Introduction

White Lasagna Soup is a comforting, creamy twist on classic lasagna that’s easy to make and perfect for any day of the week. Packed with tender chicken, spinach, and cheesy goodness, this soup offers all the flavors you love in a cozy bowl.

This image shows a bowl filled with creamy white soup as the base layer, topped with irregularly shaped ravioli pasta pieces in a pale yellow color floating on the surface. Small chunks of light pink chicken are scattered among the ravioli. The soup is speckled with fresh green herbs and flakes of red chili pepper, adding a mix of green and red colors that contrast with the creamy white broth. There are also drops of golden oil floating on the creamy surface, giving it a shiny texture. The bowl is white, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
Salt and black pepper to taste
¼ teaspoon crushed red pepper flakes (optional)
6 cups low sodium chicken broth
1 pound boneless, skinless chicken breasts
½ cup sun-dried tomatoes, chopped (optional)
8 ounces short pasta or broken lasagna noodles
1 cup half and half or heavy cream
1 tablespoon cornstarch
2 cups fresh spinach
Ricotta cheese, for topping
Grated Parmesan cheese, for topping
Shredded mozzarella cheese, for topping

Instructions

Step 1: In a large pot, melt the butter over medium heat until fragrant and bubbling.
Step 2: Add the chopped onion and cook for 4-5 minutes until soft and slightly browned. Stir in garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Sauté for 1 minute until fragrant.
Step 3: Pour in the chicken broth, then add the chicken breasts and sun-dried tomatoes if using. Cover and simmer for 12–15 minutes until the chicken is fully cooked.
Step 4: Meanwhile, cook the pasta in a separate pot until al dente. Drain and set aside.
Step 5: Remove the chicken from the pot and shred it with forks. Return the shredded chicken to the soup.
Step 6: In a small bowl, whisk together the half and half (or heavy cream) and cornstarch. Stir this mixture into the soup to thicken it slightly.
Step 7: Add the cooked pasta and fresh spinach to the soup. Simmer a few minutes until the spinach wilts and the soup thickens.
Step 8: Ladle the soup into bowls and top generously with ricotta, Parmesan, and mozzarella cheeses.
Step 9: Garnish as desired and serve hot, ideally with crusty bread to soak up the delicious broth.

Tips & Variations

Use fresh herbs if available to boost the flavor.
For a lighter version, substitute half and half for heavy cream.
Leftovers reheat well; add extra broth when warming to loosen the pasta.
Rotisserie chicken can be used as a shortcut to save time.
Skip sun-dried tomatoes or replace with fresh tomatoes if preferred.

Storage

Store the soup in an airtight container in the refrigerator for 3-4 days. For best texture, keep pasta separate if possible before storing. You can also freeze the soup, but note that the pasta texture may change slightly after thawing. Reheat gently on the stove with a splash of broth to restore creaminess.

How to Serve

The dish is served in a white bowl with creamy white broth as the base layer, speckled with small orange oil droplets. The second layer features large square ravioli pasta with ruffled edges, pale yellow in color, floating throughout the broth. Scattered on top are small pieces of light pink chicken and finely chopped dark green herbs. There are also red flakes of chili and ground black pepper sprinkled over the surface, adding texture and color contrast. The soup looks rich and creamy with a mix of smooth and chunky textures, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different proteins?

Absolutely! Turkey, beef, or sausage work well too. Adjust cooking times accordingly to ensure the protein is fully cooked.

What can I substitute for the half and half?

Whole milk can be used but the soup will be less creamy. For a dairy-free alternative, try coconut milk, which adds a unique flavor.