White Lasagna Soup

Prep Time 10 mins
Total Time 30 mins
Servings 4 servings

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This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken, veggies, and cheese!

overhead image of white lasagna soup in large dutch oven
Table of Contents
  1. Ingredients for white lasagna soup:
  2. How to make white lasagna chicken soup
  3. White lasagna soup FAQs
  4. Variations
  5. Serving suggestions
  6. More creamy soup recipes to try
  7. White Lasagna Soup Recipe

This post is generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

I’m a big lasagna fan. I’m also a big soup fan. So naturally, this White Lasagna Soup feels like a dream come true to me. Now, I have my classic lasagna soup to emulate my classic lasagna recipe so I figured it was about time I made a soup to mimic the flavors of my white chicken lasagna!

This White Lasagna Soup is loaded with tender shredded chicken, perfectly cooked noodles, and has all of the best flavors of white lasagna but in a warm and cozy bowl of soup.

It’s also made with 100% Canadian dairy which results in the richest, creamiest texture and the best flavor! Bonus: it’s ready in a total of 30 minutes!

two bowls of white lasagna soup with crusty bread on the side

Ingredients for white lasagna soup:

  • Butter: I use unsalted butter, but you can use salted butter and reduce the salt.
  • Onion and Garlic: sautéed in butter to create a flavor base for the soup.
  • Seasonings: you’ll need a simple blend of Italian seasoning, salt, black pepper, and crushed red pepper flakes. If you love spice, use more red pepper flakes or add a sprinkle of cayenne pepper!
  • 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: uncooked! The chicken cooks right in the soup. You can also add leftover Shredded Chicken and stir it in at the end.
  • Sundried Tomatoes: optional but I love the extra bit of flavor these give to the soup.
  • Pasta: any small pasta shape will work, but I used Mafalda Corta which are like fun mini lasagna noodles!
  • Half-and-Half or Cream and Cornstarch: makes up a slurry which helps create a rich, creamy soup. 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 with the chicken breasts so it has time to warm through. You can also thaw and squeeze out before adding.
  • Cheese: you’ll finish the soup off with a scoop of ricotta and a sprinkle of parmesan or shredded mozzarella!
ingredients needed for white lasagna soup

How to make white lasagna chicken soup

This White Lasagna Soup takes just 10 minutes to prep!

  1. Sauté aromatics and seasonings: In a pot or dutch oven, melt butter then add in the onions. Cook until slightly browned, then add in the seasonings. Cook for 1 minute.
  2. Add chicken and cook: Add the chicken broth, uncooked chicken breasts, and tomatoes. Simmer on medium-low until the chicken is cooked.
  3. Cook the pasta: Separately, cook the pasta al dente according to package directions. You can also cook right in the soup, but you may want to add additional broth.
  4. Finish and serve: Remove the chicken from the soup, shred it, then add it back into the soup. Whisk together cream and cornstarch and add that into the soup along with the cooked noodles and spinach. Serve topped with cheese!

White lasagna soup FAQs

What kind of pasta should you use for lasagna soup?

Any short pasta will work! I use Mafalda Corta noodles which look like 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!

Do you have to cook the pasta separately?

Not necessarily, although I like to do so in case I have leftovers. If you want to cook the pasta directly in the broth, increase the chicken broth amount by ½ cup and add the pasta after the chicken is cooked and shredded.

Can you use already cooked chicken?

Absolutely! If you have leftover cooked, crockpot shredded chicken on hand you can save some time and just mix that straight into the soup!

How do you thicken lasagna soup?

If the soup isn’t thickened to your liking, you can add more slurry or simmer it longer to allow more liquid to evaporate. You can also mix in softened cream cheese to thicken it even more! Keep in mind that the soup will thicken as it sits thanks to the starchy pasta.

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.

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!

close up overhead image of white lasagna soup


  • Add more veggies. Boost the nutrition of this soup by cooking more veggies with the onion. Try chopped carrots, celery, red pepper, mushrooms, zucchini, celery, broccoli, etc.
  • Make it gluten-free. Swap the regular noodles for gluten-free noodles to make this soup into 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.

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.

