Creamy Garlic White Chicken Lasagna Soup Recipe – Easy Comfort Food Dinner

Introduction

Steam rising from a bowl of creamy garlic white chicken lasagna soup always reminds me of chilly nights when all you want is something that feels like a warm hug. You know that feeling—when the kitchen smells like simmering garlic and herbs, and you can barely wait for the first spoonful. I first whipped up this recipe on a Sunday evening, rifling through my pantry for inspiration, and honestly, it was a happy accident! Who knew that lasagna noodles could turn a simple chicken soup into the ultimate comfort food?

This creamy garlic white chicken lasagna soup is my go-to for nights when I crave something cozy but refuse to fuss with oven-baked layers. It’s got all the flavors of classic lasagna—savory chicken, tangy cheese, fragrant garlic—without the hours spent assembling and baking. If you love one-pot meals, you’re in for a treat. My family requests this soup at least once a month, and it’s become a staple for busy weeknights and lazy weekends alike.

Not only is this soup delicious, but it also packs a punch when it comes to nutrition, especially with lean chicken and a rich, garlicky broth. I’ve tested it countless times, tweaking the ratio of noodles to broth, playing with different cheeses, and always coming back to this perfect balance. Whether you’re feeding picky kids, meal-prepping for the week, or just want something that’ll make you sigh with happiness after each bite, this creamy garlic white chicken lasagna soup is the answer. Let’s get cozy and make some soup magic!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, this soup is perfect for weeknight dinners or last-minute comfort food cravings. Minimal chopping, and everything cooks in one pot!
• Simple Ingredients: No fancy grocery trips needed. Most of these ingredients are pantry staples—pasta, chicken, garlic, cheese, and broth. You probably have them right now.
• Perfect for Cozy Gatherings: Whether it’s a family dinner, a casual friends’ night in, or just you and a good book, this soup feels special but is totally fuss-free.
• Crowd-Pleaser: Every time I make creamy garlic white chicken lasagna soup, it’s met with rave reviews. Even the pickiest eaters (and my lasagna-loving teens) go back for seconds!
• Unbelievably Delicious: The combination of creamy broth, melty cheese, and tender noodles is just next-level. It’s like wrapping yourself in a blanket of comfort food flavor.

What sets this creamy garlic white chicken lasagna soup apart? For starters, blending cottage cheese and ricotta into the broth gives it an ultra-smooth, silky texture that’s hard to beat. The garlic isn’t just a background note; it’s front and center, infusing every bite with warmth. Plus, broken lasagna noodles add a nostalgic twist—no need for layering, but all the joy of lasagna in spoonable form.

This soup is more than just dinner—it’s a mood booster, a pick-me-up after a long day, and the kind of meal that makes you close your eyes in bliss after the first spoonful. I’ve tried many chicken lasagna soup recipes, but this creamy garlic white chicken lasagna soup nails the balance of flavor, ease, and comfort. You’ll want to make it again and again, trust me!

Ingredients Needed

This creamy garlic white chicken lasagna soup relies on straightforward, wholesome ingredients that deliver maximum flavor and comfort. Most are pantry staples or fridge regulars, so you won’t be hunting down anything weird or expensive. Here’s what you’ll need:

• For the Soup Base:
  • 2 tablespoons olive oil (for sautéing, adds richness)
  • 1 medium yellow onion, diced
  • 5–6 cloves garlic, minced (don’t skimp—garlic is key!)
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
• For the Chicken:
  • 1 pound (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces (I prefer thighs for extra juiciness, but breasts work too)
  • Salt and freshly ground black pepper, to taste
• For the Broth & Noodles:
  • 6 cups (1.4L) low-sodium chicken broth (homemade or store-bought)
  • 8 ounces (225g) uncooked lasagna noodles, broken into 2-inch pieces (no-boil or regular; gluten-free noodles work if you need)
• For the Creamy Finish:
  • 1 cup (240ml) heavy cream (or half-and-half for lighter soup)
  • 3/4 cup (175g) ricotta cheese (adds creaminess—use part-skim if you like)
  • 1/2 cup (130g) cottage cheese, blended until smooth (optional but gives the best texture!)
  • 1 1/2 cups (180g) shredded mozzarella cheese (melty goodness!)
  • 1/2 cup (60g) grated parmesan cheese (for depth and saltiness)
• Optional Garnishes:
  • Chopped fresh parsley or basil
  • Extra parmesan or mozzarella
  • Cracked black pepper

