Name: White Lasagna Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tbsp unsalted butter; 1 medium onion, chopped; 4 cloves garlic, minced; 2 tsp Italian seasoning; Salt and black pepper, to taste; ¼ tsp crushed red pepper flakes (optional); 6 cups low sodium chicken broth; 1 lb boneless, skinless chicken breasts; ½ 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)

White Lasagna Soup Recipe

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This creamy white lasagna soup is loaded with tender chicken, spinach, and pasta in a rich, cheesy broth—comfort food made easy in just 30 minutes!

Author: Sarah
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

2 tbsp unsalted butter

1 medium onion, chopped

4 cloves garlic, minced

2 tsp Italian seasoning

Salt and black pepper, to taste

¼ tsp crushed red pepper flakes (optional)

6 cups low sodium chicken broth

1 lb boneless, skinless chicken breasts

½ 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)

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Instructions

Sauté Aromatics:
Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and golden, about 4–5 minutes. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.

Cook Chicken:
Pour in the chicken broth. Add chicken breasts and sun-dried tomatoes. Cover and simmer for 12–15 minutes until chicken is fully cooked.

Cook Pasta Separately:
While soup simmers, cook pasta in a separate pot until al dente. Drain and set aside.

Shred Chicken:
Remove chicken from soup, shred with forks, and return to the pot.

Thicken Soup:
In a small bowl, whisk together cream and cornstarch. Stir into the soup and bring to a gentle simmer.

Add Pasta & Spinach:
Add cooked pasta and fresh spinach to the soup. Simmer for 2–3 minutes until spinach wilts and soup thickens slightly.

Serve:
Ladle soup into bowls and top with ricotta, Parmesan, and/or shredded mozzarella as desired.

Notes

Time Saver: Use shredded rotisserie chicken and skip Step 2.

Make It Vegetarian: Use mushrooms or white beans instead of chicken.

Dairy-Free Option: Use almond or coconut milk and nutritional yeast instead of cheese.

Flavor Boost: Sun-dried tomatoes add umami depth but are optional.

Find it online: https://allrecipesmade.com/white-lasagna-soup-recipe/