This might be the coziest soup you’ll make all season — rich, comforting, and bursting with flavor. The Creamy White Lasagna Soup Recipe combines the essence of traditional lasagna without the fuss, making it a perfect weeknight winner you'll want to keep in your soup rotation.
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Why You'll Love This Recipe
I vividly remember the first time I made this soup — it was chilly outside and all I wanted was something warm, creamy, and filling but quicker than lasagna itself. This soup hits all those marks and somehow tastes even better the next day. It’s like a big bowl hug!
- Richly Creamy: The half-and-half melded with chicken broth creates this silky, indulgent base that feels like pure comfort.
- One-Pot Friendly: While you do cook the pasta separately, the main flavor development all happens in one pot, keeping cleanup easier than you’d expect.
- Lasagna-Inspired Flavor: Sun-dried tomatoes and Italian seasoning bring that lasagna vibe without the layered baking — so clever and tasty.
- Customizable Garnishes: I love topping mine with ricotta, Parmesan, and mozzarella for that perfect cheesy finish that melts into the soup’s warmth.
Ingredients & Why They Work
This recipe is all about layering flavors with simple ingredients you probably already love. Each one plays a role to make that creamy white lasagna soup sing — from the tender chicken pockets to the bright burst of sun-dried tomatoes and fresh spinach.
- Unsalted butter: Perfect for gently sautéing onions without overpowering the flavors; using unsalted lets you control the saltiness.
- Onion: Adds sweetness and depth once caramelized, building that comforting base.
- Garlic: A classic flavor booster that brings savory warmth to the broth.
- Italian seasoning: An easy way to add that familiar lasagna-herb combo without measuring multiple spices.
- Salt & pepper: The foundation for balancing flavors — remember to taste as you go!
- Red chili flakes: Just a pinch adds a subtle zing without overwhelming the creamy nature.
- Low-sodium chicken broth: The key liquid base; low sodium lets you adjust salt to taste while keeping it rich.
- Boneless skinless chicken breasts: They cook tender right in the broth, making shredding easy and soup hearty.
- Sun-dried tomatoes: These little bursts of umami elevate the lasagna vibe — choose oil-packed for moistness.
- Dry short pasta or broken lasagna noodles: The noodles soak up the soup’s flavors; cooking separately keeps them perfectly al dente.
- Half-and-half: This is the magic maker for creaminess without heavy cream’s weight.
- Cornstarch: Helps thicken the soup just right so it clings nicely to every bite.
- Fresh spinach: Adds color, freshness, and a little nutritional oomph.
- Ricotta, Parmesan, mozzarella cheeses: Not just garnish — they melt into the hot soup for an authentic lasagna feeling.
Make It Your Way
I love making this soup just as written, but I've played around to suit different moods and pantry finds. Feel free to swap in your favorite greens or try a turkey-based broth for an extra twist!
- Variation: I once added sautéed mushrooms instead of sun-dried tomatoes for a nice earthy flavor, and it was fantastic — try it if you want a different but equally cozy taste.
- Vegetarian option: Skipping the chicken and using vegetable broth works well too; just add more chickpeas or beans for body.
- Spice it up: If you like heat, toss in extra red chili flakes or a dash of hot sauce before serving.
- Make it gluten-free: Use gluten-free pasta to keep it safe without sacrificing taste.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Sauté aromatics just right
Start by melting the unsalted butter over medium heat in a large soup pot or Dutch oven. Add the finely chopped onion and cook, stirring occasionally, until it just starts to turn golden — about 3 to 4 minutes. This helps develop that sweet base flavor without burning the onion. Toss in garlic, Italian seasoning, salt, pepper, and red chili flakes next; cook it all together for just 1 minute to unlock the garlic’s fragrance without bitterness.
Step 2: Simmer chicken and broth for rich depth
Pour in the chicken broth, then nestle in the boneless skinless chicken breasts whole, along with the chopped sun-dried tomatoes. Increase the heat and bring everything to a gentle simmer, then cover and reduce heat to medium-low. Let it simmer for about 12 to 15 minutes — timing is key here; you want the chicken cooked through but still juicy. A thermometer reading of 165°F inside the chicken means you’re good to go.
Step 3: Cook pasta separately for perfect texture
While the soup simmers, boil a large pot of salted water and cook your short pasta or broken lasagna noodles just until al dente according to package directions. Here’s my tip: do not skip this step! Cooking the pasta separately prevents it from getting mushy in the soup and keeps every spoonful delightfully tender but not overdone.
