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!
Christy Lee says
Have you ever tried Italian sausage instead of chicken? I’m going to make it tomorrow!!
The Recipe Rebel says
Sausage is always a hit too! Enjoy!
Bethany says
I have not tried this recipe yet, but planning to cook it today. Do you add in the chicken whole or chop it up first?
Jill says
If I’m using rotisserie chicken that is already cooked, I don’t need to simmer the chicken broth/onions/seasonings, right? I can just skip step #4 and add the chicken later, correct? Thanks!
Grammie Jean says
I made this and then immediately had to make more. My family devoured it. I followed the recipe to for the first batch. Then next double batch I added more Italian seasoning and a bit more garlic.
This will be a family favorite for years. We love soup in the winter.
Lauren says
I am not a soup lover but saw this and had to make it. My goodness!!! It’s delicious! I will be making this again. It was a huge hit.
Bill Stott says
This looks delicious. Do you use sun dried tomatoes in oil or dry?
Bridget says
My family LOVED this recipe. It makes a great base to add other veggies or meats to. I doubled the recipe so I could have leftovers for the week. I also added 16oz sauted mushrooms, 16oz cut baby carrots, way more garlic to everything because I love garlic, and had an extra box of the pasta on reserve. I cut the salt since my broth was not low sodium. I also used double the sundried tomatoes (dried not canned) and the whole bag of spinach (can’t remember how many onces but it was a regular sized bag). I was going for a heartier soup and it definitely was that! Great flavors.
The Recipe Rebel says
Either would work but if it contains oil, you might need to drain it some.
Michaela H. says
This recipe was a great idea all around. I followed all instructions, but I did feel it was a bit bland for my flavor palette, so I added some Paprika and One Juiced Lemon. It really helped to bring out the flavors! Will definitely make it again 🙂
The Recipe Rebel says
Thanks for the feedback!
Roni says
I love this recipe! It is a great comfort food. I dud forget to add the spinach, it was great without it. Next time will add. I thought two cups of shredded chicken was too much, but if you want it add it. Only cheesecI had was parmasean that we grated on top!! Will for sure add to my recipe book
The Recipe Rebel says
Thank you!
Julie says
Made this tonight and it was a huge hit. I used mushrooms and fresh tomatoes as additional vegetables. So amazing! Thank you!
The Recipe Rebel says
Yay!
Laurie says
What would you suggest to make diabetic friendly by lowering the carbs? I will of course cut the noodles (maybe just a few) just. It sure if that will be enough. Was thinking about almond flour for a slurry but have never tried it. This sounds DELICIOUS! Just a new diagnosis and adjusting things!
The Recipe Rebel says
No idea what would be best for you unfortunately, I don’t monitor carbs. I’d check with a registered dietitian or your doctor.
Jessy says
Could I make this in the crockpot?
Sharon Morris says
I would like to know this too. Can I make it in a crockpot or even make it ahead and reheat in the crockpot?
The Recipe Rebel says
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/
The Recipe Rebel says
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/
Maddy says
Just made this and it’s delicious! Flavorful and savory, a masterpiece! I did modify as I did not have Spinach so I added carrots and peas instead. I used chicken bone broth and only used half the amount of cream. It didn’t come out looking as “white” as your pictures but I’m sure if I did full amount of cream it would. I didn’t have chicken breast on hand so I used boneless thighs. They came out so tender!! Honestly prefer dark meat for Soups like this. Lastly, I added extra chili flakes so some subtle heat. Flavors were amazing!
The Recipe Rebel says
Glad you enjoyed it!
Danielle says
This is DELICIOUS! I didn’t even add any milk/cream (except for the ricotta at the end), parmesan or corn starch because I try to limit dairy. I added additional broth and salt because I wanted to cook the pasta in the boiling soup. Since I am gluten free, I used Jovial Organic Brown Rice Farfalle. I did add the dollop of ricotta to my soup which took it to a whole new level of deliciousness!
The Recipe Rebel says
So happy to hear! Thank you Danielle!
The Recipe Rebel says
Glad it worked out for you Danielle! Thank you!
Carrie says
I’d like to cook the pasta in the soup too. How much extra broth did you add for that?
Rachel says
This was delicious! I am dairy sensitive, so I used coconut cream instead of half and half and you couldn’t even tell. I will definitely be making this again!
The Recipe Rebel says
Great to hear! Thank you Rachel!
Megan Freeman says
Delicious!!!!
The Recipe Rebel says
Thank you Megan!
Lee says
Fantastic! I used chicken quarters because that is what I had….just increases the cook time. I also doubled the Italian seasoning because mine was older and added a splash of lemon juice at the end to brighten it up. We tried it before adding the cream and it was still delicious so if you are lactose intolerant just skip the cream and it will still be amazing! Consider a Parmesan aged over 12 months orJarlsburg cheese since they are lactose free.
The Recipe Rebel says
So happy to hear! Thank you Lee!
Jenny says
Found this recipe from someone on YouTube and WHOA! It is truly phenomenal!
The Recipe Rebel says
Glad you enjoyed it Jenny!
Emily says
Would I be able to substitute the heavy cream with blended cottage cheese?
The Recipe Rebel says
I haven’t tested it out that way Emily, so I’m not really sure. If you decide to experiment, I’d love to know how it goes!
Alana J says
Made this for my family last night and everyone loved it! Thanks so much for the recipe.
The Recipe Rebel says
Hi Alana! So glad you enjoyed the recipe! Thank you for this kind review!
Happy says
Question regarding the sun-dried tomatoes:
Are these the ones in oil or the dehydrated ones?
The Recipe Rebel says
Either would work but if it contains oil, you might need to drain it some.