This one-pot creamy white chicken lasagna soup is simple and so delicious! I never knew that I’d prefer to eat my white chicken lasagna in soup form until now. Yum!

White Chicken Lasagna Soup

I’m changing things up a little this year. And actually, as I type this, I’m realizing that I still need to warn my family to brace themselves.

Apparently they have tied themselves strongly to certain traditions that I didn’t realize were A Big Deal, and I’ve learned I need to give plenty of advance notice when breaking from tradition in order to avoid frustration, outright disbelief, fallen countenances, and possible mom-mutiny.

For many years on Christmas Eve, we have lasagna for our “traditional” dinner. I almost always stick with this Classic Italian Lasagna (or my Mom’s Famous Lasagna) because they are two of the most incredible lasagnas I’ve ever made.

And I’ll often throw in another variety of lasagna, usually white sauce-based, for that night just to keep it interesting. This Mushroom Lasagna with White Sauce, for instance, or this favorite White Chicken and Spinach Lasagna.

This year, however, I’m opting for a little different spin on lasagna for that night. Lasagna soup, of course!

It’s not that I don’t like traditional lasagna. Oh, I do. Very much. But I guess I’m also that person who doesn’t mind changing up holiday food traditions every once in a while (I’m the one who fought hard for tacos on Thanksgiving a few years ago…but sadly, lost).

I am realizing, as I continue to champion progress and change, how deeply many of our holiday traditions (and I’m assuming yours, too!) are tied to food.

And how that tradition carries a lot of emotion.

And how people you once knew and loved can become unrecognizable in the face of their holiday dinner changing.

And how I probably should just stop with the whole change-food-on-holidays already, but I probably won’t, because I like variety, and I really like when people see things my way. #cantletitgo #personalityflaw

White Chicken Lasagna Soup

Since I’m determined to make lasagna soup a thing this year, it was high time I got on perfecting a white lasagna soup version, since we already have a delicious “red” lasagna soup that we make often and loooove.

I’ve made this several times already (which begs the question: will anyone in my 5-acre radius even want to face lasagna of any sort come Christmas Eve?) in order to get it just right, and it’s official. This Creamy White Chicken Lasagna Soup is everything creamy, white, chicken, lasagna, soup dreams are made of.

My mom and my sister and her family all agreed it was fantastic (they got in on a dinner night wherein this lasagna soup was served), and my own family adores it.

Sure, that might have been because it was a Tuesday night, but still, I think I have a chance to win them over on Christmas Eve, too.

Thanks to the one-pot wonder effect, the flavors are balanced and delicious as everything simmers together in blissful, brothy, seasoned love. I have very tender feelings toward soup recipes like this where the pasta and chicken can cook right in the pot.

Less dishes for me. And by me, I mean whatever child is on kitchen duty according to our handy-dandy spinning wheel chart we’ve had for 50 years. So really, they sing high praises for one-pot meals, too.

White Chicken Lasagna Soup

While there are some adaptable pieces to this recipe (always), as noted in the recipe notes, I highly, highly encourage you to employ that pop of fresh tomatoes. It honestly takes the soup from delicious to next level flavor explosion.

The rich creaminess of the soup really benefits from the freshness of the tomatoes sitting right on top of a scoop of cheesy, ricotta goodness.

So while you contemplate when and where and how quickly you can make this soup, I’m off to formulate a plan to break the news to the family-o about Christmas Eve dinner. Wish me luck.

I’m hoping they’ll be fine with the announcement if I promise them lots and lots of breadsticks.

What To Serve
Divine 1-Hour Breadsticks
Really good green salad (love this version)

One Year Ago: Twixster Cookies {Shortbread + Caramel + Chocolate}
Two Years Ago: Amazing Scottish Shortbread
Three Years Ago: Mint Brownie and Oreo Hot Fudge Trifle with Minty Cream Cheese Whipped Cream

Creamy White Chicken Lasagna Soup

Yield: Serves 8

Creamy White Chicken Lasagna Soup

This makes a big ol' pot of soup, so feel free to halve the recipe for a smaller crowd.

Also, if you don't have cooked chicken on hand, never fear! In the first step, before adding the vegetables, heat the oil and add diced, uncooked chicken (about 1 1/2 to 2 pounds) that's been seasoned lightly with salt and pepper. Cook it through, 5-7 minutes and then remove to a plate and proceed with the recipe, adding the chicken back in at the end.


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots (about 2 large)
  • 3 cloves garlic, finely minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
  • 8 cups milk
  • 1/4 cup flour
  • 2 to 3 cups cooked, shredded or chopped chicken
  • Creamy Topping:
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Chopped, fresh tomatoes


  1. In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
  2. Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
  3. Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
  4. Whisk or blend together the milk and flour.
  5. Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
  6. For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
  7. Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.

Recipe Source: inspired by this recipe by Jen at Carlsbad Cravings (lightened it up with less butter, using milk instead of cream, changed up most of the ingredients and noodle type, and added my own topping/tomato blend, because, yum!)

45 Responses to One Pot Creamy White Chicken Lasagna Soup

  1. Becky says:

    I wanted to report back about making the soup GF and not with the pasta in it!

    I used 5 cups of broth instead of 8. I used a GF flour instead of AP seeing as one of my guests gas a gluten intolerance. The soup didn’t get as thick as I would have imagined, but I think that’s because there wasn’t pasta in it, releasing starch and thickening the rest of the soup. It was not a big deal! I just whisked about a tablespoon and a half into some cold milk and stirred it in until it was as thick as I wanted.

    It was SO good! All of my guests loved it and I’m looking forward to making it again, but as written the next time!

  2. Becky says:

    Hey Mel!

