White Lasagna Soup
White Lasagna Soup is a creamy, comforting twist on traditional lasagna, combining rich flavors in a warm, hearty bowl.
With tender shredded chicken, a luscious broth infused with Italian herbs, and pasta that mimics the texture of classic lasagna noodles, this dish delivers all the coziness of baked lasagna without the layering.
Finished with spinach, sun-dried tomatoes, and a velvety cream base, it’s a satisfying meal perfect for chilly nights or when you’re craving something indulgent yet easy to prepare.
Why You’ll Love This Recipe:
People will love White Lasagna Soup because it delivers all the comforting flavors of a classic lasagna in a rich, creamy, and easy-to-make soup.
The tender shredded chicken, fragrant Italian seasoning, and silky broth create a cozy, satisfying meal that feels indulgent yet effortless.
The addition of sun-dried tomatoes and spinach brings a fresh depth of flavor, while the blend of cheeses makes each spoonful irresistibly creamy.
Plus, it’s perfect for meal prepping and can be customized with your favorite pasta and toppings!
Key Ingredients:
Chicken Breasts: Cooked and shredded for a hearty protein base.
Lasagna Noodles or Short Pasta: Brings the classic lasagna texture to the soup.
Half-and-Half or Cream: Adds richness and a silky-smooth broth.
Italian Seasoning & Garlic: Infuses the soup with bold, savory flavors.
Sun-Dried Tomatoes (Optional): Adds a subtle tangy sweetness.
Fresh Spinach: Provides a pop of color and a boost of nutrients.
Ricotta, Parmesan, or Mozzarella: Melts into the soup for that classic cheesy lasagna finish.
White Lasagna Soup
Ingredients
For the Soup:
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt (adjust if not using low-sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (increase for extra spice)
3 cups low-sodium chicken broth (use 4 cups for a thinner soup)
2 boneless, skinless chicken breasts (about 300 grams)
¼ cup sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams; Mafalda Corta recommended)
1 cup half-and-half or cream (higher fat content makes it richer)
2 tablespoons cornstarch
1 cup fresh spinach, roughly chopped
For Garnish:
Ricotta cheese, Parmesan, or shredded mozzarella cheese
Instructions
1. Sauté the Base
Place a large soup pot or Dutch oven over medium heat. Melt the butter, then add the chopped onions and cook until softened and slightly golden.
2. Develop Flavor
Stir in the minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Let it cook for about a minute while stirring continuously until fragrant.
3. Add the Liquids and Chicken
Pour in the chicken broth, stirring to combine. Carefully place the raw chicken breasts into the pot along with the optional sun-dried tomatoes.
4. Simmer Until Cooked
Bring the mixture to a gentle simmer. Cover the pot, lower the heat to medium-low, and let it cook for about 12–15 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
5. Prepare the Pasta
Meanwhile, cook the pasta separately in salted boiling water according to package directions. Drain and set aside once al dente.
6. Shred the Chicken
When the chicken is fully cooked, remove it from the soup and shred it into smaller pieces using two forks.
7. Thicken the Soup
In a small bowl, mix the cornstarch with the half-and-half or cream until smooth. Pour this into the soup while stirring, then add the shredded chicken, cooked pasta, and chopped spinach.
8. Final Steps
Let the soup heat through and thicken slightly. Serve hot, garnished with ricotta, Parmesan, or shredded mozzarella as desired.
Storage Tips
Refrigeration: Keep leftover soup in an airtight container for up to 3–4 days.
Separate Storage: To maintain pasta texture, store it separately from the soup and mix when reheating.
Reheating: Warm on the stovetop over low heat or microwave until hot.
Pro Tips for the Best Results
Better Flavor: Allow the onions to slightly caramelize before adding garlic for a deeper taste.
Adjust Heat: Modify the crushed red pepper flakes to suit your spice preference.
Extra Creamy: Use heavy cream instead of half-and-half for a richer broth.
Ideal Pasta Choice: Mafalda Corta mimics lasagna noodles, but any short pasta will work.
Smooth Consistency: Whisk cornstarch and cream thoroughly before adding to prevent lumps.
Notes:
Sautéing for Depth: Let the onions brown slightly before adding the garlic and seasonings to develop a richer base flavor.
Pasta Cooking Tip: Cook pasta separately and add it when serving to prevent it from soaking up too much liquid.
Creamy Consistency: For a thicker soup, use heavy cream instead of half-and-half.
Spice Level Adjustment: Increase or decrease the crushed red pepper flakes to match your preferred heat level.
Make-Ahead Friendly: Store soup and pasta separately in the fridge for up to 4 days; combine when reheating to maintain texture.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~450 kcal | Protein: ~35g | Carbohydrates: ~40g | Fat: ~20g | Saturated Fat: ~10g | Cholesterol: ~90mg | Sodium: ~800mg (varies based on broth and cheese) | Fiber: ~3g | Sugar: ~4g
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! You can make the soup base ahead of time and store it in the fridge for up to 3–4 days.
To prevent the pasta from getting too soft, store it separately and add it when reheating.
Can I use pre-cooked or rotisserie chicken instead?
Absolutely! If using pre-cooked chicken, shred it and add it to the soup during the last few minutes of cooking to warm through.
What’s the best pasta to use for this soup?
Mafalda Corta is great for its lasagna-like shape, but broken lasagna noodles, rotini, or any short pasta like penne or fusilli will work just fine.
How do I make this soup thicker or creamier?
To thicken the soup, add an extra tablespoon of cornstarch mixed with a bit of cold cream or broth.
For a richer texture, use heavy cream instead of half-and-half.
Can I freeze White Lasagna Soup?
The soup base (without pasta and dairy) freezes well for up to 3 months.
When ready to eat, thaw, reheat, and add freshly cooked pasta and cream for the best texture.
How can I prevent the soup from being too watery?
If you prefer a thicker soup, use 3 cups of broth instead of 4 and ensure the cornstarch is fully dissolved before adding it to the soup.
Let it simmer for a few extra minutes to thicken.
Why did my cheese become grainy when added to the soup?
If adding cheese, make sure to use freshly shredded cheese and stir it in over low heat.
High heat can cause cheese to separate and become grainy.
Can I cook the pasta directly in the soup?
Yes, but it will absorb more broth and may become mushy if stored.
If cooking it in the soup, add extra broth and eat it fresh for the best texture.
What can I use instead of cornstarch to thicken the soup?
You can use a flour-based roux (butter + flour) or mix 1 tablespoon of instant mashed potatoes into the soup for a thicker consistency.
How do I add more flavor to the soup?
Sauté the onions until golden brown, use sun-dried tomatoes for extra depth, and finish with fresh basil or lemon juice for added brightness.