Cozy, creamy, and faster than traditional lasagna, this one-pot Creamy White Lasagna Soup delivers all the comfort of layered pasta in a ladle-ready bowl. It’s weeknight-friendly and reheats beautifully for leftovers. If you love rich soups, try our creamy cauliflower cheddar soup for another cozy option.
Why You’ll Love This Creamy White Lasagna Soup
- Big lasagna flavor without the assembly or oven time.
- Ready in about 30–40 minutes for busy weeknights.
- Great for meal prep and leftovers that reheat well.
- Family-friendly, creamy texture with mild savory herbs.
- Flexible recipe that welcomes swaps and add-ins.
Ingredients Needed
- Protein
- 1 lb chicken breast, chunked
- Pasta
- 5 oz broken lasagna sheets or mafalda corta pasta
- Veggies
- ½ lb closed cup mushrooms, sliced
- handfuls of baby spinach
- Aromatics & Fats
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- Sauce & Dairy
- 5 cups chicken stock
- 1.5 cups single cream (half and half)
- a few tablespoons cream cheese
- grated Parmesan, to taste
- Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme (fresh or dried)
- ½ teaspoon red chili flakes
- salt and pepper, to taste
Step-by-Step Instructions 5
Step 1
Heat 1 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat, season the chicken, and brown in batches until golden; remove and set aside.
Step 2
Add the shallot and mushrooms to the pot and sauté until softened, then stir in the minced garlic and cook 30 seconds until fragrant.
Step 3
Lower the heat, sprinkle 2 tbsp plain flour over the vegetables, and cook 1–2 minutes while stirring to remove raw flour taste.
Step 4
Slowly whisk in 5 cups chicken stock, add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp thyme, and ½ tsp red chili flakes, then return the chicken to the pot; simmer 8–10 minutes.
Step 5
Stir in 1.5 cups single cream and 5 oz broken lasagna sheets; simmer until pasta is tender and soup is slightly thickened, about 7–9 minutes.
Step 6
Stir in a few tablespoons cream cheese and grated Parmesan until smooth, fold in baby spinach until wilted, then season with salt and pepper to taste.
Serving Suggestions Creamy White Lasagna Soup
- Serve with crusty garlic bread or toasted baguette slices for dipping.
- Top with extra grated Parmesan and a drizzle of good olive oil.
- Add a simple green salad with lemon vinaigrette for brightness.
- Pair with a light sauce or drizzle, such as a deliciously creamy white wine sauce on the side for an elegant touch.
- Garnish with chopped fresh basil or parsley for color.
Tips for Success Creamy White Lasagna Soup
- Brown the chicken in batches to develop better flavor and avoid steaming.
- Keep pasta al dente since it will continue to soften in the hot soup and when reheated.
- If the soup thickens too much, loosen with extra chicken stock or a splash of water.
- Stir in cream cheese off heat and whisk to avoid lumps for a silky finish.
- For another make-ahead bowl idea, try the asparagus potato soup for a different vegetable-forward option.
Variations
- Swap chicken for Italian sausage or shredded rotisserie chicken for a flavor twist.
- Make it spicy by increasing red chili flakes or adding a pinch of smoked paprika.
- Dairy-free option: use unsweetened coconut milk and dairy-free cream cheese, and omit Parmesan.
- Add extra veggies like diced zucchini or bell peppers for more texture and color.
Creamy White Lasagna Soup
Cozy, creamy, and faster than traditional lasagna, this one-pot soup delivers all the comfort of layered pasta in a ladle-ready bowl.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken breast, chunked
- 5 oz broken lasagna sheets or mafalda corta pasta
- ½ lb closed cup mushrooms, sliced
- Handfuls of baby spinach
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5 cups chicken stock
- 1.5 cups single cream (half and half)
- A few tablespoons cream cheese
- Grated Parmesan, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme (fresh or dried)
- ½ teaspoon red chili flakes
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat, season the chicken, and brown in batches until golden; remove and set aside.
- Add the shallot and mushrooms to the pot and sauté until softened, then stir in the minced garlic and cook 30 seconds until fragrant.
- Lower the heat, sprinkle 2 tbsp plain flour over the vegetables, and cook 1–2 minutes while stirring to remove raw flour taste.
- Slowly whisk in 5 cups chicken stock, add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp thyme, and ½ tsp red chili flakes, then return the chicken to the pot; simmer 8–10 minutes.
- Stir in 1.5 cups single cream and 5 oz broken lasagna sheets; simmer until pasta is tender and soup is slightly thickened, about 7–9 minutes.
- Stir in a few tablespoons cream cheese and grated Parmesan until smooth, fold in baby spinach until wilted, then season with salt and pepper to taste.
Notes
Serve with crusty garlic bread or toasted baguette slices for dipping. Keep pasta al dente as it will continue to soften in the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: lasagna soup, creamy soup, Italian soup, comfort food, one-pot meal
