When the craving for comfort food hits but you want something with a little twist, this Creamy White Lasagna Soup Recipe hits all the right notes—rich, cheesy, and hearty without overwhelming your afternoon or evening. It’s the perfect way to enjoy those classic lasagna flavors in a cozy bowl.
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Why You'll Love This Recipe
Honestly, this Creamy White Lasagna Soup Recipe quickly became one of my go-to weeknight dinners. It combines all the deliciousness of lasagna, minus the fuss. There’s something so satisfying about a warm bowl of soup that tastes like a layered pasta dish without standing over the stove assembling noodles one by one.
- Comfort without complication: This soup has all the creamy, cheesy goodness of lasagna but comes together in just about 40 minutes.
- Flavor-packed brothy base: The combo of Italian seasoning, sun-dried tomatoes, and garlic ensures every spoonful bursts with savory layers.
- Customizable and easy: I’ve found it’s great to modify with whatever pasta or greens you have on hand, making it very forgiving.
- Fun to garnish: Ricotta, mozzarella, and Parmesan bring that authentic lasagna spirit — they really finish the soup beautifully.
Ingredients & Why They Work
Each ingredient plays a key role in making this soup creamy, flavorful, and satisfying. I always recommend hunting down good-quality chicken broth for a rich base and sun-dried tomatoes for the subtle tang that elevates the soup beyond a standard creamy chicken noodle.
- Unsalted butter: Adds a silky base and helps build flavor with the sautéed aromatics.
- Onion: Provides sweetness and depth when softened properly.
- Garlic: A must-have for any Italian-inspired dish, bringing warmth and aroma.
- Italian seasoning: A blend that offers herby highlights without overpowering the soup.
- Salt & pepper: Essential seasonings to amplify all the flavors.
- Red chili flakes: Just a pinch for a gentle kick that wakes up the palate.
- Low-sodium chicken broth: The soul of this soup; low sodium lets you control saltiness.
- Boneless skinless chicken breasts: Lean, tender protein that shreds beautifully into the soup.
- Sun-dried tomatoes: Adds tanginess and depth, a real game-changer for richness.
- Dry short pasta or broken lasagna noodles: Gives that classic lasagna bite in a soup form.
- Half-and-half: Gives creaminess without being too heavy, important for that velvety texture.
- Cornstarch: Thickens the soup gently, so it’s luscious but not gluey.
- Fresh spinach: Adds freshness and a pop of color—plus, it wilts perfectly in the hot soup.
- Ricotta, Parmesan, and shredded mozzarella: These cheeses make it feel indulgent and give that iconic lasagna finish.
Make It Your Way
I love making the Creamy White Lasagna Soup Recipe my own depending on what I have in the fridge or pantry. Some days I swap the spinach for kale or add mushrooms for an earthier flavor. Feel free to experiment; the base soup is very forgiving and delicious no matter what you toss in.
- Meat variation: I’ve tried shredded rotisserie chicken instead of fresh breasts — it’s a fantastic shortcut and still keeps the soup super flavorful.
- Vegetarian version: Skip the chicken and add extra mushrooms and white beans; it’s just as comforting.
- Spice it up: Toss a few more chili flakes or a splash of hot sauce if you like some heat.
- Cheese swap: Feel free to mix in some cream cheese or mascarpone for extra lushness if you’re feeling indulgent.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Sauté the aromatics for the perfect flavor base
First things first — melt that butter over medium heat and add your finely chopped onion. Stir it gently, letting it cook until it just starts to brown, about 3 to 4 minutes. This slow browning brings out natural sweetness that's so important for layering your flavors. Then toss in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Stir for about a minute until everything smells irresistible and the garlic is just fragrant — don’t let it burn!
Step 2: Build the broth and cook the chicken
Pour in your chicken broth, then nestle in the raw chicken breasts along with chopped sun-dried tomatoes. Turn up the heat to get it simmering gently. Cover and lower the heat to medium-low, letting the chicken cook through for 12 to 15 minutes. You want to aim for an internal temperature of 165°F, which ensures it’s juicy and safe. This step is great timing because the broth is soaking up all the flavor at this point.
Step 3: Cook the pasta separately
While the chicken simmers, boil your pasta in salted water according to package instructions. Cooking the noodles separately helps keep them from getting mushy in the soup later—trust me, that little trick makes a huge difference in texture!
Step 4: Shred the chicken and thicken the soup
Remove the chicken breasts from the pot and shred them with two forks. Meanwhile, whisk together the half-and-half and cornstarch in a small bowl until smooth, then stir it into the simmering broth. Give it a minute or two for the soup to thicken slightly — you want it creamy, but not pudding-like.
