If you’re craving all the cozy comfort of Italian lasagna but want something quicker, lighter, and perfect for spooning, this White Lasagna Soup is an absolute dream come true. Imagine tender shredded chicken, sun-dried tomatoes bursting with flavor, and delicate spinach swimming in a creamy, cheesy broth loaded with Italian herbs and perfectly cooked pasta. It’s like your favorite lasagna got cozy in a bowl, warming you up from the inside out. White Lasagna Soup turns dinner into a hug, and honestly, once you try it, you’ll find yourself making it again and again.

White Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this White Lasagna Soup is a star, bringing simple yet essential flavors and textures that blend beautifully to create a rich, satisfying experience. From the fragrant garlic and Italian seasoning to the creamy half-and-half and melty cheeses, every component plays a crucial role in making this dish sing.

Unsalted butter: Adds a luscious richness to start the base and helps soften the onions perfectly.
Medium onion (finely chopped): Provides a savory sweetness that builds the soup’s flavor foundation.
Garlic (finely minced): Infuses an aromatic depth that’s essential in classic Italian dishes.
Italian seasoning: Brings a fragrant herbal warmth with a blend of oregano, basil, and thyme.
Salt: Enhances all the flavors, balancing the savory and creamy elements.
Pepper: Adds a gentle peppery kick to keep things interesting.
Red chili flakes: Give a subtle spicy heat that elevates the flavor profile without overpowering.
Low-sodium chicken broth: Creates the tasty, savory liquid base that is key to the soup’s soul.
Boneless skinless chicken breasts: Protein-packed and tender, shredded for easy eating.
Sun-dried tomatoes (chopped): Offer a concentrated, tangy burst of flavor that brightens the creamy soup.
Dry, short pasta or broken lasagna noodles: Mimic the classic lasagna feel while soaking up the delicious broth.
Half-and-half: Adds luscious creaminess with lighter texture than heavy cream.
Cornstarch: Thickens the soup just enough for a velvety mouthfeel.
Fresh spinach (roughly chopped): Adds a pop of vibrant green color and earthy freshness.
Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese: The ultimate garnishes that bring the rich, cheesy finish that makes this soup so indulgent.

How to Make White Lasagna Soup

Step 1: Sauté Aromatics to Build Flavor

Start by melting butter in a large Dutch oven or soup pot over medium heat. Toss in the finely chopped onions and cook until they just begin to brown, about 3 to 4 minutes. This soft caramelization brings out a natural sweetness that will balance the creamy and savory elements later on. Then add the garlicky goodness along with Italian seasoning, salt, pepper, and red chili flakes for a wonderful aromatic base that fills your kitchen with irresistible smells.

Step 2: Simmer the Chicken and Sun-Dried Tomatoes

Pour in your low-sodium chicken broth, then nestle in the uncooked chicken breasts along with the chopped sun-dried tomatoes. Bring everything up to a gentle simmer, cover, and reduce the heat to let it cook slowly for about 12 to 15 minutes until the chicken is cooked through and tender. This step not only infuses the broth with deep chicken flavor but lets the sun-dried tomatoes melt their intense, tangy sweetness right into the mix.

Step 3: Cook the Pasta

While the chicken simmers, cook the dry pasta or broken lasagna noodles in a large pot of boiling salted water according to package directions. Cooking the pasta separately prevents it from absorbing too much liquid in the soup, keeping your broth perfectly creamy.

Step 4: Shred the Chicken and Make the Soup Creamy

Once the chicken is cooked, carefully remove it from the soup pot and shred it using two forks. To add luscious creaminess, whisk together half-and-half and cornstarch in a small bowl, then stir this mixture into the simmering broth. Cook for another 1 to 2 minutes until the broth thickens slightly into a silky, comforting texture.

Step 5: Combine and Finish

Return the shredded chicken, cooked pasta, and chopped fresh spinach back to the pot. Stir well and allow everything to heat through so the spinach wilts just slightly and the flavors blend seamlessly. Give your soup a quick taste to adjust the seasoning if needed, then get ready for the best part — the cheesy toppings!

How to Serve White Lasagna Soup

Garnishes

The magic of White Lasagna Soup truly shines when you crown it with a generous dollop of creamy ricotta, a sprinkle of sharp Parmesan, and a blanket of melty mozzarella. These cheeses add depth, gooey texture, and that classic Italian finish that turns each spoonful into a celebration. Feel free to get creative and add torn fresh basil or a drizzle of good olive oil for extra flair!

