Homemade White Chicken Lasagna Soup (Creamy One-Pot Dinner)

Homemade White Chicken Lasagna Soup is one of those weeknight miracles that feels like it came from a cozy Italian kitchen but requires zero layering, baking, or babysitting an oven. It’s creamy, cheesy, packed with tender chicken and lasagna noodles, and basically a hug in a bowl. If your household is like mine—full of people who love comfort food but don’t always love the time it takes—this one’s a winner.

And let’s not forget the best part: it’s all made in one pot! Whether you’ve got picky eaters, a fridge full of leftovers, or just need something to cut the dinner chaos, this white chicken lasagna soup will save the day. Yep, the homemade white chicken lasagna soup is exactly what busy weeknights have been begging for. And yes, it tastes even better the next day.

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What is Homemade White Chicken Lasagna Soup?

Homemade White Chicken Lasagna Soup takes all the creamy, cheesy comfort of traditional white chicken lasagna and turns it into a one-pot, slurp-worthy soup. Picture this: hearty chunks of chicken, soft ribbons of lasagna noodles, and a rich broth laced with garlic, herbs, and a touch of heat. Then comes the good stuff—heavy cream, melty Parmesan, dreamy ricotta—all stirred together to create a soup that’s basically lasagna in spoonable form.

It’s perfect for anyone who wants that baked lasagna vibe without the effort. It’s flexible, too—use ground or shredded chicken, add veggies, swap noodles. It’s the weeknight workaround you didn’t know you needed, especially if you’ve got lasagna cravings but not lasagna patience.

Reasons to Try Homemade White Chicken Lasagna Soup

Let’s be honest: making a full lasagna is a project. You’ve got layers, dishes, timing—all of which sound great until it’s 6 p.m. and you’re staring at a hungry family. That’s where homemade white chicken lasagna soup swoops in like the dinner-time hero you deserve. First, it comes together in about 45 minutes, start to finish.

Second, it uses just one pot, so cleanup doesn’t feel like punishment. Third, it’s kid-friendly and adult-approved—hello, cheesy garlic goodness. Plus, it’s freezer-friendly and great for meal prep. You can even tweak it vegetarian by subbing white beans and using veggie broth. If you’re a fan of cozy classics like homemade chicken noodle soup or creamy white bean soup, you’re going to fall in love with this.

Ingredients Needed to Make Homemade White Chicken Lasagna Soup

• 1 tbsp olive oil
• 1 lb ground chicken or cooked shredded chicken
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (15 oz) can diced tomatoes, undrained
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 6–8 lasagna noodles, broken into 2-inch pieces
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup ricotta cheese, plus more for serving
• 1/4 cup chopped fresh parsley (for garnish)

Instructions to Make Homemade White Chicken Lasagna Soup

Here’s your step-by-step guide to making Homemade White Chicken Lasagna Soup—from the first drizzle of olive oil to that final cheesy garnish. Whether you’re cooking for your family or meal prepping for the week, this one-pot wonder will walk you through the process smoothly.

Step 1: Start with the Chicken and Aromatics

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. If you’re using ground chicken, add it in and break it apart with a spoon as it cooks. You want it to be browned and no longer pink, which usually takes about 6–8 minutes.

Pro Tip: If you’ve got leftover shredded rotisserie chicken or meal-prepped chicken from another recipe like our Air Fryer Grilled Chicken, you can skip the browning and just warm it through once the onions are cooked.

Once the chicken is ready, drain any excess fat, then toss in the chopped onion. Let it cook for 5–7 minutes, stirring occasionally, until it’s soft and slightly translucent. This builds the flavorful base of your soup.

Step 2: Add Garlic and Layer in the Flavor

Stir in 3 cloves of minced garlic and cook for another 1 minute until fragrant. Be careful not to let it burn—it goes from golden to bitter in seconds!

Next, pour in 6 cups of chicken broth and one full can (15 oz) of diced tomatoes—juice included. Add 1 teaspoon each of dried basil and oregano, along with a ½ teaspoon of red pepper flakes if you like a little heat. Season with salt and black pepper to taste.

This is where the soup starts to smell like something that’s been simmering all day—even though we’re still under 20 minutes in.

Need a low-sodium swap or vegetarian option? Head to our Creamy White Bean Soup recipe for broth substitution tips.

