This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken…

When I first turned my favorite lasagna bake into a bowl, I didn’t expect it to feel like dinner and a hug at the same time. This White Lasagna Soup is creamy, savory, and studded with tender chicken and tender pasta — everything you love about a cheesy casserole but faster to the table and easier to serve. It’s a perfect weeknight comfort meal, especially when you want lasagna flavor without the assembly and oven time.

I like serving it with something to sop up the broth — fluffy biscuits are an easy win when you’re short on time: try these quick biscuits alongside for a crowd-pleasing finish.

Why you’ll love this dish

This soup captures lasagna’s hallmark flavors — garlic, ricotta-style cream, Parmesan, and Italian herbs — but in a one-pot format. It’s ideal when you want comfort food that’s:

• Faster than assembling layered lasagna.
• Easier to portion for families or meal prep.
• Customizable: swap proteins, make it vegetarian, or adjust cheese levels.
• Kid-friendly and freezer-friendly for busy weeks.

“If you like cheesy lasagna but hate the wait, this soup gives you all the layers of flavor with half the fuss — my whole family asks for seconds.”

Why cook this at home? Because you control the salt, the creaminess, and the quality of the chicken. Plus, the one-pot method means fewer dishes and more time to relax.

How this recipe comes together

Think of the process like a short, savory loop: brown aromatics, add chicken and broth, stir in dairy and cheese for creaminess, cook pasta until tender, then finish with fresh herbs and a bright squeeze of lemon or splash of vinegar. You’ll spend about 10–15 minutes on prep and 20–25 minutes cooking, depending on whether your chicken is pre-cooked.

• Start by softening onions and garlic to build flavor.
• Add shredded or diced chicken and deglaze with broth.
• Stir in cream/cheese to create a silky base.
• Add lasagna-style pasta (broken into bite-size pieces) and simmer until al dente.
• Finish with herbs, lemon, and extra cheese for balance.

Gather these items

What you’ll need (serves 4–6)

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound cooked chicken, shredded or diced (rotisserie works great)
• 6 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half (see note below)
• 1 cup ricotta (or 3/4 cup cream cheese) — for that lasagna ricotta texture
• 1 cup grated Parmesan cheese, plus extra for serving
• 8–10 oz lasagna noodles, broken into 1–2" pieces (or use rigatoni/penne)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or 1 tablespoon fresh chopped basil
• Salt and freshly ground black pepper, to taste
• 2 cups baby spinach or chopped kale (optional, adds freshness)
• 1 tablespoon lemon juice or 1 teaspoon white wine vinegar (brightens the soup)
• Red pepper flakes (optional, for heat)
• Fresh parsley for garnish

Notes/substitutions:

• For a lighter version, use half-and-half or whole milk + a tablespoon of flour to thicken. Heavy cream yields the richest mouthfeel.
• Gluten-free pasta works fine; adjust cooking time on the package.
• If you prefer a vegetarian take, swap chicken broth for vegetable broth and add mushrooms or white beans.

Step-by-step instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté 4–5 minutes until softened. Stir in garlic and cook 30–60 seconds until fragrant.
2. Add the shredded chicken and dried herbs. Stir and let the chicken warm through for 1–2 minutes.
3. Pour in the chicken broth and bring to a simmer. Scrape any browned bits from the bottom to deepen flavor.
4. Stir in the heavy cream and ricotta (or cream cheese). Whisk or stir until the cheese is melted and the base is smooth.
5. Add the broken lasagna noodles and simmer uncovered for 8–12 minutes, stirring occasionally, until the pasta is al dente. If the soup thickens too much, add a splash of extra broth or water.
6. When the pasta is nearly done, stir in Parmesan, spinach (if using), and lemon juice. Taste and season with salt, pepper, and red pepper flakes as desired.
7. Remove from heat and let rest 2 minutes; the soup will thicken slightly. Serve topped with extra grated Parmesan and chopped parsley.

Quick timing tips:

• Use pre-cooked chicken to shave off 15–20 minutes.
• If using raw chicken breasts, brown them first, add broth, simmer 10–12 minutes until cooked through, then shred in the pot.

What to serve it with

Best ways to enjoy it: a bowl of this soup is substantial on its own but sings alongside crunchy, acid-forward, or buttery sides.

• Crusty garlic bread or toasted ciabatta for dipping.
• A simple green salad with lemon vinaigrette to cut the richness.
• Sauteed greens or roasted vegetables for extra veg.
• For a homestyle spread, pair with a cheesy baked side or try a Mediterranean twist — see this spinach lasagna with feta and tomatoes for pairing inspiration if you want more veggie-forward Italian flavors.

Presentation tip: ladle into warm bowls and finish with a drizzle of good olive oil and a few basil leaves to look restaurant-ready.