Ingredient Notes & Substitutions:

• Swap chicken for rotisserie or leftover roasted chicken to save time.
• For a vegetarian version, use vegetable broth and sub chicken with cannellini beans or sautéed mushrooms.
• Gluten-free? Use gluten-free lasagna noodles—works just as well!
• Lactose-free? Try lactose-free cheeses or use plant-based cream and cheese alternatives.
• Don’t have ricotta or cottage cheese? Double the mozzarella or add a splash of milk for creaminess.
• If you love herbs, add a bay leaf to the simmering soup, but remember to fish it out before serving.

I trust brands like Rao’s for broth and Sargento for cheese, but you can use whatever’s available. Fresh garlic always wins over powder here—this soup is all about that bold, comforting flavor.

Equipment Needed

You don’t need a fancy kitchen setup for creamy garlic white chicken lasagna soup—just a few basics and you’re good to go.

• Large heavy-bottomed pot or Dutch oven (the bigger, the better for stirring and simmering; I use a 6-quart Le Creuset for even heat)
• Sharp chef’s knife (for chopping onions, carrots, celery, and chicken—keep it honed for safety and speed)
• Wooden spoon or silicone spatula (gentle on your pot and perfect for scraping up the good stuff)
• Ladle (for serving those big, hearty portions)
• Measuring cups and spoons (accuracy matters, especially with cheese and cream)
• Blender or food processor (optional, for blending cottage cheese if you want a super-smooth finish)
• Colander (if you want to pre-boil noodles separately—though honestly, I just cook them right in the soup for extra flavor)

If you don’t have a Dutch oven, any large soup pot will do. Stainless steel and ceramic pots are easy to clean and won’t hold onto odors. I’ve used basic nonstick pots before—just be gentle with the heat. Keep your tools in good shape by hand-washing and drying them, especially wooden spoons (they crack in the dishwasher). Budget-friendly brands like Cuisinart and Farberware work great for soup-making—no need to break the bank.

Preparation Method

1. Sauté the Veggies:

   Heat 2 tablespoons olive oil in a large pot over medium heat (takes about 1 minute). Add diced onion, chopped carrots, and celery. Sauté for 4–5 minutes until veggies are soft and onions are translucent. Toss in the minced garlic and stir for another 1–2 minutes until fragrant—don’t let the garlic burn!

2. Cook the Chicken:

   Add chicken pieces directly into the pot. Sprinkle with salt, pepper, and Italian seasoning. Stir and cook for 5–6 minutes until chicken is mostly cooked through but not browned (it’ll finish cooking in the soup).

   Troubleshooting tip: If the chicken sticks, add a splash of broth or water to loosen things up.

3. Add Broth & Simmer:

   Pour in 6 cups chicken broth. Scrape the bottom of the pot to lift any browned bits (flavor boost!). Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.

   If you’re using a bay leaf or extra herbs, add them now.

4. Break & Add Lasagna Noodles:

   Break lasagna noodles into 2-inch pieces (no need for perfect shapes). Add to the pot and stir, making sure they’re submerged. Simmer for 10–12 minutes, stirring occasionally, until noodles are al dente.

   Note: If you use no-boil noodles, check after 8 minutes—they cook faster.

5. Blend Cheese for Creaminess:

   While noodles cook, blend cottage cheese and ricotta (if using) until smooth—about 30 seconds in a blender. This step is optional but gives your soup a luxurious texture.

6. Make It Creamy:

   Lower heat to a gentle simmer. Stir in heavy cream, ricotta, cottage cheese, mozzarella, and parmesan. Mix slowly until cheeses are melted and soup is creamy—about 3–5 minutes. Taste and adjust seasoning as needed (add more salt, pepper, or red pepper flakes).

   Sensory cue: The soup should be thick, glossy, and smell like cheesy garlic heaven!

   If soup seems too thick, add a splash more broth; too thin, simmer a few more minutes.

7. Serve & Garnish:

   Ladle soup into bowls. Top with fresh parsley, extra parmesan, or cracked pepper. Serve hot and enjoy!

