Pioneer Woman Creamy White Lasagna Soup Recipe

Pioneer Woman White Lasagna Soup takes everything you love about the baked classic — tender chicken, mushrooms, spinach, and a creamy broth — and turns it into a soul-warming bowl you can eat with a spoon. This Italian-American stovetop dish delivers all the rich, savory comfort of lasagna without the layering or the long oven time.

You can have this on the table in 45 minutes total, and it’s beginner-friendly enough for a weeknight yet impressive enough for company. The only slightly tricky part is keeping the noodles from sticking while they simmer, but a quick stir now and then solves that.

A Quick Glimpse at Pioneer Woman White Lasagna Soup

This is a one-pot meal where cubed chicken sears first, then mushrooms and garlic cook in the same pot to build deep flavor. Broken lasagna noodles simmer right in the broth until al dente, and a final swirl of heavy cream and Parmesan ties everything together into a velvety, herb-flecked soup. The spinach wilts into bright green ribbons, and each spoonful has that cozy, indulgent feel of a baked lasagna in liquid form. It’s the kind of dinner that makes a cold evening feel warmer.

Why This Recipe is Worth Trying

Here is what makes this version stand out from the usual soup rotation.

• One pot only — Everything happens in a single Dutch oven, which means less cleanup and more flavor from the browned bits left behind by the chicken.
• Weeknight speed — With just 15 minutes of prep and 30 minutes of cooking, you can go from fridge to table faster than ordering takeout.
• Deep savory flavor — The white wine deglaze picks up all the caramelized fond, giving the broth a restaurant-quality richness you cannot get from stock alone.
• Comfort food reinvented — All the classic lasagna components are here, but the soup format makes it easier to serve and even easier to love.
• Customizable by nature — You can swap proteins, add vegetables, or adjust the heat level without breaking the recipe.

Essential Ingredients for This Recipe

Every ingredient here has a specific job, from building the savory base to creating that signature creamy finish. Here is what you need and why it matters.

The Protein and Aromatics

• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes — The chicken sears quickly and stays tender because it cooks in pieces rather than whole. Cut them evenly so they cook at the same rate.
• 1 cup yellow onion, finely diced — Onion provides the sweet, aromatic foundation that the rest of the soup builds on. A fine dice ensures it melts into the broth.
• 3 cloves garlic, minced — Garlic adds that pungent, savory punch that defines Italian-American cooking. Add it after the onion so it does not burn.
• 8 oz cremini mushrooms, sliced — Cremini mushrooms bring an earthy, meaty depth that mimics the hearty feel of a baked lasagna. They release liquid and then brown, which concentrates their flavor.

The Liquid Base and Seasonings

• 2 tbsp olive oil — This is the cooking fat for searing the chicken and sautéing the vegetables. Use a good quality oil since it is the first thing to hit the pan.
• 1/2 cup dry white wine — The wine deglazes the pot and adds brightness that balances the cream. Choose something dry like a Sauvignon Blanc or Pinot Grigio.
• 5 cups low-sodium chicken broth — This is the backbone of the soup. Low-sodium gives you control over the final salt level.
• 1/2 tsp dried thyme — Thyme adds a subtle, woodsy earthiness that pairs beautifully with the mushrooms and chicken.
• 1/2 tsp dried oregano — Oregano brings that classic Italian herb note that ties the soup to its lasagna inspiration.
• 1/8 tsp red pepper flakes — Just a pinch adds a gentle warmth without making the soup spicy. It brightens the whole pot.
• 1 tsp kosher salt — Kosher salt seasons the chicken during the sear. The flakes dissolve quickly and distribute evenly.
• 1/2 tsp black pepper — Freshly ground pepper adds a mild heat and earthy complexity to the broth.

The Noodles and Finishing Touches

• 6 lasagna noodles, broken into 2-inch pieces — Broken lasagna noodles give the soup that distinct, hearty texture. They absorb broth as they cook, so keep an eye on the consistency.
• 2 cups fresh baby spinach — Baby spinach wilts quickly and adds color plus a mild, green freshness. It goes in at the very end to keep its texture.
• 1/2 cup heavy cream — The cream gives the broth its signature velvety richness. It turns the soup from broth-like to luxuriously smooth.
• 1/2 cup grated Parmesan cheese — Parmesan melts into the soup, adding saltiness and that unmistakable nutty, savory flavor. Grate it fresh for the best melt.
• For garnish: extra Parmesan and fresh parsley, chopped — A shower of extra Parmesan and parsley brightens each bowl and adds a final layer of flavor.

Useful Equipment

You probably have most of these already, but the right tools make the process smoother.

