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.

Ingredients

Scale

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

Instructions

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.
Add Seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Sauté for about 1 minute until fragrant.
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.
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.
Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
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.
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.
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