I first made this creamy white chicken lasagna soup on a rainy weeknight when I wanted all the cozy, cheesy comfort of lasagna without the assembly and baking. It tastes like lasagna in a bowl: tender chicken, pillowy broken lasagna noodles, and a luxuriously cheesy, creamy broth that comes together in one pot. It’s perfect for busy families, leftover rotisserie chicken rescues, or any night you want hearty comfort without the fuss.

What makes this recipe special

This recipe turns classic lasagna flavors into a weeknight-friendly soup. It’s one-pot, fast, and forgiving: use leftover or rotisserie chicken, break lasagna noodles into pieces instead of layering, and the ricotta + cream combo gives you that familiar lasagna creaminess without oven time. It’s kid-approved, easy to scale, and great for meal prep.

“The best lasagna I’ve had in a bowl — cheesy, comforting, and done in under 30 minutes.” — a weekend taste-test

How this recipe comes together

Before you dive into the ingredient list, here’s a quick roadmap so you know what to expect:

Sauté aromatics (onion + garlic) to build flavor.
Add shredded chicken and Italian seasoning for the savory base.
Pour in chicken broth and bring to a boil, then cook broken lasagna noodles right in the pot.
Reduce heat and stir in heavy cream and ricotta to create a silky base.
Fold in mozzarella and Parmesan until melted and smooth, then finish with fresh basil.

Gather these items

2 cups cooked chicken, shredded (rotisserie or leftover works great)
8 oz lasagna noodles, broken into pieces (or swap with broken fettuccine or penne)
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth (low-sodium recommended)
2 cups heavy cream (use half-and-half for a lighter version, see Notes)
1 cup ricotta cheese (sub blended cottage cheese if needed)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese (fresh-grated melts best)
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil for garnish

Ingredient notes: shredded rotisserie chicken keeps this quick. If you prefer a lighter soup, use 1 1/2 cups half-and-half + 1/2 cup milk, or reduce cream and add a tablespoon of cornstarch mixed with cold milk to thicken.

Directions to follow

Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Stir in the shredded chicken and sprinkle the Italian seasoning. Cook 1–2 minutes so the chicken warms and the seasoning releases.
Pour in the chicken broth and bring the pot to a rolling boil.
Add the broken lasagna noodles and reduce the heat slightly to maintain a gentle boil. Cook until the noodles are tender, about 8–10 minutes (check a piece for doneness). Stir occasionally to prevent sticking.
Lower the heat to medium-low. Stir in the heavy cream and the ricotta until fully incorporated and the broth looks creamy. Heat gently — avoid boiling once the dairy is added to prevent curdling.
Add most of the shredded mozzarella and grated Parmesan, reserving a little for topping. Stir until the cheeses melt and the soup is smooth. If the soup seems too thick after resting, thin with a splash of broth or milk.
Taste and season with salt and pepper as needed. Remember the cheeses add salt, so adjust gradually.
Ladle into bowls, garnish with torn fresh basil and the remaining cheese. Serve immediately.

Best ways to enjoy it

Serve this soup steaming hot with a crusty baguette or garlic bread to mop up the cheesy broth. A simple arugula salad with lemon vinaigrette brightens the richness. For a casual dinner, top bowls with extra basil, crushed red pepper for heat, or a drizzle of olive oil. For a weekend treat, pair with a light-bodied white wine like Pinot Grigio or a soft Merlot.

Storage and reheating tips

Refrigerator: Store in an airtight container for 3–4 days.
Reheating: Gently reheat on the stove over low heat, stirring and adding 1/4–1/2 cup chicken broth or milk if the noodles have absorbed too much liquid. Reheat until the soup reaches 165°F (74°C).
Freezing: Dairy-heavy soups can separate when frozen. For best texture, freeze before adding the cream and cheeses: cool the broth + chicken + noodles, freeze in portions, then thaw and finish with cream, ricotta, and cheeses when reheating. If you must freeze the finished soup, expect a slight graininess; thaw overnight and reheat slowly, whisking to smooth.

Pro chef tips

Use low-sodium broth: it lets you control the final salt level, especially with salty cheeses.
Add cheeses gradually: melting slowly over low heat keeps the texture silky.
Prevent noodle mush: undercook noodles by 1–2 minutes if you plan to store leftovers; they’ll finish softening when reheated.
Temper the dairy: bring cream to room temperature or add it slowly into the hot broth to reduce risk of curdling.
Boost flavor: stir in a teaspoon of lemon zest or a splash of white wine at the end for brightness if desired.

Creative twists

Greens & veg: stir in baby spinach or chopped kale at the end until wilted. Add sautéed mushrooms for earthiness.
Spiced version: add red pepper flakes or a pinch of smoked paprika for warmth.
Protein swaps: use shredded turkey, diced rotisserie pork, or Italian sausage (brown before adding broth).
Vegetarian swap: replace chicken with cannellini beans and use vegetable broth; add extra mushrooms for umami.
Gluten-free: substitute broken gluten-free lasagna noodles or rice-shaped GF pasta.
Lighter version: use a mixture of low-fat ricotta and 1 1/2 cups half-and-half instead of heavy cream.

Your questions answered

Q: How long does this take from start to finish?
A: About 25–35 minutes if your chicken is already cooked. Sautéing aromatics and boiling the noodles takes the bulk of the time.

Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw diced chicken, brown it in the pot after the onion step, then add broth and continue cooking until the chicken is cooked through before adding noodles. You’ll need an extra 6–8 minutes.

Q: Will the noodles get soggy if I store leftovers?
A: They can. To reduce sogginess, slightly undercook the noodles initially or store the soup and noodles separately. Reheat gently and add extra broth if needed.

Q: Can I make this in a slow cooker?
A: Yes — combine sautéed onion/garlic, chicken, seasoning, and broth in the slow cooker. Cook on low 3–4 hours, add noodles to cook until tender (or cook them separately), then stir in cream, ricotta, and cheeses at the end.

Q: Is it safe to reheat multiple times?
A: Only reheat once. Cool leftovers quickly, refrigerate within two hours, and when reheating bring to 165°F (74°C) for food safety.

Conclusion

If you want a fast, one-pot dinner that tastes like classic lasagna without the fuss, this creamy white chicken lasagna soup delivers. For a visual how-to and a slightly different spin, check out this White Lasagna Soup – [VIDEO] The Recipe Rebel. For another trusted version and technique notes, you may also like the Creamy White Lasagna Soup Recipe from Simply Recipes.