• Large Dutch oven or heavy-bottomed pot — This is the workhorse of the recipe. The heavy base distributes heat evenly and holds temperature well for searing and simmering.
• Wooden spoon — Essential for scraping up the browned bits when you deglaze with wine. A metal spoon can scratch enameled pots.
• Chef’s knife — You will cube the chicken, dice the onion, and slice mushrooms. A sharp knife makes all of this faster and safer.
• Cutting board — A large board gives you room to prep all the ingredients before you start cooking.
• Measuring cups and spoons — Accurate measurements matter, especially for the broth and cream, so the soup comes out with the right consistency.

Directions to Make Pioneer Woman White Lasagna Soup

The process flows from searing to simmering, and each step builds on the last. Follow these in order for the best results.

• Sear the chicken — Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the cubed chicken in a single layer and season with salt and pepper. Sear undisturbed for 3-4 minutes until lightly golden, then stir and cook another 2-3 minutes until cooked through to 165°F. Transfer to a clean plate.
• Sauté the onion — Reduce the heat to medium and add the diced onion to the same pot. Cook for 3-4 minutes, stirring frequently, until translucent and softened. The fond from the chicken adds flavor here.
• Cook the mushrooms — Stir in the minced garlic and sliced mushrooms, cooking 5-6 minutes until they release liquid and start to brown. Scrape up any browned bits with a wooden spoon as they cook.
• Deglaze with wine — Pour in the white wine and scrape the pot to lift all the flavorful browned bits. Let it bubble and reduce by half, about 2-3 minutes, until almost syrupy and the alcohol has cooked off.
• Build the broth — Return the chicken to the pot, add the chicken broth, thyme, oregano, and red pepper flakes. Stir to combine and bring to a gentle boil.
• Cook the noodles — Stir in the broken lasagna noodles and reduce the heat to medium-low. Simmer uncovered for 10-12 minutes, stirring occasionally, until the noodles are al dente with a slight bite.
• Wilt the spinach — Turn off the heat and stir in the fresh spinach. Let it wilt in the residual heat for 1-2 minutes until bright green and softened.
• Finish with cream and cheese — Pour in the heavy cream and sprinkle in the Parmesan. Stir gently until the cheese melts into a creamy sauce. Taste and add more salt or pepper if needed.
• Serve immediately — Ladle into bowls and garnish with extra Parmesan and fresh parsley. Serve with crusty bread or a side salad.

What I Got Wrong (And How I Fixed It)

Here is what tripped me up the first few times I made this soup, so you can avoid the same pitfalls.

• Overcrowding the pan — Adding too much chicken at once dropped the pan temperature and steamed instead of seared. Cook it in a single layer and leave space between pieces.
• Skipping the deglaze — I initially added the broth right after the mushrooms without the wine step. The soup tasted flat because all those browned bits stayed stuck to the pot. The wine lifts that flavor right up.
• Boiling the noodles too hard — A rolling boil made the noodles break apart and turn mushy. Keep it at a gentle simmer and stir occasionally to prevent sticking.
• Adding spinach too early — The spinach turned dark and slimy when it cooked for the full 10 minutes. Stir it in at the very end and let residual heat do the work.
• Dumping in all the cream at once — The cold cream sometimes curdled when it hit the hot soup too fast. Pour it in a slow stream while stirring constantly for a smooth finish.

Healthier Ways to Make Pioneer Woman White Lasagna Soup

You can lighten this up without losing the comfort food appeal. Here are some swaps that actually work.

• Half-and-half instead of cream — Swapping heavy cream for half-and-half cuts the fat significantly while keeping the soup creamy. Expect a slightly thinner texture, but the flavor holds.
• Whole wheat lasagna noodles — Whole wheat noodles add fiber and a nuttier flavor. They take a minute or two longer to cook, so check for doneness.
• Extra vegetables — Add diced zucchini or bell peppers with the mushrooms to boost the vegetable quotient. They cook in the same time frame and add nutrients without changing the flavor profile.
• Reduced-fat Parmesan — Using a lighter Parmesan cuts some calories and sodium. Freshly grated still melts better than pre-shredded, which often has anti-caking agents.
• Less olive oil — Reduce to 1 tablespoon and use a nonstick pot to cut calories. The chicken will still sear, just with a lighter crust.

Ingredient Substitutions for Pioneer Woman White Lasagna Soup

Run out of something or need to adapt for dietary reasons? These swaps keep the soup delicious.

