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!
Mendy C. says
Oh my! Made this last night and I could have drank the broth/sauce straight from a cup! That said, my chicken was tough, which was disappointing. I’d like to try it again but either with precooked chicken or Italian sausage!
Susie H says
I haven’t made this yet, but also thought about switching it up with sweet italian sausage, or maybe even hot sausage. I am going to add fresh mushrooms, and maybe some diced celery when I try it.
The Recipe Rebel says
Sounds tasty Susie!
The Recipe Rebel says
Hi Mendy! So glad you enjoyed the recipe! Thank you for this kind review!
Mary says
I made this recipe however mine was not white. I think it was very good. Love the soup.
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Cass says
This looks delicious! But I can’t have dairy. Has anyone made this with a dairy free milk? What one would be best?
The Recipe Rebel says
Hi Cass! I haven’t tested it out myself but I don’t see why you can use dairy free milk. The final result may not be as creamy but the cornstarch should help. If you decide to experiment, I’d love to know how it goes!
Danny M. says
I made this last night and my entire family loved it. So much that there was barely any left. This has earned its place in our dinner rotation. I will just have to remember to double it!
The Recipe Rebel says
Hi Danny! So glad you enjoyed the recipe! Thank you for this kind review!
Karina says
Loved it! And it’s so easy and quick to make! Will definitely make it again:)
Love from Norway
The Recipe Rebel says
Hi Karina! So glad you enjoyed the recipe! Thank you for this kind review! Thanks for following along!
Nancy Pelster says
Can you make this in a slow cooker (with uncooked chicken breasts)? What order would I add the ingredients?
The Recipe Rebel says
Hi Nancy! I haven’t tested this soup out in the slow cooker but it should be similar to the process of my slow cooker chicken noodle hope: https://www.thereciperebel.com/slow-cooker-chicken-noodle-soup/ Hope this helps!
Sherry says
Probably the best I made. I also added small pieces of bacon to it. Amazing soup!!!!!
The Recipe Rebel says
Hi Sherry! So glad you enjoyed it! Thank you for this kind review!
Mandy says
So yummy. This was my first go at home made soup and omg its soooo good
The Recipe Rebel says
Hi Mandy! So glad you enjoyed the recipe! Thank you for this kind review!
Cyndi Sutton says
Best soup ever!!!
The Recipe Rebel says
Hi Cyndi! So glad you enjoyed the recipe! Thank you!
Lavender Nguyen says
As someone who doesn’t particularly like lasagna (I like the idea but for some reason it’s always a disappointment) this was delicious. The ricotta is a must
The Recipe Rebel says
Hi Lavender! So glad you enjoyed the recipe! Thank you for this kind review!
Cindy Dee says
This soup is absolutely delicious .. this is now in the mix of my “again” cooks for sure! Everyone loves it and I’ve spread this recipe around to all my friends which they love as well!
The Recipe Rebel says
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
Dawn says
The soup was SO good. I made it using 4c broth as suggested. Perfect consistency!! Personal preference next time: more sun dried tomatoes and double spinach, less pasta. Definitely making this again and again!! Yum!
The Recipe Rebel says
Hi Dawn! So glad you enjoyed the recipe! Thank you for the kind review!
D C says
Converted to low sodium very well! If I’d ordered this at a restaurant I would order it again!
The Recipe Rebel says
Hi D C! So glad you enjoyed the recipe! Thank you for this kind review!
Wendi says
Easy and fast yet elegant, a great recipe for when you don’t really feel like cooking!
The Recipe Rebel says
Hi Wendi! So glad you enjoyed the recipe! Thank you for the review!
Michelle says
Did you use the ricotta? I noticed you said a scoop and might be a picture of approximately 2 tablespoons?
The Recipe Rebel says
Hi Michelle! It’s an optional ingredient so you can use as much as you like based on your preference! Ricotta is so tasty in the soup!
Tasha D Kerr says
Yum. Easy to make , easy to adapt if needed.
The Recipe Rebel says
Hi Tasha! So glad you enjoyed the recipe! Thank you for this kind review!
Andrea Kniewel says
I would like to make this, but my husband is diabetic. What would the carb count be with out pasta or substituting hearts of palm? Thanks!
The Recipe Rebel says
Hi Andrea! I have no idea. I would check with an online resource such as MyFitnessPal (there are other similar sites too). When in doubt, you should definitely check them out yourself with the ingredients you use at home!
Mitzi Hussett says
This is a fantastic soup! My daughter loves it. It will be part of our rotation.
The Recipe Rebel says
Hi Mitzi! So glad you enjoyed the recipe! Thank you for the review!
Kristen says
This recipe is absolutely delicious! I’m making it for the second time in a week.
The Recipe Rebel says
Hi Kristen! So glad you enjoyed the recipe! Thank you for the review!
Rebecca says
The best soup ever! We added a homemade meatball to this soup (because they were in the refrigerator) and it pushed it over the top! Delicious!
The Recipe Rebel says
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
Jenny says
My hubby said this is the best soup I’ve made and it’s a keeper! I made a double batch because I knew it wasn’t gonna be enough to just make one batch!
The Recipe Rebel says
Hi Jenny! So glad you enjoyed the recipe! Thank you for this kind review!
SharonR says
I made this today and let me say, it’s incredibly delicious!!!!! I’m not a fan of thickening with corn starch so I opted to add more broth and cooked the noodles in the soup which adds thickness along with the cream….I also used rotisserie chicken that I shredded….gives it an added depth of flavor….I will definitely be making this again.
The Recipe Rebel says
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!