This white chicken lasagna soup recipe has a garlic cream parmesan broth, tender chicken, lasagna noodles, and plenty of mushrooms and spinach. Comfort on a cold day!
There's something perfectly delicious about deconstructed lasagna. Of course it's not traditionally Italian at all, but it's still tasty, and that's what matters. I have a Lasagna Soup with a tomato-based broth and sausage, but I wanted to go in a different direction with this one.
This soup is definitely a treat. It has cream, cream cheese, and parmesan cheese. It all melts together for one heavenly combo. I used rotisserie chicken to make it easy.
As I was testing this soup, I learned that it's a good idea to break the lasagna noodles into smaller pieces than you'd think you need to so the soup is easier to eat!
This soup is straightforward to make... all in one pot. You start by cooking the onions and mushrooms. Some flour is then added in to help the soup base thicken up as it cooks. You then add in the lasagna noodles, bring it to a boil, and then simmer it until the noodles are just about cooked through. The chicken and cream cheese are then added (you don't want to add pre-cooked chicken too early or it'll be dry and overcooked). Once the cream cheese has melted in, you finish the soup off by adding in the freshly grated parmesan and spinach.
Recipe notes & tips:
- I recommend using lasagna noodles (this is lasagna soup after all), but you could try subbing with about 2 cups of a different kind of pasta (try a shorter shape like fusilli/rotini).
- I prefer to keep a block of parmesan cheese in my fridge and grate it as needed (it's the best flavor... trust me!). This is the cheese grater I use. You can grate a little extra parm on top of the soup bowls like I did in the photos if you wish.
- Sub ingredients at your discretion. I have tested the recipe with this combo of ingredients, and subbing for lower fat alternatives may lead to curdling (due to the heat the cream is cooked at) and/or a thinner soup.
- The pasta will soak up the broth the longer you leave it, so you may need to add a splash more chicken broth and/or cream to the leftovers. This isn't the best recipe to freeze as it has both pasta and cream.
- Try subbing cooked turkey meat instead of chicken if you happen to have some.
Similar recipes to try:
- Creamy White Chicken Chili
- Parmesan, Mushroom, and Spinach Gnocchi Soup
- Easy Creamy Chicken Noodle Soup
- Chicken Tetrazzini Soup
I hope you'll love this hug in a bowl!
Will you give this easy white chicken lasagna soup a try? Questions? Let me know in the comments below.
Creamy Chicken Lasagna Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 7 ounces cremini or white mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles broken into small pieces
- 2 cups cooked/rotisserie chicken shredded
- 8 ounces cream cheese (I used a block of Philly) softened
- 1 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Take the cream cheese out of the fridge well before starting the recipe (like an hour plus) or microwave it for about 20-30 seconds so it's very soft.
- Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off.
- Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
- Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
- Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
- Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in... this takes about 3-5 minutes).
- Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.
- This soup will soak up the broth fairly quickly. I recommend adding more broth and/or cream to any leftovers.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.