If you’re craving the comforting flavors of a classic lasagna but want something quicker, lighter, and just as satisfying, this White Lasagna Soup Recipe will be your new go-to. Imagine tender chicken and sun-dried tomatoes mingling in a creamy broth, with the perfect touch of Italian spices, spinach, and a trio of cheeses to finish it all off. It’s like enjoying your favorite baked pasta dish but in a cozy bowl, perfect for busy nights or whenever you need a delicious hug in a bowl.
Ingredients You’ll Need
This White Lasagna Soup Recipe shines because of its simple, fresh ingredients that each bring something special to the table. From the rich butter and aromatic garlic to the tender chicken and creamy cheeses, every component builds layers of flavor and inviting textures that make this soup irresistible.
- Unsalted butter: Adds a silky richness and helps cook the onions for a deep flavor base.
- Medium onion, finely chopped: Provides sweetness and depth when sautéed.
- Garlic cloves, minced: Brings warmth and a classic Italian aroma.
- Italian seasoning: The perfect blend of herbs to give the soup authentic Mediterranean notes.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Red chili flakes: Introduces a gentle hint of heat to elevate the taste.
- Low-sodium chicken broth: The flavorful liquid base, keeping the soup light yet savory.
- Boneless skinless chicken breasts: Provides tender protein that soaks up all the delicious flavors.
- Sun-dried tomatoes, chopped: Adds a burst of tangy sweetness and color.
- Dry, short pasta or broken lasagna noodles: Gives the soup a comforting, hearty texture similar to traditional lasagna.
- Half-and-half: Makes the soup creamy without being too heavy.
- Cornstarch: Thickens the broth slightly for a luscious finish.
- Fresh spinach, roughly chopped: Adds a fresh green touch and nutrients.
- Ricotta, Parmesan, and shredded mozzarella cheese: The ultimate cheese trio for garnishing, bringing creaminess and a wonderful cheesy pull.
How to Make White Lasagna Soup Recipe
Step 1: Build the Flavor Base
Start by melting butter in a large Dutch oven or soup pot over medium heat. Add finely chopped onions and cook them, stirring occasionally, until they begin to brown and soften, about 3 to 4 minutes. This step is crucial because caramelized onions give the soup its rich, sweet foundation. Then, stir in minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for an additional minute until the spices are fragrant and well incorporated.
Step 2: Add Broth, Chicken, and Tomatoes
Pour in the low-sodium chicken broth and add your whole chicken breasts along with the chopped sun-dried tomatoes. Turn up the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, cover the pot, reduce heat to medium-low, and let the chicken cook thoroughly for 12 to 15 minutes. You’ll know it’s ready when a meat thermometer reads 165°F inside the thickest part of the breasts. This step infuses the broth with juicy chicken flavor and that delightful tomato tang.
Step 3: Cook the Pasta
While the chicken is cooking, set a large pot of salted water to boil. Toss in the dry pasta or broken lasagna noodles and cook according to the package instructions until al dente. Drain the pasta and set it aside. This will be stirred into the soup at the end, lending it that familiar lasagna heartiness.
Step 4: Shred Chicken and Thicken Soup
Remove the cooked chicken breasts from the pot and shred them using two forks. Meanwhile, whisk together the half-and-half and cornstarch in a small bowl until smooth. Stir this mixture into the simmering soup, cooking for another 1 to 2 minutes. You’ll notice the broth thickening slightly, which helps give the soup that creamy, luscious texture reminiscent of a traditional lasagna sauce.
Step 5: Combine Everything and Heat Through
Return the shredded chicken to the pot along with the cooked pasta and chopped spinach. Stir everything gently and let it heat through on low heat. The spinach will wilt and add a fresh, vibrant pop of color and nutrition, while the pasta soaks up the flavors beautifully. Taste the soup at this stage and adjust seasoning if needed—sometimes a pinch more salt or pepper is all it takes to perfect this cozy delight.
How to Serve White Lasagna Soup Recipe
Garnishes
Garnishing is where you can truly personalize your bowl of White Lasagna Soup Recipe. A generous dollop of ricotta cheese adds creaminess and a velvety mouthfeel. Sprinkle freshly grated Parmesan for a nutty sharpness, and crown it with shredded mozzarella to get that irresistible cheesy pull with every spoonful. If you like, a sprinkle of fresh basil or a drizzle of good olive oil lifts the flavors even higher.
Side Dishes
Since this soup is hearty on its own, light sides complement it well. Crispy garlic bread or a simple green salad with a lemon vinaigrette balances the creaminess with freshness and crunch. Roasted vegetables or a classic Caesar salad also work beautifully alongside, turning your meal into a full Italian-inspired feast without much fuss.
