Components of Chicken Alfredo and Lasagna come together to make White Lasagna Soup—a hearty and satisfyingly rich meal.
There are some great things about cold and damp weather. Snuggling in front of the fire, wearing chunky sweaters and… soup. Soup can warm the bones and nourish the soul more than pretty much any dish out there. Sure, stews are great, but nothing beats a really good, creamy soup, a crusty baguette, and catching up with friends and family.
This soup is what we call a doozy. It checks all the boxes: creamy, meaty, hearty, noodley and rich. The kind of soup that non–soup-eaters secretly adore and sheepishly reach for seconds.
The soup contains no tomato or beef, both core parts of a traditional lasagna. It still has essential lasagna vibes from the cheesy creaminess and the all-round heartiness that we associate with a good lasagna. Think of it as the love child of Chicken Alfredo and Lasagna.
It’s also a great way to feed a crowd—it’ll happily sit on the back-burner as people come and go from the house. If you’re going to do that, we suggest cooking the noodles separately and adding them to each bowl as you serve it—that’s an old restaurant trick to keep them from getting too soggy and soft.
We’ve talked before about the difference between Old-World Italian food and the American-Italian evolution to a new style of cooking. This soup might just epitomize the American-Italian vibe, and we’re glad for it! It’s absolutely perfect for hearty weekend lunch on a cold, wet and busy day. We hope you agree.
What Type of Chicken Should I Use?
This recipe calls for shredded, air-fried chicken thighs. Thighs are more forgiving that breasts in that they resist drying out and tend to remain tender and juicy even if they’re slightly over-cooked. But you can use any chicken you like here, as long as it’s skinless (in soups, chicken skin becomes rubbery and unappealing). If you don’t want to make the chicken from scratch, this is a perfect opportunity to use up the leftovers from a roast chicken or even a store-bought rotisserie bird. Rotisserie chickens do tend to be quite salty, though, as do some of the other ingredients, such as the Parmesan and chicken stock (though we’ve specified low-sodium here), so we suggest adding salt at the end when all your salty ingredients are already in the pot.
How do I prep and store this soup?
This soup is easy to prepare in advance. If it’s going to be kept warm for more than a hour or so, we recommend cooking the noodles on the side and adding them as you serve. If you need to make the soup a day or more in advance, your best bet is to omit the noodles and creamy components and store it in the fridge. When you want to serve it, simply heat it through, add the noodles and creamy ingredients (cream and cheeses) and you’re good to go. You can use the same method if you want to freeze it, though it doesn’t freeze well fully assembled.
Serving Suggestions
All this soup needs is a crusty Italian loaf and good company. It’s filling and hearty, and more suited as a meal than as an appetizer. If you are serving it for a large group and want to fill out the menu a bit, look to a salad. Caprese, Caesar, or arugula would all fit the bill and add freshness to the dinner. Roasted vegetables, steamed asparagus, or sauteed spinach would also work here.
White Lasagna Soup
Ingredients
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 small carrots peeled and diced
- 1/2 medium yellow onion diced
- 4 garlic cloves minced
- 1 1/2 tbsp Italian seasoning
- 1 tsp red chili flakes optional for a kick
- 1/4 tsp ground nutmeg
- Kosher salt and freshly ground black pepper to taste
- 6 cups low-sodium chicken broth
- 1 lb. air-fried boneless skinless chicken thighs chopped
- 8-10 lasagna noodles broken into bite-sized pieces
- 1 cup fresh baby spinach chopped
- 1 cup half and half
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz. cream cheese softened
Instructions
- In a large pot or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Add the diced carrots, onions, and minced garlic, along with the Italian seasoning, chili flakes (if using), and nutmeg. Stir well and cook until the vegetables soften, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Season with salt and pepper. Add the chopped air-fried chicken thighs to the pot. Cover and let it simmer for about 15 minutes.
- Bring the soup to a gentle boil and stir in the broken lasagna noodles. Cook until the noodles are al dente, approximately 10 minutes. If you prefer softer noodles, cook for an additional 2-3 minutes.
- Add the chopped spinach to the pot and stir until wilted, which should take about 2 minutes.
- Reduce the heat to low. Stir in the half 'n' half, followed by the shredded mozzarella, grated Parmesan, and softened cream cheese. Continue stirring until the cheeses are melted and the soup is creamy and well combined. Adjust seasoning if needed. Add some chicken broth or water if you want a thinner consistency.
- Let the soup cool slightly, for about 5-10 minutes, to allow it to thicken up a bit. Ladle the soup into bowls and serve warm with a sprinkle of Parmesan cheese on top.
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