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close-up of creamy chicken lasagna soup
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4.90 from 19 votes

Creamy Chicken Lasagna Soup

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: creamy chicken lasagna soup, white chicken lasagna soup
Servings: 6
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

Notes

  • This soup will soak up the broth fairly quickly. I recommend adding more broth and/or cream to any leftovers.

Nutrition

Calories: 668kcal | Carbohydrates: 45g | Protein: 30g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 151mg | Sodium: 1317mg | Potassium: 727mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 21mg | Calcium: 299mg | Iron: 3mg