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White Lasagna Soup

written by Ashley Fehr

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5 from 657 votes
Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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Last updated on February 1, 2024

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

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
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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!
sauteed onions with spices added
Cook onions and add herbs and seasonings
uncooked chicken breasts added to broth in large pot
Add broth, then add uncooked chicken breasts
cooked chicken breasts in soup
Cover and simmer until cooked through
shredded chicken on a cutting board with two forks
Remove from the soup and shred
cooked pasta noodles drained in stainless steel pot
Meanwhile, cook the pasta
fresh spinach added to white lasagna soup in pot
Stir in pasta, chicken, cream and spinach

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

Variations

  • 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

written by Ashley Fehr

5 from 657 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!
close up overhead image of white lasagna soup
Review
Print
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American, canadian
Course Main Course, Soup
Servings 4 servings
Calories 459cal

Ingredients

  • 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
  • ⅛ 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
US Customary – Metric

Instructions

  • 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.

Notes

Storage:
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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Comments

  1. 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!

    Reply

    • 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!

      Reply

  4. 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!

    Reply

  10. 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

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  14. Michelle says

    Did you use the ricotta? I noticed you said a scoop and might be a picture of approximately 2 tablespoons?

    Reply

    • 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!

      Reply

  16. 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!

    Reply

    • 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!

      Reply

  18. 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!

    Reply

  19. 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!

    Reply

  20. 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.

    Reply

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