Name: White Lasagna Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 cups shredded cooked chicken (rotisserie or boiled); 1 tablespoon olive oil or butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup diced carrots (optional); 1/2 cup diced celery (optional); 6 cups chicken broth; 1 teaspoon Italian seasoning; 6 lasagna noodles, broken into smaller pieces (or 2 cups other pasta); 1 cup heavy cream or half-and-half; 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley for garnish (optional)

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White Lasagna Chicken Soup is a creamy, cozy, and comforting twist on classic lasagna. It has all the flavors I love—tender shredded chicken, soft pasta, creamy cheese, and Italian herbs—served up in a warm, spoonable form. It’s a one-pot wonder that feels like a hug in a bowl, perfect for cold nights, easy weeknight dinners, or when I just want something hearty and delicious.

Why You’ll Love This Recipe

I love this soup because it gives me the comfort of lasagna without all the layering and baking. It’s creamy, flavorful, and full of satisfying texture from the chicken and pasta. The white sauce base is rich but not too heavy, and the cheesy finish pulls everything together. It’s also a great way to use up leftover chicken or rotisserie meat. Plus, it tastes even better the next day. White Lasagna Chicken Soup

Ingredients

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

Shredded cooked chicken (rotisserie or boiled)
Olive oil or butter
Onion, finely chopped
Garlic, minced
Carrots and celery, diced (optional for extra flavor)
Chicken broth
Italian seasoning
Lasagna noodles (broken into smaller pieces) or other pasta
Heavy cream or half-and-half
Cream cheese (softened)
Mozzarella cheese, shredded
Parmesan cheese, grated
Salt and pepper
Fresh parsley for garnish (optional)

Directions

I heat oil or butter in a large pot and sauté the onions (and carrots/celery if using) until soft.
I add garlic and cook for another minute until fragrant.
I pour in the chicken broth and bring it to a simmer, then stir in the Italian seasoning and broken lasagna noodles.
I cook the noodles until tender, stirring occasionally to prevent sticking.
I lower the heat and stir in the cream, cream cheese, and shredded cheeses until everything melts and the soup becomes rich and creamy.
I add in the shredded chicken and let it heat through.
I season with salt and pepper to taste, then garnish with parsley and serve hot.

Servings and timing

This recipe serves about 6 and takes around 40 minutes total—15 minutes of prep and 25 minutes of cooking. It’s a filling soup that works well as a full meal.

Variations

Sometimes I add spinach or kale for a green boost. I’ve also swapped the lasagna noodles for bowtie pasta, rotini, or even tortellini. For extra flavor, I like using garlic herb cream cheese. If I want a lighter version, I use whole milk instead of heavy cream and go easy on the cheese.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so I add a splash of broth or milk when reheating on the stove or in the microwave. It still tastes great the next day—maybe even better. White Lasagna Chicken Soup

FAQs

Can I use uncooked chicken?

Yes, I simmer raw chicken breasts in the broth until fully cooked, then shred and return them to the soup. It adds about 15 minutes to the cooking time.

What’s the best pasta to use?

I usually break up traditional lasagna noodles, but any pasta shape works—especially short ones like fusilli or penne.

Is this soup freezer-friendly?

I don’t usually freeze it because of the dairy, which can separate when thawed. If I want to freeze it, I do so before adding the cream and cheeses, then stir those in when reheating.

Can I make it in a slow cooker?

Yes. I cook everything except the pasta and cheese in the slow cooker on low for 6 hours, then stir in cooked pasta, cream, and cheese at the end.

How can I make it gluten-free?

I use gluten-free pasta and make sure the broth and cream cheese I use are certified gluten-free. It works just as well.

Conclusion

White Lasagna Chicken Soup is one of my favorite comfort meals—it’s creamy, cheesy, filling, and packed with flavor. It gives me all the coziness of lasagna with half the effort and cleanup. Whether I’m feeding the family or looking for leftovers that keep well, this soup always delivers a warm, satisfying bowl.