Pioneer Woman White Lasagna Soup Recipe

Pioneer Woman White Lasagna Soup is essentially “Chicken Alfredo” in a cozy, slurpable bowl. Ree Drummond takes all the comforting elements of a white lasagna—creamy béchamel, tender chicken, spinach, and plenty of cheese—and deconstructs them into a one-pot soup that is ready in under 30 minutes. It avoids the labor-intensive layering and baking of a traditional lasagna while delivering the same rich, velvety flavors. It is the perfect weeknight solution when you are craving Italian comfort food but don’t have the time to assemble a casserole.

Try more Recipes:

• Pioneer Woman Split Pea Soup
• Pioneer Woman Turnip Green Soup
• Gordon Ramsay’s White Bean Chicken Chili Recipe

🧡 Why You Will Love This White Lasagna Soup Recipe:

• One-Pot Wonder: Everything cooks in a single Dutch oven or soup pot, meaning cleanup is minimal.
• Ready in 30 Minutes: Unlike baked lasagna which takes an hour or more, this soup is ready as soon as the noodles are tender.
• Creamy & Comforting: The heavy cream and cheese create a luxurious texture that warms you from the inside out.
• Rotisserie Hack: You can make it even faster by using leftover rotisserie chicken, cutting the cook time down to just 15 minutes.
• No Layering: You get all the flavor of the complex dish with zero assembly required.

🍗 Pioneer Woman White Lasagna Soup Ingredients

The Base

• 2 tbsp olive oil or butter
• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning (dried oregano/basil blend)
• Salt and black pepper to taste

The Soup & Noodles

• 4 to 5 cups chicken broth (low sodium preferred)
• 8 to 10 lasagna noodles, broken into rough 2-inch pieces (or 8 oz bowtie pasta)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 cups fresh spinach, roughly chopped

The Cheese Finish

• 1/2 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• Fresh parsley or basil for garnish

🥘How To Make Pioneer Woman White Lasagna Soup

1. Sauté Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 5 to 7 minutes until the chicken is golden and cooked through. Remove the chicken from the pot and set aside on a plate.
2. Sauté Aromatics: In the same pot (add a little more butter if needed), add the diced onion. Sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for just 1 minute until fragrant.
3. Simmer: Pour in the chicken broth. Scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits (fond) from the chicken. Bring the liquid to a rolling boil.
4. Cook Noodles: Add the broken lasagna noodles to the boiling broth. Reduce the heat to medium-low and simmer for 10 to 12 minutes (or according to package directions) until the pasta is tender al dente.
5. Finish: Reduce the heat to low. Stir the cooked chicken back into the pot. Pour in the heavy cream and stir gently. Add the chopped spinach and let it simmer for 2 minutes until the spinach is wilted.
6. Melt Cheese: Turn off the heat. Stir in the Parmesan cheese until melted into the broth.
7. Serve: Ladle the soup into bowls. Top each bowl generously with shredded mozzarella cheese (the heat of the soup will melt it) and fresh herbs.

💭Recipe Tips

• Don’t Overcook Pasta: The noodles will continue to soften in the hot liquid even after you turn off the heat. Cook them until they are just barely tender to prevent them from becoming mushy.
• The “Rotisserie” Shortcut: Skip step 1 entirely by using 2 cups of shredded rotisserie chicken. Add the cooked chicken at step 5 along with the cream.
• Consistency Control: If you prefer a thicker, stew-like consistency, mix 1 tablespoon of cornstarch with a splash of cold water and stir it into the boiling broth before adding the cream.
• Broken Noodles: While broken lasagna sheets are traditional for the “deconstructed” look, Mafalda (mini lasagna ribbons) or Campanelle pasta shapes work beautifully and are easier to eat.

🥦What To Serve With White Lasagna Soup Recipe?

Because White Lasagna Soup is incredibly rich, creamy, and filling, it pairs best with lighter, crisp sides that provide textural contrast. A fresh Caesar Salad or a simple Garden Salad with a sharp vinaigrette helps cut through the heaviness of the cream and cheese. For dipping, crusty Garlic Bread or soft Breadsticks are essential to soak up the savory broth. If you want to add more vegetables to the meal, a side of Roasted Broccoli or Green Beans works beautifully to round out the dinner without adding too many extra carbs.

