This creamy one pot white chicken lasagna soup recipe is a quick and easy meal the whole family will love. It’s perfect for chilly days.
If you like this recipe, check out my Chicken a la King next!
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Cold evenings mean soup season. Soups are an easy solution for delivering big flavor in minimal time. This pot of soup has all the classic flavors of a white chicken lasagna. But it’s ready so much faster! A lot of creamy soups rely on heavy cream. Not mine! Stirring in ricotta cheese at the end gives a creamy broth that is still bright and flavorful. Busy moms or anyone craving comfort food but is short on time will enjoy this white chicken lasagna soup recipe.
More soup season recipes
Ingredients for creamy white chicken lasagna soup
- Olive Oil – A little oil helps get the fresh mushrooms browning
- Rotisserie Chicken – I always choose to use pre cooked chicken for my soups instead of raw boneless skinless chicken breasts. It’s one of my favorite kitchen short cuts.
- Sausage – When Googling white lasagna recipes for research, I found a lot of recipes that included sausage. It really helps to amp up the flavor and hearty factor of this soup. You could leave it out, but the flavor won’t be the same.
- Chicken Broth – Eight cups of good chicken stock or broth help to cook the pasta right in the pot.
- Veggies – I use a combo of onion, mushroom and baby spinach. Another short cut is to use frozen, diced onions.
- Seasonings – A combo of an Italian seasoning blend, garlic powder, salt, black pepper and red pepper flakes. You can always sub fresh garlic if you prefer.
- Ricotta and Parmesan Cheese – Fresh ricotta adds creaminess to the soup. It’s a classic ingredient in homemade lasagna, so it makes more sense to me than adding heavy cream. And Parmesan stirred in at the end layers in even more flavor.
- Pasta – You can use broken lasagna noodles. But I prefer to use a curly pasta like trottole (pictured), farfalle or reginetti if you can find it.
- Variations – A lot of recipes seem to include sundried tomatoes. To me, tomatoes aren’t part of “white” recipes, so that’s why I didn’t include them in my recipe.
Instructions for creamy white lasagna soup
The best soups build layers of flavor. Start with heating some olive oil over medium heat in a large pot and add the onion and mushrooms. Cook until starting to brown and the liquid is evaporating. Add the sausage and seasonings, breaking up the meat into small pieces until it is cooked through. Stir in the rotisserie chicken and broth and bring to a simmer. Add the pasta and cook to al dente. Stir in the spinach until it is wilted and shrunk into the soup. Then add the ricotta and Parmesan to make it creamy. For complete list of ingredients and detailed instructions, scroll to the bottom of this post for my free printable full recipe card.
Serving suggestions
Serve bowls of soup with garlic bread, salad and dessert. Here’s some of my recipes to make this soup into a complete meal –
Storage directions
Store any leftover soup in an airtight container. It will stay fresh in the refrigerator for 2-3 days. I don’t recommend freezing the soup because of the cooked pasta.
Kitchen tools
- Use a non-stick soup pot with a glass lid for cooking
- My favorite set of magnetic measuring spoons and cups
- Good soup ladle for serving
White Chicken Lasagna Soup
Equipment
- 1 Soup Pot
Ingredients
- 2 tbsp olive oil
- 1 cup onion diced
- 8 oz sliced mushrooms
- 1/2 lb hot Italian sausage
- 3 cups rotisserie chicken shredded
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 8 cups chicken broth
- 3 cups uncooked pasta
- 5 oz baby spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and sliced mushrooms. Cook until starting to brown and liquid is mostly evaporated.
- Add the sausage and the seasonings - Worcestershire sauce, Italian seasoning, garlic powder, salt and pepper and red pepper flakes. Cook, breaking up the sausage into small pieces, until the sausage is starting to brown.
- Add the rotisserie chicken and chicken broth. Cook, stirring occasionally until the soup is simmering.
- Stir in the pasta and cook according to package directions, until it is al dente.
- Stir in the spinach, about half at a time until it has cooked and wilted into the soup.
- Turn the heat to low and stir in the ricotta cheese, Parmesan cheese and lemon juice. Continue to stir and heat through until the ricotta is melted into the creamy broth. Taste, adjust seasonings if needed, and serve.
Nutrition
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