This White Chicken Lasagna Soup has been one of those recipes that turned a weeknight into something to look forward to. I first wrote it down on a rainy evening when I wanted the layered flavors of lasagna but needed something faster and cozier. The result was a rich, garlicky broth thickened with a light roux, studded with shredded chicken, sun-dried tomatoes, tender broken lasagna noodles and wilted spinach. It delivers the comfort of a casserole with the ease of a pot meal—perfect for a family dinner or a solo bowl with good bread.

What makes this dish special is the texture contrast: soft noodles that still have a gentle chew, creamy broth that clings to every strand, and bright pops of sun-dried tomato and fresh basil. I remember my kids walking past the kitchen and asking, “Is dinner ready yet?” before the pot had even cooled. It’s reliably crowd-pleasing, forgiving if you tweak ingredients, and forgiving if you’re short on time. I love that it reheats beautifully, so leftovers become an even more convenient dinner the next day.

Ingredients

• Olive oil (2 tablespoons): Use a good quality extra-virgin olive oil for the sauté base; it adds a subtle fruitiness that complements garlic and onions.
• Yellow onion (1 cup, diced): One medium onion diced fine builds the aromatic backbone—look for firm, dry-skinned onions with no soft spots.
• Carrots (2 medium, chopped, about 1/2 cup): Adds a faint sweetness and body. Chop uniformly so they cook quickly and evenly.
• Garlic (4 fresh cloves, minced): Fresh is best; minced garlic releases aromatic oils that make the broth sing. Avoid pre-minced jarred garlic when possible.
• Italian seasoning (2 teaspoons): A blend of dried basil, oregano and thyme adds the classic lasagna herb profile—use a reputable brand or homemade mix.
• Kosher salt & black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Season in layers; adjust at the end to taste, especially if your broth is salted.
• All-purpose flour (3 tablespoons): Creates a light roux to thicken the broth. Whisk thoroughly to avoid lumps.
• Chicken broth (5 cups): Use low-sodium if you plan to adjust salt; good-quality stock elevates the final flavor.
• Chicken breast (1 pound, boneless skinless): Poached in the broth and shredded; you can substitute rotisserie chicken to save time.
• Sun-dried tomatoes (1/4 cup, sliced, drained): Packed in oil or oil-drained both work; they add concentrated tomato flavor and acidity.
• Lasagna noodles (8 ounces, broken): Break into small pieces before cooking so they feel like small pasta in the soup; regular or no-boil pasta works.
• Heavy cream (1 cup): Adds richness and silkiness—if you want lighter results, use half-and-half but expect a thinner broth.
• Fresh spinach (5 ounces, about 5 cups): Wilted into the soup for color and freshness—baby spinach works best for quick wilting.
• Parmesan cheese (1/2 cup grated plus more for garnish): Freshly grated gives the best melting and salty umami; avoid pre-grated powders for flavor.
• Fresh basil (for garnish, optional): Adds a bright herbal finish; chiffonade a few leaves over each bowl.

Instructions

Prepare aromatics and roux: In a large 6-quart (or larger) Dutch oven, heat 2 tablespoons olive oil over medium heat for about 1 minute until shimmering. Add the diced onion and chopped carrots and cook about 3 minutes until the onion softens and becomes translucent. Stir in the minced garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; sauté one more minute. Sprinkle in 3 tablespoons all-purpose flour and stir constantly for 1 minute so the raw flour taste cooks out and a light roux forms. Deglaze and build broth: Pour in 1 cup of the chicken broth and whisk until smooth to lift any browned bits from the pot. Add the remaining 4 cups of broth and bring to a boil over medium-high heat, about 5-7 minutes. Watch for steam and a gentle rolling boil—this helps the roux fully thicken the liquid. Poach the chicken: Reduce heat to a simmer, add the whole chicken breasts to the simmering broth, cover and cook 15-20 minutes until the thickest part registers 165°F or the juices run clear. Timing will vary by thickness—thinner breasts will finish closer to 15 minutes. Remove the chicken to a cutting board and let rest about 5 minutes, then shred into bite-sized pieces with two forks. Cook the noodles: In a separate large pot, bring salted water to a boil and cook the broken lasagna noodles until al dente, about 9-11 minutes depending on package directions. Drain and reserve; do not rinse so the noodles retain surface starch that helps the broth cling. Finish the soup: Add 1 cup heavy cream and 1/4 cup sliced sun-dried tomatoes to the simmering Dutch oven and cook 3 minutes to marry flavors. Return shredded chicken to the pot along with 5 ounces fresh spinach and 1/2 cup grated parmesan. Simmer over medium heat for an additional 5 minutes until spinach wilts and cheese melts into the broth. Taste and adjust seasoning with salt and pepper, then fold in the cooked noodles. Serve immediately with extra parmesan and chopped basil if desired.

Storage Tips

Cool leftovers quickly and refrigerate in airtight containers for up to 3 days. For long-term storage, freeze the soup without the cooked noodles—transfer to freezer-safe containers and label with the date; it keeps up to 3 months. When reheating frozen or refrigerated soup, gently warm in a saucepan over medium-low heat and add a splash of water or broth if too thick. Add freshly cooked noodles or reheat separately to maintain their texture. Avoid microwaving large quantities at once; reheat in smaller portions for more even warming.

Ingredient Substitutions

Short on time? Substitute shredded rotisserie chicken for poached breasts and reduce total cooking time by 10-15 minutes. For a lighter version, replace heavy cream with half-and-half, though the broth will be slightly less rich. To make it gluten-free, use a gluten-free lasagna noodle or broken rice pasta and swap the flour for a 1:1 gluten-free baking blend when making the roux. Dairy-free options include coconut cream and nutritional yeast instead of parmesan, but this will change the characteristic Italian flavor.

Serving Suggestions

Serve with crusty Italian bread or garlic toast to soak up the creamy broth. A crisp green salad with lemon vinaigrette cuts through the richness and makes a balanced meal. Garnish each bowl with extra grated parmesan and torn fresh basil for color and brightness. For entertaining, ladle into shallow bowls and place a small charcuterie board alongside—this soup pairs nicely with light white wines or sparkling water with lemon.

Cultural Background

This pot takes inspiration from classic Italian-American lasagna—layers of pasta, béchamel or ricotta, tomato, and cheese—then translates those flavors into a soup form. Transforming casseroles into soups is common in many home kitchens: it preserves the familiar seasonings while reducing hands-on time. The addition of sun-dried tomatoes and parmesan nods to Mediterranean preservation techniques and Italian cheese-making traditions that prioritize intense, savory flavors.

Seasonal Adaptations

In spring and summer, swap spinach for a mix of arugula and fresh basil for a peppery lift, and reduce cream slightly for a fresher feel. In winter, add roasted root vegetables like parsnip or extra carrots for depth. For holiday meals, serve this as a starter course in smaller portions with a folded focaccia or thyme-roasted mushrooms on the side to make it feel celebratory.

Meal Prep Tips

Prep the aromatics and shred the chicken ahead of time: store diced onion and carrots in sealed containers in the fridge for 1-2 days. Make the broth base and refrigerate; on the night you’re ready, bring it to a simmer, add cream and vegetables, and finish with noodles. Portion into individual microwave-safe containers for lunches, storing noodles separately to keep them springy when reheated.

There’s something quietly joyful about serving a bowl of this soup—warm, cheesy, and bright with herbs. It invites conversations, seconds, and leftovers that taste even better the next day. Give it a try and make it your own with the swaps and tips above.