White Lasagna Soup Recipe

Introduction

White Lasagna Soup is a comforting, creamy twist on the classic Italian favorite. Packed with tender chicken, spinach, and cheesy goodness, this soup is perfect for cozy nights when you want all the flavors of lasagna without the fuss.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• Salt and black pepper to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 6 cups low sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped (optional but recommended)
• 8 oz short pasta or broken lasagna noodles
• 1 cup half and half or heavy cream
• 1 tbsp cornstarch
• 2 cups fresh spinach
• Ricotta cheese, for topping
• Grated Parmesan cheese, for topping
• Shredded mozzarella cheese, for topping

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and slightly browned, about 5-7 minutes.
2. Step 2: Add minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Sauté for 1 minute until fragrant.
3. Step 3: Pour in the chicken broth, then add the chicken breasts and sun-dried tomatoes. Cover and simmer for 12–15 minutes, or until the chicken is fully cooked.
4. Step 4: While the chicken cooks, bring a separate pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain and set aside.
5. Step 5: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
6. Step 6: In a small bowl, whisk together the half and half (or heavy cream) and cornstarch until smooth. Stir this mixture into the soup.
7. Step 7: Add the cooked pasta and fresh spinach to the soup. Simmer for a few minutes until the spinach wilts and the soup thickens slightly.
8. Step 8: Ladle the soup into bowls and top with ricotta, grated Parmesan, or shredded mozzarella cheese as desired. Serve warm.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken. You can add mushrooms or extra sun-dried tomatoes for depth.
• If you prefer a thicker soup, add an additional tablespoon of cornstarch mixed with a little cold water before simmering.
• Fresh herbs like basil or parsley make excellent garnishes to brighten the flavor.
• Use gluten-free noodles to make this recipe suitable for gluten-sensitive diets.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pasta may absorb liquid over time, so add a splash of broth or water when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can skip cooking raw chicken by using shredded pre-cooked or rotisserie chicken. Add it in step 6 to warm through after the broth is simmered.

What type of pasta works best in this soup?

Short pasta shapes like broken lasagna noodles, penne, or rotini work well since they hold up in the broth without becoming soggy quickly.

White Lasagna Soup Recipe

---

★★★★★

4.5 from 135 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This White Lasagna Soup is a comforting and creamy twist on the traditional lasagna. Packed with tender shredded chicken, fresh spinach, sun-dried tomatoes, and three types of cheese, this hearty soup combines the flavors of a classic Italian favorite in an easy-to-make, one-pot meal perfect for cozy dinners.

---

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• Salt and black pepper to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 6 cups low sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped (optional but recommended)

Pasta and Cream

• 8 oz short pasta or broken lasagna noodles
• 1 cup half and half or heavy cream
• 1 tbsp cornstarch

Add-ins and Toppings

• 2 cups fresh spinach
• Ricotta cheese, for topping
• Grated Parmesan cheese, for topping
• Shredded mozzarella cheese, for topping

---

Instructions

1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and slightly browned, about 5-7 minutes, to develop a rich flavor base.
2. Add seasonings and garlic: Stir in the minced garlic, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
3. Simmer the chicken: Pour in the chicken broth and add the boneless skinless chicken breasts along with the chopped sun-dried tomatoes. Cover and simmer for 12–15 minutes until the chicken is fully cooked and tender.
4. Cook the pasta: Meanwhile, bring a separate pot of salted water to a boil. Add the pasta or broken lasagna noodles and cook until al dente according to package instructions. Drain and set aside.
5. Shred the chicken: Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
6. Thicken the soup: In a small bowl, whisk together the half and half (or heavy cream) with the cornstarch until smooth. Stir this mixture into the soup to add creaminess and slight thickness.
7. Combine pasta and spinach: Add the cooked pasta and fresh spinach to the soup. Simmer for a few minutes until the spinach wilts and the soup thickens slightly.
8. Serve and garnish: Ladle the soup into bowls and top generously with ricotta cheese, grated Parmesan, and shredded mozzarella cheese as desired for that classic lasagna flavor finish.

Notes

• For a vegetarian version, substitute vegetable broth and omit chicken; add sautéed mushrooms or extra vegetables instead.
• The sun-dried tomatoes add a wonderful depth of flavor but can be omitted if unavailable.
• To make this soup gluten-free, use gluten-free pasta noodles.
• If you prefer a thicker soup, increase cornstarch to 1 1/2 tablespoons or reduce broth slightly.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: white lasagna soup, creamy chicken soup, Italian soup recipe, comfort food, easy dinner soup