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White Lasagna Soup Recipe

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★★★★★

4.5 from 69 reviews

A comforting and creamy White Lasagna Soup that combines tender shredded chicken, spinach, sun-dried tomatoes, and broken lasagna noodles in a savory chicken broth base, finished with a rich mix of cream and cheese toppings for a flavorful twist on classic lasagna in soup form.

Ingredients

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Main 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 but recommended)
  • 8 ounces short pasta or broken lasagna noodles
  • 2 cups fresh spinach

Dairy and Thickeners

  • 1 cup half and half or heavy cream
  • 1 tablespoon cornstarch
  • Ricotta cheese, for topping
  • Grated Parmesan cheese, for topping
  • Shredded mozzarella cheese, for topping

Instructions

  1. Melt the Butter: In a large pot, melt the butter over medium heat until fragrant, signaling the start of a comforting dish.
  2. Add Onions and Seasonings: Sauté chopped onion for 4-5 minutes until soft and slightly browned. Stir in garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes, cooking for 1 minute to release aromas.
  3. Pour in the Broth: Add chicken broth, chicken breasts, and sun-dried tomatoes (if using) to the pot. Cover and simmer for 12-15 minutes until chicken is fully cooked.
  4. Boil the Pasta: While chicken cooks, boil pasta in a separate pot until al dente, then drain and set aside.
  5. Shred the Chicken: Remove chicken breast from pot, shred with forks, and return shredded chicken to the soup for texture and flavor integration.
  6. Whisk Together the Cream: In a small bowl, whisk half and half (or heavy cream) with cornstarch until smooth, then stir into the soup to thicken it slightly.
  7. Add Pasta and Spinach: Incorporate cooked pasta and fresh spinach into the pot. Simmer a few minutes until spinach wilts and soup thickens gently.
  8. Serve and Top: Ladle soup into bowls and generously top with ricotta, Parmesan, and mozzarella cheeses.
  9. Garnish and Enjoy: Optionally, garnish with extra Italian seasoning or fresh herbs and serve with crusty bread for dipping.

Notes

  • Use fresh herbs if available to enhance flavor.
  • For a lighter version, substitute half and half for heavy cream.
  • Leftovers reheat well with extra broth added to loosen the soup.
  • Don’t skip the cheese toppings for best flavor.
  • Rotisserie chicken can be a convenient time-saver.
  • Store soup in airtight container in fridge for 3-4 days; separate pasta if planning to store longer.
  • Gluten-free pasta can be used as a substitute for a gluten-free version.
  • Reheat gently on stovetop, adding broth to maintain consistency.

Keywords: White Lasagna Soup, creamy chicken soup, Italian soup, chicken and spinach soup, easy lasagna soup, comfort food, one pot soup

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