• Chicken breasts → chicken thighs — Thighs have more fat, which means more flavor and moisture. Cut them the same size and they will cook in roughly the same time, just keep them slightly pink-free before transferring.
• Cremini mushrooms → white button or shiitake — Button mushrooms are milder, while shiitakes add a deeper, earthier note. Either works; just slice them the same thickness.
• White wine → extra chicken broth + 1 tbsp lemon juice — The lemon juice adds the same brightness without alcohol. Add it with the broth and skip the reduction step.
• Heavy cream → full-fat coconut milk — Coconut milk gives a dairy-free creamy base with a subtle sweetness. It changes the flavor slightly but works surprisingly well with the herbs.
• Lasagna noodles → broken fettuccine or rigatoni — Any sturdy pasta works here, but adjust the cooking time to what the package says. Short pasta is easier to eat with a spoon anyway.
• Baby spinach → kale or Swiss chard — Heartier greens hold up better in soup. Remove the stems and add them a few minutes earlier so they soften fully.

Unexpected Ways to Enjoy This Pioneer Woman White Lasagna Soup

This soup is wonderful on its own, but it also works in some surprising contexts.

• Over garlic bread — Ladle the soup over a thick slice of toasted garlic bread and let it soak into the crust. It turns into a savory bread pudding situation that is hard to beat.
• As a pasta sauce — Reduce the soup on low heat for 15-20 minutes until thick, then toss with cooked rigatoni. You get a creamy white lasagna sauce without any extra work.
• Stuffed into baked potatoes — Split a baked potato and spoon the soup generously over the top. The creamy broth seeps into the fluffy interior like a loaded potato overhaul.
• With grilled cheese dippers — Serve the soup alongside grilled cheese sandwiches cut into strips. The crispy bread and melty cheese are perfect for dunking.
• As a brunch star — Poach an egg right in the simmering broth during the last few minutes of cooking. The runny yolk enriches the soup into something unexpectedly luxurious.
• Topped with crispy shallots — Fry thinly sliced shallots in olive oil until golden and scatter them over each bowl. The crunch adds textural contrast.

Best Tips for Pioneer Woman White Lasagna Soup Success

Small details make the difference between good and great. Here is what I learned through trial and error.

• Cut the chicken uniformly — Cubes of the same size cook at the same rate, so you avoid dry pieces next to undercooked ones. Aim for consistent 1/2-inch chunks.
• Let the mushrooms brown properly — If the pan is crowded, they steam instead of sear. Cook them without stirring too often so they get golden edges.
• Measure the wine before you start — The reduction step happens quickly, and having the wine ready prevents any pan-scorching while you search the cabinet.
• Taste before adding more salt — The Parmesan adds saltiness, so the soup may not need any extra until after the cheese goes in. Taste, then decide.
• Undercook the noodles slightly — They continue to absorb liquid and soften after you turn off the heat. Pull them off the stove when they have a slight bite.
• Use freshly grated Parmesan — Pre-shredded cheese has anti-caking agents that can make the soup grainy. A fine grate melts smooth and creamy every time.
• Let it rest before serving — The flavors meld and the soup thickens a bit after 5 minutes off the heat. This short rest makes a noticeable difference.

Tasty Twists on Pioneer Woman White Lasagna Soup

Once you master the base recipe, these variations keep things exciting.

• Sun-Dried Tomato version — Add 1/3 cup chopped sun-dried tomatoes with the mushrooms. Their sweet-tart intensity pairs beautifully with the creamy broth.
• Italian Sausage swap — Replace the chicken with crumbled mild Italian sausage. Brown it first, then proceed with the recipe as written. The sausage brings fennel and spice notes.
• Roasted Garlic twist — Roast a whole head of garlic and mash it into the broth instead of raw minced garlic. The flavor becomes sweeter and deeper with less pungency.
• Whipped Ricotta topping — Serve each bowl with a dollop of ricotta whipped with lemon zest and black pepper. It melts into the soup, adding another layer of creaminess.
• Pesto swirl — Stir a spoonful of basil pesto into each bowl right before serving. The bright herbiness cuts through the richness like a fresh breeze.
• Butternut squash addition — Toss in 1 cup of cubed butternut squash with the broth. It softens during the simmer and adds natural sweetness plus extra body.

Best Ways to Store Your Pioneer Woman White Lasagna Soup

Leftovers are a gift, but they need the right handling to stay delicious.

• Refrigerator storage — Transfer cooled soup to an airtight container and refrigerate for up to 3 days. The noodles will absorb liquid, so expect a thicker consistency the next day.
• Freezer-friendly option — Store in a freezer-safe container for up to 2 months. Be aware the noodles soften significantly upon thawing, so consider blending the soup before freezing and adding fresh noodles when reheating.
• Portion control — Divide the soup into individual containers before storing. This makes grab-and-go lunches effortless and prevents reheating more than you need.
• Label and date — Write the date on the container so you know how long it has been stored. Frozen soup is best enjoyed within the first month for peak quality.
• Separate the noodles — For the best texture, store the soup without noodles and cook fresh ones when reheating. This keeps the pasta from turning mushy.

