Creamy White Chicken Lasagna Soup in 30 Minutes
This creamy white chicken lasagna soup in 30 minutes has all the flavors of a classic lasagna tender noodles, juicy chicken, rich broth, and plenty of melty cheese but in cozy, soup form. Quick, easy, and perfect for busy weeknights, this one-pot meal is pure comfort food the whole family will love.
Ingredients
- Main Ingredients
- 2 cups shredded cooked chicken rotisserie works great
- 6–8 lasagna noodles broken into small pieces
- 6 cups chicken broth
- 1 onion diced
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil or butter
- Creamy Components
- 4 oz cream cheese softened, cubed
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Optional Add-Ins
- 2 cups fresh spinach or kale
- 1 cup sautéed mushrooms
- 1 zucchini diced
- Garnish
- Fresh parsley or basil
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot. Add onion and garlic, sauté until fragrant.
- Add Broth & Noodles: Pour in chicken broth, bring to a simmer, and add broken lasagna noodles. Cook until al dente.
- Make It Creamy: Reduce heat. Stir in cream cheese until melted, then add shredded chicken and heavy cream.
- Add Cheese & Seasoning: Mix in mozzarella and parmesan. Stir until smooth and creamy. Season with salt, pepper, and extra Italian seasoning if needed.
- Serve: Ladle into bowls, garnish with parsley or basil, and enjoy with garlic bread or salad.
Notes
- Cook pasta separately if storing leftovers to prevent sogginess.
- Adjust thickness by adding extra broth (thinner) or simmering uncovered longer (thicker).
- Use freshly shredded cheese for the smoothest, creamiest soup.
- Make it lighter with half-and-half instead of cream.
- Dairy-free option: swap with coconut milk, vegan cream cheese, and dairy-free mozzarella.