Indulgently creamy white lasagna soup brims with tender chicken, noodles, veggies, and cheese. Like alfredo-style lasagna but without the layering fuss.

Overhead view of creamy white lasagna soup in a black Dutch oven, filled with tender chicken, lasagna noodles, fresh spinach, and a cheesy broth.

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White Lasagna Soup Recipe

Inspired by chicken fettuccini alfredo and homemade lasagna, this creamy white lasagna soup is the best of both worlds. It’s easy to make, requires no layering like chicken Alfredo lasagna and comes together on the stovetop much like my lasagna soup.

With tender chicken, noodles, veggies, and a rich, cheesy broth, it’s pure comfort in a bowl. Creamy soups are always a winter favorite in our house, and this chicken Alfredo-style lasagna soup has quickly become a family classic.

Why You’ll Love It

  • Easy to make. One pot and one hour is all you need to make this easy white lasagna soup recipe!
  • Classic comfort. Italian spices, creamy sauce, tender chicken and cheese, this creamy Italian white lasagna soup has all the traditional flavors of Alfredo in a bowl.

Ingredient Notes

Ingredients for white lasagna soup neatly arranged on a white countertop, including shredded chicken, broken lasagna noodles, fresh spinach, chicken stock, onion, garlic, olive oil, cream, Italian seasoning, and cornstarch.

Find the full printable recipe with specific measurements below.

  • Olive oil: For sautéing vegetables; add a little butter for richer flavor.
  • Onion & garlic: Build the savory base for the soup.
  • Seasonings – Italian seasoning, salt, and pepper; add red pepper flakes for heat.
  • Chicken stock: Low-sodium or regular; adjust salt to taste.
  • Shredded chicken: Rotisserie chicken works perfectly.
  • Lasagna noodles: Break into bite-size pieces before cooking.
  • Half & half or heavy cream: Heavy cream makes it richer.
  • Parmesan cheese: Freshly grated melts best.
  • Spinach: Baby or chopped large leaves for color and greens.
  • Fresh basil: For authentic flavor; parsley or thyme also work.

How to Make White Lasagna Soup

Step-by-step collage of making white lasagna soup, sautéing onion and garlic in broth, adding broken lasagna noodles, stirring in shredded chicken with cream, and finishing with spinach.
  1. Sauté vegetables and seasonings. In a large pot or Dutch oven over medium-heat, sauté onion in olive oil for 2-3 minutes until browned, add garlic and continue cooking for 1 more minute. Stir in Italian seasoning, salt and pepper.
  2. Cook noodles: Add chicken broth and broken lasagna noodle pieces to the pot. Bring to a light boil and cook until pasta is al dente, 8-10 minutes.
  3. Add remaining ingredients: Temper half and half then slowly add the remaining cream. Continue to add chicken, Parmesan cheese, spinach and basil. Cook additional 2 minutes until noodles are tender.
  4. Serve: Taste and adjust salt and pepper as needed. Ladle your soup into a bowl and garnish with ricotta and additional fresh basil.
Close-up of a ladle scooping white lasagna soup, showing chunks of chicken, wilted spinach, and wide noodle pieces in a rich, creamy broth.

Tips and Variations

Here are a few easy ways to change things up and make this white lasagna soup your own:

  • Switch up the noodles:Lasagna noodles are classic, but fusilli, bow tie, rotini, or even mini lasagna noodles (Mafalda Corta) work great too.
  • Try tortellini: Cheese tortellini makes a fun, chicken tortellini Alfredo twist.
  • Add some veggies: Toss in shredded carrots, diced celery, or zucchini for added veggies or swap the spinach for hearty kale.
  • Boost the flavor: Stir in ¼ cup chopped sun-dried tomatoes or a spoonful of pesto if you’re out of fresh basil.
  • Change the protein: Italian sausage is a delicious swap for chicken.
  • Go gluten-free: Simply use gluten-free lasagna noodles.
  • Serve with: A side of breadsticks or garlic bread is great for dipping!
Close up view of a black Dutch oven filled with white lasagna soup, showcasing creamy broth with lasagna noodles and bright green spinach.

More cozy soup recipes that we love include this easy crockpot lasagna soup, zuppa toscana, chicken Gnocchi soup and white chicken chili.

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White lasagna soup in a black stockpot.

White Lasagna Soup

5 from 10 votes
Recipe by: Jamielyn Nye
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Indulgently creamy white lasagna soup brims with tender chicken, noodles, veggies, and cheese. Like alfredo-style lasagna but without the layering fuss.
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Ingredients 

  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic , about 4 cloves
  • 2 teaspoons Italian seasoning
  • Kosher salt , to taste
  • Ground black pepper , to taste
  • 4 cups (32 ounces) chicken stock
  • 8 uncooked lasagna noodles , broken into bite-sized pieces
  • 1 cup half-and-half , or heavy cream
  • 2 cups shredded cooked chicken (I use rotisserie)
  • ½ cup grated parmesan cheese
  • 1-2 cups chopped spinach
  • 2-3 Tablespoons freshly chopped basil , plus more to taste

Optional for serving: Ricotta cheese

Instructions

  • Saute onion and garlic: In a large pot, heat 1 Tablespoon olive oil over medium heat. Add in 1 cup onion and cook 2 to 3 minutes. Stir in 2 teaspoons minced garlic and cook an additional minute. Add 2 teaspoons Italian seasoning and a pinch of salt and pepper.
  • Cook noodles. Stir in 4 cups chicken stock. Bring to a light boil and add 8 uncooked lasagna noodles. Cook 8 to 10 minutes, or until al dente.
  • Add creamy ingredients and chicken. Whisk 1 Tablespoon hot broth into the half-and-half to temper it. While whisking, slowly pour remaining 1 cup half-and-half into the pot. Add the 2 cups shredded chicken, 1/2 cup parmesan cheese, 1-2 cups spinach, and 2 Tablespoons basil. Cook an additional 2 minutes, or until the noodles are tender. Season with salt and pepper.
  • Serve. Ladle soup into bowls. Serve with a spoonful of ricotta cheese and more basil, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

You can sneak in a cup of shredded carrots, diced celery or zucchini for added veggies. 
If you’d like the soup thinner, add more chicken stock or broth. 
Storage: Store leftover soup in a covered container up to 3 days in the refrigerator. 

Nutrition

Calories: 398kcal, Carbohydrates: 40g, Protein: 25g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 61mg, Sodium: 442mg, Potassium: 508mg, Fiber: 2g, Sugar: 6g, Vitamin A: 755IU, Vitamin C: 5mg, Calcium: 160mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How do I thicken white lasagna soup?

For a creamier, thicker texture, whisk a little cornstarch into some of the half and half before adding it to the soup. You can also stir in cream cheese at the end for extra richness.

How do I make a thinner soup?

Simply add more chicken stock or broth until you reach your desired consistency.

Can I use uncooked chicken?

Yes. Add cubed boneless, skinless chicken breasts or thighs with the chicken broth, simmer for a few minutes, then add the noodles.

Should I cook my pasta separately?

Only if you are planning on storing leftovers or freezing leftovers. Otherwise the beauty of this white chicken lasagna soup is that it is made in one pot!

How to store leftover soup?

Refrigerate in an airtight container for up to 3 days. For best texture, store pasta separately so it doesn’t soak up the broth. Reheat on the stovetop or in the microwave. For best results, don’t freeze this creamy soup.