Creamy, comforting, and full of flavor, White Lasagna Soup is a cozy twist on the classic lasagna. This hearty soup features tender chicken, pasta, and a rich, velvety broth that will warm you up on any chilly day. Perfect for weeknight dinners or special family meals, it’s a dish you’ll make on repeat.
Why You’ll Love This Recipe
- Comfort in a Bowl: Creamy broth with pasta and chicken makes this soup irresistibly comforting.
- Quick and Easy: Ready in just 40 minutes, it’s perfect for busy nights.
- Customizable: Adjust spice, pasta type, or add extra vegetables to suit your tastes.
- One-Pot Wonder: Minimal cleanup for maximum flavor.
- Perfect for Leftovers: Tastes even better the next day!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes (adjust for spice level)
- 1 teaspoon salt (use less if not using low-sodium broth)
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth (use 4 cups for a thinner soup)
- 2 boneless, skinless chicken breasts (about 300g)
- ¼ cup chopped sun-dried tomatoes (optional)
- 2 cups short pasta or broken lasagna noodles (e.g., Mafalda Corta)
- 1 cup fresh spinach, roughly chopped
- 1 cup half-and-half or cream (higher fat yields a richer soup)
- 2 tablespoons cornstarch
- Ricotta, shredded mozzarella, or Parmesan cheese for garnish
Directions
Sauté the Aromatics
- In a large soup pot over medium heat, melt the butter.
- Add the chopped onion and cook until slightly golden.
- Stir in the garlic, Italian seasoning, red pepper flakes, salt, and pepper, cooking for about 1 minute to release their flavors.
Build the Soup Base
- Pour in the chicken broth, scraping the bottom of the pot to incorporate all the flavors.
- Add the chicken breasts and sun-dried tomatoes, if using.
Cook the Chicken
- Bring the soup to a simmer, cover, and reduce the heat to medium-low.
- Let it cook for 12–15 minutes, or until the chicken is cooked through (165°F internal temperature).
Cook the Pasta
- While the chicken cooks, boil the pasta separately in salted water until al dente. Drain and set aside.
Shred and Finish
- Remove the cooked chicken from the soup and shred it with two forks.
- Whisk the cornstarch into the cream until smooth, then stir it into the soup.
- Add the shredded chicken, cooked pasta, and spinach to the pot.
- Heat everything through, allowing the soup to thicken slightly.
Serve and Garnish
- Ladle the soup into bowls and top with ricotta, shredded mozzarella, or Parmesan cheese.
- Serve hot and enjoy the cozy, creamy goodness!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Variations
- Vegetarian Option: Substitute chicken with white beans or mushrooms and use vegetable broth.
- Low-Carb Version: Replace pasta with spiralized zucchini or cauliflower rice.
- Add Vegetables: Include diced carrots, celery, or peas for extra nutrition.
- Spicy Kick: Increase the red pepper flakes for a spicier soup.
- Cheese Lovers: Stir shredded mozzarella or Parmesan into the soup for an extra cheesy flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in individual portions without the pasta for up to 2 months. Add cooked pasta when reheating.
- Reheating: Warm in a pot over medium heat, stirring occasionally, or microwave in 1-minute increments until hot.
FAQs
1. Can I use pre-cooked chicken?
Yes, rotisserie chicken works well. Add it during the final steps to heat through.
2. What pasta works best for this soup?
Short pasta like Mafalda Corta, rotini, or broken lasagna noodles are ideal.
3. Can I make this soup dairy-free?
Use coconut cream or a plant-based cream alternative, and skip the cheese garnish.
4. How can I thicken the soup without cornstarch?
You can use a roux (flour and butter mixture) or mashed potatoes to thicken the soup.
5. What can I substitute for sun-dried tomatoes?
Use diced fresh tomatoes or roasted red peppers for a similar flavor.
6. Can I cook the pasta directly in the soup?
Yes, but the starch from the pasta may slightly thicken the broth. Add extra broth if needed.
7. Is this soup spicy?
The crushed red pepper flakes add a mild spice. Adjust to your preference or omit entirely.
8. Can I use frozen spinach?
Yes, thaw and squeeze out excess water before adding it to the soup.
9. Can I make this in a slow cooker?
Yes, cook the chicken, broth, and aromatics on low for 4-6 hours, then add cream, spinach, and pasta at the end.
10. Can I double the recipe?
Absolutely. Just ensure your pot is large enough to hold the ingredients, and adjust cooking times slightly if needed.
Conclusion
White Lasagna Soup combines the rich, comforting flavors of a creamy pasta dish with the warmth and heartiness of soup. It’s a versatile recipe that’s easy to make and sure to become a family favorite. Whether you enjoy it as-is or add your personal touch, this cozy dish is perfect for satisfying cravings and bringing people together.
Print
White Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Indulge in the creamy comfort of White Lasagna Soup, a rich and hearty dish featuring tender chicken, pasta, fresh spinach, and a velvety broth. Perfect for cozy dinners, this one-pot soup is packed with Italian-inspired flavors and garnished with your favorite cheeses.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp salt (reduce if not using low-sodium broth)
- 1/4 tsp black pepper
- 3 cups low-sodium chicken broth (or 4 cups for a thinner soup)
- 2 boneless, skinless chicken breasts (about 300g)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 cups short pasta or broken lasagna noodles
- 1 cup fresh spinach, roughly chopped
- 1 cup half-and-half or cream
- 2 tbsp cornstarch
- Garnishes: Ricotta, shredded mozzarella, or Parmesan cheese
Instructions
- Sauté the Aromatics:
- Melt butter in a large soup pot over medium heat.
- Add onion and sauté until golden. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for about 1 minute until fragrant.
- Build the Soup Base:
- Pour in chicken broth, scraping the bottom of the pot to incorporate flavors.
- Add chicken breasts and sun-dried tomatoes (if using).
- Cook the Chicken:
- Bring the soup to a simmer. Cover and reduce heat to medium-low. Cook for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Cook the Pasta:
- In a separate pot, cook pasta in salted boiling water until al dente. Drain and set aside.
- Shred and Finish:
- Remove chicken from the soup and shred it using two forks.
- Whisk cornstarch into cream and stir into the soup. Add shredded chicken, cooked pasta, and spinach. Heat until the soup thickens slightly and spinach wilts.
- Serve and Garnish:
- Ladle soup into bowls. Top with ricotta, mozzarella, or Parmesan cheese for added flavor. Serve hot and enjoy!
Notes
- Sauté the Aromatics:
- Melt butter in a large soup pot over medium heat.
- Add onion and sauté until golden. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for about 1 minute until fragrant.
- Build the Soup Base:
- Pour in chicken broth, scraping the bottom of the pot to incorporate flavors.
- Add chicken breasts and sun-dried tomatoes (if using).
- Cook the Chicken:
- Bring the soup to a simmer. Cover and reduce heat to medium-low. Cook for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Cook the Pasta:
- In a separate pot, cook pasta in salted boiling water until al dente. Drain and set aside.
- Shred and Finish:
- Remove chicken from the soup and shred it using two forks.
- Whisk cornstarch into cream and stir into the soup. Add shredded chicken, cooked pasta, and spinach. Heat until the soup thickens slightly and spinach wilts.
- Serve and Garnish:
- Ladle soup into bowls. Top with ricotta, mozzarella, or Parmesan cheese for added flavor. Serve hot and enjoy!
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