Side Dishes

This soup stands beautifully on its own, but if you’re looking to round out the meal, consider crusty garlic bread, a crisp Caesar salad, or a simple green side tossed with lemon vinaigrette. The key is to keep things fresh and bright, letting the warm, creamy White Lasagna Soup take center stage.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls to add a rustic charm and edible container. You can also layer it in clear glass mugs or mini mason jars for an elegant party appetizer. However you choose to present it, the rich, inviting appearance will have everyone eager to dive in.

Make Ahead and Storage

Storing Leftovers

White Lasagna Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the pasta from soaking up too much broth overnight.

Freezing

Because of the pasta and dairy content, freezing might slightly change the texture, but you can freeze the soup without pasta for up to 2 months. When ready to enjoy, thaw it overnight in the fridge, then cook fresh pasta to stir in just before serving.

Reheating

Reheat the soup gently on the stove over low heat, stirring often to prevent sticking and to keep the broth silky smooth. If it has thickened too much in the fridge, add a splash of broth or water to loosen it up.

FAQs

Can I use other types of pasta for White Lasagna Soup?

Absolutely! Short pasta shapes like rotini, penne, or even broken spaghetti work well. Just keep in mind that smaller pasta sizes help maintain the stew-like texture and cook evenly.

Is there a vegetarian version of White Lasagna Soup?

Yes, you can omit the chicken and use vegetable broth instead. Add in extra vegetables like mushrooms or zucchini for added heartiness and flavor.

Can I make this soup dairy-free?

For a dairy-free option, substitute half-and-half with coconut milk or a creamy plant-based milk, and skip the cheese or use non-dairy alternatives.

How spicy is the White Lasagna Soup?

The red chili flakes add a gentle warmth, but it’s not overwhelmingly spicy. You can adjust the amount or omit them entirely depending on your heat preference.

What’s the best way to shred cooked chicken quickly?

Using two forks to pull the meat apart works great. Alternatively, shredded chicken can be speedily prepared using a stand mixer with the paddle attachment on low speed for a minute or two.

Final Thoughts

White Lasagna Soup is one of those magical recipes that feel like a warm hug and a gourmet meal all in one. It’s easy to make, packs incredible flavor, and can quickly become a family favorite for chilly nights or cozy lunch breaks. Give it a try—you’re going to love how it fills your kitchen with comforting aromas and your belly with pure joy.

White Lasagna Soup Recipe

★★★★★

5.2 from 5 reviews

Author: Ella
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

A comforting and creamy White Lasagna Soup that combines tender chicken, sun-dried tomatoes, spinach, and short pasta in a flavorful Italian-seasoned broth, finished with a creamy half-and-half base and garnished with ricotta, Parmesan, and mozzarella cheeses. This soup brings all the flavors of classic lasagna into a quick and easy one-pot meal.

Instructions

Prepare the Base: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring, until it begins to brown slightly, about 3 to 4 minutes.
Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook together for 1 minute to release the flavors.
Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the uncooked boneless skinless chicken breasts and the chopped sun-dried tomatoes to the pot.
Simmer Chicken: Increase heat to medium-high and bring to a simmer. Cover the pot and reduce heat to medium-low; cook for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked.
Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the dry pasta or broken lasagna noodles according to package directions until al dente. Drain and set aside.
Shred Chicken: Remove the cooked chicken breasts from the soup and shred them into bite-sized pieces using two forks.
Prepare Creamy Mixture: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the hot soup and cook for 1 to 2 minutes until the soup slightly thickens.
Combine Ingredients: Return the shredded chicken to the soup. Add the cooked pasta and roughly chopped spinach. Stir well and heat through until the spinach wilts and everything is combined.
Adjust Seasoning & Serve: Taste and adjust seasoning with additional salt or pepper if desired. Serve hot, garnished generously with ricotta cheese, Parmesan cheese, and shredded mozzarella cheese to replicate classic lasagna flavors.

Notes

Use low-sodium chicken broth to better control the saltiness of the soup.
If preferred, swap half-and-half with whole milk or heavy cream for a lighter or richer texture respectively.
Pasta can be cooked separately as directed to avoid overcooking in the soup.
For a vegetarian version, omit chicken and use vegetable broth and add mushrooms.
The soup can be refrigerated for up to 3 days and reheated gently on the stove.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: Italian-American