This might be the coziest bowl you’ll ever make on a busy weeknight. The Creamy White Lasagna Soup Recipe turns all the best parts of classic lasagna into a comforting, slurp-able soup that’s both rich and surprisingly easy to pull together.
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Why You'll Love This Recipe
I have to confess—whenever I need that warm hug in a bowl, this Creamy White Lasagna Soup Recipe is my go-to. It captures all those comforting Italian flavors without the fuss of layering noodles and baking for hours. Plus, it feels fancy but comes together fast, which means more time enjoying and less time stressing in the kitchen.
- Comforting flavor packed: The blend of Italian seasoning, sun-dried tomatoes, and creamy broth delivers classic lasagna vibes in every spoonful.
- Warm and ready quickly: This soup cooks in about 40 minutes from start to finish, perfect for busy nights.
- Customizable and forgiving: You can add or swap ingredients based on what you have, and it still tastes incredible.
- Loaded with fresh, wholesome ingredients: From fresh spinach to tender chicken, this soup nourishes body and soul.
Ingredients & Why They Work
Each ingredient in this Creamy White Lasagna Soup Recipe plays a role in layering the flavors and textures. It’s a delightful dance between creamy, savory, and slightly tangy elements that mimic lasagna but in soup form.
- Unsalted butter: Gives a rich, silky base for sautéing and starts the flavor foundation without overpowering.
- Onion: Adds sweetness and depth, browning it just right brings out its natural sugars.
- Garlic: A must for that typical Italian punch; freshly minced is best here.
- Italian seasoning: A blend of herbs like oregano and basil that evoke that classic pasta sauce flavor.
- Salt & pepper: To balance and enhance every other ingredient’s flavor.
- Red chili flakes: Just a pinch for subtle heat—it wakes up the soup without burning noses.
- Low-sodium chicken broth: Keeping it low sodium lets you control salt levels and keeps the broth light but flavorful.
- Boneless skinless chicken breasts: Adds protein and meaty texture, soaking up the soup’s flavors beautifully.
- Sun-dried tomatoes: These give a lovely burst of tangy sweetness which contrasts the creamy base.
- Dry short pasta or broken lasagna noodles: The pasta swells and softens to give that comforting chewiness without weighing down.
- Half-and-half: Creamy and rich, it turns the broth silky and indulgent.
- Cornstarch: My secret for thickening the soup quickly and smoothly without clumps.
- Fresh spinach: Adds freshness, color, and a mild nutrient boost without stealing the spotlight.
- Ricotta, Parmesan, & mozzarella cheese: The ultimate finishing touch, melting into the soup or sprinkled on top for that cheesy lasagna feel.
Make It Your Way
One of the best things about this Creamy White Lasagna Soup Recipe is how easy it is to personalize. I often tweak it based on what’s in my fridge or dietary needs, and it never lets me down.
- Variation: I once swapped chicken for Italian sausage during a chilly winter, which gave the soup a spicy, smoky twist that my family couldn’t stop raving about.
- Vegetarian option: Simply omit the chicken and boost the veggies—add mushrooms, zucchini, or even cannellini beans for protein.
- Make it gluten-free: Use gluten-free pasta and double-check your broth ingredients for peace of mind.
- Seasonal swaps: Swap spinach for kale or arugula for a flavor change that matches the season.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Start with Aromatics
I melt the butter over medium heat until it’s foaming, then toss in the finely chopped onion. Stir it for about 3–4 minutes until those edges start to brown just a hint—that’s where the magic begins. This little caramelization brings sweetness and depth to the soup. Then, it’s time for garlic, Italian seasoning, salt, pepper, and red chili flakes to join the party. Keep stirring for about a minute until everything smells heavenly—trust me, this smell is a sign you're on the right track.
Step 2: Simmer the Chicken and Broth
Pour in that low-sodium chicken broth, then gently nestle the chicken breasts and sun-dried tomatoes into the pot. Bring the whole thing up to a simmer over medium-high heat, then drop the heat to low and cover it for 12 to 15 minutes. I like to peek in at around 12 minutes and check if the chicken is cooked through—a quick poke with a meat thermometer should read 165°F if you want to be exact.
Step 3: Cook Pasta Separately
While the chicken simmers, boil your pasta in salted water according to the package instructions. Cooking the pasta separately prevents it from soaking up too much broth and getting mushy, so your soup stays perfectly creamy and balanced.
Step 4: Shred the Chicken and Thicken the Soup
Once the chicken is done, fish it out and shred it with two forks—this is my favorite part because the tender shreds soak up the creamy broth so wonderfully. Next, whisk the half-and-half with cornstarch until smooth, then stir it into the soup. Cook for another 1 to 2 minutes to let all those flavors thicken together and become luscious.
Step 5: Final Assembly
Return the shredded chicken, cooked pasta, and chopped spinach to the pot. Stir gently until the spinach wilts and everything is heated through. Give it a taste—is it salty enough? Maybe a touch more pepper? Adjust to your liking. Then, it’s ready to serve.
