This Irresistible White Chicken Lasagna Soup is a comforting twist on your classic lasagna that comes together in a bowl. It’s packed with tender chunks of chicken, creamy cheese, and all those warm, cozy flavors you love in lasagna, but made soup-style with pasta and a rich, garlicky broth. It’s like a hug in a bowl with a little Italian flair.
I love making this soup when I want something hearty but not too heavy. The creaminess balanced with the chicken and pasta makes it feel special yet easy to eat on any busy night. Plus, the garlic and herbs fill the kitchen with such a cozy smell that it’s hard to wait until dinner is ready!
One of my favorite ways to serve this soup is with a big crunchy piece of garlic bread on the side to dip and scoop. It makes the meal feel complete and just right for sharing with friends or family. I find that this soup warms everyone’s spirits and leaves the whole house smelling amazing for hours afterward.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts for lean, tender meat, but thighs bring more flavor and stay juicy. Rotisserie chicken is a great shortcut if you’re short on time.
Farfalle Pasta: Bowtie pasta holds up well in soup without getting mushy fast. You can swap it with small shells, rotini, or even broken lasagna noodles.
Dairy: Ricotta, mozzarella, and Parmesan build that classic creamy layer. For a lighter soup, try part-skim cheeses. If dairy-free, consider cashew cream and nutritional yeast.
Herbs & Aromatics: Garlic, basil, oregano, and fresh thyme add the Italian vibe. Fresh herbs at the end brighten the soup nicely, but dried work well during cooking.
How Do You Keep the Soup Creamy Without Curving the Dairy?
Adding milk, cream, and cheeses directly to hot broth can sometimes separate. Here’s how I keep it smooth:
- Lower heat to gentle simmer before adding dairy.
- Stir ricotta in slowly so it melts evenly into the broth.
- Use full-fat dairy for richer texture and better blending.
- Avoid boiling after cheese is added to prevent curdling.
These steps help you get that velvety, cheesy finish every time, making the soup cozy and comforting without any grainy texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and allows you to sauté veggies and simmer broth all in one place.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Knife and cutting board – essential for chopping chicken, vegetables, and herbs.
- Measuring cups and spoons – to get your liquids and spices just right.
- Colander – for draining the pasta after boiling separately.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, meatier flavor twist that gives the soup extra depth.
- Add fresh spinach or kale near the end for a boost of green and a little extra nutrition.
- Mix in sun-dried tomatoes for a tangy pop that brightens the creamy broth.
- Try using fontina or provolone cheese instead of mozzarella for a richer, mellow cheese taste.
Irresistible White Chicken Lasagna Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 8 ounces farfalle (bowtie pasta) or other small pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish
How Much Time Will You Need?
This soup takes about 40 minutes from start to finish. You’ll spend 10 minutes prepping and sautéing the ingredients, 10 minutes simmering the broth, and about 10 minutes cooking pasta and combining everything. It’s a perfect cozy meal when you want something hearty and quick.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook, stirring occasionally, until they are browned and just cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
3. Add Garlic and Herbs:
Stir in minced garlic, dried basil, and dried oregano. Cook for 1 minute more, until you can smell the herbs.
4. Make the Broth:
Pour in the chicken broth and bring to a simmer. Let it cook gently for about 10 minutes to blend the flavors.
5. Cook the Pasta:
While the broth is simmering, cook the farfalle pasta separately according to the package directions until al dente. Drain and set aside.
6. Add Dairy and Chicken:
Stir the milk and heavy cream into the pot with the broth and vegetables. Bring the soup back to a gentle simmer. Then add the cooked chicken pieces back into the pot. Next, stir in the ricotta cheese until it melts and makes the soup creamy. Add shredded mozzarella and half the Parmesan cheese, stirring well to combine.
7. Combine Pasta and Season:
Gently fold the cooked pasta into the soup. Taste and add salt and freshly ground black pepper as you like.
8. Serve and Garnish:
Serve the soup while hot, topping each bowl with the remaining Parmesan cheese and a sprig of fresh thyme or parsley for a fresh touch.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to thaw it completely before cooking. The best way is to leave it in the fridge overnight or use the defrost setting on your microwave. Cooking frozen chicken directly may result in uneven cooking.
What Can I Substitute for Farfalle Pasta?
You can use any small pasta that holds up well in soup, such as shells, rotini, or broken lasagna noodles. Just cook the pasta separately to avoid it becoming mushy in the soup.
How Do I Store and Reheat Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If needed, add a splash of milk or broth to loosen the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it without the pasta to prevent it from soaking up too much liquid. When ready to serve, cook fresh pasta and add it to individual bowls before ladling in the hot soup.
