White Lasagna Soup Recipe

Introduction

This White Lasagna Soup offers all the comforting flavors of classic lasagna in a warm, hearty bowl. It’s perfect for a cozy night in and comes together quickly with simple ingredients.

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 butter over medium heat. Add the chopped onion and cook until soft and slightly browned.
2. Step 2: Add garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Sauté for 1 minute until fragrant.
3. Step 3: Pour in chicken broth. Add chicken breasts and sun-dried tomatoes, then cover and simmer for 12–15 minutes until chicken is cooked through.
4. Step 4: While the chicken cooks, boil pasta in a separate pot until al dente. Drain and set aside.
5. Step 5: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
6. Step 6: Whisk together half and half (or heavy cream) and cornstarch in a small bowl. Stir this mixture into the soup to thicken it slightly.
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.
8. Step 8: Ladle the soup into bowls and top each serving with ricotta, grated Parmesan, and shredded mozzarella as desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and add mushrooms or zucchini instead of chicken.
• Use gluten-free pasta if needed, just adjust cooking time according to package instructions.
• Sun-dried tomatoes add a nice tangy layer, but you can omit them if unavailable.
• To make the soup richer, add extra cheese or swap half and half for full heavy cream.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much when cooled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, it reheats well and flavors often improve after resting. Just keep the pasta separate if possible and add it when reheating to avoid sogginess.

What can I use instead of lasagna noodles?

Short pasta shapes like penne, rotini, or broken spaghetti work great as substitutes and cook faster.

White Lasagna Soup Recipe

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★★★★★

5 from 96 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy White Lasagna Soup combines all the comforting flavors of a classic lasagna into a hearty, easy-to-make soup. Tender shredded chicken, tender pasta, fresh spinach, and a creamy broth enriched with ricotta, Parmesan, and mozzarella cheeses create a delicious and warming meal perfect for cozy nights.

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Ingredients

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Base 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

Additional Ingredients

• 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

Toppings

• Ricotta cheese, for topping
• Grated Parmesan cheese, for topping
• Shredded mozzarella cheese, for topping

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Instructions

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

Notes

• For a vegetarian version, substitute vegetable broth and omit chicken, adding mushrooms or beans instead.
• Sun-dried tomatoes add a nice depth of flavor but can be omitted if unavailable.
• The cream and cornstarch mixture helps to gently thicken the soup without making it too heavy.
• Use gluten-free pasta if you need a gluten-free option.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: White Lasagna Soup, creamy chicken soup, Italian soup, comforting soup, chicken lasagna soup, easy soup recipe