Name: Creamy White Chicken Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups shredded cooked chicken; 6 cups chicken broth; 4 oz cream cheese, softened; 1 cup heavy cream; 1 tablespoon olive oil or butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 ½ teaspoons Italian seasoning; ¾ cup grated Parmesan cheese; 8 oz short pasta (like mafalda, penne, or rotini); 2 cups fresh spinach, roughly chopped; 4 slices bacon, cooked and crumbled (optional); salt and pepper to taste

If your favorite comfort foods were to marry, this Creamy White Chicken Lasagna Soup would be the delicious result. Imagine everything you love about a cozy lasagna layered with creamy white sauce, hearty shredded chicken, tender pasta, and bits of smoky bacon — all swirling in one soul-warming bowl.

This soup brings together the elegance of creamy Alfredo with the ease of one-pot cooking. Whether you’re chasing away the chill of a cold evening or just craving something rich and satisfying, this lasagna soup hits all the right notes. And the best part? It feels gourmet but is surprisingly simple to prepare.

What Kind of Pasta Should I Use?

Traditional lasagna noodles can absolutely be broken up into pieces and tossed into the pot, but for ease and bite-sized spoonfuls, I love using mini lasagna (mafalda) or any short pasta like penne, rigatoni, or rotini. They hold the creamy broth perfectly while giving that lasagna feel without the layering work.

Ingredients for the Creamy White Chicken Lasagna Soup

Shredded Chicken – Rotisserie chicken or leftover roasted chicken works beautifully here. It adds protein and makes the soup extra hearty.

Chicken Broth – The base of the soup, bringing in deep savory flavor.

Cream Cheese – For that signature creaminess and mild tang that makes the broth luxurious.

Heavy Cream – Elevates the texture and adds richness to the soup base.

Garlic and Onion – A flavor foundation you don’t want to skip.

Italian Seasoning – Adds warmth and balance with a blend of dried herbs.

Parmesan Cheese – Melts into the soup for that salty-nutty finish.

Pasta – Use short pasta shapes for easy scooping. Mafalda, penne, or even egg noodles work well.

Spinach – Stirred in at the end for a bit of color and freshness.

Bacon – Optional, but highly recommended for a smoky crunch on top.

Salt and Pepper – To taste, depending on your broth and cheese saltiness.

How To Make the Creamy White Chicken Lasagna Soup

Step 1: Sauté the Base

In a large pot or Dutch oven, melt a bit of butter and sauté chopped onion until soft. Add minced garlic and cook until fragrant, about 1 minute.

Step 2: Build the Flavor

Pour in the chicken broth and bring it to a gentle simmer. Stir in cream cheese, breaking it up as it melts into the broth. Add in your Italian seasoning, salt, and pepper.

Step 3: Add the Pasta

Drop in your choice of pasta and cook uncovered until al dente. Stir often to prevent sticking and make sure the pasta doesn’t overcook.

Step 4: Stir in the Creaminess

Lower the heat and pour in the heavy cream. Add the shredded chicken and spinach, allowing it to heat through and wilt gently.

Step 5: Finish with Cheese

Stir in grated Parmesan until melted and luscious. Taste and adjust seasoning if needed.

Step 6: Top and Serve

Serve hot with a generous sprinkle of crispy bacon and fresh cracked pepper on top.

How to Serve and Store This Creamy White Chicken Lasagna Soup

Serve this soup hot with crusty bread, garlic toast, or a crisp Caesar salad on the side. It’s perfect for cozy dinners or even casual gatherings.

To store, transfer to airtight containers and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen it back to its silky texture. For freezing, cool completely and freeze up to 2 months—just keep in mind the pasta may soften a bit when thawed.

Frequently Asked Questions

How do I make this soup thicker?

Simmer it a bit longer uncovered, or add a slurry of cornstarch and water if you like it extra thick.

Can I use milk instead of cream?

You can, but whole milk is best. It won’t be as rich, but still delicious.

What’s a good vegetarian swap?

Use vegetable broth and sub in mushrooms or white beans for the chicken.

Can I make this in a slow cooker?

Yes! Sauté your aromatics first, then cook everything (except the cream, cheese, and spinach) on low for 4-6 hours. Add the final ingredients just before serving.

What kind of chicken works best?

Rotisserie chicken is a great shortcut, but poached or roasted chicken breast or thighs work too.

How can I make it gluten-free?

Use gluten-free pasta and double-check your broth and cheese for hidden gluten.

Want More Cozy Soup Ideas?

If you’re savoring this creamy white chicken lasagna soup, here are some other soul-warming favorites from Life with Jam:

• Creamy Alfredo Lasagna Soup
• Easy Thai Red Curry Dumpling Soup
• Cheesy Hamburger Potato Soup
• Creamy Cajun Steak Alfredo
• Chicken Pot Pie Soup

Looking for more cozy meals? Follow along for daily inspiration on Pinterest – Life with Jam.

📌 Save this recipe to your Pinterest soup board so you can revisit it on your next chilly evening.

Tried it out? Let me know how it turned out in the comments! Did you add mushrooms or go with extra cheese? Did the bacon make it to your bowl or vanish during cooking?

I always love hearing your twists, tips, and tricks. Ask questions, share feedback—let’s make cooking fun and delicious together!

Creamy White Chicken Lasagna Soup

Author: Jam Scott
Total Time: 35 minutes
Yield: 6 servings

Print Recipe

Description

This Creamy White Chicken Lasagna Soup is everything you love about lasagna—rich, cheesy, and comforting—served up in a cozy bowl. With shredded chicken, tender pasta, a creamy broth, and savory Parmesan, this one-pot soup is perfect for chilly evenings or make-ahead meals.

Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add diced onion and sauté until softened, about 4–5 minutes. Add garlic and cook another minute until fragrant.

2. Pour in the chicken broth and bring to a simmer. Stir in cream cheese until melted and fully incorporated.

3. Add Italian seasoning, salt, and pepper. Stir well.

4. Add the pasta and cook until al dente, stirring frequently (about 8–10 minutes).

5. Lower heat and pour in the heavy cream. Add shredded chicken and spinach. Stir until spinach wilts and chicken is warmed through.

6. Stir in Parmesan cheese until fully melted into the soup. Taste and adjust seasoning as needed.

7. Ladle soup into bowls and top with crumbled bacon and extra Parmesan if desired. Serve hot.