White Lasagna Soup | The Recipe Critic

Comforting White Lasagna Soup is warm, creamy, and packed with rich flavors. With its hearty mix of chicken, noodles, white beans, and cheese, it’s a guaranteed crowd-pleaser. Deconstructed white lasagna in a satisfying soup!

Ingredients for Making White Lasagna Soup

Each ingredient in this white lasagna soup recipe comes together to create a hearty, creamy, comforting soup with all the best flavors of a classic white lasagna in every bite. You can find all of the exact measurements in the recipe card below.

• Chicken Breast: Skinless chicken breasts to dice into small pieces for protein, flavor, and heartiness.
• Salt and Pepper: To season the chicken.
• Olive Oil: For browning the chicken and sautéing the onion and garlic.
• Yellow Onion: Adds a mild, sweet base flavor.
• Minced Garlic: Brings a fragrant, savory depth to the soup.
• Unsalted Butter: Adds richness and is the base for the creamy roux.
• All-Purpose Flour: Thickens the soup for the perfect consistency.
• Chicken Broth: Provides a savory and flavorful liquid base for the soup.
• Heavy Cream: Makes the soup extra creamy and perfectly rich.
• Italian Seasoning: A blend of herbs that add the best Italian flavor.
• Red Pepper Flakes (optional): For a hint of spice.
• Cannellini Beans: They give the soup extra protein, fiber, and texture.
• Lasagna Noodles: Break into pieces for that classic lasagna feel in soup form.
• Fresh Spinach: Adds a fresh, vibrant color.
• Cheese: A combination of shredded parmesan cheese and shredded mozzarella cheese melts into the soup, adding creamy cheesiness.
• Salt and Black Pepper: Enhances all of the flavors.

How to Make White Lasagna Soup

Making this soup is easy. Everything cooks in one pot, and the stovetop does most of the work! Classic white lasagna in a cozy, spoonable version is perfect for chilly nights. It’s one of those meals that has everyone coming back for seconds!

1. Prep: Season the diced chicken with the salt and pepper, and heat the olive oil in a large pot over medium-high heat.
2. Cook the Chicken: Add the seasoned chicken to the pot and cook until the chicken is seared on all sides. It doesn’t need to be cooked all the way through. Remove the chicken and set aside.
3. Sauté: Add the onion to the same pot and cook until the onion is tender, about 3 minutes, then add in the garlic and cook for another minute.
4. Make the Roux: Add the butter to the pot and melt it, then whisk in the flour to create a paste or roux. Slowly pour in the chicken broth and heavy cream, one cup at a time. Whisk continually to keep the roux from breaking.
5. Combine: Once the liquid is incorporated, add the cooked chicken, Italian seasoning, red pepper flakes, cannellini beans, and lasagna noodles. Stir to combine and bring to a gentle boil, then reduce the heat to low and cover. Cook until the pasta is al dente, stirring periodically.
6. Add the Spinach and Cheese: Once the pasta is cooked, add the spinach, parmesan cheese, and mozzarella cheese and cook until the spinach is wilted. Season with salt and pepper to taste. Serve with additional cheese on top.