Step 3: Simmer and Add the Pasta

Bring the pot to a gentle boil, then reduce the heat to medium-low so it simmers without bubbling over. Now grab your lasagna noodles and break them into 2-inch pieces. Add 6–8 of them into the pot.

Let the noodles simmer for about 10–12 minutes. Stir every few minutes so they don’t stick to the bottom or each other—kind of like wrangling toddlers in a bathtub.

No lasagna noodles? No problem. You can sub in rotini, penne, or even broken spaghetti. Visit our Easy Homemade Beef Chili for more pasta cooking tips.

Step 4: Stir in the Cream and Cheese

Once the noodles are tender (check with a fork), pour in 1 cup of heavy cream or half-and-half. Stir well and reduce the heat to low. Add ½ cup grated Parmesan cheese and let the soup simmer for another 2–3 minutes.

The result? A silky, creamy broth that makes every spoonful rich without being overly heavy.

Keep the pot on low heat and avoid boiling at this point—boiling dairy can cause it to curdle, and nobody wants that.

Step 5: Add the Ricotta for Creamy Pockets

Turn off the heat and gently stir in ½ cup of ricotta cheese. You don’t need to whisk it in fully. In fact, it’s better if some creamy dollops remain—it adds texture and those signature “lasagna-like” bites to the soup.

This step brings everything together, making the soup feel like you actually made a layered lasagna, minus all the hassle.

If you’re new to cooking with ricotta, our Low-Calorie High-Protein Mac and Cheese offers other great ideas on how to use soft cheeses in comfort food.

Step 6: Serve and Garnish Like a Pro

Ladle the soup into bowls and finish each one with a spoonful of ricotta, an extra sprinkle of Parmesan cheese, and a bit of freshly chopped parsley. It’s the little extras that make this feel like you went all out—even if it only took 45 minutes.

Pair it with a crusty slice of garlic bread or a side salad, and you’ve got yourself a dinner that tastes like Sunday but fits into Tuesday night.

What to Serve with Homemade White Chicken Lasagna Soup

While this soup is totally satisfying on its own, a few extras never hurt. Crusty bread (like a good sourdough or a garlicky focaccia) is a must for soaking up all that creamy broth. A light salad with a tangy vinaigrette balances out the richness. You could also go for roasted veggies or something like crispy feta and hot honey phyllo cups for a fancy-ish side. Got little ones? Serve it with a slice of buttery toast or grilled cheese cut into dippers. Honestly, it pairs well with almost anything cozy.

Key Tips for Making Homemade White Chicken Lasagna Soup

1. Don’t skip the ricotta—those little creamy swirls are what set this soup apart.
2. Use cooked chicken to save time. Rotisserie or leftover shredded chicken works great.
3. Break up the noodles smaller than you think. They expand and you want spoon-sized bites.
4. Watch the heat after adding cream. Keep it low to avoid curdling.
5. Add spinach or kale if you want extra greens.
6. Need a vegetarian version? Skip the chicken and broth—use veggie stock and toss in cannellini beans.
7. Don’t overcook the noodles—they’ll soak up liquid as it sits, so al dente is your friend.

Storage and Reheating Tips for Homemade White Chicken Lasagna Soup

Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up some broth, so add a splash of water or broth before reheating. For the freezer, cool the soup completely first. Freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally. Add more broth or cream to bring back the soupiness. Tip: If freezing, consider cooking the noodles separately and adding them fresh when you reheat—less mushy, more delicious.

FAQs

Can I use a different pasta?
Absolutely! Rotini, penne, or even bow ties work well.

Can I make this gluten-free?
Yep. Just use gluten-free lasagna noodles or your favorite GF pasta.

Is it spicy?
Not unless you want it to be. The red pepper flakes are totally optional.

Can I make it dairy-free?
You can, but you’ll need to sub in plant-based cream and cheeses. The flavor will shift, but it’s doable.

What if I don’t have ricotta?
Cottage cheese works in a pinch, or you can skip it—but it won’t be quite as creamy.

Final Thoughts

Homemade White Chicken Lasagna Soup is your cheat code to weeknight comfort. It brings all the goodness of lasagna—cheesy, creamy, herby deliciousness—into a no-fuss, one-pot wonder. Whether you’re feeding a crowd, warming up after a long day, or just want something cozy without turning on the oven, this soup has you covered. It’s the kind of meal you’ll want to make on repeat. And if you loved this, check out our Easy Chicken and Rice Soup or Creamy Cauliflower Soup for more soul-warming options.

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