White Lasagna Soup Recipe

Why You’ll Love This Recipe

I love how this soup packs in everything I enjoy about lasagna—tender pasta, savory chicken, Italian herbs, and cheesy goodness—but skips all the layers and long baking time. It comes together quickly, is endlessly adaptable, and feels indulgent without being overly heavy. It’s a dish I can serve to family or guests and count on everyone going back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Sauté the Aromatics

I start by melting the butter in a large pot over medium heat. I add the chopped onion and cook until it’s soft and lightly browned. Then I stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes and sauté for about a minute until fragrant.

2. Cook the Chicken

Next, I pour in the chicken broth, add the chicken breasts and sun-dried tomatoes, and bring everything to a simmer. I cover the pot and let it simmer for 12–15 minutes, or until the chicken is cooked through.

3. Boil the Pasta

While the soup simmers, I cook the pasta in a separate pot until al dente. Once done, I drain it and set it aside.

4. Shred the Chicken and Thicken the Soup

Once the chicken is cooked, I take it out and shred it using two forks. I return the shredded chicken to the soup. In a small bowl, I whisk together the cream and cornstarch, then stir it into the soup to add creaminess and help it thicken.

5. Finish the Soup

I stir in the cooked pasta and fresh spinach, then simmer just until the spinach wilts and the soup thickens slightly.

6. Serve and Top

I ladle the soup into bowls and top each with a spoonful of ricotta, a sprinkle of Parmesan, and shredded mozzarella. It’s melty, rich, and perfect.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Rotisserie Chicken Shortcut: If I’m in a rush, I skip cooking raw chicken and use shredded rotisserie chicken instead. I stir it in when I add the pasta and cream.

• Vegetarian Version: I swap out the chicken for sautéed mushrooms or canned white beans and use vegetable broth instead of chicken broth.

• Dairy-Free Option: I use unsweetened coconut milk or almond milk and stir in nutritional yeast in place of cheese.

• Make it Spicier: I add extra crushed red pepper or a dash of hot sauce for a spicy kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stove or in the microwave, adding a splash of broth or milk to loosen the soup if it has thickened. I don’t recommend freezing this soup once the cream and pasta are added, as the texture can change, but I can freeze the base (broth, chicken, tomatoes) and add the cream and pasta fresh after thawing.

FAQs

Can I use other types of pasta?

Yes, I like using rotini, penne, or even broken lasagna noodles for the full lasagna feel. Just make sure not to overcook them before adding to the soup.

Is this soup gluten-free?

Not as written, but I can make it gluten-free by using gluten-free pasta and checking that my broth and cornstarch are certified gluten-free.

Can I make it ahead?

Absolutely. I cook the soup base and store it in the fridge for up to 2 days. When ready to serve, I reheat it, stir in freshly cooked pasta and spinach, and top with cheese.

How do I make it richer?

Using heavy cream instead of half and half gives it a richer texture. I also sometimes add a little extra mozzarella stirred directly into the soup for more body.

What can I serve with it?

Garlic bread, a crisp green salad, or a few slices of crusty Italian bread pair perfectly with this creamy soup.

Conclusion

This White Lasagna Soup has become one of my go-to recipes when I want something comforting, fast, and flavorful. It’s the kind of dish that feels like it took hours to make but comes together in just 30 minutes. Whether it’s for a cozy family dinner or meal prep for the week, this soup always hits the mark.