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Creamy White Chicken Lasagna Soup

White chicken lasagna soup simmers chicken and broken lasagna noodles in a creamy Parmesan broth for a cozy, hearty bowl. Baby spinach wilts in at the end, adding a fresh finish to this one-pot soup.
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Prep Time 15 minutes
Cook Time 38 minutes
Resting time 5 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 8 oz lasagna noodles broken into bite-size pieces
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the flour, Italian seasoning, salt, and pepper and cook for 1 minute.
  4. Gradually whisk in the chicken broth until smooth.
  5. Bring the broth to a gentle simmer over medium-high heat.
  6. Add the chicken breasts, reduce the heat to maintain a gentle simmer, and cook uncovered for 15–20 minutes, until the thickest part of each breast reaches 165°F.
  7. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  8. Stir the broken lasagna noodles into the simmering broth and cook uncovered for 10–12 minutes, stirring often, until al dente.
  9. Shred the chicken with two forks.
  10. Stir the heavy cream and Parmesan into the soup and cook over low heat for 2 minutes without boiling.
  11. Return the shredded chicken to the pot.
  12. Add the spinach and cook for 1–2 minutes, until the spinach wilts and the chicken is heated through.

Notes

For tender chicken, avoid boiling the soup after adding the cream. Refrigerate in an airtight container for up to 3 days; freezing is not recommended because the cream and noodles can change texture. For a gluten-free option, use a cup-for-cup gluten-free flour blend and gluten-free lasagna noodles.