Step 5: Bring it all together
Stir the shredded chicken, cooked pasta, and fresh spinach into the thickened broth. Heat everything through until the spinach wilts and the soup is steaming. Taste and adjust with more salt or pepper if needed.
Top Tip
From my own kitchen explorations, I realized a few things that really make this soup shine and avoid common pitfalls. Here’s what helped me keep that creamy, comforting texture every time:
- Cook pasta separately: Adding pasta directly to soup can make it soak up all the broth and get mushy — cooking it apart preserves the ideal bite and texture.
- Don’t overcook the chicken: I check the thermometer at 165°F and then shred immediately to keep it juicy and tender, no dry chunks here!
- Slowly thicken the broth: Mix your half-and-half with cornstarch first, then stir gently and cook just until it thickens — patience here pays off with velvety soup.
- Use sun-dried tomatoes: This is the secret twist that amps up the umami and keeps the soup interesting; fresh tomatoes don’t quite do the same job.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
I never skip the cheese trio: a dollop of ricotta right in the bowl, a sprinkle of shredded mozzarella for melty goodness, and a shower of salty Parmesan on top. Together, they recreate that classic lasagna finish and make each spoonful feel extra special.
Side Dishes
This soup is hearty on its own but I love pairing it with a crisp green salad and buttery garlic bread to soak up every last drop. Arugula tossed with lemon and olive oil balances the richness nicely, making for a well-rounded meal.
Creative Ways to Present
For dinner parties, I serve the soup in rustic bowls with a mini grilled cheese sandwich on the side. Sometimes I swirl a little pesto or drizzle olive oil on top for added color and flavor. These little touches turn an everyday soup into a memorable experience.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. I usually keep the garnishes separate until reheating so the cheese stays fresh and doesn’t clump up.
Freezing
Freeze in portions without the pasta if possible, since it tends to get mushy after thawing. You can always cook fresh pasta when you reheat for the best texture.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water if it thickened too much. Stir frequently and add cooked pasta and spinach fresh at this stage for a vibrant finish.
Frequently Asked Questions:
Absolutely! You can substitute chicken with turkey, sausage, or even tofu for a vegetarian option. Just adjust cooking times accordingly.
Short pasta like broken lasagna noodles, penne, or rigatoni work best because they hold up well in the soup and give you that classic lasagna bite. Avoid very thin pastas that get mushy quickly.
Yes! Swap half-and-half for coconut milk or a dairy-free cream alternative, and choose a vegan cheese or skip it altogether for a delicious dairy-free version.
The soup should be creamy but still broth-like — think thicker than a typical broth but lighter than a stew. Cornstarch helps here without making it gummy.
Final Thoughts
This Creamy White Lasagna Soup Recipe has been a real find for me — it offers all the cozy vibes of a classic Italian dinner without hours in the kitchen. I hope you enjoy making it as much as I do; it’s a perfect dish to share with family or keep all to yourself on a chilly evening. Once you try it, it’ll likely make its way into your recipe rotation, just like it did mine.
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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
This creamy White Lasagna Soup is a comforting and hearty dish that combines tender shredded chicken, spinach, sun-dried tomatoes, and a cheesy broth reminiscent of classic lasagna flavors. Made with a blend of half-and-half and cornstarch for a luscious texture, it's perfect for an easy weeknight dinner.
Ingredients
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
Protein and Pasta
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
- 2 cups dry, short pasta or broken lasagna noodles
Thickener and Vegetables
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Cheese Garnish
- Ricotta cheese, for garnish
- Parmesan cheese, for garnish
- Shredded mozzarella cheese, for garnish
Instructions
- Melt the butter: In a large Dutch oven or soup pot over medium heat, melt the butter.
- Sauté the onion: Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add seasonings and garlic: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
- Add broth and chicken: Pour in the chicken broth, add the uncooked chicken breasts and chopped sun-dried tomatoes.
- Simmer the soup: Increase heat to medium-high and bring to a simmer. Cover and reduce heat to medium-low. Cook for 12 to 15 minutes until the chicken is fully cooked (internal temperature 165°F).
- Cook pasta separately: Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.
- Shred chicken: Remove chicken breasts from the soup and shred using two forks.
- Thicken the soup: In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes until the soup slightly thickens.
- Combine all ingredients: Stir the shredded chicken, cooked pasta, and chopped spinach into the soup. Heat through until the spinach wilts and everything is hot.
- Adjust seasonings and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses.
Notes
- Use low-sodium chicken broth to control salt content and adjust seasoning later.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Sun-dried tomatoes packed in oil can add more flavor; drain excess oil if desired.
- Cooking pasta separately prevents it from becoming mushy in the soup.
- To make this soup gluten free, use gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 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: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
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