White Lasagna Soup with Chicken
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If you love white lasagna but don’t love the time it takes to make it, this White Lasagna Soup is about to become a favorite. It’s creamy, cozy, packed with chicken and vegetables, and comes together in one pot — and using rotisserie chicken makes it perfect for an easy weeknight dinner.
This soup gets its creamy texture from full-fat (unsweetened) coconut milk instead of heavy cream, which keeps the broth rich and smooth without feeling heavy.
While it simmers, the aroma of garlic, herbs, and creamy broth fills the kitchen… and don’t be surprised if everyone suddenly starts asking when dinner will be ready.
Why You’ll Love This White Lasagna Soup
- All the cozy, creamy flavor of white lasagna — no layering required
- Rotisserie chicken keeps it quick and weeknight-friendly
- One pot means easy cleanup
- Creamy but still brothy, so it’s rich without feeling heavy
- The aroma while it simmers, is reason enough to make it
TidyMom tip: This is one of those soups that tastes like you spent all afternoon cooking… but it really comes together fast.
Ingredients for White Lasagna Soup
For the soup base:
Olive oil, onion, garlic, carrots, celery, and mushrooms.
For the broth and seasoning:
Chicken broth, Italian seasoning, dried basil, garlic powder, salt, and pepper.
For the hearty additions:
Rotisserie chicken, spinach, and broken lasagna noodles or bow tie pasta.
For the creamy finish:
Full-fat unsweetened coconut milk , cornstarch, mozzarella cheese, and Parmesan cheese.
TidyMom tip: Rotisserie chicken is one of my favorite shortcuts for soups…. it saves time and adds so much flavor.
Let’s make some soup — this one comes together easier than you’d think.
How to Make White Chicken Lasagna Soup
- Sauté onion, carrots, celery, and garlic in olive oil until softened.
- Stir in broth, chicken, seasonings, noodles, and mushrooms; simmer until pasta is tender.
- Add spinach and cook just until wilted.
- Stir in the unsweetened coconut milk mixture, then finish with cheeses until melted and creamy.
That’s it — one pot, easy cleanup, and dinner’s ready. Cozy, creamy, and exactly the kind of dinner that makes everyone happy to see soup on the table.
Why Use Coconut Milk in This Soup?
Full-fat unsweetened coconut milk makes this soup creamy without needing heavy cream or half-and-half. It blends smoothly into the broth, helps keep melted cheese silky, and gives the soup a rich texture without feeling overly heavy.
Another nice bonus is that the soup base is naturally dairy-free, which can be helpful for anyone avoiding dairy — but more importantly, it simply makes a really delicious, creamy soup.
And don’t worry, it doesn’t taste like coconut. Once everything cooks together, the flavor is savory and similar to a creamy white lasagna sauce.
If you don’t have coconut milk, heavy cream, half-and-half, or evaporated milk will all work. Just keep the heat gentle when adding dairy so it stays smooth.
TidyMom tip: Coconut milk is one of those pantry ingredients that quietly makes soups taste like you worked a lot harder than you did.
Helpful Tips From My Kitchen
Stir the noodles occasionally so they don’t settle and stick together while cooking.
Keep the heat low when adding cheese so everything melts smoothly and stays creamy.
And fair warning… this soup smells so good while it cooks, people tend to wander into the kitchen early.
Storage
Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally until heated through.
FAQs
Yes. It reheats well and makes great leftovers.
No. Coconut milk adds creaminess, not coconut flavor. Once everything cooks together, the flavor is rich and savory.
Full-fat coconut milk gives the best texture, but heavy cream, half-and-half, or evaporated milk can work if heated gently.
Yes, though noodles may soften slightly. For best texture, you can freeze the soup without noodles and add fresh pasta when reheating.
Yes. Try using zucchini, peas, cauliflower rice, or even extra spinach for a healthier option. All of these work well and won’t overpower the soup.
Crusty bread, garlic toast, or a simple side salad pair perfectly to make it a complete meal.
Cozy, creamy, and easy enough for any night of the week, this White Lasagna Soup is the kind of recipe that quickly becomes a regular in the dinner rotation.
More Soup Recipes You’ll Love
Chicken Parm Soup
Chicken Tortilla Soup
One-Pot Italian Tortellini Soup with Chicken
White Chicken Chili
Lasagna Soup
White Lasagna Soup with Chicken
Creamy White Lasagna Soup with chicken, spinach, and tender noodles. An easy one-pot dinner that’s cozy, comforting, and perfect for weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup sliced baby bell mushrooms
- 2 medium carrots, diced
- 2 ribs of celery, diced
- 3 cups chopped spinach
- 3 cups rotisserie chicken
- 8 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 9 lasagna noodles, broken into pieces
- 14 ounce can unsweetened full-fat coconut milk
- 2 tablespoons cornstarch
- 1 cup shredded mozzarella
Instructions
- Heat the olive oil in a large pot over medium heat. Add in the onions, carrots, and celery. Cook for 5-7 minutes or until softened. Add garlic and sauté 30 seconds more.
- Pour in the chicken broth. Add shredded chicken, Italian seasoning, basil, garlic powder, salt, and pepper. Bring to a gentle simmer.
- Add uncooked pasta and mushrooms to the pot. Cook for 10-12 minutes, stirring occasionally.
- Add in the spinach and cook until wilted.
- In a separate bowl, whisk together the coconut milk and cornstarch. Pour into the soup, reduce the heat, and let it gently simmer for 5-7 minutes or until slightly thickened.
- Stir in mozzarella cheese and parmesan cheese until melted and creamy. If the soup becomes too thick, you can add a splash more of chicken broth.
- Ladle into bowls and top with fresh herbs and an extra sprinkle of parmesan cheese if desired.
Notes
• Full-fat unsweetened coconut milk gives the creamiest texture. Light coconut milk won’t thicken the soup as well.
• Stir the pasta occasionally while it cooks to keep the noodles from sticking together.
• Keep the heat low when adding the cheese so it melts smoothly and doesn’t separate.
• This soup thickens slightly as it sits because the noodles absorb broth. When reheating, stir in a splash of chicken broth if needed.
• Broken lasagna noodles or bow tie pasta both work well in this soup.
Nutrition Information:
Yield: 8 Serving Size: 1.5 cupsAmount Per Serving: Calories: 2048Total Fat: 49gSaturated Fat: 24gUnsaturated Fat: 24gCholesterol: 172mgSodium: 2547mgCarbohydrates: 286gFiber: 22gSugar: 11gProtein: 108g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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