    I’m going to make this ahead for a group on Monday, so I’m going to cook the rotini separately and have people add it to their bowl before before scooping in the soup. Should I reduce the chicken broth by a couple/few cups? I know when I’ve made this kind of soup before that the pasta absorbed some of the broth as it cooks, so I don’t want to over or under broth it, if that makes sense 🙂

  3. Jody says:

    Great, thanks for the reply!

  4. Jody says:

    Hi Mel – what do you think about substituting cottage cheese for the ricotta? My husband has very deep-seated ricotta texture issues. 🙂

    • Mel says:

      Ha, he’s not the only one, I’m sure. Ricotta is a funny thing. Because it’s just a topping, I think you could definitely sub cottage cheese.

  5. Abby says:

    Just wondering if this is a recipe that could be frozen and reheated?

  6. Lindsay says:

    This is one of the best soups I’ve ever tasted, and certainly the best I’ve ever made! My kids gobbled this up. One of them generally detests soup altogether so I felt completely victorious at dinnertime for once!!

  7. Cindy says:

    Is there a typo or do you really mean 16 cups of liquid and 1/4 cup of flour? I think the thickening would be so slight as to not be noticeable. Also I think the soup would be mostly liquid–not at all like it appears in the picture.

  8. Katie says:

    Sounds great! Any thoughts on making this in the crockpot?

  9. Nancy says:

    I cooked a turkey for our Christmas Eve lunch, and this recipe was a perfect choice for a lighter supper using leftover turkey instead of chicken. Everyone in my family loved it and said it was delicious! The ricotta mixture on the top is what makes it so special. It was so good, that everyone wanted me to make it again for supper tonight. I know this will be a recipe I will make over and over again. Thank you!!!

  10. Dawn says:

    Made this tonight and have tons of left overs. I was considering adding fresh mushrooms and additional cheese and baking it tomorrow evening. Do you think that would work?

  11. Kiersten says:

    Made this tonight, it was really good! Though I personally preferred it without the tomatoes on top. Thanks for another great recipe!

  12. Nicole Miller says:

    I wonder how you feel about trying this with cooked leftover turkey? I bought an extra frozen bird on sale and once I get around to cooking it I know I’ll have a bunch of leftovers to find creative uses for.
    BTW, I’m just tending to your sausage and spinach penne baked casserole I made months ago and froze. So nice to have something to throw in and it smells fantastic!

  13. Heather says:

    Can this be frozen with that much milk base?

  14. Grace says:

    I love your lasagnas! I’m especially a fan of your mushroom lasagna. Mmmm….

  15. Brooke says:

    My husband’s family always has Chinese food for Christmas Eve. One year his parents decided to have soup instead. Needless to say, they have NEVER had soup on Christmas Eve again…Chinese food all the way 🙂

  16. I just made this for dinner tonight using your recipe, and it was SOOO good! I made some cheddar biscuits to go with it, and YUM! What a great weeknight meal. Thanks for always being my go-to for good family-friendly recipes.

  17. Sounds delicious, love all the flavors.

  18. Becky says:

    This sounds perfect for New Year’s Eve! It is frigid where I live and this will be cozy with some crusty bread or a breadstick as you show. Thanks, Mel!

  19. Becky says:

    I have the traditional lasagna soup on the stove right now! I even made the ricotta for the soup that you posted a few months ago 🙂

    Can’t wait to try this!

  20. jan says:

    We do an “off” Christmas also. Chili dogs and hot fudge sundaes on Christmas eve, and then prime rib and coconut pie on Christmas day!!!!

  21. Jan says:

    We have “off” tradtitions , too. Chili dogs with chips and dip for Christmas Eve. Then prime rib and coconut cream pie on Christmas Day!

  22. Lynda says:

    Just what I was looking for! We have an over abundance of goats’ milk, so I make ricotta cheese. Great use for the milk and the cheese! thanks!!!

  23. This looks outrageously good! Christmas traditions are wonderful but the few times I have strayed my family has lots to say about it too! Bottom line is, the cook gets to decide! Merry Christmas! Enjoy your posts so much!

  24. Laurie says:

    Any thoughts on “instant pott-ing” this?

    • Mel says:

      Sometimes recipes like these aren’t worth pressure cooking because the recipe as a whole doesn’t take super long…however, having said that, I totally recognize the craze to Instant Pot all the things! So in that vein, I think once you add the broth and pasta, you could high pressure cook for 4 minutes, quick release, and then use the saute function to add the milk/flour mixture and finish it up. 🙂

  25. Barb says:

    I know traditions die hard. My sweet husband has always wanted that stringy mettalic tinsel from his childhood and I hate that stuff so bad. so after 20+ years of marriage, my daughters convinced me to let him have it. The last 2 years we have had the stringy tinsel and he and the girls are very happy. and when I find pieces of it in the carpet in July, it makes me smile.

    • Mel says:

      That’s a sweet story, Barb – thanks for sharing. And good for you for allowing the metallic tinsel with all its strings lying around in the carpet. 🙂

  26. Sarah says:

    Ooo, this sounds awesome. Also I LOVE your desire to change up traditions. I’ve successfully convinced my husband we need to have your pressure cooker chicken curry for Christmas dinner this year!! #sostoked #thatcangowithpieamiright

  27. Beverly says:

    This is just what I needed! We are celebrating Christmas with my family early this year and we will have the traditional Christmas meal with them. Since it will then just be our small family on Christmas, we won’t need that much food (and we won’t want the same food one week later anyway). We have already picked out a Christmas Eve dinner, but i was fretting about what to do on Christmas Day. This will be absolutely perfect! It sounds incredible. Thanks, Mel!

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