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White Chicken Lasagna Soup

Rich and creamy White Chicken Lasagna Soup that is packed full of warm-you-to-your-toes goodness! Comes together in 1 pan and is ready in 30 minutes. Guaranteed to become a family favorite.
Course Soup
Cuisine American
Keyword Chicken, Lasagna, Lasagna Soup, Soup
Prep Time 10 minutes
Cook Time 38 minutes
Servings 6 servings
Calories 546kcal
Author Samantha Buckner


  • 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! ;-)


Serving: 1serving | Calories: 546kcal | Carbohydrates: 42g | Protein: 31g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1128mg | Potassium: 723mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1656IU | Vitamin C: 5mg | Calcium: 261mg | Iron: 2mg