White Chicken Lasagna Soup is like all the best parts of a classic lasagna, but in a warm, comforting bowl. It’s packed with tender chicken, creamy cheese, tender noodles, and a rich, flavorful broth that feels like a cozy hug on a chilly day. This soup has those cheesy, garlicky notes that make lasagna so special but with a fun twist that makes it easier to enjoy any time of the year.
I love making this soup when I want something filling without the fuss of assembling a whole lasagna. It’s quick to throw together and so satisfying—the kind of recipe that makes everyone ask for seconds. I usually top it with a sprinkle of fresh herbs or a little extra cheese, just for that extra touch. Plus, the leftovers taste amazing the next day, which is always a win in my book.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It turns a simple meal into something that feels special without a lot of effort. Whether you’re having a busy weeknight dinner or a cozy weekend lunch, this White Chicken Lasagna Soup is an easy way to warm up and enjoy some comforting flavors all in one bowl.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken saves time and gives great texture. Rotisserie chicken works perfectly, or use leftover roast chicken. For a lighter option, try skinless chicken breast or even turkey.
Ricotta Cheese: This adds creaminess and mild flavor. If unavailable, you can substitute cottage cheese or cream cheese for a similar smooth texture.
No-boil Lasagna Noodles: They cook directly in the soup, which is so convenient. If you can’t find them, fresh lasagna sheets cut into squares work well too. Avoid regular dry pasta as it may take longer to cook.
Herbs and Cheese: Dried basil, oregano, and thyme add classic Italian flavor. Fresh herbs can be used if you have them on hand. Parmesan cheese brings that salty, nutty kick, but Pecorino Romano is a good alternative.
How Do You Make the Soup Creamy Without Extra Fat?
The creamy texture here comes from combining ricotta, milk (or half-and-half), and Parmesan cheese. Here’s how I keep it smooth and not too heavy:
- Stir the ricotta into the hot soup slowly, breaking up any lumps with your spoon or whisk.
- Use milk or half-and-half instead of heavy cream for a lighter but still rich feel.
- Cook the soup gently on low heat to avoid curdling the cheese.
These simple steps ensure the soup stays silky and creamy without feeling greasy.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for cooking all the ingredients evenly and simmering the soup without sticking.
- Wooden spoon – perfect for stirring the soup gently without scratching your pot.
- Knife and cutting board – for chopping vegetables and herbs easily and safely.
- Measuring cups and spoons – to keep your ingredient amounts accurate and your soup balanced.
- Ladle – helps you serve the hot soup easily into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, heartier twist.
- Stir in fresh spinach or kale near the end for a boost of color and nutrition.
- Add sun-dried tomatoes for a tangy, sweet pop that pairs well with the creamy broth.
- Use mozzarella cheese instead of ricotta for a melty, gooey texture that’s fun and cheesy.
Irresistible White Chicken Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup ricotta cheese
- 1 cup whole milk or half-and-half
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 8-10 no-boil lasagna noodles, broken into bite-sized pieces or 8 oz fresh lasagna pasta (cut into squares)
For Garnishing:
- Fresh parsley or basil, chopped
- Fresh thyme sprigs
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and 20-25 minutes to cook, for a total of around 35-40 minutes from start to finish. It’s a quick and cozy meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Vegetables:
Warm the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook for about 5-7 minutes until the vegetables have softened nicely.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute, until you can smell that lovely aroma. Pour in the chicken broth and bring everything to a boil.
3. Cook the Noodles:
Add the broken no-boil lasagna noodles (or fresh pasta pieces) to the boiling broth. Cook for around 6-8 minutes, stirring occasionally so the noodles don’t stick together, until they are tender but not mushy.
4. Stir in Chicken and Cheese:
Lower the heat to a simmer. Add the shredded chicken, ricotta cheese, milk or half-and-half, and grated Parmesan to the pot. Stir gently until the cheeses have melted and the soup turns creamy and smooth.
5. Season and Simmer:
Sprinkle in the dried basil, oregano, thyme, salt, and pepper. Let the soup simmer for five more minutes so all the flavors come together and the soup thickens slightly.
6. Serve and Garnish:
Ladle the soup into bowls and garnish with chopped fresh parsley or basil. Add a few sprigs of fresh thyme on top for a beautiful finishing touch. Serve right away with crusty bread to dip if you like.
Enjoy your warm, comforting bowl of White Chicken Lasagna Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to thaw it completely before shredding and adding to the soup. Thaw in the fridge overnight or use the defrost setting on your microwave for a quicker option.
Can I Substitute Other Cheeses for Ricotta?
Absolutely! Cottage cheese or cream cheese make good substitutes, though the texture might be slightly different. Mozzarella can also be added for extra gooeyness.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally. Freshen it up with a splash of milk if it’s thickened too much.
Can I Make This Soup Ahead of Time?
Yes! This soup actually tastes great the next day. Prepare it fully, then cool and refrigerate. Reheat over low heat before serving, stirring to recombine the creamy ingredients.
