Creamy White Lasagna Soup | Cozy High Protein Dinner

Cream cheese turns plain chicken broth into the thick, ivory base of this soup. Use a full-fat block, not the whipped tub kind, since the whipped version has air whipped into it and won't melt as smoothly.

Ground chicken, broken lasagna noodles, and parmesan simmer together in one pot for about 45 minutes, making 6 servings, good for a weeknight when you want something warm and filling.

What Makes It So Good

• One pot, done fast: everything simmers in the same pot, noodles included, so there's no second pot of boiling water to watch.
• 32 grams of protein per bowl: ground chicken, parmesan, and cream cheese add up fast, at 420 calories per serving.
• Faster than baking lasagna: you get the same flavors as a baked pan, without layering noodles or waiting on the oven.

White Lasagna Soup Ingredients

This creamy white lasagna soup uses a short ingredient list that does a lot of work. What each one brings to the pot:

• Ground chicken: the protein base, mild enough to soak up the garlic and herbs; ground turkey works the same way.
• Lasagna noodles, broken into pieces: gives you that familiar lasagna chew in spoonable form; broken fettuccine or egg noodles work too.
• Chicken broth: the simmering liquid that cooks the noodles and carries flavor; vegetable broth makes a lighter version.
• Cream cheese: melts into the broth for body and a slight tang, no roux needed.
• Heavy cream: smooths the soup and rounds out the sharpness of the cheese; half-and-half cuts some richness.
• Parmesan cheese: adds salt and a nutty edge; pecorino romano is sharper if you want more bite.
• Italian seasoning: brings herbal depth to the broth without extra chopping.
• Red pepper flakes (optional): a quarter teaspoon adds background heat; leave it out for a milder pot.
• Baby spinach: wilts in at the end for color and a vegetable boost; chopped kale works with a slightly longer simmer.
• Garlic and onion: the aromatic base that gets the pot smelling like dinner before anything else happens.
• Salt and black pepper: taste at the end, since the parmesan and broth already carry some salt.

For exact amounts, check the recipe card below.

White Lasagna Soup Step by Step

Making creamy white lasagna soup breaks down into five stages, and none of them take long.

1. Brown the chicken. Crumble ground chicken into a hot pot and cook until no pink remains, 6 to 7 minutes, breaking it into small pieces as it goes.
2. Soften the aromatics. Add diced onion and cook about 3 minutes, until translucent, then stir in garlic for 30 seconds until fragrant.
3. Simmer the noodles. Pour in chicken broth along with the Italian seasoning and red pepper flakes if using. Bring to a boil, add the broken lasagna noodles, and simmer 10 to 12 minutes, stirring occasionally so they don't clump, until al dente.
4. Stir in the creaminess. Lower the heat so the dairy doesn't scorch. Whisk in cubed cream cheese until smooth, about 3 minutes, then stir in heavy cream and parmesan until the broth turns pale and slightly thick, 2 to 3 minutes.
5. Finish with spinach. Stir in baby spinach just until it wilts, about 1 minute, then taste and adjust salt and pepper before ladling into bowls.

Swaps and Twists

• Swap the protein: ground turkey or Italian turkey sausage adds a different herb note.
• Change the greens by season: kale in winter, fresh basil stirred in at the end come summer.
• Turn up the heat: a pinch more red pepper flakes or a dash of hot sauce at the table.
• Make it lighter: use half-and-half instead of heavy cream and cut the cheese by a third.
• Swap the noodles: cheese tortellini instead of broken lasagna noodles, similar to our Spinach Tortellini Soup.

Serving Ideas

A warm bowl of this soup pairs well with crusty bread for dipping, a simple green salad, or Easy Cottage Cheese Flatbread on the side for extra protein. For a bigger spread, serve it alongside Easy Turkey Cranberry Sliders, and finish the meal with Creamy Chocolate Cottage Cheese Mousse for dessert.

Leftovers

Store leftover creamy white lasagna soup in the fridge for up to 3 to 4 days; the noodles will keep soaking up broth, so expect a thicker soup by day two. Freezing isn't ideal once the noodles and cream are in, since both change texture when thawed, but you can freeze the broth and chicken base before adding noodles for up to 2 months. Reheat gently on the stovetop over low heat with a splash of broth or milk, stirring for 5 to 7 minutes until warmed through.

Questions About White Lasagna Soup

Why did my soup turn grainy instead of smooth?

This usually happens when the cream cheese melts over heat that's too high. Lower the heat before adding it and whisk steadily until it's fully incorporated.

Do I need no-boil lasagna noodles for this recipe?

Regular lasagna noodles work fine since they cook directly in the broth. Just break them into roughly 2-inch pieces before adding them to the pot.

How do I keep the noodles from getting too soft in leftovers?

Cook the noodles slightly under al dente if you know you'll have leftovers, since they'll continue softening in the fridge. A splash of extra broth when reheating helps loosen things back up.

Can I make this soup gluten-free?

Swap the lasagna noodles for a gluten-free pasta shape and check that your broth is labeled gluten-free. The cooking time may vary slightly depending on the brand, so check the noodles a couple minutes early.

Creamy White Lasagna Soup

A rich, cheesy soup with ground chicken, broken lasagna noodles, and spinach simmered in a creamy parmesan broth, ready in about 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 1 lb ground chicken
• 1 small yellow onion diced
• 4 cloves garlic minced
• 6 cups chicken broth
• 8 oz lasagna noodles broken into 2-inch pieces
• 4 oz cream cheese softened and cubed
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 3 cups baby spinach
• Salt and black pepper to taste

Method

 

1. Heat the oil: Warm olive oil in a large pot over medium-high heat until it shimmers slightly, about 1 minute.
2. Brown the chicken: Add ground chicken to the pot and cook, breaking it into small crumbles, until no pink remains, about 6 to 7 minutes.
3. Soften the onion: Stir in diced onion and cook for about 3 minutes, until it turns soft and translucent.
4. Add the garlic: Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
5. Pour in the broth: Add chicken broth, Italian seasoning, and red pepper flakes if using. Bring the mixture to a gentle boil.
6. Cook the noodles: Stir in the broken lasagna noodles and simmer for 10 to 12 minutes, stirring occasionally, until the noodles are al dente.
7. Lower the heat: Reduce the heat to low so the cream and cheese don't scorch on the bottom of the pot.
8. Melt the cream cheese: Add cubed cream cheese and whisk steadily until it fully melts and the broth looks smooth, about 3 minutes.
9. Stir in cream and parmesan: Pour in heavy cream and add parmesan cheese, stirring until the soup turns pale and thickens slightly, 2 to 3 minutes.
10. Wilt the spinach: Add baby spinach and stir just until it wilts into the soup, about 1 minute.
11. Season and ladle: Taste the soup and adjust salt and black pepper as needed, then ladle into bowls.

Keep Cooking

• Slow Cooker Lasagna Soup Recipe: a set-and-forget version with a classic red broth.
• Spinach Tortellini Soup: a similar creamy, cheesy soup built around tortellini instead of lasagna noodles.
• Creamy Low Carb White Chicken Enchiladas | Keto Dinner Favorite: another creamy white sauce dinner, baked instead of simmered.
• Best Homemade Creamy Potato Soup Recipe: a thick, cheesy soup for when potatoes sound better than noodles.