This Creamy White Chicken Lasagna Soup is a comforting, flavorful, and hearty dish that combines all the deliciousness of lasagna with the warmth of a creamy soup. Packed with tender chicken, lasagna noodles, and a rich, cheesy broth, this soup is a perfect cozy meal for chilly days. It’s quick, easy to make, and great for leftovers!
Why You’ll Love This Recipe
-
Rich and Creamy: With heavy cream, mozzarella, and parmesan cheese, this soup delivers a velvety, rich base that feels indulgent yet comforting.
-
Easy One-Pot Meal: Everything comes together in a single pot, making cleanup a breeze!
-
Packed with Flavor: The soup is seasoned with a variety of herbs and spices, including Italian seasoning, smoked paprika, and garlic powder, giving it a wonderful depth of flavor.
-
Customizable: Whether you want a gluten-free, vegan, or slow-cooker version, this recipe can be adjusted to fit your dietary needs.
-
Perfect for Meal Prep: This soup stores well and is even better the next day, making it a great option for leftovers or meal prep.
Ingredients
For the Soup:
-
1 tablespoon extra virgin olive oil
-
1 tablespoon unsalted butter
-
½ red onion, chopped (or yellow onion)
-
4 garlic cloves, minced
-
1 teaspoon Italian seasoning (homemade or store-bought)
-
1 teaspoon sea salt
-
1 teaspoon black pepper
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
4 tablespoons organic all-purpose flour
-
5 cups organic chicken stock/broth
-
1 cup organic heavy cream
-
3 tablespoons white cooking wine (or dry white wine)
-
8-9 lasagna noodles, broken into small pieces
-
2 cups cooked and shredded organic chicken breasts
-
1 ½ cups freshly grated mozzarella cheese
-
1 cup freshly grated parmesan
-
2 cups chopped kale
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
To Make the Soup:
-
Sauté Aromatics:
-
In a medium-sized Dutch oven or pot over medium-high heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and chopped onions. Sauté for 1-2 minutes until the onions are translucent and the garlic is fragrant.
-
-
Season the Base:
-
Add the Italian seasoning, salt, black pepper, smoked paprika, and garlic powder to the pot. Stir to combine, cooking for another minute.
-
-
Make the Roux:
-
Add the flour to the pot and stir well to combine, cooking for 1-2 minutes until the flour is incorporated into the mixture.
-
-
Add Liquids:
-
Gradually pour in the chicken stock and white cooking wine, stirring constantly to prevent clumps. Continue stirring until the soup thickens slightly.
-
-
Simmer the Soup:
-
Add the heavy cream, chopped kale, broken lasagna noodles, and shredded chicken. Stir to combine, then let the soup simmer for 15-20 minutes or until the lasagna noodles are fully cooked and tender.
-
-
Add Cheese:
-
Once the noodles are tender, add the grated mozzarella and parmesan cheese. Stir well until the cheese is melted and the soup becomes creamy. Simmer for another 1-2 minutes.
-
-
Serve:
-
Remove the soup from heat and serve immediately, garnished with extra parmesan if desired. Enjoy with a side of bread for the ultimate comfort meal!
-
Notes
Storage:
-
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days. The soup also freezes well for up to 4-6 months. To defrost, simply place the soup in the refrigerator overnight or at room temperature, then reheat on the stovetop.
Slow Cooker Option:
-
For a hands-off version, sauté the garlic and onions, then add all the ingredients (including shredded chicken) to your slow cooker. Cook on low for 6-8 hours, stirring occasionally. The soup will be just as creamy and flavorful.
Gluten-Free Option:
-
To make this soup gluten-free, simply swap out the lasagna noodles for gluten-free pasta. Ensure other ingredients are also gluten-free, and serve with gluten-free bread if desired.
Vegan Option:
-
To make this soup vegan, omit the chicken and substitute the butter with vegan butter, heavy cream with full-fat coconut milk, chicken stock with vegetable broth, and the cheese with nutritional yeast or dairy-free cheese.
