There’s something incredibly comforting about a bowl of warm, cheesy soup that reminds you of a classic Italian dinner, but faster and cozier. This White Lasagna Soup Recipe brings all those flavors together in one pot, making it a perfect weeknight meal that feels really special.
Why You’ll Love This Recipe
- Rich & Creamy Flavor: The blend of half-and-half and cheeses creates a luscious, comforting soup that tastes like lasagna in a bowl.
- One-Pot Convenience: You simmer the chicken and broth together, making prep and cleanup a breeze on busy nights.
- Customizable Ingredients: You can easily swap pasta types or add extra veggies to suit your family’s tastes.
- Family-Friendly Crowd-Pleaser: My family goes crazy for this, and it’s a great way to sneak in some greens like spinach without complaints.
Ingredients You’ll Need
These ingredients work so well together, combining fresh, savory, and creamy elements that build the perfect white lasagna flavor. When shopping, I always look for sun-dried tomatoes that aren’t too oily and fresh spinach that looks bright green and crisp.
- Unsalted butter: Adds richness and helps sauté the aromatics without overpowering the flavors.
- Medium onion: Gives a mild sweetness and depth once softened.
- Garlic cloves: Essential for that classic Italian aroma.
- Italian seasoning: A simple blend that saves time and packs in herbaceous flavor.
- Salt and pepper: Basic but crucial for balancing the flavors.
- Red chili flakes: Adds just a hint of heat to wake up the dish.
- Low-sodium chicken broth: Forms the base of the soup and lets you control the salt level.
- Boneless skinless chicken breasts: Cooks right in the broth, keeping it moist and tender.
- Sun-dried tomatoes: Bring chewy texture and a tangy sweetness that pairs beautifully.
- Dry short pasta or broken lasagna noodles: Mimics lasagna noodles and holds the soup’s texture nicely.
- Half-and-half: Creates that creamy consistency without being too heavy.
- Cornstarch: Helps thicken the soup just enough for silky smoothness.
- Fresh spinach: Adds freshness and a burst of color.
- Ricotta, Parmesan, and shredded mozzarella cheeses: The ultimate garnishes for that indulgent finishing touch.
Variations
This soup is super adaptable. I’ve tried swapping spinach for kale when I wanted a heartier green, and it was just as delicious — feel free to make it your own and experiment with what’s in your fridge.
- Vegetarian Option: Skip the chicken and use vegetable broth, plus add mushrooms or zucchini for extra texture — I’ve done this when my vegetarian friends came over, and they loved it!
- Spicy Kick: Increase red chili flakes for a bolder heat. One time, I accidentally added too much and it still worked — just have some cheese handy!
- Gluten-Free: Use gluten-free pasta or even small gluten-free shapes to keep it friendly for dietary needs without sacrificing texture.
- Cheesy Overload: Add some cream cheese or mascarpone into the soup base for an ultra creamy twist I discovered on a chilly evening.
How to Make White Lasagna Soup Recipe
Step 1: Sauté Aromatics for Depth
Start by melting the butter in a large pot over medium heat. Then add the finely chopped onion and cook it until it just begins to brown — that usually takes about 3 to 4 minutes. This step is where your soup starts to develop flavor, so don’t rush it! Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for another minute until fragrant.
Step 2: Simmer Chicken and Broth
Pour in the chicken broth, then add the whole chicken breasts and sun-dried tomatoes. Bring the mixture to a medium-high simmer, then cover and lower the heat. Let it cook gently for about 12 to 15 minutes until the chicken reaches 165°F inside. This infuses the broth with chicken flavor and keeps the meat perfectly juicy.
Step 3: Prepare Pasta Separately
While the chicken cooks, boil your pasta in salted water following the package directions. Cooking the pasta separately keeps it from getting mushy in the soup later — that’s a little trick I learned after my first batch turned out too soggy!
Step 4: Shred Chicken and Thicken Soup
Remove the chicken from the pot and shred it using two forks. In a small bowl, whisk half-and-half with cornstarch until fully combined, then stir this mixture into the hot broth. Let it cook for a couple of minutes until it thickens slightly, giving your soup a creamy, velvety texture without creaminess that’s too heavy.
Step 5: Combine and Finish
Add the shredded chicken, cooked pasta, and chopped spinach to the soup. Stir gently over low heat until everything is warmed through and the spinach wilts. Give it a taste and adjust salt or pepper if needed — I always tweak at the end to match exactly how my family likes it.
