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Creamy white chicken lasagna soup garnished with herbs in a bowl

Creamy White Chicken Lasagna Soup

A quick and creamy version of lasagna that's perfect for busy weeknights, all made in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and shredded chicken
  • 6 pieces lasagna noodles, broken into pieces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 cups spinach (optional) Adds nutrition and color
  • to taste Salt and pepper
  • to taste Italian seasoning

Method
 

Cooking Instructions
  1. In a large pot, sauté the onion and garlic until soft.
  2. Add in the shredded chicken and chicken broth, bringing it to a boil.
  3. Stir in the broken lasagna noodles and cook until al dente.
  4. Reduce the heat and mix in the heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until well combined and the cheeses have melted.
  5. Season with salt, pepper, and Italian seasoning to taste.
  6. If using spinach, stir it in just before serving.
  7. Serve hot and enjoy!

Notes

This soup can be stored in the fridge for 3-4 days or frozen for up to 2 months. Add extra broth if needed when reheating. For thicker soup, add more ricotta or reduce the broth during cooking. Options for substitutions include turkey for chicken or using veggie broth for a lighter version. For a vegan version, choose plant-based chicken, nut milk, and vegan cheese.