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White Lasagna Chicken Soup with Spinach

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White Lasagna Chicken Soup with Spinach is a creamy, comforting soup version of white chicken lasagna. It’s filled with shredded chicken, lasagna noodles, spinach, and a rich Parmesan broth that’s both hearty and satisfying—perfect for a chilly day.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American-Italian

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 68 lasagna noodles, broken into pieces
  • 1 tbsp olive oil or butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 1/2 cup heavy cream (optional)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 2 cups baby spinach
  • Optional toppings: red pepper flakes, fresh parsley, ricotta or mozzarella cheese

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 4–5 minutes.
  2. Add garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken broth and milk (plus cream if using), then bring to a gentle simmer.
  4. Add broken lasagna noodles and cook for 10–12 minutes, or until tender.
  5. Stir in shredded chicken, Parmesan, Italian seasoning, salt, and pepper.
  6. Simmer for 2–3 minutes until cheese is melted and soup thickens slightly.
  7. Stir in spinach and cook until wilted, 1–2 minutes.
  8. Serve hot with extra Parmesan, parsley, or a spoonful of ricotta on top.

Notes

  • Substitute rotini or bowtie pasta if you don’t have lasagna noodles.
  • Use Italian chicken sausage for added flavor and protein.
  • Add mushrooms, zucchini, or other veggies for extra texture and nutrition.
  • To reheat leftovers, add a splash of broth or milk to loosen the soup.

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