Efficiency tip: Prep all veggies and chicken before you start cooking so you can move quickly from step to step. If you’re short on time, use rotisserie chicken—just add it with the noodles and skip the raw chicken step.

Cooking Tips & Techniques

After making creamy garlic white chicken lasagna soup more times than I can count, I’ve picked up some tricks that keep it foolproof.

• Sauté Slowly: Don’t rush the veggie sauté—low and slow builds flavor and sweetness. If the garlic browns too fast, lower the heat or add a splash of broth.
• Don’t Overcook the Noodles: Lasagna noodles go from perfectly tender to mushy fast. Check at 10 minutes and taste-test. If you’re prepping ahead, slightly undercook noodles—they’ll finish as the soup cools.
• Blend the Cheeses: Blending cottage cheese and ricotta gives the soup a velvety finish. If you skip this step, you’ll get little curds (still tasty, just less creamy). I learned this the hard way after my first batch!
• Layer Seasoning: Season at every stage—veggies, chicken, broth, and before serving. Adjust to taste. Remember, parmesan adds saltiness, so taste before adding extra salt at the end.
• Timing & Multitasking: Chop veggies while the pot heats up. Blend cheese while noodles cook. Clean as you go for an easy finish.
• Consistency Tips: If you want thicker soup, let it simmer uncovered for a few extra minutes. For a thinner soup, add extra broth or a splash of milk.

Common mistake: Adding noodles too early or leaving soup on high heat. Noodles will soak up liquid and get too soft. I’ve done it—learn from my impatience!

Last tip: Let the soup rest for 5 minutes before serving. Flavors settle and the texture becomes even more luscious.

Variations & Adaptations

This creamy garlic white chicken lasagna soup is endlessly customizable. Here are my favorite tweaks:

• Vegetarian: Swap chicken for cannellini beans or sautéed mushrooms. Use veggie broth—still super flavorful!
• Low-Carb: Replace lasagna noodles with zucchini ribbons or spaghetti squash strands. You’ll get all the creaminess with fewer carbs.
• Seasonal: In summer, add fresh spinach or kale at the end for a burst of green. In winter, toss in butternut squash cubes with the veggies.
• Spicy: Stir in a diced jalapeño with the onions or add extra red pepper flakes for heat.
• Dairy-Free: Use coconut cream and plant-based cheese alternatives. I’ve tried Violife mozzarella—it melts decently!

If you want to slow-cook, use a crockpot: sauté veggies and chicken first, then transfer everything except cream and cheeses to slow cooker. Cook on low for 4 hours, add cheeses at the end, and stir until creamy. This method is great for busy days.

My personal favorite variation? Adding leftover roasted garlic and a handful of fresh basil just before serving. It’s a little twist that makes it taste like you’ve been simmering sauce all day!

Serving & Storage Suggestions

Serve creamy garlic white chicken lasagna soup piping hot—trust me, the cheese will be perfectly melty. I like to ladle it into wide bowls, sprinkle fresh herbs on top, and finish with a little extra parmesan. Pair with crusty bread or garlic knots, and maybe a crisp salad for balance.

This soup is a meal on its own, but it goes great with sparkling water, a light Pinot Grigio, or even iced tea. If you’re hosting, add a side of roasted veggies or a simple caprese salad.

Storage: Cool leftovers completely, then transfer to airtight containers. Store in the fridge for up to 4 days. The flavors actually deepen overnight! For freezer storage, portion into freezer bags—leave some room for expansion. Freeze up to 2 months.

Reheating: Warm gently on the stovetop over low heat, stirring often. If soup thickens too much, add a splash of broth or milk. Microwave works too—just stir halfway through to melt the cheese evenly.

Pro tip: Noodles will soak up more broth as the soup sits. It’s still delicious, but you can always add a bit more liquid when reheating to bring back that creamy texture.

Nutritional Information & Benefits

Each serving of creamy garlic white chicken lasagna soup (about 2 cups) has approximately:

• Calories: 420
• Protein: 30g
• Fat: 18g
• Carbs: 35g
• Fiber: 3g

Lean chicken adds high-quality protein, while garlic and veggies offer antioxidants and vitamins. Ricotta and cottage cheese provide calcium and extra protein, making this soup more balanced than your average comfort food. If you use whole-wheat noodles or add spinach, you get even more fiber and nutrients.

