White Lasagna Chicken Soup with Spinach

White Lasagna Chicken Soup with Spinach is a cozy, creamy twist on traditional lasagna—in soup form. I simmer tender shredded chicken, broken lasagna noodles, and baby spinach in a rich, garlicky white sauce-style broth made with Parmesan and a touch of cream. It’s comforting, hearty, and everything I crave on a chilly day.

Why You’ll Love This Recipe

I love this soup because it gives me all the flavor of a white chicken lasagna without the layering or baking. It’s one-pot, filling, and packed with creamy goodness. The lasagna noodles soak up the broth beautifully, and the spinach adds a fresh finish that balances the richness. Whether I’m feeding the family or meal prepping for the week, it’s always a favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie works great)

• Lasagna noodles, broken into pieces

• Olive oil or butter

• Onion, diced

• Garlic, minced

• Chicken broth

• Milk or half-and-half

• Heavy cream (optional for richness)

• Parmesan cheese, freshly grated

• Italian seasoning

• Salt and black pepper

• Baby spinach

• Optional: crushed red pepper flakes, fresh parsley, ricotta or mozzarella for topping

Directions

1. I heat olive oil in a large pot over medium heat and sauté the onion until soft, about 4–5 minutes.

2. I stir in the garlic and cook for another 30 seconds until fragrant.

3. I pour in the chicken broth, milk or half-and-half, and bring everything to a gentle simmer.

4. I add the broken lasagna noodles and cook until tender, about 10–12 minutes.

5. I stir in the cooked chicken, Parmesan, Italian seasoning, salt, and pepper.

6. Once the cheese is melted and the soup thickens slightly, I add the spinach and let it wilt for a minute or two.

7. I serve hot, with extra Parmesan, fresh parsley, or even a spoonful of ricotta on top if I want something extra creamy.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prep and about 25 minutes to cook, so I usually have it on the table in about 40 minutes total.

Variations

Sometimes I swap the lasagna noodles for rotini or bowties if I don’t have any on hand. I’ve also added mushrooms or zucchini for more veggies. For extra protein, I’ve used Italian chicken sausage instead of shredded chicken. When I want a richer flavor, I stir in a bit more heavy cream or top each bowl with mozzarella and broil it for a bubbly finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up some of the broth, so I add a splash of milk or broth when reheating. I warm it gently on the stovetop or in the microwave, stirring often until heated through.

FAQs

Can I use uncooked chicken in this soup?

Yes, I’ve simmered raw chicken breasts in the broth, then shredded them before adding back to the soup. I just make sure they’re fully cooked before continuing.

What kind of noodles work best?

I like using broken-up lasagna noodles for that true “lasagna” feel, but any pasta shape will work if needed.

Can I freeze this soup?

I don’t recommend freezing it with the noodles, since they can get mushy. If I plan to freeze it, I leave out the pasta and add it fresh when reheating.

How do I make it thicker?

I let the soup simmer uncovered a bit longer to reduce the broth, or I stir in a little more cheese. A cornstarch slurry can also help if needed.

Is this soup spicy?

Not by default, but I sometimes add red pepper flakes or a dash of hot sauce for a little kick.

Conclusion

White Lasagna Chicken Soup with Spinach is everything I want in a comforting meal—creamy, cheesy, hearty, and loaded with flavor. It’s an easy one-pot recipe that turns classic lasagna into a spoonable, cozy bowl of goodness. Whether I’m serving it to guests or saving it for lunch leftovers, it never disappoints.

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