Pro Tips for Making White Lasagna Soup Recipe
- Cook Pasta Separately: I learned this early to avoid mushy noodles soaking too long in soup — it keeps the texture just right.
- Shred Chicken Warm: Shredding the chicken while it’s warm makes it easier and ensures it mixes well into the soup.
- Cornstarch for Creaminess: Using cornstarch to thicken the half-and-half keeps the soup silky without heavy cream’s richness.
- Taste & Adjust Seasoning Last: Every broth can vary; I always taste before serving to balance salt and spices perfectly.
How to Serve White Lasagna Soup Recipe
Garnishes
I love topping each bowl with a spoonful of ricotta for creaminess, a sprinkle of shredded mozzarella to melt in, and a shower of freshly grated Parmesan for that sharp, salty pop. Fresh basil or a little crushed red pepper flakes on top is my secret finishing touch.
Side Dishes
Crusty garlic bread or a simple green salad brightened with lemon vinaigrette pairs beautifully here. Once, I served it with roasted Brussels sprouts for a cozy meal my whole family devoured.
Creative Ways to Present
For a dinner party, I like to serve this soup in small, pretty ramekins with mini garlic knots on the side. It makes the casual meal feel elevated and special enough to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find the flavors actually deepen overnight — it’s a nice surprise for lunch the next day. Just keep the pasta firm by storing separately if possible.
Freezing
This soup freezes well without the pasta — I usually freeze the broth and chicken mixture and cook fresh pasta when reheating, which keeps the texture much better based on my experience.
Reheating
To reheat, gently warm the soup on the stove, adding cooked pasta and spinach at the end just to wilt through. If reheating leftovers with pasta mixed in, add a splash of broth or water to loosen it up and prevent drying out.
FAQs
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Can I use other kinds of pasta for the White Lasagna Soup Recipe?
Absolutely! While broken lasagna noodles give it an authentic feel, you can use any short pasta like penne, rigatoni, or even small shells. Just be sure to cook the pasta separately to avoid overcooking and sogginess.
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Is it possible to make this soup vegetarian?
Yes! Swap chicken broth for vegetable broth, omit the chicken, and add extra vegetables like mushrooms, zucchini, or eggplant for a satisfyingly hearty soup that still has great flavor.
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How do I prevent the soup from becoming too thick or too thin?
The cornstarch and half-and-half mixture thickens the soup perfectly, but you can adjust the thickness by adding more broth if it feels too thick or cooking it a little longer to reduce it if too thin. Stir often to gauge the consistency.
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Can I prepare White Lasagna Soup Recipe in advance?
Yes, you can prepare the broth and chicken ahead of time and refrigerate it. Add pasta and spinach fresh when you’re ready to serve for the best texture and freshness.
Final Thoughts
This White Lasagna Soup Recipe has become one of my go-to meals during the cooler months because it’s warm, hearty, and full of comforting flavors that scream home. I love how easy it is to whip up but still feels like a treat, and I hope you enjoy it just as much as my family does. Give it a try—you might just find your new favorite cozy dish!
Print
White Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy and comforting White Lasagna Soup featuring tender shredded chicken, spinach, sun-dried tomatoes, and broken pasta simmered in a flavorful broth enriched with half-and-half, topped with ricotta, Parmesan, and mozzarella cheeses for a delicious twist on classic lasagna flavors.
Ingredients
Savouy Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes
Broth and Protein
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Pasta and Thickener
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
Greens and Garnish
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Prepare Flavor Base: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion starts to brown, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute to release the flavors without burning the garlic.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the whole boneless skinless chicken breasts along with the chopped sun-dried tomatoes. Increase the heat to medium-high and bring to a simmer.
- Simmer Chicken: Once simmering, cover the pot and reduce heat to medium-low. Let cook for 12 to 15 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Cook Pasta: While the soup simmers, bring a large pot of salted water to a boil and cook the dry short pasta or broken lasagna noodles according to package instructions. Drain and set aside.
- Shred Chicken: Carefully remove the chicken breasts from the soup and shred them using two forks.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes, stirring frequently, until the broth thickens slightly.
- Combine Ingredients: Return the shredded chicken to the pot along with the drained pasta and roughly chopped fresh spinach. Stir gently to combine and heat through until the spinach wilts.
- Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses to mimic classic lasagna flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or mushrooms.
- Use gluten-free pasta if a gluten-free version is desired.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Half-and-half can be substituted with whole milk or cream depending on desired richness.
- If you prefer the pasta directly in the soup, cook it separately and add just before serving to avoid overcooking and mushiness.
