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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Tag @thereciperebelVariations and Substitutions
- 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!
Brenda Chasse says
We loved the soup!! Will definitely keep this recipe! Thank you!!
The Recipe Rebel says
Hi Brenda! So glad you enjoyed the recipe! Thank you for this kind review!
Jacky says
This soup is excellent! Even my husband that doesn’t really like soup said he’d eat it again. I’m making it in a couple days for my office, we always have soup or crockpot dinners on Thursdays in winter. I’m excited to see what they all say. Hopefully I’ll even have some left over for us. 🙂 Thank you for this recipe.
The Recipe Rebel says
Hi Jacky! So glad you enjoyed the recipe! Thank you for this kind review!
Amy says
Curious if this could be made in a crockpot. Not sure how long it would take. I love crockpot recipes and it is so easy to shred the chicken using a hand mixer in them. Can’t wait to try this!
The Recipe Rebel says
Hi Amy! You likely could, I just haven’t tried it myself. I do have a lasagna soup that might help: https://www.thereciperebel.com/crockpot-lasagna-soup/
Sue says
One of our favorites even prepare it in the crockpot
Amy says
How long did it take in the crockpot? I’m wanting to try this! Any other tips I’ll need to prepare it in the crockpot?
The Recipe Rebel says
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
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 Mande! So glad you enjoyed the recipe! Thank you for this kind review!
Jess says
Could I sub arugula for spinach? I don’t mind spinach, but I really love arugula.
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!
Linda says
Wow
Just wow! That’s what my guests said
Oh…… and “more please “
The Recipe Rebel says
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
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!
The Recipe Rebel says
Can’t wait to hear how it goes Pam!
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.
The Recipe Rebel says
Hi Annie! So glad you enjoyed the recipe! Thank you for this kind review!
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!
The Recipe Rebel says
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Holly Dudley says
That’s a great idea! It was so good left over!
The Recipe Rebel says
Hi Kelley! So glad you enjoyed the recipe! Thank you for this kind review!
Justine says
Hi any suggestion to make it dairy free??? Coconut sometimes gives off too much of a flavor.
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.
Karen says
So delicious and easy!
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Shannon Bromenschenkel says
Wow! I made this tonight and it was incredible!!! I used rotisserie chicken!
The Recipe Rebel says
Hi Shannon! So glad you enjoyed it! Thank you for this kind review!
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.
The Recipe Rebel says
Hi Tricia! So glad you enjoyed it! Thank you for this kind review!
Jr says
Forgot to give it 5 stars
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!
The Recipe Rebel says
Hi Jr! So glad you enjoyed the recipe! Thank you for this kind review!
The Recipe Rebel says
Hi Jr! So glad you enjoyed it! Thank you for this kind review!
Debbie says
We loved this soup. I used my instapot to make this. I did boil the noodles on the stove.
The Recipe Rebel says
Hi Debbie! So glad you enjoyed them! Thank you for this kind review!
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.
The Recipe Rebel says
Glad it worked out for you.
Emily Campbell says
Would you drain the sundried tomatoes if you have a jar of oil packed? Thanks!
The Recipe Rebel says
Hi Emily! I would probably just shake any excess oil off. Hope you enjoy it!