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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Sabrina says
I tend to stay away from soups but you had me at cream! This was easy and delicious. Skipped the shrooms, but a fan. The flavor was on point! I just found you this week and I’ve made three of your recipes, all amazing! Thank you!!
Natasha says
I'm so happy you enjoyed it and the other recipes!! 🙂 So happy you stumbled on my site!
Michelle says
My family doesn’t like mushrooms (I LOVE THEM) anything else I could sub in for them?
Natasha says
Hmmm... that's a tough one! 🙁 I suppose you could leave them out? Maybe use a few leeks instead of the onions to give the soup a bit more texture?
Jill says
Absolutely delicious and hearty! I definitely plan on making this through the rest of fall and winter!
Natasha says
Thank you!! 🙂
Audrey says
Hi there! Was wondering if you’ve ever used the “no boil” lasagna noodles. Have so much of it for some reason and need to use it. Do you think it would work?
Natasha says
Hi! Yes, those would work just fine.
Tricia says
I think this is the best soup I've ever made! Possibly ever had. So rich and creamy, and made excellent leftovers.
Natasha says
I'm thrilled to hear that, Tricia! Thanks for taking the time to write me a review. 😀
Leah says
Made this exactly as written and it was absolutely delicious! My husband and I gobbled it right up. As Natasha said, this is definitely a hug in a bowl. Was perfect for a cold night and will definitely be making again!
Natasha says
I'm so pleased to hear that, Leah!! Thanks for taking the time to review. XO
Stephanie says
This came up short on the lasagna flavor for me. I had homemade chicken stock full of chicken, added 1 teaspoon Italian seasoning, loads of garlic and onion powder along with the fresh onion and garlic. It needed more salt, some basil and oregano.
Laila Sharkas says
You make me want to cook so easy and yummy ! Can’t wait to try
Thank you for making our lives better
Natasha says
You're too kind! Hope you enjoy it, Laila!
Ann says
Made this for dinner. Swapped the garlic for shallots and split the heavy cream with half & half. For the chicken stock I used 6 Herbox Chicken cubes in 6 cups hot water.
It was beyond delicious. My husband who loves soup and loves his pasta, thought is was fantastic. Perfect on a chilly night. And it was surprisingly easy. Used only a sprinkle of salt and some cracked black pepper on the onions and added more pepper at the end, but oddly didn't need any more salt. Probably because of the bullion cubes. I will definitely make this again!!
Natasha says
I'm so glad it was a hit, Ann! 🙂