Top Tip
From my many attempts perfecting this Creamy White Lasagna Soup Recipe, I’ve learned that small adjustments make a big difference. These simple tips will make sure your soup shines every time.
- Don’t skip the onion browning: It adds a subtle sweetness that balances the creaminess—take your time with this step.
- Cook the pasta separately: This way, you avoid a mushy texture and can store leftovers without the noodles soaking up all the broth.
- Use half-and-half and cornstarch: It’s far lighter than heavy cream but still thickens gorgeously, giving you that silky texture without heaviness.
- Shred chicken while hot: It’s easier, and the shreds soak in more flavor when mixed back into warm soup.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
I always heap on a dollop of ricotta cheese—it melts slightly into the hot soup, adding a cloud-like creaminess. Then a generous sprinkle of freshly grated Parmesan and some shredded mozzarella on top gives that classic lasagna cheesy finish. If you like a touch of brightness, a few fresh basil leaves or a pinch of crushed red pepper flakes make great garnishes too.
Side Dishes
This soup stands beautifully on its own, but I like pairing it with warm garlic bread or a simple green salad tossed with lemon vinaigrette to add a refreshing crunch contrast.
Creative Ways to Present
For a dinner party, I serve this soup in mini cast-iron skillets and top with a little extra mozzarella, then broil briefly for a golden bubbly crust. It’s a fun way to bring the lasagna feeling to the table without the effort of baking a full tray.
Make Ahead and Storage
Storing Leftovers
I transfer leftovers to airtight containers and refrigerate for up to 3 days. Because the pasta is cooked separately, the noodles don’t get soggy sitting in the soup overnight, which keeps the texture intact.
Freezing
I’ve frozen this soup before, but I recommend freezing it without the cooked pasta. Freeze the broth and chicken mixture in freezer-safe bags or containers. When you’re ready to eat, thaw, reheat, and add freshly cooked pasta and spinach—this keeps it tasting fresh and vibrant.
Reheating
When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring frequently to prevent the dairy from curdling. Add a splash of broth or water if it seems too thick. Then toss in freshly cooked pasta and spinach at the end to revive the fresh flavors.
Frequently Asked Questions:
Absolutely! While the recipe calls for chicken breasts, Italian sausage or ground turkey make excellent substitutes and add their own unique flavors.
Cooking the pasta separately and adding it right before serving keeps it from absorbing too much liquid and turning mushy. If you're meal prepping, store pasta and soup separately.
Yes! You can swap the half-and-half for coconut milk or a creamy dairy-free alternative and omit the cheeses or use vegan cheese substitutes for a dairy-free version.
Reheat slowly on the stovetop over low heat, stirring often and adding a splash of broth if needed. Add fresh spinach and freshly cooked pasta at the last minute to maintain texture.
Final Thoughts
This Creamy White Lasagna Soup Recipe holds a special spot in my kitchen rotation because it takes all the joy of lasagna and turns it into an everyday kind of comfort. Whether you’re feeding a hungry family or treating yourself after a long day, it’s satisfying and surprisingly simple. Give it a shot—you might find it becoming your new favorite soup.
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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
- Diet: Low Lactose
Description
A comforting and creamy White Lasagna Soup featuring tender shredded chicken, sun-dried tomatoes, spinach, and a blend of Italian seasonings, finished with a trio of cheeses for a delicious twist on traditional lasagna.
Ingredients
Sauce and 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
- ¼ cup sun-dried tomatoes, chopped
- 1 cup half-and-half
- 2 tablespoons cornstarch
Main
- 2 boneless skinless chicken breasts, about 1 lb
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup fresh spinach, roughly chopped
Garnish
- Ricotta cheese, for serving
- Parmesan cheese, for serving
- Shredded mozzarella cheese, for serving
Instructions
- Melt Butter and Sauté Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until just starting 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 Sun-Dried Tomatoes: Pour in the chicken broth. Add the uncooked boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer the Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot and reduce heat to medium-low, cooking for 12 to 15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Cook Pasta Separately: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- Shred the Chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks.
- Thicken the 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 the soup slightly thickens.
- Add Chicken, Pasta, and Spinach: Return the shredded chicken to the soup. Stir in the cooked pasta and roughly chopped spinach. Heat everything through until the spinach wilts.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as desired. Serve hot, garnished with dollops of ricotta cheese and sprinkled with Parmesan and shredded mozzarella cheese.
Notes
- Use low-sodium chicken broth to control salt levels and adjust seasoning at the end.
- Short pasta or broken lasagna noodles work best to mimic traditional lasagna texture.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or use plant-based protein.
- Cook pasta separately to avoid it becoming mushy in the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop adding a splash of broth or water if too thick.
Nutrition
- Serving Size: 1 bowl (about 1 ¼ cups)
- 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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