Creative Ways to Present
Serving White Lasagna Soup Recipe in rustic bowls with a side of crusty bread is always a winner, but don’t be afraid to get creative. Consider layering the shredded chicken-pasta mixture at the bottom of wide soup bowls with ladled soup poured on top, then garnished with cheese and herbs. For a fun twist, serve it in mini bread bowls or even use edible Parmesan “crackers” to scoop up the delicious broth. Presentation adds delight and invites your guests to savor every bite.
Make Ahead and Storage
Storing Leftovers
If you have any White Lasagna Soup Recipe leftover, transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3 days. The flavors often deepen overnight, making it even tastier the next day. Just be sure to remove any cheese garnishes before storing, as they are best fresh.
Freezing
This soup freezes nicely, making it perfect for meal prep or busy weeknights. Let the soup cool completely before pouring it into freezer-safe containers or bags. Freeze for up to 2 months. To maintain texture, it’s a good idea to freeze pasta separately if possible, or add freshly cooked noodles upon reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring often to prevent sticking or burning. If it’s too thick after refrigeration or freezing, add a splash of chicken broth or half-and-half to loosen it back up while warming. Top with fresh cheese and garnish before serving to enjoy it as if freshly made.
FAQs
Can I use a different type of pasta in the White Lasagna Soup Recipe?
Absolutely! While broken lasagna noodles or short pasta shapes work best for texture, you can substitute with penne, rotini, or even small shells. Just keep cooking times in mind to avoid mushy pasta.
Is it possible to make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken or use a plant-based protein like tofu or mushrooms for a satisfying vegetarian version without losing the comforting flavors.
Can I make this soup in a slow cooker?
Definitely. Sauté onions and garlic first, then combine all ingredients except pasta and dairy in a slow cooker. Cook on low for 4-6 hours. Add cooked pasta, half-and-half, and spinach near the end of cooking to finish.
How spicy is the White Lasagna Soup Recipe?
The red chili flakes add just a subtle warmth to balance the creaminess and herbs, not intense heat. You can adjust the amount up or down based on your spice preference.
What cheeses work best for garnishing?
Ricotta provides richness and creaminess, Parmesan adds a savory, salty kick, and mozzarella delivers that meltiness everyone loves. Using all three gives you the authentic lasagna flavor in every spoonful!
Final Thoughts
This White Lasagna Soup Recipe is a marvelous blend of comfort, convenience, and classic Italian-inspired flavors that’s sure to become a favorite on your dinner rotation. Whether you’re cooking for family or friends, it’s easy to make, full of wholesome ingredients, and perfect for warming up any day. I can’t wait for you to make it and enjoy every tasty spoonful as much as I do!
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White Lasagna Soup Recipe
This White Lasagna Soup transforms the classic pasta bake into a comforting, creamy soup packed with tender chicken, flavorful veggies, and a trio of cheeses. It’s a hearty, satisfying meal perfect for cozy nights, blending the best of a traditional lasagna with the ease of a one-pot soup.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
Sauté 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
Soup and Protein
- 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 Vegetables
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach (roughly chopped)
Garnish
- Ricotta cheese
- Parmesan cheese
- Shredded mozzarella cheese
Instructions
- Sauté Aromatics: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion begins to brown and soften, about 3 to 4 minutes.
- Add Seasoning and Garlic: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for 1 minute until fragrant, ensuring the spices bloom to enhance the soup’s flavor.
- Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth. Add the boneless skinless chicken breasts and chopped sun-dried tomatoes. Increase the heat to medium-high to bring the mixture to a gentle simmer.
- Simmer Chicken: Once simmering, cover the pot and reduce the heat to medium-low. Cook the chicken until fully cooked through, about 12 to 15 minutes. Confirm doneness by checking that the chicken’s internal temperature reaches 165°F (74°C).
- Cook Pasta Separately: While the chicken simmers, cook the dry pasta or broken lasagna noodles in a large pot of boiling, salted water, following the package instructions until al dente. Drain and set aside.
- Shred Chicken: Carefully remove the cooked chicken breasts from the soup and shred using two forks into bite-sized pieces.
- Thicken Soup Base: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup pot and cook for 1 to 2 minutes, stirring frequently until the soup is slightly thickened and creamy.
- Combine and Heat Through: Return the shredded chicken to the pot along with the cooked pasta and roughly chopped spinach. Stir everything together and heat until the spinach wilts and the soup is warmed through.
- Final Seasoning and Serve: Taste the soup and adjust seasonings if needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses for a rich and cheesy finish.
Notes
- The pasta is cooked separately to prevent it from becoming mushy in the soup, ensuring perfect texture when served.
- Sun-dried tomatoes add a burst of concentrated flavor and a pleasant chew to the soup.
- Feel free to use any short pasta shape if lasagna noodles are unavailable; broken pieces work well to mimic the original texture.
- For a lighter version, substitute half-and-half with whole milk and reduce butter slightly.
- This soup reheats well but may thicken; add a splash of chicken broth when reheating to reach desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Canadian