Servings and Timing
-
Prep Time: 15 minutes
-
Cook Time: 35 minutes
-
Total Time: 50 minutes
-
Servings: 4 servings
Variations
-
Add Vegetables: Add extra veggies like carrots, zucchini, or spinach for a more veggie-packed soup.
-
Make It Spicy: Add red pepper flakes or a dash of hot sauce for a little heat.
Storage/Reheating
-
Storage: Keep leftovers in the refrigerator for 2-3 days or freeze for up to 6 months. Make sure to store in an airtight container.
-
Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth if the soup is too thick.
FAQs
Can I use different noodles for this soup?
Yes, you can substitute the lasagna noodles with other types of pasta, such as penne, rigatoni, or even gluten-free pasta.
Can I make this soup in advance?
Yes, this soup actually tastes better the next day as the flavors meld together. You can make it ahead and reheat when needed.
Can I make this soup dairy-free?
Yes, simply use coconut cream or another dairy-free cream alternative and dairy-free cheese for the best creamy texture without the dairy.
Can I freeze this soup?
Yes, this soup freezes very well. Store it in an airtight container and reheat it when you’re ready to enjoy it.
Conclusion
Creamy White Chicken Lasagna Soup is the ultimate comfort food that combines the richness of lasagna with the warmth of soup. It’s hearty, flavorful, and easily customizable to suit your dietary preferences. Perfect for meal prepping or a weeknight dinner, this dish is sure to become a favorite in your household. Enjoy the creamy, cheesy goodness in every spoonful!
Print
Creamy White Chicken Lasagna Soup
- Total Time: 50 minutes
- Yield: 4 servings
Description
This easy recipe for Creamy White Chicken Lasagna Soup is packed with flavors! Loaded with shredded chicken, kale, and melted cheese, it’s the perfect cozy meal for chilly evenings!
Ingredients
For the Soup:
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ red onion, chopped (or yellow onion)
4 garlic cloves, minced
1 teaspoon Italian seasoning (homemade or store-bought)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
4 tablespoons organic all-purpose flour
5 cups organic chicken stock/broth
1 cup organic heavy cream
3 tablespoons white cooking wine (or dry white wine)
8-9 lasagna noodles, broken into small pieces
2 cups cooked & shredded organic chicken breasts
1 ½ cups freshly grated mozzarella cheese
1 cup freshly grated parmesan
2 cups chopped kale
Instructions
To Make the Soup:
Prepare the base:
In a medium-sized Dutch oven pot over medium-high heat, add olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions. Sauté until translucent and fragrant, about 1-2 minutes.
Add spices:
Stir in the Italian seasoning, sea salt, black pepper, smoked paprika, and garlic powder until everything is combined. Add the flour and stir until fully mixed.
Add liquids:
Pour in the chicken stock and white cooking wine, stirring frequently to avoid lumps. Continue stirring until the mixture thickens slightly. Then, add the heavy cream, chopped kale, broken lasagna noodles, and shredded chicken, stirring to combine.
Simmer:
Let the soup simmer for another 15-20 minutes or until the lasagna noodles are tender and fully cooked.
Add cheese:
Stir in the mozzarella and parmesan cheese until melted and the soup becomes creamy. Let it simmer for an additional 1-2 minutes.
Serve:
Remove the soup from the heat and serve immediately in prepared bowls. You can serve it with a side of bread if desired.
Notes
Storage:
Refrigerate: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days.
Freeze: You can also freeze the soup for 4-6 months. To defrost, place the soup in the refrigerator overnight or at room temperature, then reheat on the stovetop.
Slow Cooker Option:
Slow Cooker: Sauté the garlic and onions, then add everything (including shredded chicken) into your slow cooker. Cook on low heat for 6-8 hours, stirring occasionally.
Spices/Herbs:
The recipe has bold flavors, but feel free to adjust the spices/herbs to your taste.
Gluten-Free Option:
To make it gluten-free, substitute gluten-free lasagna noodles or another gluten-free pasta, and ensure all other ingredients (including bread on the side) are gluten-free.
Vegan Option:
Omit the chicken and substitute the butter with vegan butter, heavy cream with full-fat coconut milk, chicken stock with vegetable stock, and cheese with nutritional yeast or dairy-free cheese shreds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
