This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken, veggies, and cheese!
Love white lasagna? Check out my White Chicken Lasagna recipe next!
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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!
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!
How to make white lasagna chicken soup
This White Lasagna Soup takes just 10 minutes to prep!
- 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.
- Add chicken and cook: Add the chicken broth, uncooked chicken breasts, and tomatoes. Simmer on medium-low until the chicken is cooked.
- 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.
- 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
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!
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.
Absolutely! If you have leftover cooked, crockpot shredded chicken on hand you can save some time and just mix that straight into the 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.
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.
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!
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
White Lasagna Soup
written by Ashley Fehr
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
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
Nutrition Information
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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.