Creamy White Lasagna Soup

Creamy white lasagna soup is hearty, delicious and super easy to make. Juicy bits of chicken are smothered in a creamy, garlicky broth alongside pasta. It's a complete meal in a single bowl — if you can stop at one, that is.

White lasagna is a personal favourite of mine, but since I'm all for quick and easy recipes, making it in soup form sounded very appealing.

This creamy white chicken lasagna soup has all the ingredients of a comforting white lasagna but is quite effortless to make.

It's the ultimate comfort food thanks to the fantastic herb and garlic-infused white broth that's creamy and cheesy at the same time.

Why you'll love this creamy white lasagna soup

• It's super creamy and comforting. This soup is legit delicious, so you may want to think about doubling it.
• It's very easy to make in one pot. You'll get all the delicious flavours of a white lasagna with minimal effort. It all goes in one pot and there's no assembling required.
• You can easily make it your own. This one pot lasagna soup is very easy to customize — you can make it with turkey or sausage or even go vegetarian.

What goes into white chicken lasagna soup?

Olive oil + butter — Sauté the chicken in a mix of olive oil and butter to get the high smoking point of the oil and the creaminess of the butter.

Chicken breast fillets — I like to cut the chicken breast into bite-size pieces so they cook quickly and evenly.

Mushrooms — Closed cup (cremini) mushrooms are great in this soup, but you can also use chestnut or portobello mushrooms. If you're not a fan, you can skip them altogether.

Garlic — Fresh garlic is always best in soups like this — you can either chop it finely with a knife or crush it.

Herbs — I used a mix of dried oregano, dried basil and fresh thyme in this white soup, but you can substitute them with a tablespoon of Italian seasoning mix.

Red chilli flakes — Only add chilli flakes if you want your soup to have a bit of a kick.

Plain flour — You'll need two tablespoons of flour to thicken the soup. If you don't mind a thinner soup, you can skip it.

Single cream (half and half) — For a super creamy soup, you can mix single and double cream or simply add double cream (heavy cream).

Lasagna sheets — break your lasagna sheets into pieces before adding them to the soup. Alternatively, you can use Mafalda Corta pasta, which looks just like miniature lasagne sheets. That's what I used in the pics.

Spinach — Kale is another option here, but you'll need to cook it for 2-3 minutes more because it takes longer to wilt.

Parmesan — Freshly grated Parmesan is always best. I always have a block in the fridge and grate it on the spot.

How to make creamy chicken lasagna soup

Heat the olive oil in a large stock pot or Dutch oven and melt the butter in it. Add the chicken breast and cook over medium heat for 5-6 minutes until cooked through. Remove the chicken from the pot and set it aside.

Add the shallow to the pot and cook for 1-2 minutes, stirring occasionally. Next, stir in the mushrooms and continue to cook for 3-4 minutes until they reduce in size.

Stir in the garlic, dried oregano, basil, thyme and red chilli flakes and continue to cook for another minute until fragrant.

Add the flour and stir until you get a thick paste. Add a ladle of stock and whisk it in, making sure you have no lumps.

Pour in the rest of the stock and single cream and bring to a boil. Simmer for 1-2 minutes on low-medium heat, then add the broken lasagna sheets (or pasta). Cook for 10 minutes or until the pasta is cooked through.

Stir in the spinach and cook for another minute until wilted.

Stir in the cream cheese until it melts completely, then add the cooked chicken back to the pot. Next, stir in the grated Parmesan.

Season to taste and divide into bowls. Serve topped with some extra grated Parmesan and freshly grated black pepper if you like.

Make it vegetarian

It's super easy to make this creamy white lasagna soup vegetarian.

Simply skip the chicken, double the amount of mushrooms and use veggie stock.

You should also make sure that you use a vegetarian type of hard cheese instead of Parmiggiano Reggiano, which unfortunately is not vegetarian.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• You can reheat this lasagna soup in the microwave or on the stovetop. Since the pasta will continue to soak up the liquid as the soup sits, you may need to add some stock or water when reheating.
• I don't recommend freezing this soup because the creamy broth will likely have an awkward texture when thawed.

Recipe notes and tips

• Instead of chicken, you can make this creamy lasagna soup with turkey or Italian sausage.
• If you don't have lasagna sheets or Mafalda Corta pasta, you can use any other short pasta you want — farfalle or fusilli are both good options.
• Add some extra veggies like carrots and celery with the shallots if you want to get some of your five a day with this soup.

If you liked this creamy white lasagna soup, you might also like some of my other easy creamy soups:

• Kielbasa Potato Soup
• Creamy Dill Pickle Soup (Zupa Ogórkowa)
• Instant Pot Zuppa Toscana
• Finnish Salmon Soup (Lohikeitto)
• Creamy Vegetarian Tortellini Soup

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