How to store & freeze

• Refrigeration: Cool the soup to room temperature (no longer than 2 hours). Store in airtight containers for up to 3–4 days.
• Reheating: Reheat gently on the stove over medium-low; add a splash of broth or water because pasta absorbs liquid as it sits. Microwave in short bursts, stirring between intervals.
• Freezing: For best texture, freeze the soup without fresh spinach and with slightly undercooked pasta (cook the pasta 2–3 minutes less). Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stove and finish cooking the pasta if needed.
  Food safety note: discard leftovers left at room temperature for more than 2 hours to reduce bacterial growth.

Pro chef tips

• Don’t overcook the pasta. Aim for al dente in the pot because it will continue to soften as it sits.
• Use rotisserie chicken to cut hands-on time while keeping flavor rich.
• If your cream curdles when reheating, whisk in a little warm broth slowly to smooth it out; avoid high heat.
• For a silkier finish, whisk the ricotta with a ladle of hot broth before stirring it into the pot.
• Control salt by using low-sodium broth and tasting before adding extra salt; Parmesan can be quite salty.
• To boost umami without more salt, add a teaspoon of Worcestershire sauce or a small anchovy filet when sauteing the onions (it melts into the base).

Creative twists

• Vegetarian: Swap chicken for white beans or sautéed mushrooms and use vegetable broth.
• Sausage & spinach: Brown Italian sausage and add in place of chicken for a heartier bowl.
• Seafood variation: Add cooked shrimp in the final minute for a quick surf-and-turf version.
• Vegan: Use cashew cream instead of dairy, nutritional yeast for cheesiness, and vegan Parmesan.
• Slow-cooker: Sear onions and garlic, then transfer with remaining ingredients (except delicate greens) to a slow cooker for 2–3 hours on high or 4–6 on low. Add pasta during the last 30 minutes.

Common questions

Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken saves time and adds great flavor. Add it shredded or chopped in Step 2 so it warms through.

Q: Can I make this ahead for meal prep?
A: Yes. Cook it slightly underdone (pasta al dente) if you plan to refrigerate. Reheat with a splash of broth. For freezing, keep portions without spinach and finish extras fresh when reheating.

Q: What pasta works best?
A: Broken lasagna noodles mimic the casserole feel, but short shapes like rigatoni, penne, or shells work well. Choose shapes that hold sauce.

Q: Is there a lighter dairy option?
A: Use half-and-half or whole milk thickened with a tablespoon of cornstarch or flour. The texture will be less rich but still satisfying.

Q: How do I prevent the soup from getting too salty?
A: Start with low-sodium broth and only add salt after you’ve incorporated the Parmesan. Parmesan is salty, so taste before seasoning.

Conclusion

If you want a visual walkthrough or an alternate take on the dish, these two resources are great references: watch the recipe in action at White Lasagna Soup – [VIDEO] The Recipe Rebel and compare a version with chicken at White Lasagna Soup with Chicken – Julia’s Album.

White Lasagna Soup

A creamy and savory soup capturing all the flavors of lasagna, with tender chicken and pasta, perfect for a comforting weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound cooked chicken, shredded or diced Rotisserie works great
• 6 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half For a lighter version, use half-and-half
• 1 cup ricotta (or 3/4 cup cream cheese) For lasagna ricotta texture
• 1 cup grated Parmesan cheese Plus extra for serving
• 8–10 oz lasagna noodles, broken into 1–2 inch pieces Or use rigatoni/penne
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or 1 tablespoon fresh chopped basil
• Salt and freshly ground black pepper, to taste
• 2 cups baby spinach or chopped kale (optional) Adds freshness
• 1 tablespoon lemon juice or 1 teaspoon white wine vinegar Brightens the soup
• Red pepper flakes (optional, for heat)
• Fresh parsley for garnish

Method

 

Preparation

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in garlic and cook for 30–60 seconds until fragrant.
2. Add the shredded chicken and dried herbs. Stir and let the chicken warm through for 1–2 minutes.
3. Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom to deepen flavor.
4. Stir in the heavy cream and ricotta (or cream cheese). Whisk or stir until the cheese is melted and the base is smooth.
5. Add the broken lasagna noodles and simmer uncovered for 8–12 minutes, stirring occasionally, until the pasta is al dente. If the soup thickens too much, add a splash of extra broth or water.
6. When the pasta is nearly done, stir in Parmesan, spinach (if using), and lemon juice. Taste and season with salt, pepper, and red pepper flakes as desired.
7. Remove from heat and let rest for 2 minutes; the soup will thicken slightly. Serve topped with extra grated Parmesan and chopped parsley.

Notes

For a lighter version, use half-and-half or whole milk with a tablespoon of flour to thicken. Gluten-free pasta works fine; adjust cooking time on the package. For a vegetarian take, swap chicken broth for vegetable broth and add mushrooms or white beans.