🥶How To Store Leftovers White Lasagna Soup?

• Refrigerate: Store leftovers White Lasagna Soup in an airtight container for up to 3 days. The soup will thicken significantly as it sits because the pasta absorbs the broth.
• Freeze: It is not recommended to freeze this soup with the noodles and cream in it. The cream will separate, and the noodles will turn to mush. If you must freeze it, freeze the chicken/broth base separately and add the cream and noodles fresh when reheating.

♨️How To Reheat Leftovers White Lasagna Soup?

Important Rule (The “Noodle Sponge” Warning): Pasta acts like a sponge and will drink up most of the broth while sitting in the fridge. The leftovers will look more like a creamy pasta dish than a soup. You must add a splash of chicken broth or water (about 1/4 to 1/2 cup) when reheating to thin it back down to a soup consistency.

• Stovetop: Pour the soup into a saucepan and heat over medium-low heat. Stir frequently to prevent the cream from scorching.
• Microwave: Heat in 1-minute intervals, stirring in between.

❓FAQs

Try more Recipes:

• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Slow Cooker Ham and Beans
• Pioneer Woman Zuppa Toscana Soup Recipe

📊White Lasagna Soup Nutrition Facts

Serving Size: 1 bowl (approx 1.5 cups)

• Calories: 420 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 25g

Pioneer Woman White Lasagna Soup Recipe

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SoupsCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

420

kcal

Pioneer Woman White Lasagna Soup is a creamy, one-pot comfort meal that deconstructs the classic flavors of Chicken Alfredo Lasagna. Ready in just 30 minutes, it combines tender chunks of chicken, spinach, and broken lasagna noodles in a velvety garlic-Parmesan broth, delivering all the cheesy goodness of a casserole without the baking time.

Ingredients

• The Base:

• 2 tbsp olive oil or butter

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning (dried oregano/basil blend)

• Salt and black pepper to taste

• The Soup & Noodles:

• 4 to 5 cups chicken broth (low sodium preferred)

• 8 to 10 lasagna noodles, broken into rough 2-inch pieces (or 8 oz bowtie pasta)

• 1 cup heavy cream (or half-and-half for a lighter version)

• 2 cups fresh spinach, roughly chopped

• The Cheese Finish:

• 1/2 cup Parmesan cheese, grated

• 1 cup Mozzarella cheese, shredded

• Fresh parsley or basil for garnish

Directions

• Sauté Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 5 to 7 minutes until the chicken is golden and cooked through. Remove the chicken from the pot and set aside on a plate.
• Sauté Aromatics: In the same pot (add a little more butter if needed), add the diced onion. Sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for just 1 minute until fragrant.
• Simmer: Pour in the chicken broth. Scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits (fond) from the chicken. Bring the liquid to a rolling boil.
• Cook Noodles: Add the broken lasagna noodles to the boiling broth. Reduce the heat to medium-low and simmer for 10 to 12 minutes (or according to package directions) until the pasta is tender al dente.
• Finish: Reduce the heat to low. Stir the cooked chicken back into the pot. Pour in the heavy cream and stir gently. Add the chopped spinach and let it simmer for 2 minutes until the spinach is wilted.
• Melt Cheese: Turn off the heat. Stir in the Parmesan cheese until melted into the broth.
• Serve: Ladle the soup into bowls. Top each bowl generously with shredded mozzarella cheese (the heat of the soup will melt it) and fresh herbs.

Notes

• Don’t Overcook Pasta: The noodles will continue to soften in the hot liquid even after you turn off the heat. Cook them until they are just barely tender to prevent them from becoming mushy.
  The “Rotisserie” Shortcut: Skip step 1 entirely by using 2 cups of shredded rotisserie chicken. Add the cooked chicken at step 5 along with the cream.
  Consistency Control: If you prefer a thicker, stew-like consistency, mix 1 tablespoon of cornstarch with a splash of cold water and stir it into the boiling broth before adding the cream.
  Broken Noodles: While broken lasagna sheets are traditional for the “deconstructed” look, Mafalda (mini lasagna ribbons) or Campanelle pasta shapes work beautifully and are easier to eat.