmesan, mozzarella, parsley, salt, and pepper. Cover and refrigerate while you prepare the soup.1 cup whole milk ricotta cheese, 1/4 cup freshly grated Parmesan cheese, 1/4 cup freshly shredded low-moisture mozzarella cheese, 2 Tbsp. chopped fresh parsley, Pinch of kosher salt, Black pepper
- Cook the vegetables: In a large Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, 1/2 teaspoon kosher salt, and pepper. Cook for 5-6 minutes, until softened. Start Timer2 Tbsp. unsalted butter, 1 Tbsp. olive oil, 1 small yellow onion, 2 medium carrots, 1 tsp. kosher salt, 1/4 tsp. black pepper
- Add seasonings: Add the garlic, Italian seasoning, thyme, nutmeg, and red pepper flakes. Cook for another 30 seconds, until fragrant.5 cloves garlic, 1 tsp. Italian seasoning, 1/2 tsp. dried thyme, Pinch of freshly grated nutmeg, Pinch of crushed red pepper flakes
- Build the broth: Sprinkle the flour over the vegetables and cook for 1-2 minutes Start Timer, stirring constantly. Slowly whisk in about 1 cup of the broth, scraping up any browned bits from the bottom of the pot. Gradually whisk in the remaining broth until smooth. Bring to a gentle boil.6 cups low-sodium chicken broth, 1/4 cup all-purpose flour
- Cook the noodles: Add the broken lasagna noodles (or the Giada noodles) and the remaining 1/2 teaspoon kosher salt. Reduce the heat to medium-low and simmer uncovered for about 10-12 minutes Start Timer, stirring frequently, until the noodles are just shy of al dente.8 oz. lasagna noodles
- Add the chicken: Stir in the shredded rotisserie chicken and heavy cream. Cook over low heat for 2-3 minutes Start Timer until the chicken is heated through. Do not allow the soup to boil once the cream has been added.3-4 cups shredded rotisserie chicken, 1 cup heavy cream
- Finish the soup: Remove the pot from the heat. Stir in the Parmesan one handful at a time until smooth. Add the spinach. Let the soup rest for 2-3 minutes until the spinach wilts Start Timer. Taste and season with additional salt and pepper as needed. If the soup becomes thicker than you'd like, stir in extra chicken broth until you get your desired consistency.1 cup freshly grated Parmesan cheese, 3-4 cups baby spinach
- Serve: Ladle the soup into bowls. Top each bowl with:– a generous dollop of ricotta– extra Parmesan– cracked black pepper– chopped parsleyServe immediately.Chopped fresh parsley
Notes
- Break the noodles fairly small: About 1½-inch pieces are easiest to eat while still resembling lasagna.
- Stir the noodles often: Broken lasagna noodles tend to stick together as they cook.
- Keep the soup at a gentle simmer: Avoid boiling after adding the cream or cheese to keep the broth silky smooth.
- Add the cheese off the heat: This helps prevent grainy or separated cheese.
- Store: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb the broth as the soup sits, so add a splash of chicken broth when reheating to loosen it back up. Reheat gently on the stovetop or in the microwave until warmed through.
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Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
