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This white chicken lasagna soup recipe has a creamy garlic parmesan broth, tender chicken, lasagna noodles, and plenty of mushrooms and spinach. It’s total comfort food!
Why you’ll love it
I have a Lasagna Soup recipe with a tomato-based broth and sausage (it’s reader favorite), but I went in a different direction with this easy lasagna soup. It’s like a deconstructed Creamy Chicken Lasagna, and let me tell you that the creamy broth is irresistibly cozy.
This soup has simple, wholesome ingredients you can pick up after work. We’re using rotisserie chicken to make this decadent, filling soup that much easier. It’s a straightforward soup that’s made all in one pot, so there’s no need to boil the noodles separately!
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – I like sweet (Vidalia) onions
- Mushrooms – we are using cremini/baby bellas here
- Italian seasoning – it’s my favorite blend of dried herbs
- Flour – to thicken up the broth
- Chicken broth – for another layer of flavor
- Heavy cream, cream cheese, and parmesan – to evoke that signature creamy, cheesy texture in a good white chicken lasagna!
- Lasagna noodles – break them up into bite-sized ribbons
- Chicken – we’re using shredded rotisserie chicken for convenience
- Spinach – for a pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
How to make chicken lasagna soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, sauté the onion in the oil and butter until softened. Stir in the garlic, and cook until fragrant. Add the mushrooms and Italian seasoning. Sauté until all the water has been cooked off.
Sprinkle the flour in, and cook for a minute while stirring. Pour in half the broth, stir well to dissolve the flour, then add in the other half. Add in the cream and noodles, and bring to a boil.
Reduce the heat, then simmer gently until the pasta is al dente. Add in the chicken and softened cream cheese. Increase the heat to melt the cheese in. Stir in the parmesan and spinach, let it wilt, and season with salt & pepper as needed.
Substitutions and variations
- Sub ingredients at your discretion. Using lower fat alternatives may lead to curdling (due to the heat the cream is cooked at) and/or a thinner soup.
- Try subbing cooked turkey meat instead of chicken if you happen to have some.
- I recommend using lasagna noodles, but you could try substituting with about 2 cups of a different kind of pasta. Try a shorter shape like fusilli/rotini.
What to serve with chicken lasagna soup
- You can grate a little extra parm on top of each bowl of soup like I do if you wish.
- Make a big Caesar salad with my 10-Minute Caesar Dressing to round it out. If you’re on the lookout for something different, head on over to my Simple Homemade Honey Mustard Dressing instead.
- A slice of fresh crusty bread or Cheesy Garlic Bread are great pairings.
Leftovers and storage
- Plan on having a lot of leftovers? I highly recommend boiling the pasta separately and adding it to each portion when reheating since the noodles will soak up the broth over time.
- Store leftovers in the fridge for 3-4 days in a covered container.
- I don’t recommend freezing this lasagna soup due to the creamy broth.
Will you give this easy white chicken lasagna soup a try? If you made it, please leave me a star rating and review below! You can also tag me on Instagram.
Creamy Chicken Lasagna Soup
- 8 ounces cream cheese (I used a block of Philly) softened
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 8 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
- 1 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Microwave the cream cheese in 20-30 second intervals until 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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