Ways to Warm It Up Again

Reheating this soup is simple, but the method matters for texture and flavor.

• Stovetop method — Reheat over medium-low heat in a pot, stirring occasionally, until hot throughout. Add a splash of broth or water to restore the soupy consistency.
• Microwave approach — Heat in 30-second intervals, stirring between each, until steaming. This works best for single servings and takes about 2-3 minutes total.
• Slow and low — If reheating a large batch, use a slow cooker on the low setting for 1-2 hours. This gentle heat prevents the cream from curdling.
• Frozen soup revival — Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat. You may need to add extra broth since the noodles absorb liquid as they freeze.

Nutritional Breakdown (per serving)

Based on 1 serving = 1 portion out of 4 total.

• Calories — 641 per serving
• Protein — 46g
• Fat — 32g
• Saturated Fat — about 14g
• Carbohydrates — 38g
• Fiber — 4g
• Sugar — 7g
• Sodium — around 1200mg
• Cholesterol — roughly 110mg

Wrapping It Up

Pioneer Woman White Lasagna Soup delivers all the comfort of the baked classic with a fraction of the effort. The creamy broth, tender chicken, and al dente noodles come together in one pot in under an hour. Give it a try on your next busy weeknight, and I think you will find yourself coming back to it again and again.

Creamy White Lasagna Soup

Print Recipe

This is my stovetop take on white lasagna, capturing all the rich, savory comfort of the baked classic in a soul-warming soup. Tender pieces of chicken simmer in a velvety, herb-flecked broth alongside lasagna noodles, mushrooms, and spinach, finished with a swirl of cream and a shower of Parmesan. Each spoonful is pure coziness, ready in under an hour for an easy weeknight indulgence.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 4 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine
• 5 cups low-sodium chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/8 tsp red pepper flakes
• 6 lasagna noodles, broken into 2-inch pieces
• 2 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• For garnish: extra Parmesan and fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the cubed chicken in a single layer and season with the salt and pepper. Sear the chicken undisturbed for 3-4 minutes until lightly golden on the bottom, then stir and cook for another 2-3 minutes until just cooked through (internal temperature should read 165°F / 74°C). Transfer the chicken to a clean plate and set aside.
2. Reduce the heat to medium. Add the diced onion to the same pot and sauté for 3-4 minutes, stirring frequently, until it turns translucent and begins to soften. The residual drippings and fond left from the chicken will add flavor to the soup.
3. Stir in the minced garlic and sliced mushrooms. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. You’ll smell a rich, nutty aroma; scrape up any browned bits from the bottom of the pot with a wooden spoon.
4. Pour in the white wine and use the spoon to deglaze the pot, scraping up all the flavorful browned bits. Let the wine bubble and reduce by half, about 2-3 minutes, until it’s almost syrupy and the alcohol has cooked off.
5. Return the cooked chicken to the pot. Pour in the chicken broth and add the dried thyme, oregano, and red pepper flakes. Stir to combine, then bring the soup to a gentle boil.
6. Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and let the soup simmer uncovered for 10-12 minutes, stirring occasionally to prevent the noodles from sticking. Cook until the noodles are al dente, with a slight bite in the center.
7. When the noodles are cooked, turn off the heat. Stir in the fresh spinach and let it wilt in the residual heat, about 1-2 minutes. The spinach will turn bright green and soften but retain its texture.
8. Pour in the heavy cream and sprinkle in the half-cup of grated Parmesan cheese. Stir gently until the cheese melts into a creamy, unified sauce. Taste and add more salt or pepper if needed.
9. Ladle the hot soup into bowls and garnish with extra Parmesan and a sprinkle of fresh parsley. Serve immediately with crusty bread or a side salad for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add a splash of chicken broth or water when reheating to restore the soupy consistency. Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals. This soup can be frozen for up to 2 months, but be aware that the noodles may become very soft upon thawing; for best results, consider blending the soup before freezing and adding fresh cooked noodles and cream when reheating.

Nutrition

• Calories: 641
• Sugar: 7g
• Sodium: 1200mg
• Unsaturated Fat: 13g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 46g
• Cholesterol: 145mg

Keywords: lasagna soup, white lasagna soup, creamy chicken soup, Italian soup, weeknight dinner, one pot meal, easy soup recipe, chicken lasagna soup, no bake lasagna, comfort food