More creamy soup recipes to try

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White Lasagna Soup

5 from 276 votes
This White Lasagna Soup is your favorite pasta bake in soup form! It's rich, creamy, and packed with tender chicken, veggies, and cheese!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American, canadian
Course Main Course, Soup
Servings 4 servings
Calories 459cal


  • 2 tablespoons unsalted butter
  • 1 medium onion (finely chopped)
  • 3 cloves fresh garlic (finely minced)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt (reduce if not using low sodium broth)
  • ¼ teaspoon black pepper
  • teaspoon crushed red pepper flakes (more for extra spice)
  • 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
  • 2 boneless skinless chicken breasts (about 300 grams)
  • ¼ cup sundried tomatoes (chopped – optional)
  • 2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
  • 1 cup half and half or cream (the higher the fat content, the richer the soup)
  • 2 tablespoons corn starch
  • 1 cup fresh spinach (roughly chopped)
  • ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired


  • In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
  • Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
  • Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
  • Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
  • Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
  • When the chicken is cooked, remove from the soup and shred.
  • Whisk together cream and corn starch.
  • Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
  • Serve with cheese as desired.


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!

Nutrition Information

Serving: 399grams | Calories: 459cal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg
Keywords chicken soup, white lasagna soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Mande says

    This soup was really really good! I doubled the recipe and the only changes I made were small… nixed the onion just because I don’t like onion. I chopped the chicken before cooking and just left it in rather than pulling it out to cut and then returning in, just seemed like saving a step. After putting everything together, I just added the rest of the bag of spinach and once wilted in the soup it turned out to be the perfect amount. And then I only had two lasagna noodles left in the box and there still seemed to be quite a bit of liquid in the soup so I just broke those noodles right into the pot and they soaked up the excess liquid and cooked through. It really was delicious! Definitely making again!

    • The Recipe Rebel says

      Hi Jess! I haven’t tried it but you probably could. Arugula might change the flavor some. If you decide to experiment, I’d love to know how it turns out!

  2. Pam says

    I’m going to try cooking this all together in my Instant Pot, just like I do the regular lasagna soup. I believe it will work! I’ll come leave a review after I try it!

  3. Annie C. Thorpe says

    I used Sun Dried Tomatoes with Basil cutting the amount to half. I also halved the Italian seasoning. I used frozen spinach from our garden that has to be chopped. Even reducing the Sun Dried Tomatoes to half the amount, there was still a lot of oil on top. I soaked up some because we are over 80 and don’t do well with too much oil. We found the soup to be good and will use the recipe again.

  4. Holly Dudley says

    This soup is AMAZING! I made it up yesterday & then had a small amount of left overs that I brought with me to work today. I don’t eat many things left over – but this was TO DIE FOR! I text my husband and was like um, I think I’m going to make this up again tonight. I figure if he & my son don’t want to eat it, no biggie lunch for me for the week! HA!

  5. Kelley says

    This soup is amazing! I doubled the recipe. I will triple it next time so I can freeze some. I topped it with shaved parm.
    My son, who’s not a soup eater ate seconds!

    • The Recipe Rebel says

      Hi Justine! I haven’t tested it with a dairy free cream before but using Google I found, Silk and Country Crock both make a dairy free heavy cream. Hope this helps!

    • Beth Mathews says

      Hi Justine,
      I love using country crocks plant based cream, I have used it in multiple soups and other kind of recipes and feel that it tastes the same. I loved that the cheese was optional in this recipe and was planning on making it with the country crock plant cream.

    • Stephanie says

      I make things dairy free. Try using coconut cream with your favorite non dairy milk. I do this for a lot of soup recipes. If the recipe calls for 2 cups half and half, it’s 1 cup coconut cream and 1 cup non dairy milk. You whisk them together. It’s worked for most soups I’ve tried.

  6. Tricia says

    We loved the flavor of this soup, but feel it did not have enough liquid. We added more broth, but need to make some adjustments to the seasoning to keep the wonderful flavor.

  7. Jr says

    This soup is amazing! I did a taste test and could not stop eating it. I made the ham and bean one as well and loved it. You use just the right amount of spices for flavor and it is always just the right amount. I am going to try more of your soups. Thank you for these great recipes!

  8. JAMSNOLA1 says

    This was so good, Thank you Ashley! I made some adjustments. I used Farfalle & pulled the 1/2 way done. I used 6 cups of broth because the breasts were huge so I was using a whole box of farfalle. I put the breasts in a slow cooker with the other initial ingredients & let the chicken cook. Added 1 cup HEAVY cream & Arrowroot for thickener. At the end, I added I can of cream of chicken soup for more liquid. It came out so flavorful & creamy I will make this again.

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