This recipe is naturally nut-free but contains dairy and gluten. For gluten-free or lactose-free adaptations, see the variations section. As someone who tries to keep weeknight dinners lighter, I love that this soup satisfies cravings and keeps you full without feeling heavy.

Conclusion

If you’re looking for a dinner that’ll wrap you in comfort and keep everyone happy, creamy garlic white chicken lasagna soup is it. It’s easy, quick, and packed with everything you love about lasagna—just in a bowl and on the table fast. I keep coming back to this recipe because it’s reliable, customizable, and honestly, it just tastes like home.

Don’t be afraid to tweak it to suit your crew—swap out proteins, add veggies, use what’s in your fridge. That’s part of the fun! I hope it brings warmth to your kitchen and smiles to your table, just like it does for mine.

Got a twist you love? Drop your version in the comments below, share with your soup-loving friends, or save it to your dinner rotation. Let’s keep comfort food simple and delicious—one bowl at a time!

Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just shred 2 cups of rotisserie chicken and add it when you put in the noodles. Skip the raw chicken step—makes it even faster.

Do I have to blend the cottage cheese and ricotta?

Nope, but blending gives your soup a smoother texture. If you skip it, you’ll see little cheese curds. Still tasty, just a different vibe!

Will gluten-free noodles work in this soup?

Yes, gluten-free lasagna noodles cook up perfectly. Just check for doneness a couple minutes early—they tend to soften faster.

Can I freeze creamy garlic white chicken lasagna soup?

Definitely! Cool it completely, then freeze in portions. Thaw overnight in the fridge and gently reheat with a splash of extra broth if needed.

What can I do if my soup is too thick after storing?

Easy fix—just stir in a little chicken broth or milk as you reheat. The noodles soak up liquid over time, but extra broth brings back the creamy texture.

Creamy Garlic White Chicken Lasagna Soup

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• Author: Savannah Collins
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy garlic white chicken lasagna soup delivers all the cozy flavors of classic lasagna in a comforting, one-pot soup. Packed with tender chicken, broken lasagna noodles, and a rich, garlicky cheese broth, it’s the perfect easy comfort food dinner for chilly nights.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 5–6 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Salt and freshly ground black pepper, to taste
• 6 cups low-sodium chicken broth
• 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
• 1 cup heavy cream (or half-and-half)
• 3/4 cup ricotta cheese
• 1/2 cup cottage cheese, blended until smooth (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Chopped fresh parsley or basil (optional garnish)
• Extra parmesan or mozzarella (optional garnish)
• Cracked black pepper (optional garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion, carrots, and celery. Sauté for 4–5 minutes until veggies are soft and onions are translucent.
3. Add minced garlic and stir for another 1–2 minutes until fragrant.
4. Add chicken pieces, season with salt, pepper, and Italian seasoning. Stir and cook for 5–6 minutes until chicken is mostly cooked through.
5. Pour in chicken broth, scrape the bottom of the pot to lift any browned bits, and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
6. Break lasagna noodles into 2-inch pieces and add to the pot. Simmer for 10–12 minutes, stirring occasionally, until noodles are al dente.
7. While noodles cook, blend cottage cheese and ricotta until smooth (optional).
8. Lower heat to a gentle simmer. Stir in heavy cream, ricotta, cottage cheese, mozzarella, and parmesan. Mix slowly until cheeses are melted and soup is creamy, about 3–5 minutes. Taste and adjust seasoning.
9. Ladle soup into bowls. Top with fresh parsley, extra parmesan, or cracked pepper. Serve hot and enjoy!

Notes

Prep all veggies and chicken before starting for efficiency. For a vegetarian version, use vegetable broth and substitute chicken with cannellini beans or mushrooms. Gluten-free noodles and lactose-free cheeses work well. Blend cottage cheese and ricotta for a velvety texture. Let soup rest 5 minutes before serving for best flavor and texture. Noodles will absorb broth as soup sits; add extra broth when reheating if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American, Italian-inspired

Nutrition

• Serving Size: About 2 cups per serving
• Calories: 420
• Sugar: 5
• Sodium: 900
• Fat: 18
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 3
• Protein: 30

Keywords: chicken lasagna soup, creamy soup, comfort food, easy dinner, one-pot meal, garlic soup, lasagna noodles, cheesy soup, weeknight dinner