This White Chicken Lasagna Soup will warm you to your toes, giving you all those cozy feels, while we get through the last of this cold spell before grilling weather truly gets here. It tastes just like white chicken lasagna, but without the fuss of layering and the extra dirty dishes.
Everything comes together in one pot in 30 minutes or less!
WHITE CHICKEN LASAGNA SOUP
There is something positively delightful about a bowl of soup on a chilly day. And we certainly don’t get sick of them here! Much like my Instant Pot Chicken Noodle Soup, this White Chicken Lasagna Soup instantly became one of our new favorites and it was quickly added to the soup rotation.
This soup is rich, creamy, full of vegetables, and comes together in approximately 30 minutes. Which is perfect for those busy school and work nights. And if you live a life where you fly by the seat of your pants when it comes to dinner – you’re going to want something quick and simple that the whole family will love. This recipe is for you!
COOKING TIPS & NOTES:
- To save time cooking, this recipe calls for rotisserie chicken. You’re more than welcome to use uncooked boneless, skinless chicken breasts or thighs. I recommend added 1-2 tablespoons extra of olive oil, cooking over medium-heat prior to sautéing the onions and garlic. Sear each side for 3-4 minutes before removing from the pan to shred. Return at the end to re-warm.
- Every recipe on With Peanut Butter on Top contain ingredients that are low-sodium, unsalted, or salt-free when possible. In this recipe, I use unsalted butter and low-sodium/unsalted chicken broth. We prefer to keep the sodium within our control when it comes to seasoning. Always season with salt to your taste preference. Therefore, if using regular chicken broth, lower the amount of salt you freely add by hand.
- If using frozen spinach, I recommend leaving it on the counter 20-30 minutes prior to using to thaw out.
- Freshly grated parmesan cheese straight from a block will give you the best flavor! Not to mention, there are no preservatives that keep it from clumping like pre-shredded, packaged cheeses have. Which means it will melt better in any soup or sauce.
- I recommend using traditional lasagna noodles for this recipe, as it is a lasagna soup after all, but use what you have on hand. Keep in mind, the pasta will continue to soak up any liquid as it sits in the fridge. So you will need to add a few splashes of broth/stock to thin the sauce back out. Don’t forget to season with a little extra Italian seasoning, salt, and pepper, too.
MORE INCREDIBLE SOUPS TO TRY:
- Creamy Mushroom and Chicken Tortellini Soup
- Creamy Chicken and Wild Rice Soup
- Unstuffed Cabbage Roll Soup
- Cheesy Chicken Enchilada Soup
- Thai Red Curry Chicken Zoodle Soup
- Lemon Chicken Zoodle Soup
- Instant Pot Chicken Noodle Soup
- Easy One Pot Broccoli Cheddar Soup
Obviously, as you can see, we are quite the fans of soup in this household! This White Chicken Lasagna Soup is very straightforward – everything comes together in one pot. It’s easy to make and guaranteed to become a soup your family will love.
Can you freeze this lasagna soup?
I’m not too picky about reheating soups that have dairy in them, but more often than not, it’s not recommended to freeze and reheat any soups that contain dairy. When frozen and thawed, the dairy’s texture changes and separates.
Can the mushrooms and/or spinach be swapped out?
Absolutely! One of the things we love most about soups is how versatile they can be. You either love or hate mushrooms. If you hate them, swap them out with a vegetable you love – like peas or carrots.
How long will this soup last in the fridge?
I recommend a shelf-life of 4-5 days. This soup can be reheated either in the microwave or on the stovetop. Keep in mind, you will need to add a few splashes of broth/stock when reheating as the pasta will continue to absorb any liquid in the soup as it sits, causing the soup to turn to a thick sauce. Still absolutely delicious, but no longer soup!
Hope you enjoy this soup! If you have any questions, please feel free to leave them in the comments below! 🙂
White Chicken Lasagna Soup
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion (minced)
- 3-4 cloves garlic (minced)
- 6 ounces cremini or white mushrooms (sliced thin)
- 1-1 1/2 teaspoons salt (*reduce amount if using regular broth/stock)
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock (*or broth)
- 2 cups half and half
- 4 ounces cream cheese (*softened at room temp)
- 8 ounces lasagna noodles (broken into bite-size pieces)
- 3/4 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach (roughly chopped and packed)
- 2 cups rotisserie chicken
- In a large dutch oven over medium-high heat, add the olive oil and butter. Once melted and warm, add the onion and cook 3-4 minutes or until slightly softened. Add minced garlic, cook 30 seconds or until fragrant.
- Add the sliced mushrooms and seasonings. Cook for 5-6 minutes or until the mushrooms have released their water and it has been cooked out of the pot.
- Add flour, stirring to mix, for 1 minute.
- Slowly pour the stock/broth in, adding 1 cup at a time, whisking consistently until all flour has been incorporated. Then add the remaining stock.
- Pour in the half and half and add the broken lasagna noodles. Increase the temperature to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Give it a good stir and cover. Allow to cook for 8-10 minutes or until the noodles are soft. Stir periodically to ensure the noodles are not sticking together or to the bottom of the pan.
- If the soup is too thick, add additional broth/stock to thin.Stir in the cream cheese and parmesan cheese until melted and incorporated. Add rotisserie chicken to warm and baby spinach to cook until wilted.
- Taste and add more salt and pepper, if needed. Garnish with ricotta cheese, fresh parsley or thyme, and freshly grated parmesan cheese if desired. The more toppings the better! 😉