Prep Time: 15 mins Cook Time: 4 hours Yield: 4-6 servings
Dairy Free | Gluten Free
This Creamy Dairy Free White Lasagna Soup is hearty, cozy and full of delicious flavor while being completely dairy free. This simple soup is loaded with chicken, spinach, lasagna noodles, and can be made in a slow cooker or on the stovetop.
Lately I’ve been obsessed with making cozy, fall dinners. And this just so happened to be one of them.
Creamy, delicious, full of flavor, protein, and greens, and so easy to make!
Also, this soup can easily be made entirely with or without gluten and dairy. Subs are listed out below.
Happy cooking!
Want more fall dinner ideas?
- Autumn Harvest Sheet Pan Dinner
- White Chicken Chili
- Dairy Free Fish Chowder
- Instant Pot Corn and Potato Chowder
Ingredients in Creamy White Lasagna Soup:
Butter + Flour- the combo of butter and flour creates a roux which helps thicken this soup without needing dairy.
Onion- I used a sweet onion, but yellow would also work.
Garlic
Chicken Broth
Spices- salt, pepper, thyme, Italian seasoning, basil, parsley, red pepper flakes
Chicken Breasts
Spinach- I used fresh baby spinach. I did not try frozen, although if you do, make sure its defrosted and remove as much water as possible so it doesn’t water down and thin out the soup.
Milk + Flour- instead of using a heavy cream, the mixture of milk and flour help to thicken this soup and make it creamy.
Lasagna Noodles– you can use regular or gluten free. I used Barilla’s Gluten Free Lasagna Noodles and loved them. Barilla is my favorite brand for gluten free pasta- I find that it’s the closest to the real deal with the taste and texture.
Cheese- Mozzarella and parmesan. You can use dairy free or normal if desired. My favorite brand of non dairy cheese is GOOD PLANeT. Tastes like real cheese and melts too! Seriously, if you’re going to make something that is dairy free, the products you use are crucial. To me, no other dairy free cheese brand even compares to GOOD PLANeT, so if I want something to taste cheesy and like real cheese, I opt to use their product so its actually delicious.
Cream Cheese- I found that by adding a bit of cream cheese (I used Trader Joe’s vegan cream cheese alternative) that it not only made the soup creamier, it cut down on the robust taste of the spices and it just blended everything together. It was the missing ingredient that took this soup from really good to delicious!
Tools needed to make Creamy Dairy Free Lasagna Soup:
- Slow cooker, dutch oven or stock pot.
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon, spatula or whisk
- Stand or hand mixer, or two forks- I personally love shredding my chicken in my stand mixer because you can control how “shredded” it is. I don’t love huge chunks of meat in my soup so I shred it pretty finely and you get an even amount of chicken in every bite!
How to make Creamy White Lasagna Soup:
Slow Cooker: In a skillet (or in your slow cooker) melt the butter and add the flour. Mix together to create your roux. Add a bit of chicken broth (about 1/4-1/3 cup) and add the onions and garlic. Cook until onions are translucent (if using a skillet, transfer to the crockpot after this step). Add the rest of the chicken broth. Mix in the spices. Place the chicken breasts in and cover with the lid. Cook until the chicken is fully cooked. I cooked mine on high for about 3-4 hours.
Once the chicken is cooked, remove and shred the chicken. Replace the chicken back in the slow cooker. Mix the milk and flour together really well so there are no clumps (I like to add it to a large mason jar, seal it, and shake it real good). Add the milk and flour mixture to the soup along with the cheeses. Mix all together. Place the cream cheese in the slow cooker and add the spinach to the top. Place the lid back on and let sit for 30 minutes. This will allow for the cheeses and cream cheeses to melt, the soup to thicken and the spinach to get steamed. Mix altogether and serve with lasagna noodles. I like to keep them separate from the soup so they do not get soggy and soak up the liquid from the soup, especially gluten free ones.
Dutch oven and stock pot: Same directions except for as follows. Melt the butter and add the flour in the pan. Add the broth and then the onions and garlic. Cook and keep in pot. Add the rest of the chicken broth, the spices and the chicken breasts. Bring to a boil and then reduce to a simmer. Cover and let simmer until chicken is cooked. The rest of the directions are the same as the slow cooker directions.
How to make Creamy Dairy Free White Lasagna Soup:
How to store and reheat leftover Creamy White Lasagna Soup:
Leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
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Creamy Dairy Free White Lasagna Soup
Course: Dinner4-6
servings15
minutes4
hours4
hours15
minutesThis Creamy Dairy Free White Lasagna Soup is hearty, cozy and full of delicious flavor while being completely dairy free. This simple soup is loaded with chicken, spinach, lasagna noodles, and can be made in a slow cooker or on the stovetop.
Ingredients
2 Tablespoons butter, dairy free if desired
3 Tablespoons flour, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the blue bag)
1 medium sweet or yellow onion, diced
2 garlic cloves, minced
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon of EACH- thyme, Italian seasoning, basil, parsley
Pinch of red pepper flakes
2 chicken breasts, boneless and trimmed
2 cups milk + 1/4 cup flour (dairy and gluten free if desired)
1/2 cup mozzarella cheese, dairy free if desired
1/4 cup shredded parmesan, dairy free if desired
4 oz cream cheese, dairy free if desired
2 cups packed spinach
10 oz box gluten free lasagna noodles, cracked into pieces and cooked according to directions on box
Directions
- Slow Cooker: In a skillet (or in your slow cooker) melt the butter and add the flour. Mix together to create your roux. Add a bit of chicken broth (about 1/4-1/3 cup) and add the onions and garlic. Cook until onions are translucent (if using a skillet, transfer to the crockpot after this step). Add the rest of the chicken broth. Mix in the spices. Place the chicken breasts in and cover with the lid. Cook until the chicken is fully cooked. I cooked mine on high for about 3-4 hours. Once the chicken is cooked, remove and shred the chicken. Replace the chicken back in the slow cooker. Mix the milk and flour together really well so there are no clumps (I like to add it to a large mason jar, seal it, and shake it real good). Add the milk and flour mixture to the soup along with the cheeses. Mix all together. Place the cream cheese in the slow cooker and add the spinach to the top. Place the lid back on and let sit for 30 minutes. This will allow for the cheeses and cream cheeses to melt, the soup to thicken and the spinach to get steamed. Mix altogether and serve with lasagna noodles. I like to keep them separate from the soup so they do not get soggy and soak up the liquid from the soup, especially gluten free ones.
- Dutch oven and stock pot: Same directions except for as follows. Melt the butter and add the flour in the pan. Add the broth and then the onions and garlic. Cook and keep in pot. Add the rest of the chicken broth, the spices and the chicken breasts. Bring to a boil and then reduce to a simmer. Cover and let simmer until chicken is cooked. The rest of the directions are the same as the slow cooker directions.
Recipe Video
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