Why You’ll Love White Lasagna Soup Recipe

Hearty and comforting: creamy, cheesy, and satisfying in every spoonful
Quick and simple: made in about 30 minutes using common pantry ingredients
Full of flavor: Italian seasoning, garlic, sun‑dried tomatoes, and a blend of cheeses
Versatile: easily adapt to dietary preferences or ingredient availability

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Onion
Garlic
Italian seasoning
Salt and black pepper
Crushed red pepper flakes (optional)
Low sodium chicken broth
Boneless, skinless chicken breasts
Sun‑dried tomatoes (optional)
Short pasta or broken lasagna noodles
Half and half or heavy cream
Cornstarch
Fresh spinach
Ricotta cheese (for topping)
Grated Parmesan cheese (for topping)
Shredded mozzarella cheese (for topping)

Directions

In a large pot, melt the butter over medium heat. Add chopped onion and cook until it’s soft and slightly browned.
Stir in garlic, Italian seasoning, salt, pepper, and crushed red pepper flakes; sauté for about one minute to release the aromas.
Pour in the chicken broth and add the chicken breasts along with the sun‑dried tomatoes (if using). Bring to a gentle simmer, cover, and cook for 12–15 minutes, or until the chicken is cooked through and tender.
Meanwhile, cook the pasta in a separate pot according to package directions until al dente. Drain and set aside.
When the chicken is done, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.
In a small bowl, whisk together the cream (or half and half) and cornstarch until smooth. Stir this mixture into the soup.
Add the cooked pasta and spinach into the pot. Let it simmer just a few more minutes so the spinach wilts, and the soup thickens slightly.
Ladle into bowls and top each serving with a dollop of ricotta, plus a sprinkle of Parmesan or mozzarella cheese as desired.

Servings and timing

Makes 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetarian version: Omit the chicken and use cannellini beans or mushrooms instead
Different protein: Use shredded rotisserie chicken, cooked ground turkey, or crumbled Italian sausage
Alternate pasta: Swap in fusilli, rotini, shells, or any short pasta you have
More vegetables: Add mushrooms, zucchini, bell peppers, or peas for extra texture and nutrition
Dairy-free option: Use coconut milk or unsweetened almond milk plus nutritional yeast for a creamy texture
Skip sun‑dried tomatoes: They add depth, but the soup is still delicious without them; you could substitute chopped cherry tomatoes or roasted red pepper

Storage/Reheating

Storing leftovers: Let the soup cool first, then store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions for up to 2 months. Note that the pasta may soften a bit after thawing.
Reheating: Warm gently on the stovetop or in the microwave. If the soup thickens too much, stir in a splash of broth or water to restore consistency.

FAQs

What kind of chicken should I use?

You can use boneless, skinless chicken breasts or thighs. If you prefer, you can skip cooking raw chicken and instead use already cooked chicken (like rotisserie) by adding it when you would normally add the shredded chicken.

Can I make this gluten-free?

Yes. Use your favorite gluten-free pasta and ensure that the chicken broth and seasoning are gluten-free.

What pasta works best?

Short pasta shapes like fusilli, rotini, or even broken pieces of lasagna noodles are ideal, as they hold onto the broth and balance well in spoonfuls.

Is it necessary to use sun-dried tomatoes?

No, they are optional. They contribute a tangy depth of flavor, but the soup remains tasty without them. You could use chopped tomatoes or roasted red pepper instead.

Can I make this dairy-free or lower in fat?

Yes. Replace the cream or half and half with coconut milk, unsweetened almond milk, or cashew cream. Use nutritional yeast to add a cheesy flavor.

How thick should the soup be?

The soup should be slightly thickened—not as dense as a stew, but creamy and rich enough to coat the pasta and chicken. Adjust with more broth or more cornstarch mixture as needed.

When should I add the spinach?

Add the spinach toward the end of cooking so it wilts gently and retains its vibrant green color.

How can I adjust the spiciness?

The recipe calls for a small amount of crushed red pepper flakes. You can omit them altogether for a milder flavor or increase them for extra heat.

What toppings go well with this soup?

Ricotta, Parmesan, and mozzarella are classic choices. You could also garnish with fresh basil, parsley, or a drizzle of olive oil or pesto.

Can I double the recipe?

Yes, you can double or even triple it. Just be sure to use a pot large enough and adjust cooking times slightly, especially for simmering the chicken and wilting the spinach.

Conclusion

This White Lasagna Soup delivers all the comforting, cheesy goodness of lasagna in a streamlined, one-pot meal. It’s ideal for busy weeknights or anytime you crave something warm and satisfying without the fuss. With flexible ingredients and options for variation, it’s an adaptable favorite you’ll want to keep in regular rotation.