This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken, pasta, spinach, sundried tomatoes, and topped with three kinds of cheese!
If you love Italian-inspired soups like this one, be sure to check out my Lasagna Soup Recipe, Chicken Tortellini Soup, and Italian Sausage Soup!
If you love a pan of cheesy White Chicken Lasagna but do not love all the layering, this White Lasagna Soup is such a fun shortcut. You still get creamy broth, tender chicken, pasta, and all the cheese, just in a big cozy bowl instead of a baking dish.
The chicken breast simmers right in a garlicky, Italian-seasoned broth with sun-dried tomatoes, then we stir in pasta, spinach, and a quick half-and-half slurry to make it velvety.
Every bowl gets a scoop of ricotta plus Parmesan and mozzarella on top, so it really does feel like lasagna, just with a spoon.
Serve it with crusty No Knead Bread on the side and let everyone build their own cheesy bowl!
What people are saying
“I’ve made this just as the recipe states for several dinners with family and friends. Everyone always loves this and asks for the recipe!! I serve with sourdough and irish butter. Thank you for sharing!!” Taly
Ingredients for this creamy White Lasagna Soup:
- Onion and garlic: You can swap with onion powder and garlic powder, but fresh always has the best flavor!
- Chicken broth: I always use low-sodium chicken broth. Regular chicken broth will work, but you may want to lessen the amount of salt you add with the other seasonings.
- Chicken breast: You can also add leftover Shredded Chicken or Crockpot Shredded Chicken and stir it in at the end if you have some on hand!
- Pasta: Any small pasta shape will work, but I used Mafalda Corta, which are like fun mini lasagna noodles! However, you can use other small pasta shapes like rotini, fusilli, bow-tie, or even regular lasagna noodles broken into smaller pieces!
- Half-and-half or cream: The higher the fat content of the cream you use, the richer the soup will be!
- Spinach: I use fresh spinach, so it cooks super quickly. Frozen spinach will work, but you may want to add it a little earlier so it has time to warm through. You can also thaw and squeeze out before adding.
- Ricotta, Parmesan, shredded mozzarella: If you are missing one, just use what you have! Ricotta gives it more of a lasagna vibe but the soup is still delicious with only mozzarella and Parmesan.
How to make White Lasagna Chicken Soup:
This White Lasagna Soup takes just 10 minutes to prep and is ready in 40 minutes! Don’t forget to check the recipe card for the full list of ingredients and instructions.
- Cook onions in butter and add herbs and seasonings.
- Add the broth, then the uncooked chicken breasts.
- Cook and simmer until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks.
- Cook the pasta in a separate pot.
- Add the shredded chicken, cooked pasta, cream, and spinach to the soup.
How do you store leftover Lasagna Chicken Soup?
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don’t get soggy!
Can you freeze White Lasagna Soup?
You can, but you should do so before you add the pasta and cream.
To freeze this soup, assemble the soup up until the chicken is cooked. Remove and shred the chicken and add it back in with the spinach (you can also reserve this until serving if you prefer).
Instead of adding the pasta and cream/cornstarch slurry, let the soup cool to room temperature, then store it in an airtight container in the freezer for 2-3 months. When you’re ready to serve, thaw overnight in the fridge, warm on the stove, then add in the cream slurry and freshly cooked pasta.
Serving suggestions:
Once the pasta is added, this soup is best served right away! I love to serve it with a side of homemade bread like Garlic Bread, Breadsticks, or Garlic Herb Dinner Rolls.
You can also round the meal out with a simple salad or a scoop of Roasted Vegetables.
White Lasagna Soup
written by Ashley Fehr
Ingredients
- 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
- 2 boneless skinless chicken breasts , (about 1 lb)
- ¼ cup sun-dried tomatoes, (chopped)
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, (roughly chopped)
- Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
- Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings if desired. Serve with cheese, as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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- Add more veggies. Boost the nutrition of this soup by cooking more veggies with the onion. Try chopped carrots, celery, red pepper, mushrooms, zucchini, broccoli, etc.
- Make it gluten-free. Swap the regular noodles for gluten-free noodles to make this soup a gluten-free meal. Be sure to verify that all of the other ingredients you’re using are certified gluten-free as well.
- Make it vegetarian. You don’t need the chicken for this White Lasagna Soup to be absolutely delicious! Make a vegetarian version by omitting the chicken and using veggie broth instead of chicken broth!
- Use another meat. This soup works great with turkey as well! If you want to add other types of meat with the chicken, toss in a handful of cooked and cubed ham or crumbled bacon.
- Add heat. If you love spice, use more red pepper flakes or add a sprinkle of cayenne pepper!
RobbG says
This is excellent. I used thighs and broken lasagna. Looking forward to the leftovers.
Ashley Fehr says
Thanks for sharing!
Shannon says
Loved the flavors and super easy recipe.
Ashley Fehr says
Thanks Shannon!
Samantha Nagy says
This is a perfect recipe for the winter blues!
I did 2 teaspoons of red pepper to kick up the heat and it was great, plus doubled the spinach. Also just did the full carton of broth (32oz) and it still didn’t have much liquid left over.
Ashley Fehr says
Thanks for sharing Samantha!
Brenda Inglis-Powell says
I use your recipes at least three or four times a week. I usually double the quantities (if appropriate) so I only have to heat up some nights. Love them.
Would it be possible for you to print information on quantities for Australian Cooks? Being down under, we are different !! Sometimes I find conversion difficult and I have not found a conversion chart on Google.
Brenda
Ashley Fehr says
Hi Brenda! Being Canadian, I likely don’t fully understand the differences you are referring to and how to convert. You probably know better than I do!
Bobbi Hain says
Absolutely delicious! Perfectly seasoned.
Ashley Fehr says
Thanks Bobbi!
Tara says
Easy and so delicious! It really hit the spot!
Libby Felepe-Thul says
Delightful