Step 4: Shred chicken and thicken the broth
Remove the chicken breasts from the pot and shred them using two forks — they should pull apart easily. In a small bowl, whisk together half-and-half and cornstarch until smooth, then stir this mixture into the simmering soup. Let it cook for 1 to 2 minutes to thicken slightly, giving you that luscious creamy consistency without heaviness.
Step 5: Combine all and finish with fresh spinach
Return the shredded chicken to the pot along with the cooked pasta and roughly chopped spinach. Stir everything gently just until the spinach wilts and the soup is heated through. Give it a taste and tweak the seasoning if you think it needs a pinch more salt or pepper. Now you’re ready to serve!
Top Tip
From my first batch to now, these tips saved me from common pitfalls and helped elevate this Creamy White Lasagna Soup Recipe to a crowd-pleaser every time.
- Don’t skip the separate pasta boil: Keeps noodles from soaking up too much broth and turning mushy in the soup.
- Use low-sodium broth: You can always add salt later, but it’s tough to fix if it’s too salty right away.
- Shred chicken carefully: Shredding while it’s hot is easier and pulls the pieces apart more cleanly.
- Thicken gently: Whisk cornstarch into cold half-and-half first to avoid lumps in the soup—patience here makes a silky texture.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
I always reach for a spoonful of creamy ricotta and then shower the top with freshly grated Parmesan and shredded mozzarella. The cheeses melt into the hot soup beautifully, adding an ooey-gooey goodness you just can’t beat. A sprinkle of chopped fresh basil or parsley also freshens things up wonderfully.
Side Dishes
I like pairing this soup with rustic garlic bread or buttery dinner rolls to mop up every last drop. A light side salad with vinaigrette also balances the richness nicely, especially when hosting friends or family.
Creative Ways to Present
For special occasions, I’ve served it in mini bread bowls—everyone loves digging into that! Or ladle it into pretty soup mugs topped with a cheese crisp on the side. It’s a fun way to elevate casual comfort food.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the refrigerator for up to 3 days. Because the pasta is cooked separately, I sometimes keep it aside and add fresh before reheating to prevent it from getting over-soft.
Freezing
You can freeze this soup, but I recommend freezing it without the pasta and spinach first. When ready to enjoy, thaw overnight, boil fresh pasta separately, then combine it all for the best texture and flavor.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally. Add the cooked pasta and fresh spinach near the end to warm through without overcooking. This keeps the spinach bright and pasta just right.
Frequently Asked Questions:
Yes, frozen chicken breasts can be used, but you'll need to add extra cooking time to ensure they cook through. Ideally, thaw them overnight for even cooking and shredding ease.
Short pasta shapes like small shells, penne, or broken lasagna noodles hold up well in the soup. Cooking them separately helps keep them from becoming mushy.
To make the recipe dairy-free, substitute the half-and-half with coconut or almond milk, and use dairy-free cheese alternatives or omit the cheeses altogether. The soup will still have a lovely creamy texture.
Add more red chili flakes during the cooking process or sprinkle with a dash of hot sauce just before serving. For a smoky heat, smoked paprika is a great addition as well.
Final Thoughts
This Creamy White Lasagna Soup Recipe has earned a permanent spot in my dinner lineup because it’s just so reliable and satisfying. Whether you’re looking for a weeknight fix or something to cozy up with during colder evenings, it delivers nourishment and soul. Give it a try — I promise it will quickly become one of your go-to comfort foods, too!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy White Lasagna Soup featuring tender chicken, sun-dried tomatoes, spinach, and a blend of cheeses, perfect for a hearty main course on chilly days.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Pasta
- 2 cups dry short pasta or broken lasagna noodles
Thickening and Garnish
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Melt Butter and Cook Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring frequently, until it just begins to brown, about 3 to 4 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
- Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth. Add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot, then reduce to medium-low heat and cook for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
- Cook Pasta Separately: While the chicken cooks, boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes until slightly thickened.
- Combine Ingredients: Return the shredded chicken, cooked pasta, and roughly chopped spinach to the pot. Stir well and heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt or pepper as needed. Serve hot, topped with ricotta, Parmesan, and shredded mozzarella cheeses as desired.
Notes
- You can substitute chicken with turkey breast for a leaner option.
- If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding extra vegetables instead.
- Use gluten-free pasta to make this dish gluten-free.
- To save time, use pre-cooked rotisserie chicken and add it at the end with the pasta and spinach.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the half-and-half.
- Adding a pinch of nutmeg to the half-and-half mixture can enhance flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
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